Italian Meringue Buttercream

Italian Meringue Buttercream is light, silky and not too sweet.

If you’ve never tried it before then you are in for a treat. It can be a little tricky but read on and I will help you make the best buttercream you have ever had.

This delicious buttercream is based on Italian meringue which in itself can have many uses. Italian meringue is made by pouring hot sugar syrup onto beaten egg whites to create a thick, marshmallowy meringue.

The hot syrup cooks the egg whites creating a very stable meringue which can be used to top pies and tarts. It is also the base for many desserts such as mousses and parfaits.

Why you’ll love this recipe

This recipe orginally was from Warren Brown of the famous Cakelove Bakery in Washington DC founded in 2002 which I have slightly adapted.

All Italian Meringue Buttercream is basically the same – Italian meringue with lots of butter incorporated until it is rich and buttery but still light from the meringue. You’ll love how smooth and stable this is to use on cakes and cupcakes and other pastries like Cream Horns and Jelly Cakes.

Ingredient variations

Sugar, butter and egg whites is all that is needed for this recipe. However, it is not super sweet so can be flavoured easily. To this quantity you can add either:-

• 3 teaspoons vanilla extract
• beans of one scraped vanilla pod
• ½ cup melted, cooled chocolate
• 2 tablespoons instant coffee granules dissolves in 2 tablespoons of water
• ¼ cup fruit puree such as raspberry or strawberry
• ½ cup lemon curd
• 2 or 3 tablespoons of liqueur of your choice

Instructions

This buttercream might seem difficult but follow my steps for success.

1. Combine sugar and water in a sauce pan and boil until it reaches 120°C/245°F. (photo 1 & 2)
2. While that is boiling, start beating the egg whites. (photo 3)
3. Once they start to get foamy add the remaining sugar and beat until peaks form. (photo 4)

1. Once the syrup mixture reaches the correct temperature, add it to the egg whites in a steady stream. (photo 5)
2. Continue to beat the egg whites until mixture has cooled. (photo 6)
3. Add cool room temperature butter to the cooled meringue. (photo 7)
4. Beat until silky smooth and thick. (photo 8)

Tips for success

Most problems with this recipe are usually fixed by beating, beating and more beating. This is an emulsion. As long as the temperature is correct – not too warm and not too cold – it will work. Don’t panic when you see the meringue collapse and separate as you add the butter because it will soon come back together again.

• This recipe is easiest if you have a stand mixer. You can use a hand held electric mixer but you will be beating for a long time.
• Grease is the enemy of meringue – clean the bowl and whisk thoroughly before beating egg whites also take care that no yolk mixes with the whites.
• Partially cover saucepan when boiling sugar syrup – this ensures captured steam dissolves the sugar caught on the sides of the saucepan.
• Bring the syrup up to the correct temperature – 120°C/245°F
• Don’t over beat egg whites before adding sugar. Once egg white collapse and become liquid again they can’t be rescued.
• Pour the hot syrup between the sides of the bowl and the beater directly into the meringue.
• Let the meringue cool before adding the butter. Check how cool the meringue is by stopping the mixer and testing with your finger. Often the bowl is still warm but the meringue has cooled
• Have the butter at room temperature but not melted or greasy. Butter must still be firm.

FAQ’s

Italian Meringue Buttercream can be used as a filling and topping for cakes and cupcakes. This buttercream is easy to spread or pipe and holds its shape perfectly plus is more stable in warm conditions than regular buttercream. Master this recipe to complement all your delicious cakes and cupcakes.

Use this buttercream in these recipes

Mini Cream Horns
Jelly Cakes
Vanilla Layer Cake

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Italian Meringue Buttercream Recipe

Italian Meringue Buttercream is silky, buttery but still light. This buttercream can be used as a filling and topping for cakes and cupcakes. This buttercream is easy to spread or pipe and holds its shape perfectly plus is more stable in warm conditions than regular buttercream. Master this recipe to complement all your delicious cakes and cupcakes. This recipe is enough to fill and cover a 3 layer 23cm/9in cake.

