We won’t lie: A classic Italian meringue buttercream recipe requires some multitasking. You’ll heat a sugar syrup on the stovetop while whipping egg whites to soft peaks, and both must be ready at precisely the same moment. It’s a coordinated dance that many pastry chefs consider a necessary skill. With this short tutorial, you’ll soon perfect it too.
Both Swiss and Italian buttercreams have a rich buttery taste and silky-smooth, glossy finish. But that sugar syrup makes a big difference in Italian meringue’s superior stability. While beginners may find Swiss meringue buttercream easier to navigate, there’s no reason to be intimidated by boiling sugar syrup. If it’s your first time making meringue-based buttercream, it’s worth trying both techniques to see which you prefer. One word of advice: If the buttercream goes soupy when you start to incorporate the butter, your meringue is still too warm. Stick the entire mixing bowl in the fridge for 20 minutes, then try again.
Use this light, airy Italian buttercream frosting to decorate layer cakes, sheet cakes, or cupcakes. Once you’ve conquered the base recipe, the options are endless: Tint it with food coloring, flavor with baking extracts, or add melted chocolate to transform it into a rich chocolate buttercream (a match made in heaven with fudgy chocolate cake). As for the leftover egg yolks, we’ve got plenty of ways to use them.
This recipe was adapted for style from ‘Baking at Home With The Culinary Institute of America.’ Buy the full book on Amazon.
Recipe information
Total Time
35 minutes
Yield
Makes about 4½ cups (enough to frost a two-layer 8” cake)
Ingredients
Preparation
Step 1
Combine ½ cup (100 g) granulated sugar with ¼ cup water in a small heavy saucepan; cook, without stirring, on medium-high heat until the mixture reaches 230°F on an instant-read or candy thermometer.
Step 2
Meanwhile, whip 5 large egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy. Slowly stream in the remaining ¼ cup (50 g) granulated sugar and beat the meringue until medium peaks form.
Step 3
Continue heating the sugar mixture until it reaches soft-ball stage, 240°F. Reduce mixer to low speed and, with the mixer running, pour the hot sugar syrup into the meringue in a slow, steady stream. (Do the best you can to avoid pouring onto the sides of the bowl or the beater as the sugar will harden on contact.) Increase mixer to medium-high speed and whip until the meringue cools to room temperature and holds a stiff peak, 2–3 minutes.
Step 4
Exchange the mixer’s whisk attachment for the paddle attachment and reduce the speed to medium. Add 2 cups (4 sticks) unsalted butter, cut into small pieces, at room temperature, a few pieces at a time, until all of the butter has been incorporated and the buttercream is thick, fluffy, and very smooth. Add 1½ tsp. vanilla extract and beat briefly to incorporate.
Do Ahead: Italian meringue buttercream can whipped up to 3 weeks ahead; refrigerate in an airtight container. Before using, let cold buttercream soften at room temperature for 30 minutes, then transfer to a stand mixer fit with the paddle attachment and beat on low speed until fluffy and soft enough to spread.
Editor’s note: This Italian meringue buttercream recipe first appeared on Epicurious in August 2012. Explore the wide world of buttercream with our recipes for American-style buttercream frosting, French buttercream, Swiss meringue buttercream, and German buttercream →
Recipe notes
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