Description
Italian Meringue Buttercream is a silky, smooth frosting made by whipping a hot sugar syrup into egg whites and then combining the glossy meringue with softened butter and vanilla. This classic Italian-American frosting is perfect for cake decorating and provides a rich but light texture that holds its shape beautifully.
Ingredients
Scale
Syrup
- 1 cup granulated sugar
- 1/4 cup water
Meringue
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Buttercream
- 1 1/2 cups unsalted butter, softened and cut into cubes
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Sugar Syrup: In a small saucepan, combine granulated sugar and water. Heat over medium heat, stirring gently until sugar dissolves. Stop stirring and allow syrup to boil until it reaches 240°F (soft-ball stage) using a candy thermometer.
- Whip Egg Whites: While syrup heats, place egg whites, cream of tartar, and salt in a stand mixer bowl fitted with a whisk attachment. Whip on medium-high speed until soft peaks form.
- Combine Syrup and Egg Whites: Slowly and carefully pour the hot sugar syrup into the whipped egg whites with mixer on medium speed, avoiding pouring directly onto the whisk. Increase speed to high and continue whipping until mixture is thick, glossy, and cooled to room temperature (approximately 10–15 minutes).
- Add Butter: Reduce mixer speed to medium. Add softened butter cubes one at a time, mixing well after each addition. The mixture may curdle initially—continue mixing until smooth and creamy.
- Finish with Vanilla: Once all butter is incorporated, add vanilla extract and mix until fully combined and the buttercream is silky smooth.
Notes
- If the buttercream appears soupy or curdled, continue mixing as it will come together.
- Ensure the meringue is cool before adding butter to prevent melting.
- Store buttercream in the refrigerator for up to one week or freeze for up to three months.
- Bring buttercream to room temperature and re-whip before use.
