Italian Meringue Buttercream
Calories: 33
Adjust Servings Here: 5 cups
Description
Italian Meringue Buttercream is a velvety frosting made by whipping egg whites to stiff peaks and gradually adding a hot sugar syrup. This creates a stable meringue, which is then combined with butter to create a smooth and creamy buttercream. Known for its light texture and luxurious flavor, it's a favorite among bakers and cake decorators for its versatility and elegant finish.
Ingredients
Makes 4 - 5 cups - Enough to frost 2 x 9-inch or 3 x 8-inch layer cakes or 24 cupcakes
- 1 cup Granulated sugar
- ¼ cup Water
- 4 large Egg whites at room temperature
- ¼ tsp Salt
- ⅛ tsp Cream of tartar optional
- 1 ½ cups Unsalted butter at room temperature, cut into cubes
- 1 tsp Vanilla extract
Instructions
- Prep: Measure out all your ingredients before you start. The egg whites should be in a clean, grease-free bowl.
- Sugar Syrup: In a small saucepan, combine the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and let the syrup come to a boil. Use a candy thermometer to monitor the temperature.1 cup Granulated sugar, 1/4 cup Water
- Whip Egg Whites: While the sugar syrup is cooking, start whipping the egg whites with salt and cream of tartar on medium speed in a stand mixer with the whisk attachment. Whip until they reach soft peaks.4 large Egg whites, ¼ tsp Salt, ⅛ tsp Cream of tartar
- Cook Sugar Syrup: Once the sugar syrup reaches 240°F (115°C), remove it from the heat. With the mixer running on low speed, carefully and slowly pour the syrup into the egg whites, aiming for the side of the bowl to avoid splattering. Be careful as the syrup is very hot.
- Whip Meringue: Increase the mixer speed to medium-high and whip the meringue until it becomes thick and glossy, and the bowl is cool to the touch, about 10-15 minutes.
- Add Butter: With the mixer running on medium speed, add the butter one cube at a time, allowing each cube to incorporate before adding the next. The mixture may look curdled at this point, but keep mixing until it becomes smooth and creamy.1 1/2 cups Unsalted butter
- Add Flavoring: Once all the butter is incorporated, add the vanilla extract and mix until combined.1 tsp Vanilla extract
- Adjust Consistency: If the buttercream is too soft, refrigerate it for 15-30 minutes, then re-whip to achieve the desired consistency.
- Use or Store: Use the buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its creamy texture.
- Enjoy: Use the Italian Meringue Buttercream to frost your cakes or cupcakes. It's deliciously smooth and perfect for any occasion!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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