Italian Meringue Buttercream
Silky smooth and simple to make, this buttercream will become your go to recipe.
Servings: 3 cups
Calories: 1436kcal
Equipment
- Stand Mixer
Ingredients
- 4 egg whites, at room temperature
- 1 ⅓ cups (265 grams) granulated sugar
- ¼ teaspoon salt (optional)
- 450 grams unsalted butter, at room temperature
- 1 teaspoon vanilla
- ¼ teaspoon cream of tartar, or white vinegar
- ⅓ cup water
Instructions
- Beat egg whites add cream of tartar or white vinegar, add ⅓ cup sugar and beat until soft peaks form.
- While the eggs are getting whipped, in a medium saucepan combine water and sugar, bring to boil over medium heat. Cook the syrup until all the sugar has dissolved or until a drop of syrup dropped into cold water forms a soft ball, that flattens when placed on a flat surface.
- Immediately pour the syrup in a thin stream into the egg whites while beating on high speed. Add vanilla extract. Continue beating the egg whites until the bowl cooled down to room temperature, otherwise it will melt the butter.
- Once the bowl has cooled down to room temperature, start adding butter one spoon at a time.Continue beating until cream reaches soft and spreadable consistency.
- You can add food coloring if you wish.Transfer the buttercream into a piping bag, set with a desired nozzle. Top each cooled down cupcake with buttercream.
