Description
Best Italian Meringue Buttercream is a silky, smooth frosting made with egg whites, hot sugar syrup, butter, and vanilla for a light, luxurious finish. This Italian buttercream recipe is perfect for cakes, cupcakes, and elegant desserts, with a rich buttery taste that feels less sweet than traditional frosting.
Ingredients
5 large egg whites
1 1/4 cups granulated sugar
1/3 cup water
1 1/2 cups unsalted butter, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Instructions
1. Add the granulated sugar and water to a small saucepan over medium heat. Stir just until the sugar dissolves, then stop stirring and cook until the syrup reaches 240°F.
2. While the syrup cooks, place the egg whites and cream of tartar in the bowl of a stand mixer. Beat until foamy, then continue whipping until soft peaks form.
3. With the mixer running on medium speed, carefully pour the hot sugar syrup in a thin steady stream down the side of the bowl. Do not pour it directly onto the whisk.
4. Increase the mixer speed and whip until the meringue is thick, glossy, and the bowl feels cool to the touch.
5. Add the softened butter a few tablespoons at a time, mixing well after each addition. Keep mixing even if the frosting looks curdled for a moment.
6. Add the vanilla extract and salt, then beat until the buttercream is silky, fluffy, and smooth.
Notes
Make sure the meringue has cooled before adding the butter or the frosting can turn soupy.
If the buttercream looks curdled, keep mixing because it usually comes together after a minute or two.
Use room temperature butter that is soft but not greasy for the smoothest texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whipped
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 210
- Sugar: 16g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg