Italian Buttercream

Yield: 850g

Equipment:

• 1 - Saucepot
• 1 - Standmixer
• 1 - Whisk Attachment

Ingredients:

• Italian Meringue
  • 250 g Sugar
  • 60 mL Water
  • 125 g Eggs, whites
• 375 g Butter, softened
• 60 mL Emulsified Shortening (or additional butter)
• 2 mL Lemon Juice
• 4 mL Vanilla Extract

Instructions:

1. Heat the sugar and water in a saucepan until the sugar mixture dissolves and the mixture boils. Boil until a candy thermometer placed in the syrup registers 243°F or 117°C.
2. While the syrup is cooking, beat the egg whites in a mixer until they form soft peaks.
3. With the machine running, very slowly beat in the hot syrup.
4. Whip until completely cool and forms stiff peaks.
5. Little by little, add the soft butter butter and continue to whip. Add each piece after the previous one has been incorporated. In the same way, whip in the shortening.
6. When all the fat has been incorporated, whip in the lemon juice and vanilla.
7. Continue to whip until the buttercream is smooth.

Notes:

• While there are plenty other buttercreams, I prefer the Italian Buttercream.
• This recipe uses the egg whites, so save the egg yolks for other recipes.
• I like to use this with the Vanilla Genoise Cake recipe.