Original Italian Meringue Buttercream

In a clean, grease-free bowl, whip the egg whites until soft peaks form. Meanwhile, slowly sprinkle in part of the sugar and keep whipping until the meringue is stiff and glossy.

Bring the rest of the sugar and the water to a boil in a small saucepan over medium heat. Use a candy thermometer to keep an eye on the temperature until it reaches 241°F (116°C).

As soon as the sugar syrup has reached the right temperature, slowly pour it in a thin stream into the whipped egg whites while the mixer keeps running. Simply pour the syrup straight down the side of the bowl to avoid splatters.

Keep beating the mixture until it has cooled and the bowl is back at room temperature. This can take a few minutes.

Add the softened butter in small pieces, one at a time, while the mixer keeps running. Simply add one piece of butter at a time and beat it in well before adding the next.

Keep beating until you have a smooth, creamy buttercream. This can take a few minutes, and you may need to mix briefly to make the buttercream completely smooth.

Your Italian meringue buttercream is now ready to use. You can use it to frost cakes or flavor it however you like.