Shopping list
200g caster sugar
4 free range organic egg-whites (+/- 100g)
70 ml water
175g soft butter
1 teaspoon vanilla extract
Material
a mixer
a piping bag with a Wilton 2D tip
a candy thermometre
Today we show you how to make a delicious Italian meringue buttercream. The recipe is not difficult to make, but it is important that you follow the steps exactly. The temperature plays an important role in this. So keep your thermometer at hand and rub the bowl with half a lemon before beating the egg whites.
How to make Italian meringue buttercream
Bring water and sugar to the boil.
Let the temperature rise to 115°C.
Beat the egg whites on high speed into soft peaks.
Lower the speed and drip in the hot sugar syrup.
Be careful so that it doesn't spatter hot drops of syrup!
Once all the syrup has been added, place the mixer bowl on ice and increase the speed
Beat the meringue until you have stiff peaks while it cools to roomtemperature, place it in the fridge for 10 minutes
Weigh the butter and add it to the meringue.
Whisk in the butter until incorporated.
Then briefly whisk in the vanilla.
If you want to colour the buttercream do it now
Cover the buttercream and let it rest a while.
Now your meringue buttercream is ready for piping.