Ingredients?

120g egg whites

1g cream of tartar or lemon juice/a few drops

200g fine sugar

Water 63g

Vanilla extract 5ml

Pinch of salt

Translation of several common buttercreams (3)---Italian meringue How to make Italian Meringue Frosting?

Add cream of tartar or lemon juice to the egg whites and beat at high speed until soft peaks close to wet foam. (For the foaming state, please refer to the video of teacher semisweet)

Put the fine sugar and water into a milk pot or a deep pan, heat to melt the sugar, continue to heat the syrup to 114 degrees Celsius, and turn off the heat.

Immediately beat the egg whites at high speed, and slowly pour the syrup into the high-speed egg whites in a long stream. It will be a little thin at first, but if you continue to beat for about 5 minutes, the surface of the egg whites will appear shiny, very Stand upright and thick.

When it reaches body temperature, add vanilla extract and salt and it's done.

Tips

Do not reduce the amount of sugar when making syrup