Italian Meringue Buttercream (Printable version)

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

# 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 continue heating until the syrup reaches 240°F (115°C).
02 - While the syrup heats, place egg whites, cream of tartar, and fine sea salt into a clean, grease-free stand mixer bowl fitted with the whisk attachment. Begin whipping on medium speed until soft peaks form.
03 - Once the sugar syrup reaches 240°F, slowly and carefully drizzle it into the whipping egg whites with the mixer running on medium-high speed. Pour along the side of the bowl and avoid pouring directly onto the whisk.
04 - Increase the mixer to high speed and continue whipping until the meringue forms stiff, glossy peaks and the bowl feels completely neutral to the touch, approximately 7 to 10 minutes.
05 - Reduce the mixer to 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, about 5 minutes.
06 - Pour in the vanilla extract and whip just until evenly combined. Do not overmix.
07 - Use immediately to frost cakes or cupcakes. To store, transfer to an airtight container and refrigerate for up to 5 days. Before reuse, bring to room temperature and re-whip until smooth.

# Expert Advice:

01 -
  • Once you master the technique, you will never go back to canned frosting because this buttercream tastes like clouds made of vanilla and butter.
  • It pipes beautifully, holds its shape at room temperature, and makes even a simple sponge cake look like it came from a bakery.
02 -
  • A single drop of egg yolk or a speck of grease in your bowl will prevent the whites from whipping, so wash everything with vinegar or lemon juice beforehand.
  • If the buttercream looks like scrambled eggs or soup, do not throw it away because five more minutes of whipping almost always saves it.
03 -
  • Weigh your ingredients with a kitchen scale rather than using cups, because the difference between 195 and 205 grams of sugar can change how your syrup behaves at the critical moment.
  • Cut your butter into small uniform cubes and spread them on a plate for thirty minutes before starting so every piece is the same temperature when it hits the meringue.

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