Italian meringue buttercream

How to make Italian meringue buttercream - without a stand mixer or thermometer

Ingredients

4 egg whites at room temperature
225 grams or 1 cup unsalted butter at room temperature
150 grams or 3/4 cup granulated sugar
1/4 cup water
1 teaspoon vanilla extract

Instructions

Chop the room temperature butter to roughly tablespoon sized cubes. Keep aside.
Whip the egg whites , until you have stiff peaks. If you upturn the bowl, the whipped whites should not move.
In a sauce pan with a handle , heat the sugar and water together . If you have a thermometer, let the sugar dissolve and let the sugar syrup cook till the temperature reaches between 235 F to 245 F. If you are not using a thermometer, let the sugar dissolve (you can swirl the pan or stir to help this ). Once the sugar dissolves, let the syrup cook undisturbed. Once you see bubbles, let it cook for 3-4 minutes.
Start whipping the egg whites again once the syrup has been cooking for about 3 minutes.
Pour the syrup into the egg whites (while beating) in a slow continuous stream. Pour closer to the edge of the bowl so the hot syrup doesnt touch the blades and splatter.
Once all the syrup has been added , keep whipping until the outside of the bowl is cool to touch.
Add the cubed butter, piece by piece while beating.
Once all the butter has been added, whip until you get fluffy buttercream consistency. This may take 2-5 minutes depending on your mixer.
Add the extract and whip until incorporated.

Notes

This makes about 2 cups of buttercream - enough to frost 12 cupcakes or one 8 inch layer cake.
It can be refrigerated for upto a week and frozen for a month.
The recipe can be doubled.
You can add 2 tablespoons more sugar for a sweeter buttercream.
If the buttercream seems too loose or soupy after adding all the butter, chill for 10 to 15 minutes and continue beating.
You can whip the egg whites while the sugar syrup cooks if you have a stand mixer or you are fine multi tasking.
My measuring cup is 240 ml.