Description
Italian Meringue Buttercream is a silky, smooth, and glossy frosting made by whipping hot sugar syrup into egg whites, then blending in softened butter. This classic Italian technique creates a light but rich buttercream that’s perfect for cakes and cupcakes, delivering a refined texture and buttery sweetness with a delicate vanilla flavor.
Ingredients
Scale
Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 5 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 1/2 cups unsalted butter, softened and cut into tablespoons
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Then stop stirring and let the mixture come to a boil. Continue cooking until the syrup reaches 240°F (the soft-ball stage) using a candy thermometer.
- Whip Egg Whites: While the syrup cooks, place the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment. Whip on medium speed until soft peaks form, which indicates the egg whites have aerated properly.
- Combine Syrup and Egg Whites: With the mixer running on low speed, carefully and slowly pour the hot sugar syrup down the side of the bowl into the whipped egg whites. Once all syrup is added, increase the mixer speed to high and whip the meringue until it becomes thick, glossy, and the bowl feels cool to the touch. This should take about 8 to 10 minutes.
- Add Butter: Switch to the paddle attachment. Add the softened butter, one tablespoon at a time, mixing on medium speed. The mixture may look curdled at first; continue mixing until it becomes smooth, creamy, and well incorporated.
- Flavor and Finish: Add the vanilla extract and a pinch of salt to the buttercream. Mix until they are fully incorporated, resulting in a smooth, luscious frosting ready to use.
Notes
- If the buttercream looks soupy, continue mixing until it thickens to the desired consistency.
- If the buttercream appears too firm, let it sit at room temperature briefly and then rewhip to loosen the texture.
- This buttercream can be flavored by adding melted chocolate, espresso powder, citrus zest, or fruit purees for variety.
