Italian Meringue Buttercream

Creamy.  Silky.  Heavenly.  Smooooth.  Perfect. 
Yup, its all that.... and more.

Ingredients
1 1/4 C sugar (separated)
1/3 C water
6 egg whites
3/4 tsp cream of tartar OR 3/4 teaspoon lemon juice

Instructions:

Add
1 C sugar
1/3 C water
into small saucepan, place over med/low heat until syrup reaches 248-250 degrees Fahrenheit

While your syrup is heating, add
6 large egg whites
into your stand mixer bowl.
Whip until foamy and add 3/4 teaspoon cream of tartar and continue whipping until soft peaks form.

Than slowly add
1/4 C sugar.  Continue mixing until well incorporated.

Now its time to add your sugar syrup to your egg white mixture.  If your syrup isn't quite up to temp turn your stand mixer on low and let it run until the syrup is ready.  Slowly pour hot syrup into stand mixer bow.  Do this slowly and be sure to aim right for the egg whites.  Do NOT pour onto side of bowl or onto the whisk.  If it hit the side of the bowl it could cause temp issues and if you hit the whisk you and your kitchen will be covered in hot and sticky sugar syrup.  (Trust me. Been there, done that.)  Keep the syrup stream pouring directly onto the whites until completely mixed.  Clean sides of bowl and continue beating on high until the mix is room temperature.  Take a small amount between your fingers and feel for heat and any gritty bits.  If its still slightly warm or gritty, continue beating!

Once the egg whites and syrup mix have cooled you can now start adding
2 1/4 C soft butter.  Add about a tablespoon at a time until completely incorporated.

Special tips.....

I always wipe my stand mixer bowl with a little lemon juice just to make sure there isn't a hint of grease.  Egg whites will behave in wonky ways if fat or oil is introduced too early.

This recipe is almost full-proof.  If your butter is too warm or whites too warm when butter is added your buttercream will be soupy. Its not pretty.  You do not want this.  Ever.  Do not panic, here is the fix:   Simply cool down the bowl with ice packs while still whipping on high. I reach for one of those blue ice packs, you know, the ones that you use in coolers, and I just place it under or on the side of the stand mixer bowl.  Keep it whipping and it will come together beautifully.  If you have a bumpy or curdly looking buttercream your butter was probably too cold but no worries... keep whipping the heck out of it and it will come together as well.  I just put my hands on the bottom and sides of bowl to warm with my body heat.  Works like a charm.

Curdly?  Did I just invent a word? 

So there ya go!  Super smooth, not too sweet, almost like heaven Italian buttercream!

Yup, its that easy.