Description
Italian Meringue Buttercream is a silky, smooth frosting made by whipping hot sugar syrup into egg whites and then incorporating butter. This frosting is light yet rich, perfect for decorating cakes and cupcakes with a stable texture and a sweet vanilla flavor.
Ingredients
Scale
Syrup Ingredients
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) water
Meringue Ingredients
- 4 large egg whites (about 1/2 cup)
- 1/4 tsp cream of tartar
Buttercream Ingredients
- 2 cups (450g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make sugar syrup: In a small saucepan, combine granulated sugar and water. Stir over medium heat until sugar dissolves, then increase heat and boil until the syrup reaches 240°F (115°C) on a candy thermometer.
- Whip egg whites: Meanwhile, place egg whites and cream of tartar in a stand mixer bowl fitted with a whisk. Beat on medium speed until soft peaks form.
- Combine syrup and egg whites: Slowly pour the hot sugar syrup into the egg whites in a thin stream while avoiding the whisk. Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture cools, about 5-7 minutes.
- Add butter: With mixer running, add softened butter one tablespoon at a time, waiting for each to fully incorporate. The mixture may look curdled initially but will smooth out with continued beating.
- Flavor and smooth: Beat in vanilla extract and a pinch of salt. Continue beating on medium-high speed until the buttercream is smooth and silky, about 3-5 minutes.
- Adjust consistency if needed: If too soft, refrigerate for 10-15 minutes then rewhip. If too stiff, add a tablespoon of heavy cream at a time until desired consistency is reached.
- Use or store: Use immediately to frost cakes or cupcakes. Alternatively, store in an airtight container in the fridge for up to a week. Bring to room temperature and rewhip before use.
Notes
- Use a candy thermometer for accurate syrup temperature.
- Cream of tartar helps stabilize the meringue.
- Softened butter should be room temperature for smooth incorporation.
- If buttercream curdles, continue beating; it will come together.
- Adjust texture with refrigeration or cream additions as needed.
- Always rewhip refrigerated buttercream before use to restore fluffiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: Italian
