Italian meringue Butter Cream /බටර් අයිසිං වලට වඩා රස බටර් ක්‍රීම් අයිසිං

SWISS MERINGUE BUTTER CREAM

Ingredients

(100g) granulated sugar
(30ml)water
3 medium egg whites
5ml vanila
150g Butter


Instructions:

Prepare the Sugar Syrup:
In a small saucepan, combine the 100g of sugar and 30 ml of water.Heat over medium heat, stirring until the sugar dissolves.Once dissolved, stop stirring and increase the heat to medium-high.Boil the syrup until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).

Make the Meringue:
While the syrup is boiling, place the egg whites of a stand mixer fitted with the whisk attachment.Start whisking on medium speed until the egg whites become frothy.Once the sugar syrup reaches 240°F (115°C), reduce the mixer speed to low and slowly pour the hot syrup into the meringue, avoiding the whisk to prevent splattering.Increase the mixer speed to high and continue whisking until the meringue is glossy, forms stiff peaks, and the bowl is cool to the touch (about 10 minutes).Make the Buttercream:With the mixer on medium speed, add the butter a few pieces at a time, allowing each piece to incorporate before adding the next.Once all the butter is added, increase the speed to high and whisk until the buttercream is smooth and fluffy.Add the vanilla extract (or your chosen flavoring) and mix until well combined.
Troubleshooting:If the buttercream appears curdled, keep mixing; it should come together with continued mixing.If the mixture is too soupy, it might be too warm. Place the bowl in the fridge for about 10-15 minutes, then beat again until smooth.Your meringue buttercream is now ready to use! It's perfect for frosting cakes, cupcakes, or as a filling for pastries. Enjoy!