Italian Meringue Buttercream

Name: Italian Meringue Buttercream
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 cups
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

Total Time Prep: 35 min. Cook: 10 min.

Yield 4 cups

Test Kitchen Approved

Italian meringue buttercream is a fluffy, dreamy frosting for any and all cakes. You can add flavors and colors, too, for all of your beautiful cake creations.

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

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.
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.
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.

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

Recipe Creator