Name: Italian Meringue Buttercream
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Italian
Ingredients: 5 large egg whites, at room temperature; 1/8 teaspoon cream of tartar; 1 1/3 cups granulated sugar; 2/3 cup water; 2 cups unsalted butter, softened and cut into ½-inch cubes; 1 teaspoon vanilla extract

Italian Meringue Buttercream is a luxurious, silky-smooth frosting that elevates any dessert it graces. Unlike its American counterpart, this buttercream is less sweet and boasts a light, airy texture, making it a favorite among pastry chefs and home bakers alike.

Why I Love This Recipe

I adore this buttercream for its stability and versatility. It’s perfect for piping intricate designs, frosting multi-layered cakes, or simply spreading over cupcakes. The balance of sweetness and buttery richness ensures it complements rather than overpowers the flavors of the baked goods.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1 1/3 cups granulated sugar
2/3 cup water
2 cups unsalted butter, softened and cut into ½-inch cubes
1 teaspoon vanilla extract

Directions

In the bowl of a stand mixer fitted with the whisk attachment, I beat the egg whites on medium speed until they become foamy.
I add the cream of tartar and continue beating until stiff peaks form.
Meanwhile, in a saucepan over medium-high heat, I combine the sugar and water, stirring until the sugar dissolves.
I continue heating the mixture without stirring until it reaches 238-240°F (soft-ball stage) on a candy thermometer.
With the mixer running on low speed, I slowly pour the hot sugar syrup into the egg whites in a thin stream, avoiding the whisk to prevent splattering.
Once all the syrup is incorporated, I increase the mixer speed to medium and beat until the meringue has cooled to room temperature.
I switch to the paddle attachment and add the softened butter, one cube at a time, beating well after each addition.
Finally, I add the vanilla extract and beat until the buttercream is smooth and silky.

Servings and Timing

This recipe yields approximately 4 cups of buttercream, which is enough to frost a two-layer 8-inch cake or about 24 cupcakes. The total preparation time is around 28 minutes, including both cooking and cooling.

Variations

Flavor Additions: I sometimes infuse the buttercream with different extracts like almond, lemon, or peppermint to match the flavor profile of the cake.
Coloring: For themed desserts, I add gel food coloring to achieve vibrant hues without altering the consistency.
Chocolate: Incorporating melted and cooled dark chocolate transforms it into a decadent chocolate buttercream.

Storage/Reheating

I store any leftover buttercream in an airtight container in the refrigerator for up to one week. Before using, I bring it to room temperature and re-whip it to restore its smooth texture. For longer storage, I freeze it for up to a month, thawing it overnight in the refrigerator before bringing it to room temperature and re-whipping.

FAQs

How do I prevent the buttercream from curdling?

If the buttercream appears curdled, I continue beating it; it usually comes together after a few minutes. Ensuring that the meringue is completely cool before adding the butter also helps prevent curdling.

Can I make this buttercream ahead of time?

Yes, I often prepare it in advance. I store it in the refrigerator and re-whip it before use to restore its smooth consistency.

Is it safe to consume raw egg whites in this recipe?

The hot sugar syrup cooks the egg whites, reducing the risk associated with raw eggs. However, for added safety, I sometimes use pasteurized egg whites.

Can I use salted butter instead of unsalted?

While I prefer unsalted butter to control the saltiness, I have used salted butter in a pinch. I then omit any additional salt from the recipe.

Why is my buttercream too soft?

If the buttercream is too soft, it might be due to warm room temperature or the butter being too soft. I refrigerate it for a short time and then re-whip it to achieve the desired consistency.

Conclusion

Italian Meringue Buttercream is my go-to frosting for its elegance and versatility. Its light texture and balanced sweetness make it suitable for a variety of desserts. With a bit of practice, I’ve mastered this recipe, and it has become a staple in my baking repertoire.