How to make Yolanda Gampp's Italian Meringue Buttercream

Yolanda Gampp has a youtube channel where she bakes very extravagant cakes. This is her frequently used Italian Meringue Buttercream recipe!

Things you will need:

• 400g granulated sugar (appx. 1 3/4 cups)
• 1/2 Cup Water
• 8 large egg whites
• 1 pound (454g) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• Electric Stand Mixer and Whisk Attachment
• 1 Saucepan
• Candy Thermometer
• Rubber spatula

How to make Italian Meringue Buttercream

1. In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil.
2. While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!
3. Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed. Be careful, it's very hot!
4. Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature.

Now, finally, you can taste your Italian Meringue Buttercream! Delicious, right?