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I make this buttercream frosting recipe by the boat load for both layered cakes like my Candy Cake or Cake Au Lait, and ALL my novelty cakes. Other than Simple Syrup, it is probably the ingredient you see the most on How To Cake It (don't forget to subscribe!). Have you seen how I used it in my Ice Cream Cone Cake?  

 

 

One of the things I love about Italian Meringue Buttercream is that it goes on so smoothly, providing the perfect surface for fondant - more so than Swiss Meringue Buttercream.  And taste wise, you just can't beat this recipe! It's light yet creamy and not too sweet - which very often American Buttercream or other types of frosting can be.  

 

 

 

Italian Meringue Buttercream!

Ingredients and tools you will need:

400g granulated sugar (appx. 1 3/4 cups) - http://bit.ly/1JIn65W

1/2 Cup Water

8 large egg whites

1 pound (454g) unsalted butter, room temperature

1 teaspoon pure vanilla extract - http://bit.ly/1O4NXc1

Electric Stand Mixer and Whisk Attachment - http://bit.ly/1KZ5r6F 

1 Saucepan

Candy Thermometer - http://bit.ly/1IE4fnr

Rubber spatula - http://bit.ly/1NTPW55


 

How To Make The Perfect Italian Meringue Buttercream


In a small saucepan over medium heat, bring sugar and 1/2cup water to a boil

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!  

Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it's very hot!

Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature. 

**Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. It can be done, but it's very risky. Especially if you are a beginner. Some people have asked about using the water drop method (more info here) to gauge temperature. While this is possible, for my buttercream recipe, the temperature of the sugar mixture must be exact, and a candy thermometer is the best (and easiest) way to ensure precision. **
     
 
Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes appx. 6 cups.  

Finally, taste your Italian Meringue Buttercream...delicious, right?  And the best part is, because of the amount of butter in this recipe, it carries flavour incredibly well.  You can flavour your buttercream with anything from coffee to maple syrup to fruit puree!  They sky is the limit!  

While you're deciding on which flavour to infuse your buttercream with, don’t forget to SIGN UP and become a How To Cake It member HERE! Why?  Because I will give you access to all my video tutorials BEFORE they are released on YouTube, AND send you member-only discount codes for all the merchandise on my site!

Storing And Using Your Buttercream

Your buttercream will keep for up to a week in the fridge, and about a month in the freezer.  I pre-make 3-4 batches of this buttercream recipe and freeze them all the time!  Before using your buttercream to fill or ice a cake, make sure it is room temperature.