Italian Meringue Buttercream (Printable)
Luxurious, silky buttercream with whipped Italian meringue for perfectly frosted cakes and cupcakes.
# What You’ll Need:
→ Italian Meringue
01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 3 large egg whites (about 3.5 oz), room temperature
04 - 1/4 tsp cream of tartar (optional, for stability)
→ Buttercream Base
05 - 1 1/2 cups (3 sticks) unsalted butter, room temperature, cubed
06 - 1 tsp vanilla extract
07 - Pinch of fine sea salt
# How To Make It:
01 - Combine the granulated sugar and water in a medium saucepan. Heat over medium heat, stirring gently until the sugar has fully dissolved and the mixture is clear.
02 - Increase the heat to medium-high and cook without stirring until the syrup registers 244°F (118°C) on a candy thermometer. Monitor closely to avoid overshooting the target temperature.
03 - While the syrup heats, place the egg whites and cream of tartar (if using) in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium speed until soft peaks form.
04 - Once the syrup reaches 244°F (118°C), reduce the mixer speed to medium and carefully drizzle the hot syrup in a slow, steady stream down the inside wall of the bowl into the whipping egg whites. Avoid pouring directly onto the whisk.
05 - Increase the mixer to high speed and continue whipping until the meringue is thick, glossy, and the mixing bowl feels completely cool to the touch, approximately 10 minutes.
06 - With the mixer running on medium speed, add the cubed butter one piece at a time, allowing each addition to fully incorporate before adding the next. The mixture may appear curdled midway through—continue beating and it will emulsify into a smooth mass.
07 - Add the vanilla extract and a pinch of fine salt. Beat on medium-high speed until the buttercream is silky, creamy, and uniformly fluffy.
08 - Use the buttercream immediately for frosting, or transfer to an airtight container and refrigerate. Before reuse, bring to room temperature and rewhip until smooth.
# Expert Tips:
01 -
- Once you nail the technique it produces the most ethereal frosting you will ever spread on a cake.
- It holds up beautifully at room temperature making it a reliable choice for celebrations.
02 -
- Curdling is a normal phase not a disaster so keep the mixer running and trust the process.
- If the buttercream ends up too soupy pop the bowl in the fridge for ten to fifteen minutes then whip it again and it will rescue itself.
03 -
- Measure your egg whites by weight rather than counting eggs because sizes vary wildly and precision matters here more than almost anything else.
- Everything including the butter the bowl and the meringue should be close to the same temperature when they meet or the emulsion will fight you.