How to Make Italian Buttercream

Summary by Krater

A step-by-step demonstration on how to make Italian meringue buttercream, covering bowl preparation, egg white whipping, sugar syrup boiling to 240 degrees Fahrenheit, and butter incorporation with troubleshooting tips for separation.

From the video

Answers: How do you make Italian meringue buttercream?

• Italian meringue buttercream recipe
• Making sugar syrup
• Whipping egg whites
• Adding butter to meringue
• Troubleshooting buttercream separation

Ingredients

• 1 lemon
• 4 eggs
• 3 dashes cream of tartar
• 1 healthy pinch salt
• 1 cup (200g) plus 1/3 cup (75g) granulated sugar
• 1/3 cup (80mL) water
• 1 pound unsalted butter
• 1/3 cup dark bittersweet chocolate

What it concludes

• Cleaning the mixing bowl with lemon juice removes residual fat that can dampen the meringue.
• Using a candy thermometer to reach 240 degrees Fahrenheit ensures the sugar syrup is at the right temperature.
• Pouring the hot sugar syrup slowly into whipping egg whites cooks and stabilizes the eggs for a silky meringue.
• If the buttercream appears curdled or broken after adding butter, continuing to whip or chilling it will bring it back to a smooth consistency.
• Leftover Italian meringue buttercream can be stored in a sealed container or zipped bag in the fridge for two weeks or freezer for two months.