Italian Meringue Buttercream

400 g sugar

6 oz water

1 lemon

6 egg whites

1 1/2 C butter, cool but softened and cut to 1 T pieces

1/8 t salt

2 t vanilla

1/8 t orange extract

In a small saucepan, combine sugar and water.

Cover with lid and heat on medium high.

Check every 4 mins until all sugar is dissolved; stir only if necessary.

Meanwhile, wipe stand mixer bowl and whisk down with lemon juice.

Place whites in stand mixer and wait for sugar to dissolve.

Remove lid, insert candy thermometer, and cook to 240.

Once syrup reaches 235, begin whipping whites on high speed.

Continue beating until whites reach soft peaks, about 2 mins.

On low speed, drizzle 240 syrup into whites.

Wrap the bowl with ice packs.

If meringue won't reach stiff peaks, refrigerate 10 mins and try again.

If bowl is still warm, continue refrigerating until room temp.

Switch stand mixer to paddle attachment.

On medium high speed, add butter one piece at a time.

Let each piece of butter mix in fully before adding the next.

Turn mixer down to medium and add extracts and salt.

Continue whipping about 15 mins or until buttercream is light and fluffy.

(It should lose some of its buttery taste.)

If thick and curdled, gently warm bowl.

Let edges melt and then continue beating until smooth and creamy.

If thin and soupy, place in fridge or freezer and continue beating.

sugargeekshow

Note 1:

All buttercreams are too buttery for my taste.

It's possible to whip in any of these:

    melted and cooled chocolate,

    fruit preserves, reduced puree, or curd,

    nut butters

    caramel

    alcohol

    milk or cream

    extracts

    extra powdered sugar

    crushed freeze dried fruits

    dehydrated coffee

Note 2:  Multiply recipe by 1.5 for three 9-inch rounds.

Note 3:  The subtle orange extract is not meant to be very citrusy.