Silky Italian Meringue Buttercream
This Silky Italian Meringue Buttercream is the perfect frosting for any dessert lover looking to elevate their cake or cupcake game. This luxurious buttercream is a breeze to make, featuring a light and airy texture that melts in your mouth, without an overly sweet taste. Ideal for frosting your favorite baked goods, it can be easily customized with your choice of flavorings—simply add up to a half-cup of fruit puree or citrus curd. This recipe makes a generous amount of frosting, enough to exquisitely adorn 24-36 cupcakes, depending on your piping style.
N/A
Servings
125
Calories
6
Ingredients
Ingredients
Egg whites
5 large (room temperature)
Cream of tartar
1 pinch (optional)
Sugar
1 1/4 cups (divided)
Water
1/3 cup
Unsalted butter
1 1/2 cups (room temperature, cut into tablespoons)
Vanilla extract
2 teaspoons
Instructions
1
Start by placing the room temperature egg whites into the bowl of your stand mixer fitted with the whisk attachment.
2
In a small saucepan, combine 1 cup of sugar with 1/3 cup of water. Bring this mixture to a boil over medium-high heat, then reduce the heat to medium and let it boil for about 7 minutes. If you're using a candy thermometer, aim for a temperature between 140°F and 145°F.
3
Once the sugar syrup has been boiling for about 5 minutes, begin whipping the egg whites on high speed until stiff peaks form; you can add the optional cream of tartar during this time for added stability. Gradually incorporate the remaining 1/4 cup of sugar into the egg whites while whipping.
4
With the mixer still running on high speed, carefully drizzle the boiling sugar syrup into the whipped egg whites. Aim to pour it near the side of the bowl, avoiding contact with the whisk.
5
Continue to whip the mixture on medium-high speed until the meringue cools to room temperature. At this point, you can use the meringue as a fluffy white frosting, perfect for lemon or white cakes.
6
While the meringue cools, cut the unsalted butter into tablespoons. Once the meringue has cooled, switch the mixer to medium speed, and add the butter one tablespoon at a time until fully incorporated.
7
If the mixture looks soupy or curdled, don't worry—keep whipping it, and it will come together into a smooth consistency. If it remains unstable, chill the bowl in the fridge for a few minutes, then whip it again.
8
Finally, add the vanilla extract (or any other desired flavoring) to the buttercream and mix until fully combined.
Nutrition Information
14g
Fat
9g
Carbs
0.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Italian Meringue Buttercream?
It is a luxurious, light, and airy frosting that melts in your mouth and is less sweet than traditional buttercream, perfect for cakes and cupcakes.
How many cupcakes can this recipe frost?
This recipe produces enough frosting for 24 to 36 cupcakes, depending on how heavily you pipe the frosting.
What are the primary ingredients needed?
The main ingredients are egg whites, sugar, water, unsalted butter, vanilla extract, and an optional pinch of cream of tartar.
How many egg whites are required?
You will need 5 large egg whites for this recipe.
What temperature should the egg whites be?
The egg whites should be at room temperature before you start the whipping process.
Is cream of tartar necessary?
It is optional, but adding a pinch of cream of tartar can provide extra stability to the egg whites.
How much sugar is used in total?
The recipe calls for 1 and 1/4 cups of sugar, which is divided during the process.
How much water is needed for the syrup?
You will need 1/3 cup of water to combine with the sugar for the syrup.
What temperature should the sugar syrup reach?
If using a candy thermometer, aim for a temperature between 140°F and 145°F.
How long should the sugar syrup boil?
The mixture should be brought to a boil and then heated on medium for about 7 minutes.
Which mixer attachment should I use?
A stand mixer fitted with a whisk attachment is recommended for whipping the meringue.
When do I start whipping the egg whites?
Begin whipping the egg whites on high speed once the sugar syrup has been boiling for about 5 minutes.
What peak consistency should the egg whites reach?
Whip the egg whites until they form stiff peaks.
How do I add the boiling syrup to the egg whites?
Carefully drizzle the syrup into the whipped egg whites while the mixer is running on high speed, pouring it near the side of the bowl.
Why should I avoid the whisk when pouring the syrup?
Pouring directly onto the whisk can cause the hot syrup to splatter and not incorporate properly.
How long do I whip the meringue after adding the syrup?
Continue whipping on medium-high speed until the meringue has cooled to room temperature.
Can I use the meringue alone?
Yes, before adding butter, the meringue serves as a fluffy white frosting ideal for lemon or white cakes.
How should the butter be prepared?
You need 1 and 1/2 cups of unsalted butter at room temperature, cut into tablespoon-sized pieces.
How is the butter added to the meringue?
Switch the mixer to medium speed and add the butter one tablespoon at a time until it is fully incorporated.
What if the mixture looks soupy?
Do not worry; simply keep whipping the mixture and it will eventually come together into a smooth consistency.
What if the buttercream looks curdled?
This is normal during the process; continue whipping and the texture will smooth out.
How can I fix an unstable buttercream?
If it remains unstable, chill the bowl in the fridge for a few minutes and then whip it again.
When do I add the vanilla extract?
Add the vanilla extract (or other flavorings) at the very end and mix until fully combined.
Can I customize the flavor of this buttercream?
Yes, you can add up to a half-cup of fruit puree or citrus curd to customize the flavor.
What are the calories per serving?
Each serving contains approximately 125 calories.
How much fat is in this frosting?
There are 14 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 9 grams of carbohydrates.
Does this frosting contain protein?
Yes, it contains a small amount of protein, approximately 0.5 grams per serving.
Is this frosting very sweet?
No, it is designed to be less sweet than traditional frostings while maintaining a luxurious texture.
What is the overall texture of the frosting?
The final result is a silky, smooth, and light buttercream that is ideal for elegant cake decorating.