Italian Meringue Buttercream Frosting
How to Make Italian Meringue Buttercream: A Stable and Luxurious Frosting
Italian Meringue Buttercream (IMBC) is a rich, smooth, and stable frosting perfect for cakes and cupcakes. Unlike Swiss meringue buttercream, it involves cooking sugar syrup before incorporating it into the egg whites. Follow this step-by-step guide to master Italian meringue buttercream.
Tools Needed:
pot to cook sugar
gel foody dye (optional)
What makes an Italian Meringue buttercream different from a normal buttercream is that you are adding in cooked sugar and egg whites. The typical buttercream most people think of is a classic American buttercream; this consists of butter, sugar, and flavorings. The Italian Meringue buttercream takes those elements but combined them in a different way to create a very stable and rich frosting.
In a saucepan, combine the sugar and water over medium heat. Put a candy thermometer into the mixture and heat until you reach 240F (115C). It is better to not stir the sugar and water if you can. The more you move the sugar around, the more likely it will get stuck to the sides of the pan and heat incorrectly, causing sugar crystals to form (which we don't want). If you need to break up the sugar and water a bit you can try gently swirling the pot or gently using a spoon to move it around.
While the sugar is heating, whip the egg whites in a mixer until it reaches soft peaks. You will know it is at soft peaks when you can pick up the whisk and the mixture softly flops back over (it isn't holding its shape)
Once the sugar syrup reaches 240°F (115°C), slowly pour it into the egg whites while the mixer is running on low speed. Be careful to pour it slowly and in a thin stream. This is to prevent to eggs from scrambling and the sugar from being flung out of the mixer. Increase to high speed and whip until the meringue is stiff and the bowl feels cool to the touch (about 10–15 minutes).
Switch to the paddle attachment and gradually add the softened butter, one piece at a time, mixing on medium speed. The mixture may appear curdled—continue mixing until it becomes smooth and silky. This is also when you can add in any flavors or colors you would like. If you are going for a neutral white, then this is when you add the vanilla and the pinch of salt.
And your buttercream is ready to use or store!
Ingredients
5 large egg whites
1 1/4 cups granulated sugar
1/3 cup water
2 cups (4 sticks) unsalted butter, softened and cut into cubes
2 teaspoons vanilla extract
A pinch of salt
1. Heat the Sugar Syrup
In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow the syrup to reach 240°F (115°C) on a candy thermometer.
2. Whip the Egg Whites
While the syrup is heating, beat the egg whites in a stand mixer with a whisk attachment on medium-high speed until soft peaks form.
3. Combine Syrup and Egg Whites
Once the sugar syrup reaches 240°F (115°C), slowly pour it into the egg whites while the mixer is running on low speed. Be careful to pour in a thin stream to avoid scrambling the eggs. Increase to high speed and whip until the meringue is stiff and the bowl feels cool to the touch (about 10–15 minutes).
4. Add the Butter
Switch to the paddle attachment and gradually add the softened butter, one piece at a time, mixing on medium speed. The mixture may appear curdled—continue mixing until it becomes smooth and silky.
5. Incorporate Flavoring
Mix in the vanilla extract and a pinch of salt. You can also add melted chocolate, fruit puree, or other flavorings for variety.
6. Use and Store
Italian meringue buttercream can be used immediately for frosting or piping. It can be stored in an airtight container at room temperature for a day, refrigerated for up to a week, or frozen for up to three months. Bring it to room temperature and re-whip before using.
Conclusion
Italian meringue buttercream is a stable, luxurious frosting with a silky texture and rich flavor. Though it requires careful preparation, the results are well worth the effort. Mastering this technique will allow you to create beautifully frosted cakes and desserts with a professional touch!
