Italian Meringue Buttercream Recipe with Video

How to Make Italian Meringue Buttercream Recipe www.thebearfootbaker.com

A few week ago I shared how to make Swiss Meringue Buttercream and I got a lot of comments and emails. It seemed like you all enjoyed that recipe and some people asked me to share an Italian Meringue Buttercream Recipe. Well, I heard you and and made a little video for you.

Simple Italian Meringue Buttercream Recipe via thebearfootbaker.com

I am not sure why we shy away from Swiss and Italian Meringue Buttercream but, my guess is because you have to make a sugar syrup and add it to beaten egg whites while the syrup is hot. Then you have to add butter at the right time. Most of us learned how to make and decorate with a buttercream made from a solid shortening such as with the Wilton recipe. I am here to tell you that the Swiss and Italian Meringue Buttercream frostings taste delicious and they aren’t that hard to make. You just need a little patience, a few pointers.

Supplies for Italian Meringue Buttercream Recipe:

1 1/2 cups of sugar
1/4 cup of water
6 large egg whites
4 sticks or 16 ounces of unsalted butter at room temperature
2 teaspoons of vanilla extract or your favorite flavor

Italian Meringue Buttercream Recipe with Video via www.thebearfootbaker.com

Italian Meringue Buttercream Recipe-Soft-Ball-Stage-of-a-Sugar-Syrup-www.thebearfootbaker.comBegin by mixing 1 cup of sugar with 1/4 cup of water in a sauce pan with the heavy bottom on the stove. Cook over medium high heat until the sugar syrup reaches 245°F on a candy thermometer. It should take about 3-5 minutes depending on your stove.

While the sugar syrup is cooking, beat six egg whites in the bowl of a Kitchen Aid mixer with a whisk attachment. Whisk on low until frothy and then turn the mixer on high until they form stiff peaks. Be careful not to over mix your egg whites or they will become dry.

Once your egg whites reach the stiff peak stage, slowly add 1/2 cup of sugar and continue mixing. Your eggs will have a shiny appearance once all the sugar is incorporated. (I forgot to add the sugar when I was making the video. Be my friend and pretend I did.)

Italiam Meringue Buttercream Recipe with a step by step video tutorial thebearfootbaker.comOnce your egg white and sugar mixture has reached the stiff peak stage and the syrup mixture has reached 245°, slowly begin to pour the syrup mixture into the egg whites with the mixer set on low. If you pour the mixture in too quickly, the sugar syrup mixture will cook the eggs, go slow and add a little at a time. Remember to be careful as the sugar syrup mixture is extremely hot and the whisk attachment can accidentally sling syrup out of the bowl and cause you to get burned.

Once all of the syrup mixture is added into the egg whites, turn the mixer on high and continue to whisk until the bowl has cooled off a bit. The temperature should be around 80º but you don’t have to check it with a candy thermometer. Just feel the bowl until it has cooled off enough not to melt the butter. If you add the butter while the egg whites and syrup mixtures is hot, it will melt the butter and make a giant mess.

Once the bowl is cool to the touch it’s safe to add the butter. Cut the butter into chunks and add them one at a time with the mixer on medium. Continue to do this until all the butter has been added. Turn the mixer on high and whisk until there are no butter lumps in the frosting. Add 2 teaspoons of pure vanilla extract or 2 teaspoons of pure almond extract. You can add any flavor you like.

If you want to tint your frosting, use a food gel such as Wilton or AmeriColor so it won’t make your frosting runny.

Italian Meringue Buttercream Recipe

This Italian Meringue Buttercream Recipe makes a delicious frosting that is silky, delicious and perfect for wedding, birthday cakes and cupcakes.

Ingredients:

  • 1 1/2 cups of sugar
  • 1/4 cup of water
  • 6 large egg whites
  • 4 sticks or 16 ounces of unsalted butter at room temperature
  • 2 teaspoons of vanilla extract or your favorite flavor

Directions:

