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My review
Italian Meringue Buttercream
Emo G.
"Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake."
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Ingredients
30 m servings 360 calsOriginal recipe yields 12 servings (4 1/2 cups)
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Directions
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Prep
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Cook
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Ready In
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Footnotes
- Cook's Note:
- For a chocolate hazelnut buttercream, beat a whole container of chocolate hazelnut spread (such as Nutella®) into the finished buttercream. It is delicious on a rich chocolate layer cake.
Nutrition Facts
Per Serving: 360 calories; 30.7 g fat; 21.1 g carbohydrates; 1.8 g protein; 81 mg cholesterol; 28 mg sodium. Full nutrition
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3/11/2018
I infused the water with a white tea before I mixed in the sugar. It made for a delicious, floral frosting.
12/22/2017
I added cocoa powder when I added vanilla and the frosting was light, stable, and delicious!