Here’s a classic Italian Meringue Buttercream recipe—silky, stable, and perfect for cakes, cupcakes, or piping.
🍰 Italian Meringue Buttercream
🧁 Ingredients:
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1 cup (200 g) granulated sugar
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1/4 cup (60 ml) water
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4 large egg whites
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1/4 tsp cream of tartar (optional, for stability)
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1½ cups (340 g) unsalted butter, softened and cut into cubes
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1 tsp pure vanilla extract (or other flavoring of choice)
🔪 Instructions:
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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. -
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. -
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. -
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). -
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. -
Flavor and finish
Add vanilla extract and whip until fully incorporated and fluffy.