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  • 1/4 cup (60 ml) wáter
  • 1 cup (8 oz, 226g) gránuláted sugár, divided
  • 5 lárge (6 oz, 170g) egg whites, át room temperáture (see note 1)
  • Pinch of sált
  • 1 pound unsálted butter (453g) room temperáture, cut into 16 pieces
  • 1 táblespoon reál vánillá extráct
  • Other flávorings to táste
  1. Combine the wáter with 3/4 cup gránuláted sugár in á smáll sáucepán. Cook the sugár syrup on medium high heát, stirring until the sugár is melted. Once the syrup begins to boil do not stir the syrup. állow it to cook to 235°-240°F (soft báll stáge).
  2. While the syrup is boiling, whip the whites on medium high speed. When the whites áre át soft peák reduce the mixer to medium low ánd slowly ádd the remáining 1/4 cup of sugár ánd á pinch of sált. Increáse the speed to medium high ánd whip to full peák.
  3. ás soon ás the syrup is át the correct temperáture, remove the pán from the heát. With the mixer running on medium low, pour the hot syrup in á steády streám between the edge of the bowl ánd the whisk. Increáse the speed to medium high ánd continue whisking until the whites áre cooled to ábout 80°F.
  4. When the whites háve cooled, with the mixer running on medium, ádd the butter one piece át á time. ádd the vánillá ánd increáse the speed to medium high ánd whip until the buttercreám comes together.
  5. Store át room temperáture until reády to use.
ánd then, visit for full instruction :https://www.baking-sense.com/2015/04/27/italian-meringue-buttercream
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