Italian Meringue Buttercream Frosting (Print Version)
Silky, luxurious frosting made by whipping butter into glossy Italian meringue for elegant cakes and cupcakes.
# What You Need:
→ Italian Meringue
01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 4 large egg whites, room temperature
04 - 1/4 tsp cream of tartar (optional)
05 - 1/8 tsp fine sea salt
→ Buttercream
06 - 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into cubes
07 - 1 tsp vanilla extract
# How to Prepare:
01 - Combine granulated sugar and water in a small saucepan. Heat over medium heat, gently swirling the pan until the sugar fully dissolves. Attach a candy thermometer and continue heating until the syrup reaches 240°F (115°C).
02 - While the syrup heats, place egg whites, cream of tartar, and fine sea salt in a clean, grease-free stand mixer bowl. Begin whipping on medium speed until soft peaks form.
03 - Once the sugar syrup reaches 240°F, slowly and carefully drizzle it into the whipping egg whites with the mixer running on medium-high speed. Avoid pouring the syrup directly onto the whisk attachment.
04 - Increase the mixer to high speed and continue whipping until the meringue forms stiff, glossy peaks and the bowl feels neutral 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 incorporate before adding more. The mixture may appear curdled or soupy midway through—continue mixing until it emulsifies into a silky, smooth buttercream, about 5 minutes.
06 - Pour in the vanilla extract and whip just until evenly combined.
07 - Use immediately to frost cakes or cupcakes. Alternatively, store covered in the refrigerator for up to 5 days. Before using refrigerated buttercream, bring it to room temperature and re-whip until smooth.
# Expert Advice:
01 -
- This is the kind of frosting that makes people close their eyes when they take a bite and quietly ask what bakery you ordered from.
- It pipes beautifully, holds its shape at room temperature, and has a richness that puts any canned frosting to absolute shame.
02 -
- Even a trace of grease or yolk in your bowl or on your whisk will prevent the whites from reaching their full volume, so wash everything with hot soapy water and dry thoroughly before starting.
- If your buttercream looks like a separated, curdled disaster, do not throw it away. Just keep whipping and it will almost always come back together into a smooth emulsion.
03 -
- Test your candy thermometer in boiling water first to make sure it reads 100 degrees Celsius accurately, because an off reading will sabotage your syrup before you even begin.
- The butter is ready when it bends without cracking but still holds its shape when pressed, somewhere around 18 to 20 degrees Celsius if you want to be precise.