This is a variation of Swiss Meringue Buttercream using a different method.
Italian Meringue Buttercream:
2 cups (400g) sugar
1 cup (225mL) water
7 egg whites
2 cups (500g) butter
1 tsp vanilla extract
1/2 tsp salt
Combine sugar and water in a pot and boil it until it reaches soft ball stage or between 235°F and 240°F (115°C – 118°C). While the syrup is coming to temperature, separate your eggs and beat the egg whites until it comes to stiff peaks. Once the syrup has come to temperature, remove from heat. Pour into the egg whites slowly using a stand mixer to mix on low. Then continue to beat until the egg whites come back to stiff peaks and the bowl is no longer warm to the touch. Add butter a tablespoon at a time. Continue to beat until mixture reaches buttercream consistency. Stir in vanilla and salt.
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