Whipped Meringue Buttercream

One taste, and you’ll look like this, too. Go ahead and take off your shirt.

2 1/4 c sugar

1/2 c water

1 c egg whites, room temp

(I always just use 7 fresh, not carton whites. Fresh whips up way better)

1/4t cream of tartar

1 1/2 lb unsalted butter (6 sticks)

*Optional:

2-3 c powdered sugar

1-2t vanilla

This recipe will fit perfectly in a 6qt Kitchen Aid mixer.

Combine sugar and water in a saucepan, bring it to a boil.

Use a candy thermometer to bring it to 245° 

While that’s heating, whip egg whites and cream of tartar to stiff peak.

Pour boiled sugar slowly in a thin stream with Kitchen Aid on second to highest setting, trying to pour in between the side of the bowl and the whisk.

Continue whipping on highest setting until mixing bowl is just warm to the touch.

(If it’s summer and your butter is extra soft, wait until the bowl is completely room temp to the touch before adding butter.)

Add 6 sticks unsalted butter a chunk at a time and whip until it comes together. It will look liquidy first, continue whipping until it looks like whipped cream.

If using, add flavor and powdered sugar, whip until incorporated.

This is a great base icing that you can add any flavor to. Add jam for fruit flavoring, chocolate ganache to make chocolate… peanut butter…. oreo crumbles for cookies and cream… really this can be anything you want.

Don’t let this intimidate you, it’s the best icing on the planet and once you get the hang of it, you’ll never want to use anything else.