Italian Meringue Buttercream

4.91 from 213 votes

Italian Meringue Buttercream

Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring.

Prep Time15

Cook Time10

cooling15

Total Time40

Course: Dessert

Cuisine: Italian

Servings: cups

Calories: 846kcal

Author: Liz Marek

Equipment

Stand mixer with the whisk attachment
Candy Thermometer

Ingredients

16 ounces granulated sugar
8 ounces water
¼ teaspoon salt
8 ounces egg whites (about 8 large egg whites separated from the yolk)
24 ounces unsalted butter softened
2 teaspoon vanilla extract

US Customary - Metric

Instructions

On the stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
Keep the lid on the pot for 3-4 minutes while the mixture simmers to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize. DO NOT MIX.
Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.
When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed.
Continue whipping the egg/sugar mixture until it reaches stiff peaks. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes.
Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. This can take from 10-15 minutes. If it looks curdled and watery just keep whipping. It will come together I promise.

Video

Notes

Make sure your sugar syrup reaches exactly 240°F. Under-cooking it will result in a soft, unstable buttercream that won't hold its shape.
Keep the lid on the pot for the first few minutes to prevent sugar crystals from forming on the sides of the pan.
Begin whipping your egg whites when the syrup hits 235°F so they reach soft peaks right as the syrup is ready.
The meringue must be completely cool to room temperature before adding butter or the buttercream will become soupy.
Use softened but not melted butter. It should hold its shape but give easily when pressed.
If the buttercream looks curdled or soupy, keep whipping. It will come together.
To store, refrigerate for up to 2 weeks or freeze for up to 6 months. Bring to room temperature and rewhip before using.
For extra stability in warm climates, replace up to half the butter with solid vegetable shortening.

Nutrition