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Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240ºF before being added to the whipping egg whites. The cooked sugar syrup results in a more stable and silky smooth buttercream.
Don’t let it get too warm. While this buttercream meringue is the most stable of all the buttercreams, you can’t let it sit out for too long. When it softens, put it in the refrigerator to firm it back up.
When the meringue has cooled, add the butter – 1-2 cubes at a time. Mix each tablespoon into the meringue completely before adding the next couple cubes.
So if you live in warm environments like Florida, California or Texas, Italian meringue is going to work very well for you. You can substitute half of the butter for vegetable shortening for more stability in high heat areas. What ingredients do you need for Italian Meringue Buttercream?
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