How to Make Italian Meringue Buttercream Without a Stand Mixer Step-By-Step Recipe

Hey lovelies!! I am sharing a longer version of my Italian Meringue Buttercream where I have shared more tips and tricks to get that perfectly smooth and silky Italian Buttercream. This is my go-to buttercream as it is very stable and most importantly very delicious!❤️❤️❤️ Instagram Ingredients - 145g sugar (3/4cup) 40g water (3 tbsp) 140g Egg White (3/4cup) 400 g butter (approx 2 cups/3.5 sticks) 1. Boil water and sugar on medium-high and bring it to 114C. 2. Simultaneously, beat the egg whites until soft peaks. 3. Check on the sugar mixture with a thermometer. 4. Once it has reached 114C, pour from the side of the bowl into the egg whites on a slow steady stream while whisking it at medium-high speed. 5. After you have poured the syrup, continue whisking the meringue on high speed for 10mins or until cool to the touch. 6. Gradually add in butter with a spa