Ingredients for Mr Brown's Italian Meringue Buttercream
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 4 large egg whites
- 2 cups (4 sticks, 454g) unsalted butter, softened
- pinch of salt
- 1 teaspoon vanilla extract
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How to Make Mr Brown's Italian Meringue Buttercream
- In a heatproof bowl, whisk together 1 cup (200g) granulated sugar and 1/2 cup (120ml) water.
- Cook the sugar mixture over medium heat, stirring constantly, until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
- While the syrup cooks, beat 4 large egg whites and a pinch of salt in a separate bowl with an electric mixer until soft peaks form.
- Slowly pour the hot sugar syrup into the egg whites while beating on high speed. Continue beating until the meringue is glossy, stiff, and completely cooled.
- In a separate bowl, beat 2 cups (4 sticks, 454g) unsalted butter, softened, until light and fluffy.
- Gradually add the cooled meringue to the butter, beating on medium speed until completely combined and smooth. If the mixture curdles, continue beating; it will eventually come together.
- Add 1 teaspoon vanilla extract (or other flavoring) and beat until fully incorporated.
- Use immediately or store in an airtight container in the refrigerator (for up to 3 days) or freezer (for up to 3 months).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
200g
Fat
233g
Carbs
16g
