Yield: 2-layer 9″ round + decoration
Ingredients
Meringue
- 200g sugar + 2tbsp
- 50g water
- 120g egg white (4 whites)
Buttercream
- 2 sticks (226g) room temperature butter, cut into 1tbsp pieces
- (ADDED 2.5 last time, slightly too much. Try 2 next time.)
- Pinch of salt (optional)
- Vanilla extract (optional)
Instructions
Italian Meringue
- Add sugar and water to a pan and heat to 250.
- Meanwhile, start whisking the whites. Add the 2tbsp of sugar. You may also add 1/2 tsp lemon juice or cream tartar to stabilize, if desired. Stop if you reach soft peaks before you add the sugar syrup.
- Once the sugar mixture reaches 250F (“softball stage”) carefully pour into mixer while running on slow. Drizzle down the side of the bowl to avoid splashing. The mixture will become thinner – this is normal.
- Beat on low until bowl is cool or slightly warm to the touch, and meringue is back to soft peaks.
Italian Buttercream
- To make Italian Buttercream, add butter a piece at a time while running on low. (Be sure the meringue has cooled sufficiently, you don’t want to melt the butter.)
- Add salt and extract, if using.
- Increase the speed to medium-high and whisk until combined and silky. It may separate initially, but don’t panic. Continue to whisk until it comes back together.
- If made in advance, cover and refrigerate.