Italian Meringue Buttercream

6 Egg whites (230g) 2 cups Sugar 1 1/2 cups softened unsalted butter 2 tsp Vanilla extract

1/8 tsp salt

Whisk the egg whites until slightly foamy in a stand mixer and set aside. Combine the sugar with 1 cup of water in a small, heavy bottomed sauce pan and heat on medium heat to soft ball stage (235F). Working quickly but carefully, remove the pan from heat, turn the stand mixer on high and in a very thin, steady stream, pour the hot syrup close to the edge of the bowl (not right into the path of the whisk!!) Once all the syrup has been added continue to whisk until the bowl is no longer hot to the touch. Add the butter 1 tbsp at a time waiting until the butter is absorbed before adding more, towards the end of the process the buttercream will smooth out. Add the vanilla and the salt.

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