Italian Buttercream is like a small miracle.  It is a miracle in both taste and construction. There is no better moment when making it than when it "comes together".  It goes through so many different stages, all of which make you believe that no good can come of it.  That you will have to throw it out and start again. That this time it will fail for sure.  But then, as if a miracle, it suddenly changes consistency and becomes beautiful, flavourful, buttercream.

Here is my recipe and how to make it...And along with the ingredients you need to have faith..lol

Recipe

8 egg whites (1 cup)

500 grams white sugar

3/4 cup water

1 1/2 pounds unsalted butter

1 1/2 pounds salted butter

2 tablespoon clear vanilla

 

Method:

Combine sugar and water in a small saucepan and boil rapidly until it reaches 240 degrees. Meanwhile whip egg whites on high until they have nice stiff peaks.

Once sugar syrup is at 248 degrees slowly and carefully pour into the whipped egg whites in one slow steady stream. Try not to let it hit the beaters as it will spray crystals of sugar onto the edges of the bowl and make piping difficult if it gets in your piping bag.

Whip the egg whites and the sugar syrup until the bowl is cool to the touch.  About 20 to 30 minutes.

Gradually add all of the butter. I add about a tablespoon at a time so it takes a bit of time.  Now this is where the miracle comes in.  The egg whites will lose their volume as you add the sugar and may go through lots of different consistencies. They can go back to a liquid, followed by what looks like cottage cheese and then finally a beautiful frosting.  This also can take some time but here is where you need to have faith.  If you have used the right amounts as outlined in the recipe, this will work.  I promise you!

When it is at the frosting stage add your vanilla or flavour of your choice.