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 goto 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 mediumhigh 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 mediumhigh 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