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Italian Meringue Buttercream

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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert

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.
Keyword buttercream, frosting, italian meringue buttercream
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