Italian Meringue Buttercream Recipe
I absolutely love this buttercream recipe because it’s the perfect balance of sweet and creamy, bringing a luxurious texture that makes all my homemade cakes and cupcakes truly standout. Crafting this silky, luscious frosting feels almost meditative, with the gentle rhythm of mixing the syrup and watching as it transforms into dreamy peaks, making every baking session a gratifying experience.
Italian Meringue Buttercream, with just a few key ingredients, is a topping that I think is just about perfect for any dessert. I love its silky texture, the way it holds its shape, the slight glossy sheen that it has when first made.
The first thing you must do is make a simple syrup with sugar and water. While the sugar cooks, whip the egg whites with a little cream of tartar until they’re very stiff, and almost meringue-like.
Ingredients
Granulated Sugar:
Principal source of sugar; creates syrup for stability and structure.
Egg Whites:
Rich in protein, and vital for both aeration and the meringue’s texture.
Cream of Tartar:
A stabilizer that is acidic in nature, aids in perfectly whipping egg whites.
Unsalted Butter:
Contributes smoothness, richness, and creaminess to the texture.
Vanilla Extract:
Gives aromatic flavor, elevates buttercream to a whole new level of taste.
Ingredient Quantities
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup (227g) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional)
Instructions
1. In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar, then heat over medium-high heat, without stirring, until the syrup reaches 240°F (115°C) on a candy thermometer.
2. While the syrup is coming to a boil, put the egg whites and cream of tartar in a clean, grease-proof bowl. Using a mixer set on medium speed, whip the egg whites and cream of tartar until soft peaks form.
3. At 240°F, when the sugar syrup is ready, the mixer should be running on low. The syrup should be poured into the egg whites—slowly, carefully, and in a thin, steady stream that’s directed at the space between the bowl and the beater.
4. After incorporating all the syrup, boost the mixer to high and keep it there until the meringue forms stiff peaks and the mixing bowl cools to room temperature. This takes about 10 to 15 minutes.
5. Lower the mixer to medium speed. Begin to add the butter, which should be at room temperature, one tablespoon at a time. Make sure each piece is fully mixed into the batter before adding the next piece.
6. Should the mixture look lumpy at any time, keep beating until it resembles a smooth buttercream.
7. After incorporating all the butter, add the vanilla extract and salt, if using. Beat the mixture until everything is combined and the buttercream is smooth and silky.
8. Should the buttercream seem too soft, chill momentarily and whip again before using.
9. Use right away to frost cakes or cupcakes, or store in an airtight container in the fridge for up to a week.
10. Prior to using refrigerated buttercream, return it to room temperature, then whip briefly to restore its texture.
Equipment Needed
1. Small saucepan
2. Candy thermometer
3. Mixing bowl (clean and grease-proof)
4. Electric mixer
5. Measuring cups
6. Measuring spoons
7. Spatula
FAQ
- What is the purpose of cream of tartar in this recipe?There are reasons why meringue is served in some of the most admired desserts in the world. For instance, meringue may be served in a form that is free, or in other words, not bound to any structure. The meringue in an Eton mess is a prime example of such a dish.
- Can I use salted butter instead of unsalted butter?For optimal control of salt content, it is recommended to use unsalted butter. If all you have is salted butter, it would probably be best to leave out the additional pinch of salt called for in this recipe.
- How do I know when the sugar syrup is ready to be added to the egg whites?The syrup of sugar must attain a temperature of 240°F (115°C), a point known as the “soft-ball” stage. For best results, use a candy thermometer to verify the accuracy of the temperature.
- Do I need to wait for the meringue to cool before adding the butter?Indeed, the meringue must be cool to the touch before the butter is added. Otherwise, the melted butter might adversely affect the buttercream’s texture.
- Can I make this recipe without a candy thermometer?Testing the syrup for temperature is best done with a thermometer, but you can also do it by dropping a small amount into a glass of cold water. The result should be a soft ball that, upon removal, flattens out.
