Italian Meringue Buttercream Recipe by: Chelsie Higgins, Chef Instructor at Maui Culinary Academy
- 1 lb. 11 oz. Granulated Sugar
- 12 oz. Egg Whites (room temperature)
- 10 oz. Granulated Sugar
- 2 lb. 13 oz. Butter (unsalted)
- 4 1/2 oz. Vegetable Shortening
- 1 Tbs. Vanilla Extract (optional)
Place the larger amount of sugar into a saucepan with a minimal amount of water (enough to resemble wet sand) onto the cooktop. In the mixer with a whisk, whip the egg whites on medium speed until they begin to foam. Slowly add the smaller amount of sugar while mixing. Allow the eggs to whip to stiff peaks. Once the boiling sugar reaches 240 degrees Fahrenheit. Once the mixture is cooled add the butter and shortening little by little. Scrape the bowl well and add the extract. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for 3 weeks.