Italian Meringue Buttercream- Shirley’s Method
- 5 large Egg whites beaten to stiff but not dry peaks
1 1/4 cup Granulated Sugar
- 1/3 cup water
- pinch of Cream of tartar cooled to 240 degrees
3 sticks (12 oz.) salted butter cut into small pieces, semi cold
- 2 teaspoons Vanilla
- 1/2 capful orange extract
- Cut your butter into small pieces and leave in fridge while cooking syrup. Beat the egg whites in KitchenAid bowl with wire whisk attachment. Stiff, but not dry peaks.
- Cook sugar, cream of tartar and water in a small saucepan over medium high heat, stir until sugar dissolves and syrup begins to boil. Cook to 240 degrees. Remove butter from fridge while syrup is cooking, set aside.
- Turn mixer speed to medium low and pour the cooked sugar syrup at a steady stream, not too slow but not all at once either. Pour between the beater and the side of bowl to prevent splashing. Turn mixer to high speed and beat until the outside of bowl feels cool to the palms of your hands. Change to the paddle mixer attachment, turn speed to medium low and add butter a few pieces at a time till it is all used and begins to combine, turn mixer speed to high and beat until the outside of the bowl feels cold to the palms of your hands and mixture has begun to come together, looks fluffy and shiny. Add the flavorings and beat till well combined.
- If mixture looks curdled or separated it may be because the syrup wasn’t cooked to 240 degrees, you pour the cooked syrup in too quickly, or you added the butter too quickly and it may have been too warm. It needs to have a slight chill to it. You can still salvage the icing, continue to beat on high speed until it comes together and is fluffy. If you end up with a soupy mixture at the bottom put the mixer bowl and paddle attachment in the fridge for about 10 minutes. Beat again on low speed until it begins to come together, than turn speed to high and beat until fluffy and shiny.