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Italian Meringue Buttercream

Italian Meringue Buttercream
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Italian Meringue Buttercream is a smooth, silky, and stable frosting perfect for cupcakes, layer cakes, and intricate piping designs. Made by combining hot sugar syrup with whipped egg whites and softened unsalted butter, this versatile buttercream is less sweet than traditional frostings and holds up beautifully at room temperature and warmer environments. Customize it easily with various flavors to elevate your dessert creations.

Ingredients

Scale

Main Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 4 large egg whites
  • 1 cup unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Prepare the Sugar Syrup: Combine granulated sugar and water in a saucepan and heat over medium until the mixture reaches 240°F (116°C), the soft-ball stage, measured with a candy thermometer. This step is essential to cook the sugar properly so it stabilizes the meringue without being grainy.
  2. Whip the Egg Whites: While the sugar syrup is heating, start whipping the egg whites in a clean, dry bowl until soft peaks form. Keep your mixer running to ensure the whites are ready to incorporate the hot syrup immediately.
  3. Combine Syrup and Egg Whites: Slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream while continuing to beat at high speed. This gradual addition cooks the egg whites and creates a glossy, stable meringue.
  4. Beat Until Room Temperature: Keep mixing the meringue until it cools to room temperature and has a thick, silky consistency. This is crucial before adding the butter to avoid melting it and breaking the buttercream.
  5. Add Butter Gradually: With the mixer on medium speed, add softened unsalted butter a few tablespoons at a time, ensuring each addition is fully incorporated before adding more. This slow process makes the buttercream luxuriously smooth and creamy.
  6. Flavor and Finish: Mix in vanilla extract and a pinch of salt if desired. Taste and adjust flavor accordingly. Continue beating until you achieve the perfect silky texture ready for frosting cakes or cupcakes.

Notes

  • Use room temperature butter to prevent lumps and maintain smooth creaminess.
  • Be patient with cooling meringue; adding butter too soon can cause curdling.
  • Use a candy thermometer for precise syrup temperature for stable meringue.
  • Keep bowls and beaters clean and free from grease or residue to ensure egg whites whip properly.
  • If buttercream breaks or looks curdled, chill briefly then beat again at medium speed to bring it back together.

Nutrition

Keywords: Italian Meringue Buttercream, meringue frosting, silky buttercream, stable frosting, cake frosting, cupcake frosting

Find it online: https://jamescookes.com/italian-meringue-buttercream/