Italian Meringue Buttercream recipe

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Ingredients

5 egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

Nutrition Info

359.8 calories
carbohydrate: 21.1 g
cholesterol: 81.3 mg
fat: 30.7 g
fiber: : -
protein: 1.8 g
saturatedFat: 19.4 g
servingSize: -
sodium: 27.7 mg
sugar: 21 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment, beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.

  2. Combine sugar and water in a small saucepan over medium heat, bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.

  3. Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

Recipe Yield

4 1/2 cups

Recipe Note

Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.

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