Description
This step-by-step guide shows you how to make a smooth, creamy Italian meringue buttercream, perfect for frosting cakes.
Ingredients
Units
Scale
- 2 cups (473 ml) sugar
- 2/3 cup (150 ml) water
- 5 large egg whites (150 g) egg whites
- Pinch of salt
- Pinch of cream of tartar
- 2 cups (4 sticks or 1 lbs) butter
- 2 teaspoons vanilla extract
Instructions
- Prepare Your Ingredients and Equipment
- Measure all ingredients beforehand. Ensure your mixing bowl is clean and free of fat or grease.
- Whip the Egg Whites
- Whip egg whites to stiff peaks; ideally, they should reach stiff peaks when the sugar syrup reaches 235°F (113°C). Reduce mixer speed to medium if whipping too fast.
- Cook the Sugar Syrup
- Heat sugar and water to 235°F (113°C) using a candy thermometer. Alternatively, test by dropping a bit of syrup into ice water; it should form a malleable ball when ready. Avoid overcooking.
- Combine the Syrup and Egg Whites
- With the mixer on high, slowly pour the sugar syrup down the side of the bowl, avoiding the whisk. Mix until the meringue forms stiff peaks and is slightly warm.
- Add the Butter
- Switch to the paddle attachment and add softened butter, one piece at a time, mixing until fully incorporated and smooth. Continue mixing if lumpy.
- Whip Until Fluffy
- Switch back to the whisk attachment and whip until light and fluffy. Add flavorings as desired.
Notes
- For a richer flavor, use high-quality vanilla extract or add a teaspoon of almond extract.
- If the buttercream is too thick, add a tablespoon of warm milk or cream at a time until desired consistency is reached.
- Store the buttercream in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and whisk before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 25
- Sodium: 10
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 20
- Protein: 2
- Cholesterol: 40