*Sorry for the typographical errors in the video. 😅
Italian Meringue Buttercream has enough sweetness to balance the flavour of the cake. It is also stiff and pipeable perfect in making sharp edges in cake and cupcake decorations.
Recipe: Yeild: about 3 cups enough to cover 8×4 inch cake
Sugar Syrup
150 grams White Sugar
80ml or 1/3cup Water
Meringue:
100 grams Egg Whites
225 or 1 block Butter
Tips:
Make sure before adding the butter, the meringue must be in at room temperature
If the mixture doesn’t get thicker, put it in the fridge for about 15 minutes and whip it again until it thickens
To see if the sugar syrup is in a soft ball stage without thermometer just try the water test. If you drop the syrup into the cold water and the syrup easily forms a ball while in the cold water but flattens once removed from the water its done and also you can see the bubbles are big and starts boiling slowly its done.