Italian Meringue Buttercream Frosting Recipe
Buttercream is very easy to make in theory, as far as number of ingredients go! The problems lie in the delicate and fragile process. You cannot make any kind of buttercream (that isn’t American buttercream) without a candy thermometer or mixer. They are crucial to the success of a Italian buttercream to make sure that the 75 degree heat is maintained.
Ingredients
- 1/2 cup water
- 1 cup granulated sugar (I prefer bakers fine sugar) (though not my personal preference, add an extra 1/2 cup for a more dependable piping frosting)
- 1 1/4 tsp cream of tartar
- 5 egg whites, make sure there are no yolks in the whites, otherwise this will affect the color of your frosting and the stiffness of the meringue
- 1/4 tsp salt
- 1 tsp vanilla extract or use vanilla beans
- 1 1/2 cups butter, cubed - can be room temperature or refrigerated, but make sure you read the instruction section before adding the butter.
Instructions
Saucepan on stovetop
-
In a saucepan mix the sugar and water and heat until the sugar dissolves and it reads 235 degrees on a candy thermometer. It should get to the soft ball stage.
Bowl on counter
-
In a bowl, whisk or whip the egg whites until there are soft peaks. Make sure there is no yolk for a perfect meringue. Then, add cream of tartar and continue to beat until there are stiff peaks.
-
Once the saucepan reaches 235 degrees add salt and vanilla. Then pour the cooked sugar syrup, while the mixer is running, in a steady stream into the whipped egg whites. This will ensure the egg whites cook evenly. The batter should look fluffy with no clumps.
-
Cool the egg mixture to about 80 degrees.
-
Slice the butter into cubes.
-
Add the butter to the mixture very slowly. Use your candy thermometer to make sure the temperature doesn't drop below 75-76 degrees (this is about the perfect temperature to keep it).
-
Beat until silky smooth and glossy; about 5 minutes, while continuing to watch the temperature.
Helpful Hints
-
*Have a cold pack and a blow dryer on standby in case it curdles or gets soupy. This is correctable if the temperature is relatively close to 75-80 degrees.
Recipe Notes
Add 4-8 oz. of cream cheese after completing your base frosting for a fluffy cream cheese frosting!
If you need an extra stiff piping frosting, add an extra 1/2 cup of sugar to your sugar syrup.
Have an ice bath and hair dryer on standby to maintain the temperature of 75 degrees F (or get yourself a precision mixing bowl). If the temperature is not maintained, you will know because it will curdle or get soupy and not come together.
Food coloring: If you want a color, always use gel food coloring for this italian meringue buttercream recipe.