ITALIAN MERINGUE BUTTERCREAM (FRSOTING)
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Step 1: SUGAR SYRUP
525g Caster Sugar
Bring the sugar and water to a boil in a saucepan on a medium flame. Reduce the heat and cook until the sugar reaches 112 degrees C / 233 degrees F (soft ball stage).
Step 2: WHIP
6 Large Egg Whites
1/4tsp Cream of Tartar
470g Unsalted Butter (Room Temperature)
1tbsp Vanilla Extract
While the sugar is cooking whip the egg whites and cream of tartar until soft peaks form. Once the sugar has reached the soft ball stage, increase the speed and carefully pour the sugar directly onto the egg whites. Continue to whip on a high speed for 10 minutes or until the mixture reaches room temperature. Once the meringue mixture has cooled, add the butter one pice at a time. Finish by adding the vanilla extract.