For Italian Meringue Buttercream - - by Arhana Arshad

For Italian Meringue Buttercream
5 large egg whites
11/4 cup (250g) caster sugar
pinch (2.5g) cream of tartar
1 pound (500g) unsalted butter
1 tsp (5ml) vanilla essence In a small saucepan over medium heat, bring sugar and 2/3 cup (160ml) water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

Remember use only large egg whites. I usually get them from selected NTUC or Giant. They come in 6 per carton. Otherwise, you need to use 7 egg whites of usual sized eggs. Italian meringue buttercream is a bit tricky, for first timers you may need to try more than once. I managed to do it successfully on my 2nd try...not too shabby..;P It doesn't hold well in our SG temp so you need to refrigerate it, but don't worry it will be worth your efforts cause they taste ooolala! It's like biting into cloud!