Description
This Italian Meringue Buttercream recipe creates a smooth, silky, and stable frosting perfect for cupcakes, cakes, and other desserts. It combines whipped egg whites with hot sugar syrup, then incorporates softened butter to achieve a light yet creamy texture with a rich vanilla flavor.
Ingredients
Scale
Egg White Mixture
- 4 egg whites (room temperature)
- Pinch of salt
- ¼ teaspoon cream of tartar
- 1/3 cup water
Sugar Syrup
- 1 1/3 cup white granulated sugar (divided as 1/3 cup + 1 cup)
Buttercream
- 2 cups unsalted butter (4 sticks, softened to almost room temperature)
- 1 teaspoon vanilla extract
Instructions
- Prepare Bowl: Ensure your mixing bowl and attachments are completely clean and free of oil or residue. For extra cleanliness, wipe the bowl with a paper towel dipped in vinegar or lemon juice and dry thoroughly.
- Measure Ingredients: Measure all ingredients beforehand to streamline the process and avoid any delays while mixing or cooking the syrup.
- Prepare Egg Whites: Separate the egg whites carefully making sure no yolk gets mixed in, as yolks prevent the egg whites from whipping properly.
- Whip Egg Whites Start: Place egg whites, salt, and cream of tartar in the bowl. Whisk at high speed until frothy, then reduce to medium-high speed and slowly add 1/3 cup sugar while continuing to whip.
- Whip to Stiff Peaks: Continue whipping the egg whites until they form stiff peaks, indicating they are fully aerated and stable.
- Cook Sugar Syrup: With the mixer running on medium or medium-low speed, combine the remaining 1 cup sugar and 1/3 cup water in a saucepan. Heat over medium until sugar dissolves, then increase to medium-high and cook without stirring until the syrup reaches 235°F on a candy thermometer.
- Drizzle Sugar Syrup: Slowly drizzle the hot syrup down the inside of the mixing bowl while the mixer runs at high speed, being careful not to hit the whisk to avoid splattering hot syrup.
- Whip Again: Continue whipping on high until stiff peaks form again and the mixture becomes glossy and cool to the touch at the bottom of the bowl.
- Switch Attachment & Add Vanilla: Replace the whisk attachment with the paddle attachment, add the vanilla extract, and prepare to add the butter.
- Add Butter: With the mixer running on medium to medium-high speed, add the softened butter one tablespoon at a time, making sure each addition is fully incorporated before adding the next.
- Beat Until Smooth: Continue beating until the buttercream is smooth, creamy, and free of lumps or streaks of butter.
- Ready to Frost: Your Italian Meringue Buttercream is now ready to frost cupcakes, cakes, or any dessert of choice.
Notes
- Ensure egg whites are at room temperature to whip better and achieve greater volume.
- Use a candy thermometer for precise syrup temperature to avoid undercooked or burnt sugar.
- The butter should be softened to just below room temperature to prevent melting but still be easy to mix in.
- If the buttercream appears curdled during butter addition, continue beating; it will usually come together smoothly.
- Store leftover buttercream in an airtight container in the refrigerator; bring to room temperature and rewhip before using.
