Yo’s Italian Meringue Buttercream

YO’S RECIPE BOX

I make this buttercream by the boatload. One of the things I love about Italian meringue buttercream is that it goes on so smoothly, providing the perfect surface for fondant. And for flavor, you just can’t beat this buttercream: it’s light yet creamy and not too sweet, as American buttercream or other types of frosting can be, because it doesn’t rely on icing sugar.

If you’re working with frozen buttercream, let it thaw overnight in the fridge and then sit at room temperature for 2 to 4 hours. If you can’t wait that long, you can place your fresh-from-the-fridge buttercream in the bowl of a stand mixer fitted with a whisk attachment, wrap a hot towel around the bowl, and whip at high speed until it reaches room temperature.

Makes about 6 cups

Ingredients

1¾ cups sugar

8 large egg whites, at room temperature

2 cups (4 sticks) unsalted butter, cut into tablespoon-size pieces, at room temperature

1 teaspoon pure vanilla extract

  1    In a small saucepan, combine the sugar and ½ cup water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.

  2    While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

  3    When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium-high speed. Whip until the egg whites are stiff.

  4    When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the side of the bowl and the whisk attachment.

  5    Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8 to 12 minutes.

  6    With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula occasionally.

  7    After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes. Beat in the vanilla.

  8    Use immediately or transfer to an airtight container and store in the refrigerator for up to 1 week or the freezer for up to 2 months. Before using refrigerated or frozen buttercream, let it warm up to room temperature and stir to smooth it out.