Best Italian Meringue Buttercream
Elevate your desserts with the Best Italian Meringue Buttercream, a light and stable frosting that enhances cakes and cupcakes.
Equipment
- mixer
- Saucepan
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 4 large egg whites
- 1 ½ cups unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare all ingredients and ensure butter is softened and tools are clean and grease-free.
- Begin whipping egg whites on medium speed until foamy.
- In a saucepan, heat sugar and water until it reaches 240°F (soft-ball stage).
- Increase mixer speed and whip egg whites to soft peaks.
- Slowly pour hot sugar syrup into egg whites while mixing.
- Continue whipping until the mixture cools completely and forms stiff peaks.
- Switch to paddle attachment and add butter gradually.
- Continue mixing until smooth and fully emulsified.
- Add vanilla extract and salt, then mix until combined.
- Scrape bowl and mix briefly for a smooth, silky finish.
Notes
Make sure the meringue is completely cool before adding butter to prevent melting. If the buttercream looks curdled, continue mixing until it becomes smooth. Use high-quality butter for the best flavor and texture.
Nutrition
Serving: 1servingCalories: 240kcalCarbohydrates: 14gProtein: 1gFat: 18gSaturated Fat: 11gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 25mgSugar: 14g
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