NO Raw Eggs & NO Candy Thermometer Italian Meringue Buttercream
NO raw eggs & NO candy thermometer!!
Instructions:
1. 5 Tablespoons of meringue powder
2. 5 Tablespoons of water
3. Mix on high for 2 minutes
4. In a saucepan combine 1 1/4 cups of granulated sugar and 1/4 cup of water
5. Bring to a boil until the sugar is completely dissolved
6. Slowly add your sugar mixture to the meringue
7. Mix on high until the meringue is stiff
8. Leave your mixture to cool down
9. Add 400g of room temperature butter (a cube at a time)
10. Add vanilla
11. Mix on high speed for 5 minutes
12. Mix on low speed to 2 minutes (to eliminate bubbles)
Tips:
1. Don’t let your meringue crust while cooling down
2. Add butter a little before the meringue completely cools down (this helps with the silky texture)
Recipe Video:
