Italian Meringue Buttercream

The King of buttercream

Italian Meringue.png

Ingredients/tools

  • 8 large egg whites, room temperature

  • ½ cup water

  • 2 cups granulated sugar

  • 1 pound butter, room temperature, cubed

  • 1 tbsp vanilla bean paste

  • High temperature thermometer

  • Silicone brush

  • Stand mixer

  • Non stick pot


      Instructions

  1. In a clean bowl of an electric mixer fitted with whisk attachment, add room temperature egg whites, set aside.

2. On stove top, in clean pot add water and granulated sugar. Place on medium heat. Heat syrup to 230F, testing with a digital or candy thermometer for accuracy.

3. When temperature is met, turn stand mixer on medium high and whisk eggs to stiff peaks.

4. When sugar syrup meets the temperature of 240F, carefully pour it in mixer avoiding both the whisk and the side of the bowl. Continue mixing until the bowl is cool to the touch. This should take about 16 minutes and the meringue should increase in volume.

5. When bowl is cool to the touch, add in butter cubes a few at a time until fully incorporated. Add vanilla. Whisk buttercream for a few more minutes until fully incorporated. Now you have vanilla Italian meringue buttercream.

Buttercream can be refrigerated for 2 weeks and frozen for 2 months. Make sure to bring to room temperature before re-whipping to avoid breaking your buttercream

Author’s Notes

  • Brush sides of the pan when making sugar syrup with silicone brush to avoid sugar crystals

  • Make sure egg whites have reached stiff peaks before adding syrup. If egg whites are stiff before syrup is 240F, Stop mixing to avoid overmixing



  • If you add butter to meringue before it is fully cooled, it will have a detrimental effect, do your best to not rush your meringue.

  • If you find your buttercream isn’t coming together, keep whipping. If you are whipping for more than 10 minutes, place your mixing bowl in refrigerator for 20 minutes as your butter could be too soft making it weepy

  • If your butter is too cold or you have butter chunks in your buttercream, apply heat to the side of the bowl WHILE MIXING using a torch for a few seconds

  • Using vanilla bean paste instead of extract adds a different and delicious flavor dynamic

  • Sing to you buttercream, it likes to have a good time also