Brown Sugar Italian Meringue Buttercream

Ingredients

• 5 egg whites (About 150 g; use fresh egg whites at room temperature, with no trace of yolk.)
• 1.5 cup light brown sugar (Packed; dark brown sugar may be used for a deeper molasses flavor.)
• 0.5 cup water (For the sugar syrup.)
• 2 cup unsalted butter (About 454 g; softened to cool room temperature and cut into tablespoon-size pieces.)
• 1 tsp vanilla extract
• 0.25 tsp fine salt (Adjust to taste.)

Steps

1. 1

   Bring the egg whites and butter to room temperature. Set up a stand mixer fitted with the whisk attachment, and have a candy or instant-read thermometer ready. Make sure the mixing bowl and whisk are completely clean and free of grease.

2. 2

   Combine the brown sugar and water in a small, heavy saucepan. Stir over medium heat just until the sugar is moistened and dissolved, then stop stirring. Boil the syrup until it reaches 240°F (116°C), watching carefully so it does not scorch.

3. 3

   While the syrup heats, add the egg whites to the mixer bowl. Whip on medium speed until foamy, then increase to medium-high and beat until they form soft peaks. Do not whip them to stiff, dry peaks before the syrup is ready.

4. 4

   With the mixer running on medium speed, slowly pour the hot brown-sugar syrup in a thin, steady stream down the inside of the bowl, avoiding the whisk. Continue mixing while adding the syrup so the hot liquid is incorporated gradually and does not cook the egg whites in clumps.

5. 5

   Increase the mixer speed to medium-high or high and whip until the meringue is glossy, holds stiff peaks, and the bowl feels neutral or cool to the touch. This can take about 10–15 minutes; the meringue must cool before butter is added.

6. 6

   Reduce the mixer speed to medium. Add the softened butter one piece at a time, waiting until each addition is mostly incorporated before adding the next. The mixture may look soupy, curdled, or broken temporarily; continue mixing until it becomes smooth and fluffy.

7. 7

   Add the vanilla extract and salt. Beat for 1–2 minutes more, scraping down the sides and bottom of the bowl, until the buttercream is uniform, silky, and able to hold a piped peak.

8. 8

   Use the buttercream immediately to frost or pipe cakes and cupcakes. If it becomes too soft, briefly chill it and rewhip; if it looks curdled, continue mixing as the buttercream comes together.

Notes

The provided page excerpt did not expose the author's ingredient list or instructions, so the quantities and method are a standard reconstruction of brown-sugar Italian meringue buttercream rather than a verified transcription from the linked page. Store covered in the refrigerator for up to about 1 week or freeze for up to 1 month. Bring to room temperature and rewhip before using. Use caution when handling the hot sugar syrup.

Nutrition per serving

• dessert
• frosting
• buttercream
• piping
• cake decorating
• vegetarian
• gluten-free