Description
Italian Meringue Buttercream is a smooth, silky, and fluffy frosting made with egg whites, sugar syrup, and butter. It’s less sweet than traditional American buttercream and has a creamy, melt-in-your-mouth texture. Perfect for cakes, cupcakes, and other baked goods!
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) water
- 4 large egg whites (about 1/2 cup)
- 1/4 tsp cream of tartar
- 2 cups (450g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Start by making the sugar syrup: In a small saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves. Once the sugar has dissolved, increase the heat and bring the mixture to a boil. Let it cook until it reaches 240°F (115°C) on a candy thermometer.
- While the sugar syrup is heating, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
- Once the sugar syrup reaches 240°F (115°C), slowly pour the hot syrup into the egg whites in a thin stream, avoiding the whisk. Increase the mixer speed to high and continue to beat until stiff peaks form and the meringue is glossy and cool to the touch (about 5-7 minutes).
- With the mixer running, add the softened butter, one tablespoon at a time, allowing each addition to fully incorporate before adding more. The mixture will look curdled at first, but keep beating—it will come together.
- Once all the butter is added, beat in the vanilla extract and a pinch of salt. Continue to beat on medium-high speed until the buttercream is smooth and silky, about 3-5 minutes.
- If the buttercream looks too soft, refrigerate it for about 10-15 minutes to firm it up, then beat again. If it’s too stiff, add a tablespoon of heavy cream at a time until the desired consistency is achieved.
- Use the buttercream immediately to frost cakes, cupcakes, or store it in an airtight container in the fridge for up to a week. Allow it to come to room temperature and rewhip before using.
Notes
- Ensure the egg whites are at room temperature before whipping to help them achieve maximum volume.
- If you don’t have a candy thermometer, you can test the sugar syrup by dropping a small amount into cold water. It should form a soft ball that can be easily flattened between your fingers.
- This buttercream can be flavored by adding melted chocolate, fruit puree, or other extracts like almond or lemon.
- Italian meringue buttercream can be stored in the fridge for up to 1 week or frozen for up to 3 months. Just make sure to bring it back to room temperature and rewhip it before using.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Frosting
- Method: Whipping, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 230
- Sugar: 16g
- Sodium: 35mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 60mg