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Italian Meringue Buttercream

Italian Meringue Buttercream
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Italian Meringue Buttercream is a smooth, fluffy, and stable frosting made by combining a glossy Italian meringue—prepared from egg whites and hot sugar syrup—with rich, softened butter. This buttercream is light yet creamy, less sweet than traditional buttercreams, and perfect for frosting cakes and cupcakes. It holds its shape well for decorating and is versatile for various flavor additions, making it ideal for both home bakers and professionals.

Ingredients

Scale

Basic Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 4 large egg whites (room temperature)
  • 1 cup unsalted butter (softened to room temperature)
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Prepare the Sugar Syrup: Combine granulated sugar and water in a small saucepan. Heat over medium heat, using a candy thermometer, until the mixture reaches 240°F (soft-ball stage). This step ensures the sugar syrup will stabilize the meringue effectively.
  2. Whip the Egg Whites: While the syrup heats, whisk the room temperature egg whites in a clean, grease-free bowl at medium speed until soft peaks form. Then increase the speed in preparation for adding the hot syrup.
  3. Combine Syrup with Whipped Egg Whites: Slowly pour the hot sugar syrup in a thin, steady stream into the spinning egg whites while continuing to whip at high speed. Beat until the meringue becomes glossy, thick, and cools to room temperature, forming a stable base for buttercream.
  4. Add the Butter: With the mixer on medium, gradually add the softened unsalted butter one tablespoon at a time. Mix slowly to prevent curdling. Continue until all butter is incorporated and the buttercream is smooth, fluffy, and creamy.
  5. Flavor and Finalize: Mix in the vanilla extract and a pinch of salt to balance the sweetness. Taste and adjust flavors as needed. The Italian Meringue Buttercream is now ready to use for decorating cakes and cupcakes.

Notes

  • Use room temperature butter for a smooth blend and to avoid lumps.
  • Monitor the sugar syrup temperature precisely with a candy thermometer for consistent results.
  • Pour the sugar syrup slowly to prevent seizing the egg whites.
  • Allow the meringue to cool completely before adding butter for best texture.
  • If the buttercream curdles or appears broken, continue mixing or chill briefly then remix until smooth.

Nutrition

Keywords: Italian Meringue Buttercream, meringue frosting, buttercream recipe, cake frosting, stable frosting, fluffy frosting

Find it online: https://cherrycooks.com/italian-meringue-buttercream/