5 from 4 votes

Print Pin Rate

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Servings:5 eggwhite batch

Author: Marcellina

Equipment

• ▢
  stand mixer

Ingredients

• ▢ 1 cup castor sugar superfine
• ▢ ¼ cup water
• ▢ 5 egg whites
• ▢ ¼ cup castor sugar superfine
• ▢ pinch fine salt
• ▢ 1 lb (2 sticks/454g) unsalted butter cool room temperature

Cook ModePrevent your screen from going dark

Instructions

• Place the 1 cup castor sugar and water in a pan. Pop in a candy thermometre and partially cover with the lid. The lid is ajar and will catch the steam as it rises, The steam dissolves the sugar caught around the edge of the saucepan.
• Place over low to medium heat until the sugar is dissolved and the syrup reaches 245°F/120°C.
• At the same time as the sugar syrup is cooking start the meringue. Beat the egg whites in a stand mixer with the whisk attachment until soft peaks form – about 2 minutes. Don't overbeat.
• While still whisking, sprinkle in the ¼ cup sugar and fine salt. Beat well on high speed.
• By this time the syrup should be ready.
• Pour the sugar syrup into the meringue, whisking on high speed. in a slow and steady stream. Aim to pour the syrup between the whisk and the side of the bowl right onto the meringue. It should take about 1 minute to pour all the syrup in.
• After 2 minutes reduce the speed to medium and continue to beat until the mixture cools. Depending on the temperature of your kitchen this will take anywhere from 5 to 15 minutes or longer. See my notes for extra tips.
• Once cool and not before, slowly add the butter tablespoonful by tablespoonful. The mixture will deflate slightly but all is well.
• If your butter melts the meringue is still too hot. Beat until it cools. If necessary, remove the bowl and place it in the refrigerator for a while. Then start again. Check the recipe notes.
• Increase the speed to high and beat for 2 or 3 minutes until light and fluffy.
• Use immediately or store in the refrigerator for a week or the freezer for 2 months.

Notes

Tips for success.

• Grease is the enemy of meringue – clean the bowl and whisk thoroughly before beating egg whites.
• Partially cover saucepan when boiling sugar syrup – this ensures captured steam dissolves the sugar caught on the sides of the saucepan.
• Bring the syrup up to the correct temperature – 245°F/120°C
• Don’t over beat egg whites before adding sugar. Once egg white collapse and become liquid again they can’t be rescued.
• Pour the hot syrup between the sides of the bowl and the beater directly into the meringue.
• Let the meringue cool before adding the butter. Check how cool the meringue is by stopping the mixer and testing with your finger. Often the bowl is still warm but the meringue has cooled
• Have the butter at room temperature but not melted or greasy. Butter must still be firm.

What can go wrong and how to fix it.

There are a couple of things that can go wrong when making this recipe that you need to be aware of.

1. Once hot syrup is added, meringue must be beaten at continuously until cool. If your kitchen is hot, place ice in a clean towel and wrap around the bowl to cool the meringue.
2. If the mixture becomes soupy after adding the butter, the meringue may have still been a bit too warm. Stop adding butter. Cool the mixer bowl using ice as per step 1.
3. If the mixture remains soupy, place bowl and whisk into refrigerator until cool and whisk again until the buttercream comes together.
4. Butter must be a cool room temperature. If you find lumps of butter it means that the butter is too cold. Stop adding the butter. Bring the butter to room temperature. Also try holding a warm towel against the sides of the bowl until the butter softens and incorporates.

Italian Meringue Buttercream usually can be fixed by beating, beating and more beating. This is an emulsion. As long has the temperature is correct – not too warm and not too cold – it will work. Don’t panic when you see the meringue collapse and separate as you add the butter because it will soon come back together again.

Flavouring buttercream 

Try adding one of the following

• 3 teaspoons vanilla extract
• beans of one scraped vanilla pod
• ½ cup melted, cooled chocolate
• 2 tablespoons instant coffee granules dissolves in 2 tablespoons of water
• ¼ cup fruit puree such as raspberry or strawberry
• ½ cup lemon curd
• 2 or 3 tablespoons of liqueur of your choice

Nutrition

Calories: 926kcal | Carbohydrates: 50g | Protein: 4g | Fat: 81g | Saturated Fat: 51g | Cholesterol: 215mg | Sodium: 62mg | Potassium: 73mg | Sugar: 50g | Vitamin A: 2499IU | Calcium: 26mg

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