Here’s another buttercream that you will surely love! Soft, silky and super stable! Best for cakes and cupcakes soo yummy not too sweet and best for our weather here in the Philippines..
ITALIAN MERINGUE BUTTERCREAM
7 EGG WHITES MEDIUM SIZE
2 1/2 CUP SUGAR OR 325 G
2 3/4 CUP BUTTER OR 625G
HOW TO?
1. All ingredients must be in romm temp. before beginning.
2. Place the egg whites in a mixing bowl
3. Separate 1/2 cup of sugar for the egg whites and
4.Put the 2 cups sugar in a heavy sauce pan.
5. put about 1/2 cup of water in the sauce pan
6.Bring to a boil in medium heat. When it reaches 116 C start to the whip the egg whites
7,Put the 1/2 cup sugar to the egg whites then beat/whip until stiff peak
8.When the sugar syrup reach 116 C or soft ball stage pour slowly in the egg whites
9. Whip until stiff peak. Cool down
10. Add butter when all incorporated can add flavorings or vanilla
#italianmeringuebuttercream #italianmeringue #IMBC