- How long can I store Italian Meringue Buttercream?You can keep it in the refrigerator for as long as a week or in the freezer for as long as 2 months. When you’re ready to use it, thaw it to room temperature and re-whip before using.
Substitutions and Variations
You can use 1 cup (200g) caster sugar in place of 1 cup (200g) granulated sugar to achieve a texture that is finer.
1/4 cup (60ml) water can be replaced with 1/4 cup (60ml) of fruit juice or flavored water, which will add a delicate flavor note.
You can use pasteurized liquid egg whites to conveniently and safely substitute for 4 large egg whites; just use the same amount that the four large egg whites would yield.
1 teaspoon of pure vanilla extract can be replaced with 1 teaspoon of almond extract for a different flavor profile.
A small amount of salt can be substituted with a small amount of sea salt for a different taste.
Pro Tips
1. Consistent Pouring: When adding the hot sugar syrup to the egg whites, pour it slowly and steadily. Aim to pour it down the side of the mixing bowl to prevent the syrup from splattering or cooking the egg whites too quickly.
2. Temperature Precision: Use a reliable candy thermometer for the sugar syrup, and make sure it reaches exactly 240°F (115°C). This precise temperature is crucial for ensuring the syrup is at the right consistency to form a stable meringue.
3. Egg White Tips: Ensure that the bowl and mixer attachments are completely clean and free of grease when whipping the egg whites. Even a small amount of fat can prevent the whites from achieving the desired volume and texture.
4. Butter Tempering: If the buttercream appears curdled or too loose, it’s often because of temperature inconsistencies. This can happen if the butter isn’t exactly at room temperature. If this occurs, simply continue beating the mixture on medium-high until it becomes smooth, or alternatively, chill slightly and then whip again.
5. Storage and Re-whipping: When storing buttercream, press a piece of plastic wrap directly onto the surface before sealing it in an airtight container. To re-whip, bring it back to room temperature and beat it briefly on medium speed to restore its smooth, fluffy texture.
Italian Meringue Buttercream Recipe
My favorite Italian Meringue Buttercream Recipe
Equipment Needed:
1. Small saucepan
2. Candy thermometer
3. Mixing bowl (clean and grease-proof)
4. Electric mixer
5. Measuring cups
6. Measuring spoons
7. Spatula
Ingredients:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 4 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup (227g) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional)
Instructions:
1. In a small saucepan, combine the sugar and water. Stir gently to moisten the sugar, then heat over medium-high heat, without stirring, until the syrup reaches 240°F (115°C) on a candy thermometer.
2. While the syrup is coming to a boil, put the egg whites and cream of tartar in a clean, grease-proof bowl. Using a mixer set on medium speed, whip the egg whites and cream of tartar until soft peaks form.
3. At 240°F, when the sugar syrup is ready, the mixer should be running on low. The syrup should be poured into the egg whites—slowly, carefully, and in a thin, steady stream that’s directed at the space between the bowl and the beater.
4. After incorporating all the syrup, boost the mixer to high and keep it there until the meringue forms stiff peaks and the mixing bowl cools to room temperature. This takes about 10 to 15 minutes.
5. Lower the mixer to medium speed. Begin to add the butter, which should be at room temperature, one tablespoon at a time. Make sure each piece is fully mixed into the batter before adding the next piece.
6. Should the mixture look lumpy at any time, keep beating until it resembles a smooth buttercream.
7. After incorporating all the butter, add the vanilla extract and salt, if using. Beat the mixture until everything is combined and the buttercream is smooth and silky.
8. Should the buttercream seem too soft, chill momentarily and whip again before using.
9. Use right away to frost cakes or cupcakes, or store in an airtight container in the fridge for up to a week.
10. Prior to using refrigerated buttercream, return it to room temperature, then whip briefly to restore its texture.