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The Italian Meringue Buttercream is made by whipping the egg whites to stiff peaks then pouring the sugar syrup and whipping until cooled to room temperature. Then softened butter is added a little at a time and whipped until smooth and fluffy. The Italian Meringue Buttercream can be made in advance and kept it in an airtight container in the refrigerator for a week or frozen for up to 3 months. CakeLove owner, Warren Brown shows you the process of making CakeLove standard buttercream cake, the Italian Meringue Buttercream.

5 egg whites (from large eggs)
10 oz extra-fine granulated sugar
1/4 cup water
16 oz unsalted butter, cut in small pieces

***For directions watch the video.

Posted on Jun 19, 2008

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