Description
Learn how to make a classic Italian Meringue Buttercream that is silky, stable, and perfect for frosting layer cakes or piping onto cupcakes. This frosting is made by whipping up a sweet syrup and egg whites, then adding butter for a rich and creamy texture.
Ingredients
Scale
Sugar Syrup:
- 1 cup granulated sugar
- 1/4 cup water
Meringue:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
Buttercream:
- 1 1/2 cups unsalted butter (room temperature, cut into cubes)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Sugar Syrup: In a small saucepan, heat sugar and water until it reaches 240°F (115°C).
- Meringue: Whip egg whites and cream of tartar to soft peaks.
- Combine: Slowly pour hot syrup into the whipping egg whites.
- Whip: Beat until cool and glossy.
- Add Butter: Mix in butter cubes gradually. Add vanilla and salt. Whip until smooth.
Notes
- If buttercream looks soupy, keep mixing—it will emulsify.
- To stabilize in warm weather, chill briefly and re-whip before using.
- Perfect for layer cakes, cupcakes, or piping.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Stovetop, Mixer
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 10g
- Sodium: 15mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg
