Italian Meringue Buttercream
The Italian meringue buttercream is a favorite of mine – the perfect balance between sweetness and richness and perfect for decorating cakes and cupcakes. It certainly takes more time to prepare the traditional buttercream loaded with icing sugar, but trust me, the result is worth all the effort.
Italian meringue is prepared by boiling sugar and water to 248°F to a soft-ball stage, added to whipped egg whites. (I personally like to use pasteurized egg whites for food safety reason, however the sugar syrup will cook the egg whites, heating them well past the 140°F recommended to kill salmonella ) The mixture is then whipped again and cooled to approximately 100°F, and last but not least, adding in room temperature butter until the buttercream is silky and soft.
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About Me
Hi, my name is Heidi from Toronto, Canada and I'm passionate about baking and cake decorating.
Formerly trained in graphic design, I've decide to follow my sweet tooth and back to my creative roots into the world of all things sweet. My specialty and passion is creating sugar flowers to add a special touch to cakes and cupcakes.
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