Description
Classic Italian Meringue Buttercream is a smooth, stable, and glossy frosting made by whipping egg whites with hot sugar syrup and incorporating butter, ideal for decorating cakes, cupcakes, and pastries.
Ingredients
- 2 cups granulated sugar, divided
- 2/3 cup water
- 5 large egg whites
- Pinch of kosher salt (optional)
- Pinch of cream of tartar (optional)
- 2 cups (4 sticks) unsalted butter, cubed and cool but not cold
- 2 tsp vanilla extract
Instructions
- Ensure all your ingredients are measured and ready, as this recipe benefits from smooth execution.
- Combine half of the granulated sugar with the water in a medium saucepan. Heat over medium heat, stirring just until the sugar completely dissolves. As the syrup heats, use a clean pastry brush dipped in water to wipe down the sides of the pot, preventing sugar crystals from forming.
- When the sugar syrup begins to bubble, start whipping your egg whites in the bowl of a stand mixer fitted with the whisk attachment. If using, add the pinch of kosher salt and cream of tartar.
- Continue to whip the egg whites until they form stiff peaks.
- Allow the sugar syrup to continue cooking without stirring until it reaches 240°F (115°C) on a candy thermometer (soft ball stage).
- With the mixer running on high speed, slowly and carefully pour the hot sugar syrup down the side of the bowl into the whipping egg whites. Be cautious to avoid pouring it directly onto the whisk.
- Continue whipping the Italian meringue on high speed until it becomes very stiff and glossy, and, critically, until the bowl feels only slightly warm to the touch. This ensures the meringue is stable and cooled sufficiently.
- Once the meringue has cooled to a tepid temperature, switch from the whisk attachment to the paddle attachment on your stand mixer. Begin adding the cubed, unsalted butter one piece at a time, allowing each piece to incorporate before adding the next.
- Continue beating on medium-high speed until the buttercream is silky smooth and all the butter is fully incorporated. It may look curdled at first, but keep beating, and it will come together. Finally, mix in the vanilla extract.
- Your Italian meringue buttercream is now ready to use for piping, filling, or frosting your favorite desserts.
Notes
- A candy thermometer is essential for accurate sugar syrup temperature.
- The optional salt and cream of tartar help stabilize the egg whites.
- If the buttercream curdles, continue beating; it will smooth out as it incorporates.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 2 weeks.