Vanilla Italian Meringue Buttercream Recipe – Silky smooth Italian Meringue Buttercream perfect for topping cupcakes and frosting cakes. – Sugar, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened, Vanilla extract, Almond Extract (optional), In a small saucepan, heat water and 1 cup sugar over medium heat. Continue…
Vanilla Italian Meringue Buttercream Recipe
Silky smooth Italian Meringue Buttercream perfect for topping cupcakes and frosting cakes.
In a small saucepan, heat water and 1 cup sugar over medium heat. Continue heating until the sugar has reached between 240 and 250 degrees F. Be careful. Sugar will be extremely hot!
While the sugar is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of sugar. Continue to whip until stiff peaks form. The goal is to have the sugar reach 245 degrees F at the same time that the eggs have reach stiff peaks.
With the electric mixer on low speed, gently add the sugar in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the sugar.
Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 3 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to curdle, this is normal. Continue to add butter and it will smooth out.)
Mix in the vanilla extract and almond extract.
For best results, use immediately. Frosting may be stored in the refridgerator for later use. Re-whip before using.