Yield: 3 lbs
Egg Whites 7 large (210g)
Granulated Sugar 2 cups (400g)
Water 1cup (237ml)
Unsalted Butter 5 sticks (1lb 4oz) (566g)
Solid Vegetable Shortening 1 cup (198g)
Vanilla Extract 2 Tablespoons
In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
Add the vanilla extract
Switch to the paddle attachment and mix on low- medium speed until smooth
THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
If you decide to store it in the fridge/freeze, you will have to bring it back to room temperature before re using.
Take it out several hours before you need it, and let it get to room temp, then put it back on the mixer with the PADDLE attachment on low- medium and let it mix, it will look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth