Hi! Today I bring you my favourite italian meringue buttercream recipe which I use it for all my cakes and cupcakes.

21 oz (600g) unsalted butter at room temperature
17 oz (500ml) egg whites
14 oz (400g) granulated sugar
3,5 oz water
Optional: pinch of cream tartar

You will need a stand mixer, a small saucepan and a candy thermometer

1. Place egg whites into the bowl, add cream of tartar (optional) and beat on medium-high speed. Add 3,5 oz (100g) of granulated sugar. Beat untill foamy. Do NOT overbeat.

2. Meanwhile in a small saucepan, add 10,5 oz (300g) of granulated sugar and the water. Bring the syrup to a boil until reaches 240°F (115°C) degrees.

3. Carefully and slowly begin streaming the sugar syrup down into the egg whites (down the side of the bowl) and let the meringue form a stiff peak while cooling to room temperature. This can take about 15-20 minutes. Placing ice packs around the bowl can help speed up the cooling process.
Take extra care when pouring the syrup into the bowl because it can easily burn your skin if it splashes. Use oven mitts to protect your hands.

4. Turn the speed down to minimum. Add the butter at room temperature in 1 tablespoon at a time. Make sure the meringue is truly cooled before you start adding the butter! Keep beating untill smooth and spreadable.You can add into the mixture any flavour or food color you wish.

It can be refrigerated for a few days. Once you’re ready to use it, you will have to bring it back to room temperature giving it a short whip untill it will mix out smooth.

This recipe 53 oz (1,5 kg) makes enough buttercream to generously frost 24 regular size cupcakes or a 3 layer 9” cake.

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CakesStepbyStep is about cakes and cupcakes decorating with fondant and buttercream frosting. Also you can watch simple chocolate decoration techniques and cake recipes. Learn with me basic cake decoration techniques which will help you to decórate your own cake masterpiece. ***********HAVE FUN!

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