
How to make Italian meringue buttercream
Italian meringue buttercream is made by combining sugar and water into a saucepan and boiling until softball stage, or about 240-245F. As with caramel, mix together the sugar and water. Then stop stirring. You don't want to create sugar crystals - which would give you crunchy bits in your otherwise silky smooth buttercream. While the sugar is boiling, whip up the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment until soft peaks form. When the sugar mixture reaches temperature, remove from the heat and turn your mixer up to medium-high speed. Drizzle the *very* hot sugar mixture into the bowl, between the side of the bowl and the whisk attachment.Troubleshooting Italian meringue buttercream
*The buttercream can be refrigerated and also freezes well. Bring to room temperature before rewhipping, otherwise the buttercream will separate. If this happens, heat the metal mixing bowl with a kitchen torch while continuing to whip. Stop applying heat when the buttercream comes together. *Color meringue buttercream with gel color, or ideally chocolate colors (which are oil based). Do not use liquid color as it can dilute the buttercream. *If at the end of mixing, your buttercream is a liquidy, soupy mess, pop in the refrigerator for 15-25 minutes to cool it down. Look for the edges of the buttercream to start to harden, then it should be ready to whip again. Repeat this process again if necessary.Recipe
Italian Meringue Buttercream
A fluffy, silky and smooth not-so-sweet meringue based buttercream, that is more stable than Swiss meringue buttercream but lighter in taste and texture. Perfect for all types of flavors and add ins.
Equipment
Ingredients
- 9-10 (300g) large egg whites
- ¼ teaspoon cream of tartar
- 2 ½ cups (500g) granulated sugar
- ½ cup (120g) water
- 3 ½ cups (793g) unsalted butter, room temperature, cubed
- ¼ teaspoon fine sea salt
- 1 tablespoon vanilla bean paste
Instructions
- Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
- In a heavy bottomed saucepan, combine the sugar and the water over medium-high heat. Stir to moisten the sugar.
- Clip a candy thermometer to the side of the saucepan. Boil the sugar and water mixture. Do not stir.
- Meanwhile, whisk the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar.
- On medium speed, whisk the egg whites to soft peaks, about 1-2 minutes.
- When the sugar syrup reaches 240F, remove the saucepan from the heat. Turn the speed of the mixer to high, and very carefully and slowly pour the hot syrup in a thin and steady stream into the bowl, pouring between the bowl and the whisk attachment so that the sugar syrup doesn't splatter. Don't rush.
- Once the sugar syrup is added, continue to whip until stiff peaks form and the bowl is lukewarm to the touch, about 10-15 minutes. You can wrap the bowl with ice packs to speed up this process, if you wish.
- Switch to the paddle attachment. With the mixer on low speed, add the softened butter, a few pieces at a time, mixing until the butter disappears into the meringue.
- After all the butter has been added, increase the speed to medium and whip until thick, and fluffy.
- Reduce the speed to low. Add the vanilla and salt, and beat for an additional 5-10 minutes to minimize the air bubbles.
Notes
Buttercream can be kept at room temperature for up to 2 days, refrigerated for 1 week in an airtight container and frozen for up to 3 months.
Tried this recipe?Let us know how it was!
Aislinn says
Hello from France,
Just...WOW! Bravo! I just finished whipping up a batch of your Italian Meringue Buttercream, and I don’t think it could have turned out to be any more perfect. It’s silky smooth, buttery, and not overly sweet. Your directions, which I followed to the “capital T,” are very well written, straight forward, and not overly complicated. I have one question regarding flavor suggestions. You recommend 600g of bittersweet chocolate. Would 600g of white chocolat work as well?
Merci beaucoup!
Ashley says
Hi Aislinn! Wonderful! So happy to hear that! Yep, you can use 600g of white chocolate as well. I recommend tasting it as you're adding the white chocolate to the buttercream from to time to time just be sure it's not too sweet for your liking. Ash xx