Italian Meringue Buttercream

Since I want to make opera cake again, I need to prepare a coffee-flavored butter cream.
(Actually it should be used in French buttercream which is too rich for me.... )
Last time I used the syrup which hasn't got to 245 degrees yet to make buttercream, thus I got a bad experience for making Italian meringue buttercream. This time I read the directions of recipe twice and I even prepared the thermometer to get things right...

And yes, I did get the perfect buttercream finally! It is smooth, spreadable and has a "devil's food smell"... I made two flavors, coffee and rasberry. (Oops...the color in the photo is more like "mocha"@@) I use 1/2T expresso powder that I bought from KAF with 1/2t hot water, and I got super rich coffee flavored buttercream! Thanks for KAF *^^*

I 've ever had this happy experience with butter before. I usually regarded it as a bad thing that do nothing but gain weight XD. Butter can make the texure of the food more creamy, moister and tender, and it is more "stable" then whipped cream when using it.... I can't deny that butter makes word better!

So...let's forget about gaining weight and enjoy it!

Ingredients:

- egg whites 70 g
- sugar 16 g + 100 g
- water 2 tbs.
- soft butter 160 g
- vinegar and salt

Beat the egg whites and sugar until soft peak, then starting to heat the syrup at meanwhile.
Keep on beat the eggs until stiff peak. After that concentrate on the temperature of the syrup, it should be stop heating until 245 degree. Then pour it slowly into the meringue and keep beat it with high speed. Finally, throw into the butter 1~2T each time and keep beating. You'll see the batter is liquid-y at begining and it would become firm if you keeping throwing more butter and beating.