Italian Meringue Buttercream Frosting (Printable)
A velvety frosting whipped from glossy Italian meringue and creamy butter, ideal for elegant cakes and cupcakes.
# What You Need:
→ Italian Meringue
01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 4 large egg whites, room temperature
04 - 1/4 tsp cream of tartar (optional)
05 - 1/8 tsp fine sea salt
→ Buttercream
06 - 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into cubes
07 - 1 tsp vanilla extract
# How-To:
01 - Combine granulated sugar and water in a small saucepan. Heat over medium heat, gently swirling the pan until the sugar fully dissolves. Attach a candy thermometer and cook the syrup until it reaches 240°F (115°C).
02 - While the syrup heats, place egg whites, cream of tartar, and fine sea salt in a clean, grease-free stand mixer bowl. Begin whipping on medium speed until soft peaks form.
03 - Once the syrup reaches 240°F, slowly and carefully drizzle it into the whipping egg whites with the mixer running on medium-high speed. Avoid pouring the syrup directly onto the whisk attachment.
04 - Continue whipping at high speed for 7 to 10 minutes until the meringue forms stiff, glossy peaks and the mixer bowl feels completely neutral to the touch.
05 - With the mixer on medium speed, add the cubed butter a few pieces at a time, allowing each addition to fully incorporate before adding more. The mixture may appear curdled or soupy midway through—keep mixing and it will emulsify into a silky, smooth buttercream, approximately 5 minutes.
06 - Add vanilla extract and whip just until evenly combined. Use immediately to frost cakes or cupcakes, or store covered in the refrigerator for up to 5 days.
# Expert Tips:
01 -
- Once you nail the technique, this frosting makes every cake taste like it came from a professional bakery, and people will absolutely ask what your secret is.
- The silky texture spreads like a dream and holds beautiful swirls, making even a rustic cake look effortlessly elegant.
02 -
- Any trace of grease or yolk in your bowl or whisk will prevent the egg whites from reaching their full volume, so wash everything with hot soapy water and dry thoroughly before starting.
- If the buttercream looks broken or curdled after adding the butter, just keep whipping and it will magically emulsify into something gorgeous, usually within two to three more minutes.
03 -
- Cut your butter into uniform cubes and let them sit out until they hold a thumbprint impression without collapsing, because cold butter will cause the emulsion to break.
- On humid days, increase the cream of tartar to a full half teaspoon and whip the meringue an extra minute or two to ensure it holds its structure against the moisture in the air.