Description
This Italian Meringue Buttercream recipe produces a silky, stable, and creamy frosting perfect for decorating cupcakes and cakes. Made by combining whipped egg whites with hot sugar syrup and softened butter, it results in a light and fluffy texture with a rich buttery flavor, ideal for both beginners and experienced bakers seeking a smooth, non-grainy buttercream.
Ingredients
Scale
Egg White Mixture
- 4 egg whites (room temperature)
- Pinch of salt
- ¼ teaspoon cream of tartar
- 1/3 cup white granulated sugar (for meringue)
Sugar Syrup
- 1 cup white granulated sugar
- 1/3 cup water
Buttercream
- 2 cups unsalted butter (4 sticks, softened to almost room temperature)
- 1 teaspoon vanilla extract
Instructions
- Prepare the mixing bowl: Make sure your mixing bowl and attachments are completely clean and free of any oil or residue. Wiping them with a paper towel dipped in vinegar or lemon juice ensures the egg whites will whip properly.
- Measure ingredients: Measure all ingredients accurately beforehand to streamline the frosting process.
- Prepare egg whites: Separate the egg whites carefully, ensuring no yolk or shell pieces are present as these can prevent the meringue from stiffening.
- Start whipping egg whites: Combine the egg whites, pinch of salt, and cream of tartar in the bowl. Whisk on high speed until frothy, then reduce to medium-high and gradually add 1/3 cup sugar while mixing.
- Whip to stiff peaks: Continue to whip until stiff peaks form, meaning the meringue holds a firm peak when the whisk is lifted.
- Start mixer run and cook sugar syrup: Lower mixer speed to medium or medium-low and keep running continuously. In a medium saucepan, combine 1 cup sugar with 1/3 cup water, stirring until sugar dissolves. Increase heat to medium-high and cook until the syrup reaches 235°F (soft-ball stage).
- Drizzle hot syrup into meringue: Turn mixer back to high and slowly pour the hot sugar syrup down the inside of the bowl, avoiding the whisk to prevent splattering.
- Whip to stiff peaks again: Continue beating on high speed until the mixture forms stiff peaks and the bowl cools slightly at the bottom.
- Switch to paddle attachment and add vanilla: Replace the whisk with a paddle attachment, add the vanilla extract, and prepare to incorporate butter.
- Add butter gradually: Add the softened butter one tablespoon at a time, beating well after each addition to fully incorporate before adding more.
- Beat until smooth: Continue mixing on medium-high speed until the buttercream is smooth, fluffy, and free of butter chunks.
- Ready to frost: Your Italian Meringue Buttercream is now perfectly ready to be used for frosting cupcakes, cakes, or other desserts.
Notes
- Using room temperature egg whites helps them whip to maximum volume.
- Ensure butter is softened but not melted to avoid a runny frosting.
- Use a candy thermometer for accurate sugar syrup temperature.
- If the buttercream curdles when adding butter, keep beating; it will come back together.
- This buttercream can be tinted with gel food coloring as desired.
- Store leftover buttercream in an airtight container in the refrigerator for up to 5 days; rewhip before use.
