authentic italian meringue buttercream frosting

Name: Authentic Italian Meringue Buttercream Frosting
Prep time: 40 min
Cook time: 25 min
Cuisine: Italian
Ingredients: 2 1/4 cup(s) sugar; 1/2 cup(s) cold water; 5 - egg whites, room temperature; 6 stick(s) unsalted butter, softened; 1 1/2 teaspoon(s) pure vanilla extract; - any additional flavored extract if you'd like

(2 ratings)

Italian meringue buttercream frosting piped onto cupcakes.

review

Blue Ribbon Recipe by

Annamaria Settanni McDonald

@ArtByASM

Brooklyn, OH

This is a creamy light version that is not rich and heavy. Very smooth with subtle sweet tones. This recipe reflects the naturalness and simplicity that Italians use in their recipes.

Blue Ribbon Recipe

Don't let this Italian buttercream recipe intimidate you, it's actually very easy to prepare. It does take time, but it's worth it. This buttercream icing is the silkiest smooth frosting with just a hint of sweetness. Light and buttery, it just melts in your mouth.

— The Test Kitchen @kitchencrew

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(2 ratings)

yield serving(s)

prep time 40 Min

cook time 25 Min

method Stove Top

Ingredients For authentic italian meringue buttercream frosting

2 1/4 c

sugar
1/2 c

cold water
5

egg whites, room temperature
6 stick

unsalted butter, softened
1 1/2 tsp

pure vanilla extract
any additional flavored extract if you'd like

How To Make authentic italian meringue buttercream frosting

1
Set a timer for 7 minutes and pour the egg whites into the kitchen mixer with the whisk attachment. Do not start the timer yet.

2
Put the sugar and water into a pan. Bring it to a boil on medium-high and then start the timer.
3
When the sugar syrup has been boiling for 5 minutes, start the kitchen mixer on full speed and whisk the egg whites for the remaining 2 minutes. When the timer is up the sugar syrup is done about (240 degrees).
4
With the mixer still going on high speed slowly pour the hot sugar syrup down the side of the mixing bowl.
5
When all sugar syrup has been added it should look really set up, thick and full. Switch to paddle attachment to incorporate air. Set the timer for 10 minutes and beat on high speed. After 10 minutes you should have a lovely thick meringue.
6
Add the butter. Start the mixer on high speed and with a butter knife, cut pieces of the butter and add it to the meringue. When all the butter is added it won’t take long for the mixture to turn into a nice smooth buttercream. This will take a few minutes. Be patient as it will turn into a smooth creamy finish.
7
After the butter is combined, slow down the mixer and add the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula and start the mixer again to make sure it’s well mixed.
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