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beauty of of italian meringue buttercream
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4.53 from 229 reviews

Italian Meringue Buttercream Recipe

Eileen Gray
Light, fluffy and not too sweet, Italian Meringue Buttercream is a dream to work with. It takes on almost any flavor and is strong enough to pipe roses and other decorations. This recipe makes enough buttercream to fill and frost an 8" cake.
Prep Time20 minutes
Bake Time10 minutes
Total Time30 minutes
Servings:16 servings

Ingredients

  • 2 ounces water (¼ cup)
  • 8 ounces granulated sugar (1 cup, divided)
  • 5 egg whites (room temperature)
  • ¼ teaspoon table salt
  • 1 pound unsalted butter (room temperature, cut into 16 pieces)
  • 1 tablespoon vanilla extract
  • Other flavorings to taste

Instructions

  • Combine the water with 3/4 cup granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring, until the sugar is melted. Once the syrup begins to boil do not stir the syrup. Allow it to cook to 235°-240°F (soft ball stage).
  • While the syrup is boiling, whip the whites on medium high speed. When the whites are at soft peak reduce the mixer to medium low and slowly add the remaining 1/4 cup of sugar and the salt. Increase the speed to medium high and whip to full peak.
  • As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the whites are cooled to about 80°F.
  • When the whites have cooled, with the mixer running on medium, add the butter one piece at a time. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.
  • Store at room temperature for up to 1 day then refrigerate or freeze.

Notes

Note 1: I always use fresh egg whites. If you use pasteurized egg whites from a carton make sure the package says they can be used for meringue. Some markets sell pasteurized eggs still in the shell, those can also be used for this recipe.
If the buttercream becomes "spongy" while standing re-whisk to correct the texture. The buttercream can be refrigerated 3-4 days or frozen for several weeks.
Return to room temperature and re-whisk before using.

Nutrition

Serving: 1g | Calories: 177kcal | Carbohydrates: 10g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 37mg | Potassium: 16mg | Sugar: 10g | Vitamin A: 472IU | Calcium: 5mg | Iron: 0.01mg