Professional Italian Meringue Buttercream Recipe

Method

1. Combine the caster sugar and water in a heavy-based saucepan over medium heat. Stir gently until the sugar has dissolved, then increase the heat. Attach a sugar thermometer to the side of the pan.

2. While the syrup is heating, place the egg whites into the clean bowl of a stand mixer. When the sugar syrup reaches approximately 110°C, begin whisking the egg whites on medium-high speed until they reach soft peaks.

3. Monitor the sugar syrup closely; once it reaches exactly 118°C (the soft-ball stage), immediately remove from the heat.

4. With the mixer running on low speed, pour the hot sugar syrup into the egg whites in a slow, steady stream. Aim for the gap between the whisk and the side of the bowl to avoid splashing.

5. Increase the speed to high and continue whisking until the bowl feels completely cool to the touch and the meringue is thick and glossy. This can take up to 10-15 minutes.

6. Reduce the mixer to medium speed and begin adding the cubed butter one piece at a time. Ensure each piece is fully incorporated before adding the next. If the mixture appears to curdle, simply keep whisking; it will eventually emulsify into a smooth cream.

7. Once all the butter is added, stir in the vanilla bean paste and salt. Switch to the paddle attachment and beat on the lowest speed for 2-3 minutes to remove any large air bubbles and achieve a glass-smooth finish.

Notes

Questions