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Italian Meringue Buttercream
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Ingredients
- 1 cup sugar, divided
- 1/4 cup water
- 4 large egg whites, room temperature
- 2 cups unsalted butter, cubed, room temperature
- 1-1/2 teaspoons vanilla extract
Directions
- 1. In a small heavy saucepan, combine 3/4 cup sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form.
- 2. Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes.
- 3. Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts
2 tablespoons: 63 calories, 6g fat (4g saturated fat), 15mg cholesterol, 1mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.
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