Description
A silky, stable Italian meringue buttercream that is glossy, light, and fluffy, perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and allow the syrup to gently boil.
- Attach a candy thermometer and bring the syrup to 240°F (soft-ball stage). While the syrup heats, set your mixer bowl and whisk attachment ready.
- Beat the egg whites and cream of tartar in a stand mixer on medium speed until soft peaks form.
- Once the syrup reaches 240°F, reduce the mixer to low and carefully drizzle the hot syrup down the side of the bowl into the whipping egg whites.
- After all the syrup is added, increase speed to high and beat until the bowl feels cool and the meringue holds stiff, glossy peaks (about 5–8 minutes).
- Add the softened butter a few tablespoons at a time, beating well after each addition until fully incorporated and smooth.
- Stir in the vanilla extract and beat until the buttercream is light, silky, and fluffy.
Notes
Allow chilled frosted desserts to sit 20–30 minutes before serving for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 17g
- Sodium: 16mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg