Italian Meringue Buttercream (Print Version)
Silky, luxurious frosting made by whipping butter into glossy Italian meringue for elegant cakes and cupcakes.
# What You’ll Need:
→ Italian Meringue Base
01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 4 large egg whites, room temperature
04 - 1/4 teaspoon cream of tartar (optional)
05 - 1/8 teaspoon fine sea salt
→ Buttercream Finish
06 - 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into cubes
07 - 1 teaspoon vanilla extract
# Steps:
01 - Combine granulated sugar and water in a small saucepan over medium heat. Swirl gently until the sugar fully dissolves. Attach a candy thermometer and bring the syrup to 240°F without stirring.
02 - In a spotlessly clean, grease-free stand mixer bowl, combine the egg whites, cream of tartar, and fine sea salt. Begin whipping on medium speed until soft peaks form, which should coincide with the syrup reaching its target temperature.
03 - Once the syrup hits 240°F, slowly and carefully drizzle it into the whipping egg whites with the mixer running on medium-high speed. Pour along the inside edge of the bowl, avoiding the whisk directly.
04 - Increase the mixer to high speed and continue whipping until the meringue holds stiff, glossy peaks and the bowl feels completely cool to the touch, approximately 7 to 10 minutes.
05 - With the mixer running on medium speed, add the cubed butter a few pieces at a time, allowing each addition to fully blend before adding more. The mixture may appear curdled or soupy midway through—keep mixing and it will emulsify into a silky, smooth buttercream, roughly 5 minutes.
06 - Pour in the vanilla extract and whip just until evenly combined. Use immediately to frost cakes or cupcakes, or refrigerate covered for up to 5 days. Bring chilled buttercream to room temperature and re-whip before using.
# Expert Tips:
01 -
- Once you nail the technique, this frosting tastes like whipped velvet and makes anything it touches feel like a celebration.
- It pipes beautifully, holds its shape in warm weather, and tastes far less sweet than American buttercream.
02 -
- Any trace of grease or yolk in your bowl will sabotage the meringue before you even begin, so wash everything with hot soapy water and wipe with lemon juice if you are paranoid.
- If the buttercream looks soupy or split after adding butter, just keep the mixer running because patience is the only real fix.
03 -
- Humid days make meringue weep, so if your kitchen feels sticky, turn on the air conditioning or pick a drier afternoon.
- Toast the sugar in a dry pan before making the syrup for a subtle caramel depth that will make people ask what your secret is.