Italian Meringue Buttercream

Ingredients

 ▢4 egg whites large, room temperature

 ▢1⅓ cups granulated sugar (267g)
 ▢¼ teaspoon salt optional
 ▢16 ounces unsalted butter (454g) room temperature cut into 1-inch
pieces
 ▢1 teaspoon pure vanilla extract optional (4.9mL)
 ▢¼ teaspoon cream of tartar (0.84g)
 ▢⅓ cup water (79mL)

Instructions

1. Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of
sugar and continue beating until soft peaks form.

2. While the eggs are getting whipped add the remaining sugar and ⅓ cup of
water into a medium pot and place on medium-low heat.

3. Stir until sugar melts and becomes clear.

4. Maintain at medium-high heat until temperature reads 235-240F.

5. Drizzle the sugar into the mixer immediately. At this point the meringue
should be at the soft peak stage.

6. Run mixer until meringue is cool/tepid.

7. Switch to a paddle attachment. Add room temperature butter into running

mixer one tablespoon piece at a time.

8. Add the salt and vanilla if using.

9. Beat until butter is combined and mixture has reached a silky consistency.