Roasted Strawberry Italian Buttercream Print Recipe Makes about 6 cups Ingredients  1½ cups (300 grams) granulated sugar⅓ cup (85 grams) reserved Roasted Strawberries juice (recipe follows)⅔ cup (160 grams) egg whites (about 5 large egg whites), room temperature½ teaspoon (1.5 grams) kosher salt¼ teaspoon cream of tartar2 cups (454 grams) unsalted butter, cubed and room temperature2 teaspoons (12 grams) vanilla bean paste1¼ cups (284 grams) chopped Roasted Strawberries (recipe follows) InstructionsIn a medium saucepan, combine sugar and Roasted Strawberries juice.Bring to a boil over high heat, being careful not to splash sides of pan, stirring to help sugar dissolve.(Do not stir once mixture starts to boil.) Cook until an instant-read thermometer registers 240°F (116°C).Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, salt, and cream of tartar at medium speed until soft peaks form.With mixer on medium speed, pour hot sugar syrup between side of bowl and whisk attachment in a slow, steady stream.

Increase mixer speed to high; beat until stiff peaks form and bowl and meringue are relatively cool to the touch, 8 to 10 minutes.With mixer on medium speed, add butter, a few cubes at a time, beating until combined.(Mixture will look ver

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