Italian Meringue Butter Cream

Italian Meringue Butter Cream

In a medium to large pot add the water and one cup of granulated sugar. Cook over medium heat stirring constantly to help prevent sugar crystals while the sugar melts.

Cook Sugar and Water

Beat the egg whites until foamy then slowly stream in the remaining ¾ cup of sugar. Then increase the speed and whip until stiff peaks form.

Make the Meringue

Step 2

Once the meringue has gone past the soft peaks stage into the stiff peaks and the sugar has cooked slowly stream it into the meringue with the mixer on low.

Add more Sugar

Step 3

Add the butter chunks one at a time. The mixture may look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture

Add Butter

Step 4

Once it is smooth add the vanilla bean paste and mix again until fully incorporated. Make sure to scrape the side of the bowl so the vanilla is evenly combined.

Add the Vanilla

Step 5