Strawberry Italian Meringue Buttercream Recipe

1. Whip the egg whites, salt, and cream of tartar in a clean/grease-free bowl of a stand mixer fitted with the whisk attachment on low speed slowly increasing to medium-high until they reach whiter and frothy consistency.
2. While the mixer is running on medium speed, slowly drizzle in the 60 g of granulated sugar. Continue whipping on medium speed to soft peaks while you prepare the sugar syrup.
3. Add the remaining 180 g of granulated sugar and water into a small saucepan, stir to combine. Place on low-medium heat, bring to boil (do not stir) and continue heating until the syrup reaches 235 F on sugar or laser thermometer. Immediately remove from the heat, let bubbles subside for few seconds.
4. While the mixer is still running on medium speed, drizzle the sugar syrup to the side of the bowl on the whipping egg whites in steady slow stream. Aim not to drizzle the syrup onto the whisk attachment.
5. Once all the syrup is added, increase the mixer’s speed to medium-high and whip the meringue for 8-10 minutes until the bowl has completely cooled to room temperature and the meringue reached stiff peaks.
6. Decrease the mixer’s speed to low-medium and start adding the butter one tablespoon at a time, then add the vanilla and increase the mixer’s speed to medium-high. Whip for 4-5 minutes until buttercream is smooth and silky.
7. Meanwhile, process the freeze dried strawberries in food processor or blender. Sift the strawberry powder to remove any larger pieces (save them for decor:)).
8. Mix in the strawberry powder into the buttercream with either silicone spatula or mixer fitted with the paddle attachment.

Enjoy!🍓🩷