Italian Meringue Buttercream

Ingredients and Weight:

1. Butter: 1 cup (2 sticks)
2. Icing sugar: 2 cups
3. Egg whites: 3 large
4. Light corn syrup: 1 tablespoon
5. Pure vanilla extract: 1 teaspoon
6. Salt: A pinch

Preparation Time:

• Total Time: About 2 hours (includes chilling time)
• Preparation Time: 30 minutes
• Cooking Time: None (just mixing and chilling)

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. In a large bowl, beat the egg whites with an electric mixer until soft peaks form.
2. Add corn syrup and continue to beat until stiff peaks form.
3. Gradually add the icing sugar, beating continuously until well combined.
4. Add the salt and vanilla extract and mix until smooth and creamy.
5. In another bowl, melt the butter slowly in the microwave or on the stove.
6. Pour the melted butter into the egg white mixture and beat until fully combined and creamy.
7. Transfer the buttercream to a bowl and refrigerate for at least 2 hours to set.
8. Once set, you can use it as a frosting or filling for cakes, cupcakes, etc.

Nutritional Information: (Based on the given ingredients)

• Calories: Approx. 400 per serving (depending on the amount used)
• Fat: Approx. 24g
• Carbs: Approx. 50g
• Protein: Approx. 3g

Dish Characteristics:

• Smooth and creamy texture
• Sweet and vanilla-flavored
• Suitable for frosting cakes or cupcakes
• Has a longer shelf life than some other frostings due to its use of corn syrup

User Comments:

1. "This frosting was so easy to make and tasted amazing!" - John Doe
2. "I love how creamy and sweet this frosting is. It's perfect for my cupcakes." - Jane Smith
3. "The texture of this frosting is so smooth and it sets well in the refrigerator." - Michael Johnson

Special Precautions and Tips:

• Ensure that the egg whites are beaten until stiff peaks form to achieve the best texture.
• When adding the melted butter, add it slowly while continuously mixing to prevent separation.
• You can adjust the sweetness by adding more or less icing sugar.
• Once set, this frosting can be stored in the refrigerator for up to a week or frozen for longer storage.