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Italian Meringue Buttercream

An in-depth recipe for Italian Meringue Buttercream
Course Dessert
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 cups
Calories 197kcal

Ingredients

  • 1 ½ cup (300 grams) granulated sugar
  • cup (150 grams) water
  • 4 large (150 grams) egg whites
  • cup (75 grams) granulated sugar
  • 4 sticks (450 grams) butter softened and cubed
  • 1 teaspoon vanilla

Instructions

  • In a small saucepan, combine the 1 ½ cup of granulated sugar with the water.
  • Place over high heat and cook to soft-ball stage (235-240 degrees F) Read more in-depth about this below. Do not stir.
  • While the sugar cooks, fit a stand mixer with the whisk attachment. Pour egg whites in the bowl and whip on medium until the eggs get frothy. Slowly add the ⅜ cup of sugar to the egg whites.
  • Turn the mixer to high and whip until stiff peaks form. If the meringue is done before the sugar, turn it down to the lowest speed.
  • When the sugar is ready keep the mixer on the lowest speed and very carefully and slowly pour the sugar down the side of the bowl into the meringue.
  • When all of the sugar is added turn the mixer to high and mix until the outside of the bowl has cooled down and is warm.
  • Start to add the cubes of butter slowly, about 1 every ten seconds, while continuing to whip the buttercream.
  • Add the vanilla and continue to whip on high for about 10 minutes or until it is the desired consistency.
  • You can add food coloring or other flavorings at this point.

Nutrition

Serving: 0.25cups | Calories: 197kcal | Carbohydrates: 15.7g | Protein: 0.8g | Fat: 15.3g | Saturated Fat: 9.7g | Cholesterol: 40mg | Sodium: 114mg | Potassium: 14mg | Sugar: 15.7g | Calcium: 5mg