Silky-smooth Italian meringue buttercream is airy and fluffy, quite possibly the most delicious type of homemade frosting for cakes and cupcakes. It’s great for piping beautiful swirls and gorgeous rosettes. Once you nail it, you’ll never go back to buying any store-bought frosting.
The word “meringue” can intimidate even the most experienced home bakers. We wish it wouldn’t! There are a few tricks to working with sugar and egg whites, but it really just takes some patience and proper guidance. Of all of the buttercreams, Italian meringue buttercream takes a bit more care, but it’s totally achievable for home bakers. And the result is a velvety frosting that’s stable enough to decorate a cake like a real pro. It’s definitely worth the effort.
Be sure to keep any dessert you top with Italian meringue buttercream chilled, and take it out of the refrigerator about 30 minutes before serving. And, like any buttercream, you can experiment using this frosting on all kinds of cake, from yellow cupcakes to spice cake and any favorite layer-cake recipes.
What’s the difference between American buttercream and Italian meringue buttercream?
In essence, the difference between American buttercream and Italian meringue buttercream is in the eggs. Easy buttercream frosting, the American version, is simply butter and confectioners’ sugar, cream or milk, vanilla and a bit of salt. It’s a quick, delicious way to make a frosting for any cake.
Italian meringue buttercream, on the other hand, starts with a simple sugar syrup that gets added to foamy egg whites, then butter is added while everything whips together. The result is a lighter, creamier, less sweet version of buttercream.
Ingredients for Italian Meringue Buttercream
- Sugar:Â Unlike American buttercream, Italian meringue buttercream uses granulated sugar.
- Eggs: You’ll need to separate egg whites from yolks for this recipe. Whether you need to whip them to soft peaks or stiff peaks, eggs should be at room temperature for easier whipping. Freeze the leftover egg yolks for future eggy dishes or custards.
- Butter:Â You will use unsalted butter at room temperature for this recipe. You want it soft but not too melty to drop into the sweet meringue.
- Vanilla: Use a good-quality vanilla for this buttercream. Here are our Test Kitchen’s picks for the best vanilla extract.
Directions
Step 1: Make the sugar syrup
In a small heavy saucepan, combine 3/4 cup sugar and the water. Bring the mixture to a boil, then cook over medium-high heat until a thermometer reads 250°F (hard-ball stage). This will take 8 to 10 minutes.
Step 2: Whip the egg whites
Meanwhile, using a stand mixer with the whisk attachment, beat the egg whites in a large bowl on high speed until foamy. Gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time, continuing to beat everything on high after each addition until the sugar is dissolved and soft peaks form.
Editor’s Tip: A few things to make sure your meringue comes out in tip-top shape: Start with a very clean bowl; make sure all your ingredients are room temperature for easier mixing; and try not to overbeat the eggs. If egg whites are whipped too long, they’ll collapse.
Step 3: Combine sugar syrup and egg whites
This is the trickiest part of the buttercream, but just go slow and it will turn out beautifully. Slowly pour the hot sugar syrup into the egg whites, beating the mixture continuously until the mixture cools to room temperature. This should take 15 to 20 minutes. ​​
Editor’s Tip: Instead of pouring the sugar mixture directly on top of the whipped egg whites, pour it down the side of the bowl so it gradually incorporates.
Step 4: Add the butter
Gradually add butter, a few tablespoons at a time, beating the buttercream on medium speed after each addition until smooth. Then beat in the vanilla.
Editor’s Tip: You want the butter soft but not so droopy it’s melting in your fingers. If it’s still a little cool to the touch, that’s OK. You can pinch it a bit in your fingers before dropping it in the bowl.
Recipe Variations
- Add some color: Just like any buttercream, it’s perfectly fine to color the frosting. Add your favorite food coloring as it’s whipping in the final step. Alternatively, divide the finished buttercream, and stir a different color into each bowl.
- Add other flavors: Undyed Italian meringue buttercream is beautifully plain and simply flavored, like a canvas awaiting your special touches. Think of all the flavors you can add: lemon zest or lemon curd; melted chocolate or chocolate sauce; chocolate-hazelnut spread; salted caramel sauce; or any fruit jam or chopped fresh berries. The sky’s the limit.
How long does Italian meringue buttercream last?
You can refrigerate leftover buttercream for up to one week. Just be sure it’s in an airtight container and away from strong-smelling foods (e.g., fish), as those smells can easily transfer to the frosting. You can also freeze buttercream for up to three months.
To use refrigerated buttercream, let it come to room temperature, then re-mix it with the paddle attachment in a stand mixer. It might look a little curdled at first, but that’s OK. Just keep mixing it until it’s smooth again. To use frozen buttercream, let it thaw in the refrigerator overnight, then proceed with whipping it in the stand mixer.
Italian Meringue Buttercream Tips
How do you fix runny Italian buttercream?
If your Italian meringue buttercream looks runny, chill the mixture in the bowl in the refrigerator for 15 to 20 minutes. Then beat with the stand mixer again until it gets smooth and fluffy.
How do you fix broken Italian buttercream?
If your Italian meringue buttercream looks curdled (aka “broken”) when you start to add the butter, that probably means the butter is too cold. You can warm the bowl with your hands or a towel until it’s no longer too cold to the touch, then continue whipping the buttercream.
