Italian Meringue Buttercream
Italian Meringue Buttercream is a rich, silky, and stable frosting combining whipped egg whites and hot sugar syrup with creamy unsalted butter. It delivers a light yet creamy texture with balanced sweetness, perfect for decorating cakes and cupcakes with a smooth, glossy finish that holds up well at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Enough to frost a 9-inch cake or approximately 24 cupcakes
- Category: Dessert
- Method: Whipping
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Base Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 4 large egg whites
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Sugar Syrup: Combine granulated sugar and water in a saucepan and heat over medium heat. Using a candy thermometer, cook until the syrup reaches the soft-ball stage (240°F/116°C) for optimal meringue stability.
- Whip the Egg Whites: While the syrup heats, beat the egg whites until soft peaks form. Gradually pour the hot sugar syrup into the egg whites while continuing to beat on medium-high speed until the mixture is glossy and thick, forming a stable Italian meringue.
- Incorporate the Butter: Allow the meringue to cool to room temperature. Then, add the room-temperature unsalted butter gradually in small pieces, beating continuously to create a luscious, creamy buttercream.
- Flavor it Gently: Mix in vanilla extract and a pinch of salt to balance the sweetness and enhance the flavor depth without overpowering the frosting.
- Final Whip and Adjust: Whip the buttercream again until smooth and silky. If too soft, chill briefly and re-whip; if too stiff, let it warm to room temperature and beat again for ideal consistency.
Notes
- Use room temperature butter to ensure smooth incorporation without lumps.
- Monitor sugar syrup temperature accurately with a candy thermometer for perfect meringue structure.
- Slowly pour hot sugar syrup into egg whites to avoid scrambling.
- Cool the meringue completely before adding butter to prevent melting.
- Be patient during the final whipping for the best silky texture.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 15g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Italian Meringue Buttercream, frosting, buttercream, meringue, cake frosting, stable frosting, light frosting, creamy frosting
Find it online: https://recipesbykaeli.com/italian-meringue-buttercream/