Italian Meringue Buttercream
Indulge in the luxurious creaminess of Italian Meringue Buttercream, the gold standard of frosting for cakes and desserts. This silky, velvety creation is made by combining a perfectly boiled sugar syrup with fluffy, medium-peak egg whites, and then whipping in softened butter until it transforms into a gorgeously smooth masterpiece. Lightly flavored with a pinch of salt and a hint of vanilla extract—or the flavoring of your choice—this buttercream boasts a melt-in-your-mouth texture that's ideal for spreading, piping, or creating intricate designs. Despite its elegant outcome, this recipe is straightforward and beginner-friendly, requiring just basic baking techniques and 30 minutes from start to finish. Whether you're frosting a delicate wedding cake or jazzing up cupcakes, Italian Meringue Buttercream is a versatile and professional-grade choice that elevates any dessert to new heights.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 100 grams Egg whites (from large eggs)
- 340 grams Unsalted butter, softened
- 1 pinch Salt
- 1 teaspoon Vanilla extract (or flavoring of choice)
Instructions
In a small saucepan, combine the granulated sugar and water. Heat the mixture over medium heat, stirring gently to dissolve the sugar, until it reaches 116–118°C (240–244°F) on a candy thermometer (soft ball stage). Remove from heat once the temperature is reached.
While the sugar syrup is heating, place the egg whites in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment.
Begin whipping the egg whites on medium speed until soft peaks form. Gradually increase the speed to medium-high and whip until the whites reach medium-firm peaks.
Once the sugar syrup is ready, reduce the mixer speed to low and carefully pour the hot syrup down the side of the mixing bowl in a slow, steady stream, avoiding the whisk to prevent splatters.
Increase the mixer speed to high and whip the mixture until the meringue has cooled to room temperature and forms stiff, glossy peaks. This may take 8–10 minutes.
With the mixer still running on medium speed, begin adding the softened butter one tablespoon at a time, allowing each piece to incorporate fully before adding the next.
Once all the butter has been added, increase the speed to high and continue whipping until the buttercream becomes smooth and silky. If the mixture looks curdled at any point, keep whipping—it will come together with time.
Add the salt and vanilla extract (or your desired flavoring) and mix until incorporated.
Use the buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and re-whip to restore its consistency.
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 174.5 g | 872% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 356 mg | 16% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.3 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
