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Italian Meringue Buttercream
For the silkiest, most ethereal frosting imaginable, turn to whipped egg whites and hot sugar syrup. Learn how to make Italian meringue buttercream here.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Dianne Rossomando📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Combine ½ cup (100 g) granulated sugar with ¼ cup water in a small heavy saucepan; cook, without stirring, on medium-high heat until the mixture reaches 230°F on an instant-read or candy thermometer.
2
Meanwhile, whip 5 large egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy. Slowly stream in the remaining ¼ cup (50 g) granulated sugar and beat the meringue until medium peaks form.
large egg whites5(4 sticks) unsalted butter, cut into small pieces, at room temperature2 cups
3
Continue heating the sugar mixture until it reaches soft-ball stage, 240°F. Reduce mixer to low speed and, with the mixer running, pour the hot sugar syrup into the meringue in a slow, steady stream. (Do the best you can to avoid pouring onto the sides of the bowl or the beater as the sugar will harden on contact.) Increase mixer to medium-high speed and whip until the meringue cools to room temperature and holds a stiff peak, 2–⏱️ 3 minutes.
4
Exchange the mixer’s whisk attachment for the paddle attachment and reduce the speed to medium. Add 2 cups (4 sticks) unsalted butter, cut into small pieces, at room temperature, a few pieces at a time, until all of the butter has been incorporated and the buttercream is thick, fluffy, and very smooth. Add 1½ tsp. vanilla extract and beat briefly to incorporate. Do Ahead: Italian meringue buttercream can whipped up to 3 weeks ahead; refrigerate in an airtight container. Before using, let cold buttercream soften at room temperature for ⏱️ 30 minutes, then transfer to a stand mixer fit with the paddle attachment and beat on low speed until fluffy and soft enough to spread. Editor’s note: This Italian meringue buttercream recipe first appeared on Epicurious in August 2012. Explore the wide world of buttercream with our recipes for American-style buttercream frosting, French buttercream, Swiss meringue buttercream, and German buttercream →
(4 sticks) unsalted butter, cut into small pieces, at room temperature2 cups½ tsp. vanilla extract1
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