Italian Meringue Buttercream

Here’s a classic Italian Meringue Buttercream recipe—silky, stable, and perfect for cakes, cupcakes, or piping.

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🍰 Italian Meringue Buttercream

🧁 Ingredients:

• 1 cup (200 g) granulated sugar

• 1/4 cup (60 ml) water

• 4 large egg whites

• 1/4 tsp cream of tartar (optional, for stability)

• 1½ cups (340 g) unsalted butter, softened and cut into cubes

• 1 tsp pure vanilla extract (or other flavoring of choice)

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🔪 Instructions:

1. Make the sugar syrup
   In a small saucepan, combine sugar and water. Heat over medium-high heat until it reaches 240°F (115°C) (soft-ball stage). Use a candy thermometer for accuracy. Do not stir while boiling.

2. Whip the egg whites
   While the syrup is heating, whip egg whites (and cream of tartar, if using) in a stand mixer on medium speed until soft peaks form.

3. Stream in the syrup
   Once the syrup hits 240°F, immediately and carefully pour it into the egg whites in a thin stream while the mixer is running on medium-high. Avoid pouring directly on the beaters.

4. Whip to stiff peaks and cool
   Continue whipping until the meringue is glossy, forms stiff peaks, and the bowl is cool to the touch (about 10–15 minutes).

5. Add the butter
   Reduce mixer speed to medium and add the butter one cube at a time. The mixture may look curdled—keep mixing! It will smooth out.

6. Flavor and finish
   Add vanilla extract and whip until fully incorporated and fluffy.