Italian Meringue Buttercream (Printable)

Silky, luxurious frosting whipped from glossy Italian meringue and rich butter for elegant desserts.

# What You’ll Need:

→ Italian Meringue

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 4 large egg whites, room temperature
04 - 1/4 tsp cream of tartar (optional)
05 - 1/8 tsp fine sea salt

→ Buttercream

06 - 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into cubes
07 - 1 tsp vanilla extract

# Directions:

01 - Combine the sugar and water in a small saucepan. Heat over medium heat, gently swirling the pan until the sugar fully dissolves. Attach a candy thermometer and cook the syrup until it reaches 240°F (115°C).
02 - While the syrup heats, place the egg whites, cream of tartar, and salt in a clean, grease-free stand mixer bowl fitted with a whisk attachment. Begin whipping on medium speed until soft peaks form.
03 - Once the sugar syrup reaches 240°F, carefully and slowly drizzle it into the whipping egg whites with the mixer running on medium-high speed. Avoid pouring the syrup directly onto the whisk to prevent splashing.
04 - Continue whipping at high speed until the meringue forms stiff, glossy peaks and the mixer bowl feels neutral to the touch, approximately 7 to 10 minutes.
05 - With the mixer running on medium speed, add the cubed butter a few pieces at a time, allowing each addition to fully incorporate before adding more. The mixture may appear curdled or soupy midway through—keep mixing until it emulsifies into a silky, smooth buttercream, about 5 minutes.
06 - Add the vanilla extract and whip just until evenly combined.
07 - Use immediately to frost cakes or cupcakes. Alternatively, store covered in the refrigerator for up to 5 days. Before using refrigerated buttercream, bring it to room temperature and re-whip until smooth.

# Expert Suggestions:

01 -
  • The texture is impossibly smooth, like spreading a cloud over your cake, and it holds sharp edges better than any American buttercream ever will.
  • It is far less sweet than typical frostings, letting the actual flavor of vanilla or whatever you add really shine through.
  • Once you conquer the technique, you will feel like you unlocked a professional bakery secret in your own kitchen.
02 -
  • Any trace of grease or yolk in your bowl or on your whisk will prevent the egg whites from reaching their full volume, so wash everything with hot soapy water and dry thoroughly before starting.
  • If the buttercream looks curdled or soupy after all the butter is in, do not panic and do not throw it away, just keep whipping and it will almost always come back together into a gorgeous smooth frosting.
03 -
  • Cut your butter into small, even cubes and spread them on a plate so they warm evenly while the meringue whips.
  • If your buttercream becomes too soft while frosting, pop the cake in the fridge for ten minutes to firm everything up before continuing.

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