Italian Meringue Buttercream Frosting (Printable Version)
Silky, stable buttercream made by whipping Italian meringue into butter for frosting cakes and cupcakes.
# Ingredient List:
→ Italian Meringue
01 - 1 cup (200 g) granulated sugar
02 - 1/4 cup (60 ml) water
03 - About 3 large egg whites (100 g), room temperature
04 - 1/4 tsp cream of tartar (optional, for stability)
→ Buttercream Base
05 - 1 1/2 cups (340 g) unsalted butter, room temperature, cubed
06 - 1 tsp vanilla extract
07 - Pinch of fine salt
# How to Make:
01 - Combine the granulated sugar and water in a medium saucepan. Heat over medium, stirring gently until the sugar has fully dissolved.
02 - Increase heat to medium-high and cook without stirring until the syrup reaches 244°F (118°C) on a candy thermometer.
03 - In a stand mixer fitted with a whisk attachment, begin whipping the egg whites (add cream of tartar if using) on medium speed until soft peaks form.
04 - Once the syrup reaches 244°F, turn the mixer to medium and carefully drizzle the hot syrup down the side of the bowl into the egg whites in a slow, steady stream.
05 - Increase the mixer to high speed and whip until the meringue is glossy and the mixing bowl feels cool to the touch, about 10 minutes.
06 - With the mixer on medium speed, add the butter cubes one at a time, ensuring each cube is fully incorporated before adding the next. If the mixture appears curdled, continue beating — it will emulsify and come together.
07 - Add the vanilla extract and a pinch of fine salt. Beat until the buttercream is smooth, creamy, and fluffy.
08 - Use immediately for frosting. Alternatively, refrigerate in an airtight container. When ready to use chilled buttercream, bring to room temperature and rewhip until smooth.
# Expert Tips:
01 -
- The texture is almost impossibly silky, nothing like the dense American buttercream most of us grew up with.
- It holds up beautifully at room temperature, making it a reliable choice for weddings, birthdays, and any cake that needs to sit out for a few hours.
02 -
- If the buttercream looks soupy or separated, do not throw it away, chill it in the refrigerator for ten to fifteen minutes and then whip it again until it comes together.
- Temperature is the most common source of failure in this recipe, if the meringue is too warm when you add butter it will melt, and if the butter is too cold it will cause clumping.
03 -
- Weigh your egg whites rather than counting eggs because white volume varies dramatically and the ratio of whites to sugar is critical to the meringue structure.
- Cube your butter before you start cooking the syrup so you are not scrambling to cut it while your meringue waits, because timing really is everything in this recipe.