How To Make Italian Buttercream

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))

Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
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.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using.
Beat until butter is combined and mixture has reached a silky consistency.

Course🍰Dessert

Diets🥕Vegetarian...

Category🧁Frosting

Cuisine🇮🇹Italian

Occasions🥖Baking🎉Celebration

Season🔁Year-round

DifficultyMedium ⏰ 15m