Description
Italian Meringue Buttercream is a silky, less sweet frosting with a light texture, ideal for cakes and cupcakes, and favored for its stability and versatility.
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
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.
- Add cream of tartar and continue beating until stiff peaks form.
- In a saucepan over medium-high heat, combine the sugar and water, stirring until the sugar dissolves.
- Continue heating the mixture without stirring until it reaches 238-240°F (soft-ball stage) on a candy thermometer.
- With the mixer on low speed, slowly pour the hot sugar syrup into the egg whites in a thin stream, avoiding the whisk.
- Increase the mixer speed to medium and beat until the meringue cools to room temperature.
- Switch to the paddle attachment and add the softened butter, one cube at a time, beating well after each addition.
- Add the vanilla extract and beat until the buttercream is smooth and silky.
Notes
- Ensure egg whites are at room temperature for better volume.
- Use a candy thermometer to accurately reach the soft-ball stage.
- Allow meringue to cool completely before adding butter to avoid curdling.
- Refrigerate or freeze leftovers, and re-whip before use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 10g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
