Description
This classic Italian Meringue Buttercream recipe creates a smooth, silky, and stable frosting perfect for cupcakes, cakes, and other desserts. By whipping egg whites into meringue and slowly incorporating a hot sugar syrup and softened butter, this buttercream achieves a light yet rich texture with a subtle vanilla flavor.
Ingredients
Scale
Meringue Base
- 4 egg whites (room temperature)
- ¼ teaspoon cream of tartar
- Pinch of salt
- 1/3 cup water
- 1 1/3 cup white granulated sugar (divided into 1/3 cup and 1 cup portions)
Buttercream
- 2 cups unsalted butter (4 sticks), softened to almost room temperature
- 1 teaspoon vanilla extract
Instructions
- Prepare your equipment: Make sure your mixing bowl and attachments are completely clean and free from any oil or residue. For best results, wipe them with a paper towel dipped in vinegar or lemon juice to ensure cleanliness.
- Organize ingredients: Measure all ingredients ahead of time to streamline the process and avoid any interruptions.
- Prepare egg whites: Carefully separate the egg whites ensuring no yolks or shells get mixed in, as yolks will prevent the meringue from stiffening properly.
- Start meringue: Add egg whites, pinch of salt, and cream of tartar to the mixing bowl. Whisk on high speed until the mixture becomes frothy, then reduce speed to medium-high and slowly add 1/3 cup sugar.
- Whip to stiff peaks: Continue whipping the egg whites until stiff peaks form, meaning the peaks hold their shape firmly when the whisk is lifted.
- Prepare sugar syrup: While keeping the mixer running on medium or medium-low speed, combine 1 cup sugar and 1/3 cup water in a medium saucepan. Heat over medium heat stirring until sugar dissolves, then raise heat to medium-high and cook without stirring until the syrup reaches 235°F (soft ball stage) on a candy thermometer.
- Incorporate syrup: Increase mixer speed to high and slowly drizzle the hot sugar syrup down the inside of the mixing bowl, being careful not to hit the whisk to avoid splattering.
- Whisk to stiff peaks again: Continue whisking on high until stiff peaks form once more and the mixture cools to the bottom of the bowl.
- Switch attachments and add vanilla: Once cooled, swap the whisk attachment for the paddle attachment. Add vanilla extract.
- Add butter: With the mixer on medium speed, add softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Beat until smooth: Continue beating the buttercream on medium-high speed until the frosting is smooth, creamy, and free of any butter lumps.
- Frost your cupcakes: Your Italian Meringue Buttercream is now ready to be used to frost cupcakes or cakes as desired.
Notes
- Ensure egg whites are at room temperature for better volume.
- Do not stop the mixer while adding the hot sugar syrup to prevent it from setting.
- Butter should be softened but not melted to avoid a greasy texture.
- If the buttercream appears curdled, continue beating; it will smooth out with time.
- This buttercream is stable and less sweet than traditional American buttercream.
