This Italian Meringue buttercream frosting is velvety, delicate, and amazing! It’s the best frosting I’ve ever made or had. Pure perfection!
Making Italian Buttercream can seem challenging, however, with a bit of patience and focus, it’s so worth the work. You will need a stand mixer with a whisk attachment and a Candy Thermometer.
First Step In Making Italian Meringue Buttercream
Get your water and sugar boiling on medium. This needs to reach 240 degrees. This is where your candy thermometer is essential. There is no need to whisk this. Just let it boil and swirl it a couple times as it changes stages and boiling patterns.
Second Step In Making Italian Meringue Buttercream
Meanwhile, begin whipping your room temperature egg whites and a pinch of cream of tarter. You want both of these mixtures to be ready at the same time. If the syrup is late to the frosting game, just lower the speed of your mixer to keep the egg whites stiff.
Third Step in Making Italian Meringue Buttercream
Once your Syrup is ready, you will get your mixer turned to high then drizzle it slowly into the egg whites. Make sure you don’t pour it right onto the whisk attachment. Keep a steady stream going. Then just let it whisk for ten to twelve minutes, or until the heat of mixture goes down. Ensure that your frosting won’t melt your butter, so it is important that you let this cool down and whip long enough. Touch the bowl to check.
Fourth Step In Making Italian Meringue Buttercream
Then just begin adding your softened butter a tablespoon at a time. Wow, I need a manicure! Just focus on the butter, okay?!
Keep beating the frosting for another few minutes after the butter is incorporated.
Fifth Step In Making Italian Meringue Buttercream
Then, add your vanilla extract or flavoring of your choice.
It will look seized and crazy right before it turns to velvet before your eyes. Be patient and get excited for the smoothest and most amazing buttercream EVER! This Italian meringue buttercream spreads and pipes like a dream, and tastes and feels even better.
Sixth Step in Making Italian Meringue Buttercream
Sprinkle in your sea salt. This develops the flavor and it gives the best result!
Now pipe and eat spoonfuls of the BEST ITALIAN MERINGUE BUTTERCREAM EVER!!!
Italian Meringue Buttercream
Italian Meringue Buttercream is the King of all buttercream. Silky, light, and a dream to pipe! This is the best out there!
- 1 cup granulated sugar
- 1/4 cup water
- 3/4 cup egg whites room temperature (about 5 egg whites)
- pinch cream of tarter
- 3 sticks unsalted butter softened and cut into pieces
- 2 tsp vanilla extract or vanilla bean paste
- 1/8 tsp salt
In a saucepan, boil water and sugar on medium. Bring to 240 degrees.
At the same time the water and sugar are boiling, begin whisking your egg whites and pinch of cream of tarter.
Then slowly drizzle the syrup in a steady stream into the egg whites (beating on highest speed). Do not pour directly onto whisk attachment.
Let mixer whip for about 10-12 minutes.
Then add in butter by the tablespoon.
Beat another 5 minutes,
Then add in vanilla extract.
At the very end sprinkle on salt.
You can use this recipe as a base for any flavor of Italian Meringue Buttercream. This easily doubles to frost a larger cake.
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