For Italian Meringue Buttercream - - by Arhana Arshad

For Italian Meringue Buttercream
5 large egg whites
11/4 cup (250g) caster sugar

pinch (2.5g) cream of tartar
1 pound (500g) unsalted butter
1 tsp (5ml) vanilla essence In a small saucepan over medium heat, bring sugar and 2/3 cup (160ml) water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.


Remember use only large egg whites. I usually get them from selected NTUC or Giant. They come in 6 per carton. Otherwise, you need to use 7 egg whites of usual sized eggs. Italian meringue buttercream is a bit tricky, for first timers you may need to try more than once. I managed to do it successfully on my 2nd try...not too shabby..;P It doesn't hold well in our SG temp so you need to refrigerate it, but don't worry it will be worth your efforts cause they taste ooolala! It's like biting into cloud!

Fiona Lau

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