Description
Italian Meringue Buttercream is a smooth, silky frosting made by whipping hot sugar syrup into egg whites, then beating in butter. It’s light, fluffy, and less sweet than traditional buttercream, perfect for cakes and cupcakes.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup unsalted butter, softened and cut into pieces
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves, then bring to a boil. Use a candy thermometer and heat syrup to 240°F (115°C).
- While syrup cooks, start whipping egg whites with a pinch of salt in a stand mixer on medium speed until soft peaks form.
- With the mixer running, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream. Continue whipping until mixture cools to room temperature and forms stiff, glossy peaks.
- Reduce mixer speed to low and gradually add softened butter, a few pieces at a time, beating until smooth and creamy. Add vanilla extract and beat to combine.
- If the buttercream looks curdled, keep beating—it will come together as it warms.
Notes
- Make sure the sugar syrup is poured slowly to avoid cooking the egg whites too quickly.
- Use room temperature butter for best consistency.
- This buttercream keeps well refrigerated for up to a week and can be re-whipped before use.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: italian meringue buttercream, frosting, cake frosting, silky buttercream, meringue frosting