Italian Meringue Buttercream
Italian Meringue Buttercream is silky, buttery but still light. This buttercream can be used as a filling and topping for cakes and cupcakes. This buttercream is easy to spread or pipe and holds its shape perfectly plus is more stable in warm conditions than regular buttercream. Master this recipe to complement all your delicious cakes and cupcakes. This recipe is enough to fill and cover a 3 layer 23cm/9in cake.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (200 grams) white granulated sugar
- ¼ cup water
- 5 egg whites
- ¼ cup (50 grams) white granulated sugar (extra fine sugar is best)
- pinch fine salt
- 1 pound (4 sticks/454 grams) unsalted butter (cool room temperature)
Instructions
- 1
Place the 1 cup granulated sugar and water in a pan. Pop in a candy thermometer and partially cover with the lid. The lid is ajar and will catch the steam as it rises, The steam dissolves the sugar caught around the edge of the saucepan.
- 2
Place over low to medium heat until the sugar is dissolved and the syrup reaches 245°F/120°C.
- 3
At the same time as the sugar syrup is cooking start the meringue. Beat the egg whites in a stand mixer with the whisk attachment until soft peaks form – about 2 minutes. Don't overbeat.
- 4
While still whisking, sprinkle in the ¼ cup sugar and fine salt. Beat well on high speed.
- 5
By this time the syrup should be ready.
- 6
Pour the sugar syrup into the meringue, whisking on high speed. in a slow and steady stream. Aim to pour the syrup between the whisk and the side of the bowl right onto the meringue. It should take about 1 minute to pour all the syrup in.
- 7
After 2 minutes reduce the speed to medium and continue to beat until the mixture cools. Depending on the temperature of your kitchen this will take anywhere from 5 to 15 minutes or longer. See my notes for extra tips.
- 8
Once cool and not before, slowly add the butter tablespoonful by tablespoonful. The mixture will deflate slightly but all is well.
- 9
If your butter melts the meringue is still too hot. Beat until it cools. If necessary, remove the bowl and place it in the refrigerator for a while. Then start again. Check the recipe notes.
- 10
Increase the speed to high and beat for 2 or 3 minutes until light and fluffy.
- 11
Use immediately or store in the refrigerator for a week or the freezer for 2 months.