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Italian Meringue Buttercream

Italian Meringue Buttercream
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Italian Meringue Buttercream is a light, silky, and stable frosting made by whipping hot sugar syrup into egg whites and folding in rich butter. This luscious buttercream is perfect for cakes and cupcakes, offering a smooth and creamy texture with balanced sweetness, ideal for decorating or indulging.

Ingredients

Scale

Main Ingredients

  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup unsalted butter (softened, room temperature)
  • 2 teaspoons vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Prepare Sugar Syrup: In a small saucepan, combine 1 cup granulated sugar with 1/4 cup water. Bring to a boil and cook until the syrup reaches the soft-ball stage at 240°F (115°C), using a candy thermometer for accuracy.
  2. Whip Egg Whites: While the syrup is heating, start whipping 4 large egg whites in a clean, grease-free mixing bowl on medium speed until frothy and soft peaks begin to form.
  3. Add Hot Syrup to Egg Whites: Slowly pour the hot sugar syrup in a thin, steady stream into the whipping egg whites, avoiding rapid cooking of the eggs. Increase the mixer speed to high and continue beating until the meringue cools and forms stiff, glossy peaks.
  4. Incorporate Butter: With the mixer on medium speed, gradually add 1 cup of softened unsalted butter piece by piece. Beat continuously until the mixture becomes smooth and creamy. If the buttercream looks curdled, keep mixing patiently as it will come together.
  5. Flavor and Adjust: Add 2 teaspoons vanilla extract and a pinch of salt if desired. Beat briefly to combine. Taste and adjust flavors or add gel food coloring as preferred.

Notes

  • Use room temperature butter for easier blending and to prevent curdling.
  • Use a candy thermometer to reach the precise 240°F for the sugar syrup.
  • If the buttercream looks grainy or separated, continue to beat patiently until smooth.
  • Make sure all equipment is completely grease-free to help egg whites whip properly.
  • Add flavorings after butter is fully incorporated for even distribution.

Nutrition

Keywords: Italian Meringue Buttercream, frosting, cake frosting, meringue buttercream, light frosting, stable buttercream, silky frosting

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