Italian Meringue Buttercream

Ingredients

• 10 egg whites (From large eggs; preferably at room temperature)
• 400 g granulated sugar (For the sugar syrup)
• 60 g water (For the sugar syrup)
• 680 g unsalted butter (Softened and cut into tablespoon-size pieces)
• 2 tsp pure vanilla extract (Optional flavoring; adjust to taste)

Steps

1. 1

   Place the egg whites in the clean, grease-free bowl of a stand mixer fitted with the whisk attachment. Have the softened butter ready and prepare an instant-read thermometer.

2. 2

   Combine the sugar and water in a small saucepan. Stir briefly to moisten the sugar, then cook over medium heat until the syrup reaches 238–240°F (114–116°C). Avoid stirring once the syrup begins boiling; brush down any sugar crystals on the sides of the pan with a wet pastry brush if needed.

3. 3

   When the syrup reaches about 230°F (110°C), begin whipping the egg whites on medium speed until they are foamy and hold soft peaks.

4. 4

   With the mixer running on medium speed, slowly pour the hot sugar syrup in a thin stream down the inside of the bowl, avoiding the whisk. Continue whipping until the meringue is glossy and forms stiff peaks.

5. 5

   Keep whipping the meringue until the bowl is no longer warm to the touch and the mixture has cooled to approximately room temperature. This cooling step is essential before adding butter.

6. 6

   Add the softened butter gradually, one piece at a time, mixing continuously on medium speed. Wait until each piece is mostly incorporated before adding the next.

7. 7

   Continue mixing until the buttercream becomes smooth, thick, and cohesive. If it briefly looks soupy or curdled, continue mixing; Italian meringue buttercream commonly passes through these stages before coming together.

8. 8

   Add the vanilla extract and mix until evenly distributed. Switch to the paddle attachment, if available, and mix on low speed for several minutes to remove large air bubbles and produce a smoother decorating consistency.

9. 9

   Use the buttercream immediately to frost or decorate cakes and cupcakes, or cover and refrigerate it for later use. Bring chilled buttercream back to room temperature and rewhip until smooth before using.

Notes

The supplied page excerpt does not include the author's actual ingredient quantities or method; the quantities and instructions above are a clearly labeled reconstruction of a typical Italian meringue buttercream. Because the recipe is butter-based, keep it refrigerated for extended storage. Let it soften at room temperature and rewhip before decorating.

Nutrition per serving

• dessert
• frosting
• cake decorating
• buttercream
• Italian
• gluten-free
• vegetarian