Italian Meringue Buttercream Recipe

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"Rich but light" and "not too sweet" are the comments we hear the most at CakeLove about our buttercream – but you've got to eat it at room temperature. Italian meringue buttercream is a traditional classic and I tweaked it just enough to make it simple and sweet.

Timing is important when making a "stabilized meringue." For the Italian Meringue Buttercream, the sugar syrup is heated to 245°F before it is poured into the egg whites that are whipped to stiff peak. Here is the step-by-step guide to perfect buttercream every time.

Hint: Start with the syrup because bringing the sugar syrup to 245ºF takes about twice as long as whipping the egg whites to stiff peak.*

Hint: Also, watch-out for over beating the whites. Use a mixer speed that won't out-run your stove's ability to heat the syrup to 245°F. Everyone's kitchen equipment is different so watch the syrup and don't rush the whites.

Aside: To test whether the syrup is hot enough, I don't go with the old-school method of pinching some syrup and dunking it into an ice-bath is not my style. I always use a thermometer; it's practical, faster and safer.

Equipment: standing mixer, bowl, whip, sauce pan & candy thermometer.
Yield: buttercream for one 9" cake or 24 cupcakes.

Ingredients	Sea Level	High Altitude
eggs whites (large) extra-fine granulated sugar water unsalted butter, soft	5 1 ¼ cup, divided  ¼ cup  1 lb

 

Directions

• Set out the ingredients and equipment.
• Separate the egg whites and place them in the bowl of the standing mixer fitted with a wire whip attachment.
• Measure 1 cup of sugar with ¼ cup water into a heavy bottom 1-2 quart pot. Gently stir to combine.
• Measure ¼ cup sugar into a small bowl and set aside.
• Cut the butter into tablespoon size pieces and set aside in a medium bowl.
• Begin heating the sugar syrup. Place the pot with the sugar and water over medium-high heat. Partially cover with a lid to capture the evaporating water – this helps to moisten the sides of pot to prevent sugar crystals separating from the syrup.
• Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment on high speed. When the meringue is at stiff peak, keep the mixer running and pour the ¼ cup of sugar into the meringue.    
• Test the temperature of the sugar syrup with a candy thermometer. Raise the heat to bring the syrup to 245°F if it is not there already. When the syrup is at 245°F remove the thermometer and slowly pour the syrup into the meringue.
• When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. To maintain the same rate of pouring, pour slowly and raise the pot from your shoulder. Twisting at the wrist or elbow tends to throw off my aim.
• After 1-2 minutes reduce the speed to medium for about 3-4 minutes or until the meringue is cooled.
• Add the butter one tablespoon at a time. Raise the speed to high to fully combine the butter with the meringue.

Add a flavoring of your choice.

• 1-2 tsp vanilla extract or the seeds of 1 vanilla bean
• ¼ cup of raspberry puree
• ½ cup of melted, cooled chocolate
• 2-4 tablespoons of amaretto depending on your preference

Demo "Take List"

MEP
Equipment: standing mixer, bowl, whip, saucepan & candy thermometer.
Offset
¼ cup
Rubber spatula