The Perfect Italian Meringue Buttercream (with hand mixer) : Twisty Taster

Italian Meringue Buttercream (IMBC) is light, silky, not too sweet and it pipes beautifully. Many of you love Italian meringue buttercream because it is the most stable of all the butter creams.
For those of you who live in warm environments, Italian meringue is going to work very well for you as it’s super stable.
It is great for frosting cakes, cupcakes and macaron fillings. Try my recipe and follow the steps and procedures to make the perfect Italian Meringue Buttercream.



Ingredients used:
*(Measurements are in weight & volume)

Water - 25g or 25ml
Granulated Sugar - 110g or ½ cup + 1tbsp
Egg Whites - 65g or 2 large
Salted Butter (room temperature) - 220g or 1 cup
Vanilla Bean Paste - 5g or 1 tsp



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