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Silky Italian Meringue Buttercream: A Frosting Masterpiece

Italian Meringue Buttercream is the crowning glory of the baking world, known for its incredible silky texture and luxurious flavor.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Italian
Servings 4
Calories 160 kcal

Ingredients
  

For the Sugar Syrup

  • 1 cup granulated sugar
  • 1/4 cup water

For the Meringue

  • 4 large egg whites (room temperature)
  • 1/4 tsp cream of tartar

For the Buttercream

  • 1 1/2 cup unsalted butter (softened but still cool)
  • 1 tsp pure vanilla extract

Instructions
 

  • Preparing the Sugar Syrup:
    In a small saucepan, combine the granulated sugar and water. Attach a candy thermometer to the side of the pan and place it over medium-high heat.
    Cook the sugar mixture without stirring until it reaches 240°F (115°C), which is the soft-ball stage. This should take about 5-7 minutes.
    While the sugar syrup is heating, start whipping the egg whites.
  • Whipping the Egg Whites:
    In the bowl of a stand mixer, or using a handheld electric mixer, beat the egg whites on medium-low speed until they become frothy.
    Add the cream of tartar and increase the speed to medium-high. Continue beating until stiff peaks form. The egg whites should be glossy and hold their shape.
  • Combining the Syrup and Meringue:
    Once the sugar syrup reaches 240°F (115°C), remove it from the heat.
    With the mixer running on low speed, carefully and slowly drizzle the hot sugar syrup into the whipped egg whites. Aim to pour it between the whisk and the side of the bowl to prevent hot syrup from splattering.
    Once all the syrup is added, increase the mixer speed to high and whip the mixture until the bowl feels cool to the touch and the meringue is glossy and holds stiff peaks. This could take about 10-12 minutes.
  • Incorporating the Butter:
    Reduce the mixer speed to medium-low, and begin adding the softened butter, one tablespoon at a time. Allow each addition to fully incorporate before adding more.
    Once all the butter is added, increase the speed to medium-high and whip until the buttercream is smooth and creamy. It may look curdled or soupy at first, but continue whipping, and it will come together.
  • Flavoring and Storing:
    Add the vanilla extract and whip briefly to combine.
    Your Italian Meringue Buttercream is ready to use. If you plan to color it, add gel food coloring and mix until evenly tinted.
    Use the buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator. When ready to use, bring it to room temperature and re-whip until smooth.

Nutrition

Serving: 2gCalories: 160kcalCarbohydrates: 7gFat: 18gSaturated Fat: 11gCholesterol: 45mgSodium: 2mgSugar: 7g
Keyword egg dessert, Italian Meringue Buttercream, Meringue
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