  • Begin by mixing 1 cup of sugar with 1/4 cup of water in a sauce pan with the heavy bottom on the stove. Cook over medium high heat until the sugar syrup reaches 245°F on a candy thermometer. It should take about 3-5 minutes depending on your stove.
  • While the sugar syrup is cooking, beat six egg whites in the bowl of a Kitchen Aid mixer with a whisk attachment. Whisk on low until frothy and then turn the mixer on high until they form stiff peaks. Be careful not to over mix your egg whites or they will become dry.
  • Once your egg whites reach the stiff peak stage, slowly add 1/2 cup of sugar and continue mixing. Your eggs will have a shiny appearance once all the sugar is incorporated.
  • Once your egg white and sugar mixture has reached the stiff peak stage and the syrup mixture has reached 245°, slowly begin to pour the syrup mixture into the egg whites with the mixer set on low. If you pour the mixture in too quickly, the sugar syrup mixture will cook the eggs, go slow and add a little at a time.
  • Once all of the syrup mixture is added into the egg whites, turn the mixer on high and continue to whisk until the bowl has cooled to about 80 degrees. It won’t be cold, it will just be cooler.
  • Once the bowl is cooled it’s safe to add the butter. Cut the room temperature butter into chunks and add them one at a time with the mixer on medium. Continue to do this until all the butter has been added. Turn the mixer on high and whisk until there are no butter lumps in the frosting. Add 2 teaspoons of pure vanilla extract or 2 teaspoons of pure almond extract. You can add any flavor you like.
  • If you want to tint your frosting, use a food gel such as Wilton or AmeriColor so it won’t make your frosting runny.

Troubleshooting problems that can occur when making Italian Meringue Buttercream:

Italian Meringue Buttercream with www.thebearfootbaker.comItalian Meringue Buttercream Recipe with www.thebearfootbaker.com

  • Make sure the bowl and whisk of your KitchenAid mixer are very clean. If there’s any oil residue your icing will not turn out correctly. One tip that I have learned over the years is to wipe out your KitchenAid mixer bowl with a paper towel and vodka. The vodka will evaporate and will remove any oil residue to ensure your icing turns out perfectly.
  • When separating your eggs make sure there is no yolk in the egg whites. Even a small amount of egg yolk in the egg whites will not allow them to whip up.
  • Make sure the candy thermometer is not touching the bottom of the pot while you are cooking the sugar syrup. This will give you a false reading on the temperature.

Italian Meringue Buttercream Recipe by www.thebearfootbaker.com

  • People worry about getting salmonella from eating raw eggs. Once the sugar syrup is added, you want to feel the outside of the bowl with your hands to make sure the heat is being distributed throughout the egg whites. We want to cook them with the sugar syrup mixture to get rid of any food borne illness such as salmonella that can live in the eggs. Since most of the fat of the egg is contained in the yolk, you don’t have as much threat of a food borne illness when using just egg whites. Since we are adding a hot sugar syrup that is 245°, it will cook the egg whites and kill any bacteria.
  • When you first add butter to the egg whites the mixture will deflate some and that’s okay. Keep mixing.
  • The next thing that might freak you out when making a Italian Meringue Buttercream is that the mixture will look very separated-almost like bad milk once you add the butter. It is okay. Keep mixing.

 

Italian Meringue Butterceam Recipe by thebearfootbaker.comAnother problem that can occur when making Italian Meringue Buttercream is if the butter is too soft it will not work in your frosting. The butter shouldn’t look melted on the sides, but you can indent it with your finger. I strongly suggest sitting the butter on the counter for 30-60 minutes. If you want to speed things up a bit, here are some great tips from Better Homes and Garden on how to soften butter.

Storing Italian Buttercream:

Storing Italian Meringue Buttercream in the refrigerator: It will keep for about a week. I prefer to use it within three days just to make sure. Any longer than a week and it could grow mold. YUCK!

Storing Italian Meringue Buttercream in the freezer: It freezes well. To thaw it out, place it in the freezer overnight and then sit it on the counter to bring it to room temperature. Don’t thaw it in a microwave. I think it would end in disaster by destroying my beautiful frosting. I’d cry!

Italian Meringue Buttercream Video:

Italian-Buttercream-Recipe-via-www.thebearfootbaker.comI hope you can see that making Italian Meringue Buttercream is not really difficult. You just need to make sure your mixing bowl and whisk are clean, your butter is the right temperature, and have a little patience. I have tried to list everything I can think of to troubleshoot problems that may occur. Let me know if you have any questions. I hope you enjoy this recipe for many years to come.

More Frosting Recipes:
American  Buttercream Frosting
Coconut Buttercream Frosting
Crusting Buttercream Frosting
Swiss Meringue Frosting

Bear hugs,

Lisa