Italian Meringue Buttercream Frosting

Italian Meringue Buttercream on cupcake.

No ratings yet

Italian Meringue Buttercream Frosting

Italian Meringue Buttercream is a silky smooth frosting using egg whites and hot sugar syrup for a light and stable frosting, perfect for decorating cakes and cupcakes.

Prep Time15

Cook Time10

Whipping Time15

Total Time40

Course: Dessert

Cuisine: American, Italian

Servings:

Calories: 155kcal

Author: Sophia Assunta

Equipment

Standing Mixer
Candy Thermometer

Ingredients

4 egg whites 4 oz
1/4 tsp cream of tartar
1 cup cup sugar divided
1 cup unsalted butter, softened cut into 1 tbsp pieces, see notes for using salted
¼ cup water
¼ tsp salt
1 tsp vanilla

Instructions

In the bowl of a standing mixer with a whisk attachment, add eggs, and cream of tartar. Mix on medium until frothy and then slowly add ¼ cup of sugar.
Turn to medium high and mix until soft peaks form.
While whipping the egg whites, start heating the sugar syrup. You want them both done about the same time, so if the egg whites reach soft peaks prior to the sugar syrup reaching the right temperature, turn the speed to the lowest setting and continue mix until the syrup is done.
To make the sugar syrup, add the remaining 3/4 cup of sugar and water to a medium saucepan. Stir to combine.
Cook a few minutes over low heat until the sugar is dissolved the sugar syrup looks clear.
Once the sugar dissolved, turn the heat up to medium high and heat the sugar syrup without stirring until it reaches 235-240 ℉.
Once it hits the right temperature immediately remove from heat.
While mixing the egg whites on low, very slowly and carefully pour in the hot sugar syrup.
Once you’ve added all the sugar syrup to the egg whites, turn up the speed to medium to medium high and continue whipping the egg whites until they cool down completely and no longer warm to the touch, about 10-15 minutes.
Once the egg whites have cooled, starting adding the softened butter one tablespoon a time, making sure each piece is combined before adding the next.
Also, switching to the paddle attachment at this time can help keep the buttercream from breaking or curdling, but is not necessary.
Continue mixing until the buttercream comes together to a silky smooth frosting. If the frosting starts to turn liquid or soupy, put in the fridge for 15 minutes to firm up, then continue mixing. See troubleshooting for more info.
Once the buttercream comes together to form a smooth frosting, add the vanilla and salt and mix until combined. Then the frosting is ready to use on your favorite cakes and desserts.

Notes

If using salted butter, omit extra salt or decrease to just a pinch.
Make sure there are no egg yolks or any oil in the bowl or utensils used to mix the egg whites. This can cause the egg whites to not whip up properly.
If you want a sweeter frosting, you can add up to ¼ cup more sugar.
You can add up up to another stick of butter. I personally prefer only two stick of butter, I think its more marshmallow like and light but adding more will give it a thicker, more buttery flavor and texture.
Switching to a paddle attachment before adding the butter can help keep it from curdling/turning soupy. It's not necessary though, if it does turn liquid you can always put in the fridge to firm up.

Nutrition