Italian meringue buttercream is very silky smooth, soft, and not overly sweet. It just melts in your mouth and is so delicious. It pipes very well and holds its shape. It can be used to fill and ice cakes, decorate cupcakes, and even macarons. It is very similar in texture and taste to swiss meringue buttercream, but they differ in the method of preparation. I hope you enjoy watching. Thanks!
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—————-Ingredients——————-
7 fresh egg whites (1 cup)
1 cup + 1|4 cup sugar (divided)
1|2 cup water
1|4 teaspoon cream of tartar or lemon juice or white vinegar
2 cups of unsalted butter (454g)
1 tablespoon vanilla extract
1 teaspoon salt
instant read thermometer (optional)
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