Italian Buttercream

italian mixer dairy egg dessert butter kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

Dianne Rossmando

Makes about 4 1/2 cups (enough to fill and ice an 8-inch cake)

Source

Ingredients

3/4 cup sugar

5 large egg whites

2 cups (4 sticks) unsalted butter, cut into small pieces, at room temperature

1 1/2 teaspoons pure vanilla extract

Method

1. In a small heavy saucepan over moderately high heat, combine 1/2 cup of the sugar with 1/4 cup water and cook, without stirring, until the mixture reaches 230°F.

2. While the sugar is heating up, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until frothy. Add the remaining 1/4 cup of sugar and beat the meringue until medium peaks form.

3. Continue heating the sugar mixture until it reaches soft-ball stage, 240°F. Reduce the mixer speed to low and pour the soft-ball-stage sugar into the meringue in a slow, steady stream. Increase the mixer speed to medium-high and whip until the meringue cools to room temperature and holds a stiff peak, 2 to 3 minutes.

4. Exchange the mixer's whisk attachment for the paddle attachment and reduce the speed to medium. Add the butter, a few pieces at a time, until all of the butter has been incorporated and the buttercream is thick, fluffy, and very smooth. Add the vanilla extract and beat briefly to incorporate. Use the buttercream immediately or cover and refrigerate it up to 3 weeks.