Italian Meringue Buttercream – Mom’s favorite recipe
For cake frosting or for meringue on lemon meringue pie
Ingredients
- 1/2 C. Water
- 1/4 tsp. Cream of Tartar
- 1 C. Sugar
Instructions
- Heat: water, cream of tartar and sugar in a heavy sauce pan and stir until dissolved.
- When the syrup is boiling, cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan.
- Uncover and cook without stirring to 238-240°F. (this takes what will seem like a long time!)
- Pour the syrup very gradually onto 3 well-beaten egg whites (stiff but not dry), beating constantly until this meringue is cool and ready to be spread on a pie or cake.
