Italian Meringue Buttercream Frosting (Print View)

Silky, luxurious frosting made by whipping butter into glossy Italian meringue for cakes and desserts.

# Ingredient List:

→ Italian Meringue Base

01 - 1 cup granulated sugar
02 - 1/4 cup water
03 - 4 large egg whites, room temperature
04 - 1/4 tsp cream of tartar
05 - 1/8 tsp fine sea salt

→ Buttercream Finish

06 - 1 1/2 cups unsalted butter, room temperature, cut into cubes
07 - 1 tsp vanilla extract

# How to Make:

01 - Combine granulated sugar and water in a small saucepan. Heat over medium, swirling gently until the sugar fully dissolves. Attach a candy thermometer and cook the syrup until it reaches 240°F.
02 - In a clean, grease-free stand mixer bowl, combine egg whites, cream of tartar, and fine sea salt. Begin whipping on medium speed until soft peaks form.
03 - Once the syrup hits 240°F, slowly drizzle it into the whipping egg whites with the mixer running on medium-high. Pour steadily down the side of the bowl, avoiding the whisk directly.
04 - Increase speed to high and continue whipping for 7 to 10 minutes until the meringue holds stiff, glossy peaks and the mixer bowl feels completely cool to the touch.
05 - Reduce speed to medium and add room-temperature butter cubes a few at a time, allowing each addition to fully incorporate before adding more. The mixture may appear curdled or soupy midway—keep mixing and it will emulsify into a silky finish, roughly 5 minutes.
06 - Pour in vanilla extract and whip just until evenly combined. Use immediately to frost cakes or cupcakes, or refrigerate covered for up to 5 days—bring to room temperature and re-whip before using.

# Expert Advice:

01 -
  • Once you nail the technique, this buttercream turns any homemade cake into something that rivals a professional bakery.
  • The texture is lighter and less sweet than American buttercream, with a velvet finish that spreads like a dream and pipes like butter.
02 -
  • If your buttercream looks broken or soupy after all the butter is in, do not panic, just keep whipping and it will emulsify.
  • Even a tiny trace of grease or yolk in your bowl can prevent the whites from reaching their full volume, so wash everything with hot soapy water first.
03 -
  • A candy thermometer is non negotiable here because guessing the syrup temperature is how hearts get broken.
  • Cut your butter into small, even cubes so they incorporate smoothly instead of throwing off the emulsion.

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