Description
Learn how to make silky and stable Italian meringue buttercream, a professional cake frosting that is perfect for decorating and filling cakes.
Ingredients
Scale
Syrup:
- 1 cup granulated sugar
- 1/4 cup water
Meringue:
- 5 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
Buttercream:
- 1 1/2 cups unsalted butter (softened and cut into cubes)
- 1 1/2 teaspoons vanilla extract
Instructions
- Syrup: In a small saucepan, combine sugar and water. Boil until 240°F (115°C).
- Meringue: Whip egg whites, cream of tartar, and salt until soft peaks form.
- Combine: Pour hot syrup into meringue while whipping. Cool.
- Buttercream: Gradually add butter, then vanilla. Mix until creamy.
- Finish: Use immediately or refrigerate.
Notes
- If too soft, chill and re-whip. Store in fridge for 5 days or freeze for 1 month.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whipping
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 10g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg
