Italian Meringue Buttercream

Ingredients

• 5 egg whites (About 150 g egg whites, at room temperature; use freshly separated whites with no yolk contamination.)
• 1.5 cup granulated sugar (Divided if desired: reserve a small portion to begin whipping the egg whites.)
• 0.25 cup water (For the sugar syrup.)
• 2 cup unsalted butter (Cut into tablespoon-sized pieces and softened to cool room temperature; it should be pliable but not greasy or melted.)
• 2 tsp pure vanilla extract (Optional, for flavor.)
• 0.25 tsp fine salt (Optional; add to balance the sweetness.)

Steps

1. 1

   Set up a stand mixer fitted with the whisk attachment and prepare a clean, heatproof mixing bowl if needed. Make sure the bowl and whisk are completely free of grease, and bring the egg whites and butter to the appropriate temperatures before beginning.

2. 2

   Place the sugar and water in a small, heavy-bottomed saucepan. Stir briefly to moisten the sugar, then heat over medium heat until the syrup reaches 240°F (116°C), the soft-ball stage. Avoid stirring once the syrup begins boiling; brush down any sugar crystals on the sides of the pan with a wet pastry brush if necessary.

3. 3

   While the syrup heats, place the egg whites in the mixer bowl and whip on medium speed until foamy. Increase the speed and whip until they reach soft peaks. Do not let the whites become dry or stiff before the syrup is ready.

4. 4

   When the syrup reaches 240°F (116°C), reduce the mixer speed to low and slowly pour the hot syrup in a thin stream down the inside of the bowl, avoiding the whisk. Pour steadily so the syrup is incorporated without splashing onto the egg whites or the sides of the bowl.

5. 5

   Increase the mixer speed to medium-high and whip the meringue until it forms glossy, stiff peaks and the bowl has cooled to room temperature. This may take 10–15 minutes. The bowl must no longer feel warm before butter is added, or the buttercream may melt.

6. 6

   Add the softened butter one piece at a time, allowing each piece to blend in before adding the next. Continue mixing until the buttercream becomes smooth and cohesive. It may look soupy or curdled temporarily; keep mixing rather than adding more ingredients.

7. 7

   Add the vanilla extract and salt, if using. Whip for another 1–2 minutes, until the buttercream is silky, light, and holds its shape.

8. 8

   Use the buttercream immediately to fill and frost cakes or pipe onto cupcakes. If it is too soft, chill it briefly and rewhip; if it is too firm, let it warm slightly and mix again.

Notes

The source excerpt identifies this as the author's preferred buttercream and states that it contains five simple ingredients, but it does not provide the actual ingredient quantities or method. The quantities and method above are a standard reconstruction of Italian meringue buttercream and should be verified against the author's full recipe. Store covered in the refrigerator for up to 1 week or freeze for up to 2 months; bring to room temperature and rewhip before using. This batch makes approximately 6 cups of buttercream, enough to fill and frost a two-layer 8-inch cake or decorate roughly 24 cupcakes, depending on application.

Nutrition per serving

• dessert
• frosting
• cake decorating
• cupcake topping
• Italian
• gluten-free
• vegetarian
• make-ahead