Italian Meringue Buttercream Recipe | How To Make

Hello everyone! I hope you enjoyed this week’s video!
Here’s the measurements:
-454g butter (unsalted, room temp)
-283g granulated sugar
-85g water
-141g egg white
Here’s some other materials I used:
-spatula
-kitchenaid stand mixer (with whip attachment)
-scale
-pot
-thermometer
Let me know if this recipe works for you! ❤️
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[@PinkRosefairy]

Love this, so easy to follow. Thank you. So pleased I found your channel.

[@molly_jean]

Great video! And beautiful buttercream...wow!

[@jessie.952]

Looks amazing

[@carmenlancho5136]

Ok tomorrow I will try it❤

[@sagari2009]

Very nice video 👍❤

[@JoJo-xb9fv]

Buttercream looks lovely. Is this what you mainly, in the bakery? ❤️

[@Mytoya2]

Which cake have you used this frosting on?

[@solarpony]

Hi Aliya!! I saw the vintage birthday cake you made for yourself, the video, is this the same type of buttercream that you used for that? It pipes so beautifully, I'm very much struggling with American buttercream piping 😂

[@cakelegend]

Hi!! I actually used American buttercream on that vintage cake! Just my preference but you can definitely use Italian meringue buttercream instead :)

[@solarpony]

@@cakelegend golly, never would have guessed, I would love to know your ratios, how did you get it so smooth and well behaved!

[@hounzagift1250]

❤❤❤🇿🇦