Description
Light, glossy Italian meringue buttercream made by pouring hot sugar syrup into whipped egg whites then folding in softened butter for a silky, stable frosting that is perfect for cakes, cupcakes, and pastries.
Ingredients
Scale
- 1 1/4 cups (250 g) granulated sugar
- 1/3 cup (80 ml) water
- 5 large egg whites (about 150 g)
- 1 pound (450 g) unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- Preheat Your Equipment: Ensure the stand mixer bowl and whisk are clean and dry. Have a candy thermometer, saucepan, and rubber spatula ready.
- Combine Ingredients: In a small saucepan, combine 1 1/4 cups (250 g) granulated sugar and 1/3 cup (80 ml) water. Heat over medium-high, stirring until the sugar dissolves, then clip in a candy thermometer and bring the syrup to 240°F (soft-ball stage).
- Prepare Your Cooking Vessel: While the syrup heats, begin whipping 5 large egg whites (about 150 g) in the stand mixer on medium-high until they reach soft peaks. The whites should be glossy and able to hold shape.
- Assemble the Dish: With the mixer running on medium-low to medium, carefully and slowly pour the hot sugar syrup in a thin, steady stream into the whipped egg whites, avoiding the whisk. Continue whipping until the bowl feels cool to the touch and the meringue forms stiff, glossy peaks.
- Cook to Perfection: Once the meringue is cooled to room temperature, begin adding 1 pound (450 g) softened unsalted butter, a few tablespoons at a time, while the mixer runs. Continue adding butter and whipping until the mixture becomes smooth and silky. If it looks soupy or curdled at any point, keep whipping; it will usually come together.
- Finishing Touches: Add 2 teaspoons vanilla extract and 1 pinch of salt. Whip until completely smooth, airy, and spreadable. Taste and adjust flavor with additional vanilla or a small pinch of salt if desired.
- Serve and Enjoy: Use immediately to frost cakes, pipe onto cupcakes, or store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Bring to room temperature and re-whip before using.
Notes
- Use a candy thermometer for reliable results, aiming for 240°F for the syrup.
- If buttercream appears soupy, chill for 10 minutes and then re-whip until smooth.
- Use gel food coloring for vibrant colors without changing texture.
- For flavored variations, add cooled melted chocolate, citrus zest, espresso dissolved in a teaspoon of warm water, or strained fruit purée when adding the butter.
Nutrition
- Serving Size: ≈2 tablespoons (≈40 g)
- Calories: 320
- Sugar: 30 g
- Sodium: 60 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 50 mg
Keywords: Italian meringue buttercream, meringue frosting, silky buttercream, cake frosting, pastry buttercream, stable frosting