All About Italian Meringue Buttercream | This is My ULTIMATE STABLE Go To | Buttercream Series Pt. 7

Bringing back this series! Can't believe the last one I uploaded was back in February (OF LAST YEAR?!). Today we're going to be looking at all the things I love about Italian Meringue Buttercream. More importantly though, we're going to be looking at the foolproof method on how to make it.
Recipe:
300 grams granulated sugar
110 grams cold water
110 grams egg whites
350-400 grams of room temperature butter (less will make a less stabilized buttercream and yields a less rich and buttery taste)
Flavourings to taste (I typically use clear vanilla if I want to keep my buttercream white)
Method (watch the video if some of this seems intimidating ;))
-Heat granulated sugar and cold water on the stove to 239 degrees F (use a candy thermometer) and turn on your stand mixer with the egg whites; beat egg whites until the sugar and water reach 244 degrees F
-Beat on medium to high for 3 minutes with your whisk attachment
-Switch to a paddle attachment and beat in butter; beat until smooth and creamy
If you have issues with curdling watch this video here: • Fail Friday Episode 1:...
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[@karenbalkaranali4739]

You are awesome,love your outfit,perfect colour👍

[@Michelle-Gx3jq]

Just gorgeous❤

[@cupcakecanopy]

I agree. This is the best butter cream I've ever made. It delicious and velvety smooth ❤

[@LightShineDesserts]

I saw you used to use only 75g water, what does more water (Now 110g) do to the buttercream? 💕

[@cindy8447]

🎉🎉🎉🎉🎉🎉🎉🎉

[@lamirada90638]

Excellent! Thank you!

[@cindys2995]

Looks pretty. Question - how does it contrast with Swiss BC?

[@buddyholly4672]

I've heard you can just get a blow drier and heat up the bowl as its whipping to gently melt the "curdled" butter