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Italian Meringue Buttercream Recipe

   
 

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     Italian Meringue Buttercream

Category   Breakfast - Brunch
Sub Category   None

Ingredients
250g sugar
0.5 cups water
70g sugar
9 large egg whites
680g butter
 

Instructions
1. combine sugar and water and boil to 119°C. 2. once sugar reaches approx. 100°C begin beating the egg whites until stiff peaks form. 3. remove sugar mixture from heat and pour into egg whites in a thin, steady stream. 4. keep beating on medium for ~30min until bowl is cool to touch. place wet and frozen kitchen towels around bowl to fasten the cooling process.
5. add the butter (room temperature) bit by bit, mixing well inbetween. keep mixing on high for ~5mins.
Serving Suggestions
makes approx. 6 cups (more than enough to fill and frost 3x20cm cakes)


Originally Submitted
5/26/2016





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