Italian meringue buttercream

The easiest and best Italian Meringue Buttercream recipe I have ever tried, hands down!  It took one trial run of it before my daughters birthday to get it right.  If you are planning on trying to make an Italian meringue buttercream for the first time then give this a go.  It was a crowd pleaser!  Next task for me is to play around with different piping tips to see which works well with cupcakes.  My piping tips were limited for her cupcakes but I have since added more to my collection of goodies!

Makes 8 cups.
1/2 cup cold water
2 1/4 cups white sugar
1 cup egg whites (10 egg whites) (I use pasturized eggwhites only. NaturEgg has small cartons they sell and one small carton is all you will need)
1 1/2 pound unsalted butter (cut into small pieces and softened)
1 tsp Pure vanilla extract
Coloring (optional)
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a heavy pan and bring it to the boil and start the timer. Boil it on medium high temperature.

Step 2:
When the sugar syrup has been boiling for 5 mins (or when it reaches 225 on candy thermometer). Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. The goal is to get the egg whites whipped to soft peaks by the time the sugar reaches 238 degrees, or “soft ball” stage. If you don't have a candy thermometer then when the timer is up the sugar syrup should be. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. The syrup will cook the egg whites. Be very carefull not to get burned on the hot syrup.

Step 3:
When all sugar syrup has been added it should look thick and fluffy. Set the timer on 10 mins and beat on high speed. This should be enough time for the underside of the mixing bowl to be cool to the touch.
After approx. 10 mins. you should have a thick meringue.

Step 4:
Now add the butter. Start the mixer on high speed and add butter a bit at a time in to the meringue. When all butter is added it will not take long for mixture to turn into nice thick buttercream. When that happens slow the mixer down and add the vanilla. Stop the mixer and scrape down the bowl and mix again. If you want to add coloring, now would be the time. Start with a few drops and mix until you reach the desired color.

Buttercream can be stored in an airtight container in the fridge for one week or in the freezer for about a month. If freezing, let buttercream thaw in fridge overnight and then set out so it will get to room temperature. Before using, return it to the stand mixer and beat on high for several minutes. It’s likely that it will separate as you whip it, but don't worry, it should come back together again after five minutes or so.

When icing cakes it is best to put it in the refrigerator until about an hour before serving, so the buttercream doesn't get too soft or melt.