Italian Meringue Buttercream with Meringue Powder

Prepare grease-free equipment (explained above).

Have all your ingredients at room temperature, especially butter.

Cut the butter into cubes.

Heat sugar and water over medium heat.

Place a candy thermometer inside.

Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft boil stage).

This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.

Place meringue powder, salt, and water in a clean mixing bowl. Start whipping on medium speed.

After 2 minutes, your meringue should be at soft peak consistency (sometimes it can take more than 2 minutes).

Gradually add the sugar while continuing to whip until you have an almost stiff meringue, and yet still shiny and not dry.

Turn the mixer off to avoid over-mixing.

Turn the mixer with the meringue to medium. DO NOT RUSH this step.

It is not necessary to run the mixture on high while you pour the syrup. I have always done it on medium and have had no accidents or disasters.

Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.

Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.

The outside of the bowl will be hot at first and then be barely warm.

Your meringue should look shiny and stiff.

Let the mixer run on low until the bowl feels cold to the touch.

Add in the butter - one cube at a time.

Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.

Add vanilla or any other flavoring you want.

Enjoy!