Description
Silky smooth Italian Meringue Buttercream elevates desserts with luxurious French pastry techniques. Professional bakers and sweet enthusiasts embrace this glossy, stable frosting that promises elegant texture and rich flavor for countless delectable creations.
Ingredients
Scale
For Meringue Base:
- 5 large egg whites
- 250 g (1 1/4 cups) granulated sugar
- 60 ml (1/4 cup) water
For Buttercream:
- 450 g (2 cups) unsalted butter, softened
- 1 tsp vanilla extract
For Optional Flavoring:
- 1/4 tsp salt
- 30 ml (2 tbsp) liqueur or flavor extract (optional)
Instructions
- Prepare a clean, dry stand mixer bowl and whisk attachment, ensuring no trace of grease or egg yolk to guarantee a stable meringue.
- Combine granulated sugar and water in a heavy-bottomed saucepan, heating over medium-high heat without stirring until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.
- Simultaneously, begin whipping egg whites on medium speed until soft peaks form, creating a light and airy base.
- Carefully stream the hot sugar syrup into the whipping egg whites in a slow, steady stream, avoiding the whisk to prevent sugar splatter.
- Continue whipping the meringue at high speed until the mixture becomes glossy, thick, and cools to room temperature, approximately 8-10 minutes.
- Gradually incorporate softened butter, adding small chunks at a time while mixing on medium-high speed until the buttercream becomes smooth and silky.
- Blend in vanilla extract and optional salt, mixing until fully integrated and achieving a luxurious, creamy consistency.
- If desired, fold in liqueur or flavor extract for an enhanced aromatic profile, gently stirring to maintain the buttercream’s delicate texture.
- Use immediately or store in an airtight container, allowing the buttercream to come to room temperature before re-whipping for optimal spreadability.
Notes
- Clean your equipment meticulously to prevent meringue failure, ensuring no oil or yolk residue interferes with egg white volume.
- Monitor sugar syrup temperature precisely with a reliable candy thermometer, as reaching exactly 240°F guarantees perfect meringue structure.
- Softened butter is crucial – remove from refrigerator 30-45 minutes before use to achieve ideal mixing consistency without compromising texture.
- Temperature control matters immensely when incorporating butter; if buttercream appears curdled, gently warm bowl’s exterior with a hairdryer or warm towel to re-emulsify.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 70 mg