GOLDEN VALLEY, Minn. -- Kamal Bosamia from Sweets Bake Shop teaches us how to make their Italian Meringue Buttercream.
• 8 oz. sugar
• 2 oz. water
• 4 oz. egg whites
• pinch of salt
• 10 oz. butter
• 1 1/4 teaspoon vanilla
Bring the sugar and water to a boil in a small saucepan. Remove the lid and cook the sugar to 244 degrees, F.
While your syrup is boiling, whip the whites and salt on medium speed of your stand mixer to soft peaks. This is a timing issue, so watch them carefully. If you overbeat your whites before your syrup reaches temperature, they'll be grainy. Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244F.
When the syrup is ready, with mixer on medium low, pour syrup in a thin stream down the inside of the mixing bowl. This will give the syrup a chance to cool off a bit as well as keeping the syrup from getting spun all over the sides of the mixer by the whisk attachment.
Turn mixer to high and whip until whites are completely cool and hold firm peaks.
Add the softened butter, a bit at a time making sure one addition is blended in before adding the next.
Beat in vanilla or flavoring of your choice.
For more information about Sweets Bake Shop, visit http://sweetsbakeshop.com.
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