A silky smooth and stable buttercream perfect for frosting cakes and cupcakes. This Italian Meringue Buttercream uses a hot sugar syrup to create a meringue, which is then whipped with butter to achieve a light and fluffy texture.
Preparation time
30min
Cooking time
10min
Ingredients
12 Servings
- 100 grams egg whites
- 200 grams sugar
- 300 grams unsalted butter
- 1 teaspoon vanilla extract
- 60 ml water
Directions
Step 1
In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves and the mixture reaches 115°C (240°F) on a candy thermometer.
Step 2
While the sugar syrup is heating, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Start whisking the egg whites on medium speed until they become frothy.
Step 3
Once the sugar syrup reaches 115°C (240°F), slowly pour it into the egg whites while continuing to whisk on medium speed. Be careful to pour the syrup down the side of the bowl to avoid splattering.
Step 4
Increase the mixer speed to high and continue whisking until the meringue forms stiff peaks and the bowl feels cool to the touch.
Step 5
Reduce the mixer speed to medium and gradually add the butter, one piece at a time, ensuring each piece is fully incorporated before adding the next.
Step 6
Once all the butter is incorporated, add the vanilla extract and continue to whisk until the buttercream is smooth and fluffy.
Step 7
Use immediately to frost cakes or cupcakes, or store in an airtight container in the fridge. Re-whip before using if stored.