Italian Meringue Buttercream

After you have made this buttercream successfully for the first time you can almost never go back to the original way of making buttercream. Less sugar, more flavour, better taste and such a gorgeous finish to a cake. This is not the easiest Thermomix recipe but it is so worth it and with a few tips and tricks you can get there, I promise. I will help guide you through the process. The italian meringue is the base for this recipe and you can also use this base to make amazing pavlova, macarons and more.

Sugar Syrup

120 g water
200 g caster sugar

Meringue Base

4 large egg whites
1 tsp cream of tartar
2 Tbsp caster sugar

Buttercream

360 g unsalted butter (in small chunks) Any food colouring or flavouring you like

If you have time, the night before crack the eggs and store the egg whites in the fridge until the next day. This will make the egg whites ?old? and can help with getting a stiffer mixture. It is not necessary though so if you are reading this whilst wanting to prepare meringue right now, just skip this step.
Remove the butter from the fridge and cut into large pieces about 20g each. Leave at room temperature.
Place the water and caster sugar in a small saucepan. Set aside.
Insert the butterfly whisk attachment into the mixing bowl. Add the egg whites and cream of tartar.
This is where the fun begins. It is all about a little preparation and timing in this recipe. You are basically cooking a sugar syrup and beatin...