Italian Meringue Buttercream
Ingredients30 m servings 360
- 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.
- 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.
Per Serving: 360 calories; 30.7 21.1 1.8 81 28 Full nutrition
ReviewsRead all reviews 4
I infused the water with a white tea before I mixed in the sugar. It made for a delicious, floral frosting.
Excellent recipe. A lovely light and fluffy buttercream, very buttery with a very nice sweet finish. The only changes I made were to temperatures. Egg whites were cold, butter was room temp. I f...
I added cocoa powder when I added vanilla and the frosting was light, stable, and delicious!