Best 7 Authentic Italian Meringue Buttercream Frosting Recipes

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In the culinary world, authentic Italian meringue buttercream frosting stands tall as a delectable and versatile creation that elevates desserts and confections to new heights. This rich, creamy, and luscious frosting, crafted with a meticulous process that combines egg whites, sugar, and butter, is a testament to the artistry and passion that define Italian pastry. Its origins can be traced back to the Northern Italian city of Bergamo, where it is believed to have emerged as a staple in the city's famed pasticcerias. Today, authentic Italian meringue buttercream frosting has captivated taste buds around the globe, becoming a beloved ingredient in bakeries, restaurants, and home kitchens alike. Whether used to adorn towering cakes, fill delicate pastries, or simply enjoyed as a spoonful of sheer delight, this frosting is a culinary treasure that embodies the essence of Italian dessert artistry.

Here are our top 7 tried and tested recipes!

ITALIAN MERINGUE BUTTERCREAM



Italian meringue buttercream image

Delicious and creamy meringue buttercream, perfect for all your cake decorations. For external smoothing of a cake 15 cm in diameter and 10 cm high. For the filling double the quantities.

Provided by Fadela

Categories     cakes

Time 35m

Number Of Ingredients 6

4 egg white (at room temperature - about 150 g)
350 g sugar
150 ml water
450 b butter (softened)
10 ml liquid vanilla extract
1 pinch salt

Steps:

  • Place half of the sugar with the water in a saucepan over low heat and bring to the boil, monitor the temperature with a cooking thermometer, the syrup should reach 244°F/118°C before being poured over the egg whites.
  • As soon as the syrup reaches 230F/ 110°C place the egg whites with the pinch of salt in the bowl of your stand mixer with the whisk and mix at medium speed to start, as soon as your whites are frothy, then add the other half of the sugar and switch to high speed.
  • Your egg whites should be firm before adding the sugar syrup.When the syrup reaches 244°F / 118°C, pour the syrup over the egg whites, drizzle in a trickle while continuing to run the mixer at low speed.
  • Resume mixing at high speed until the meringue has cooled (you can touch the bottom of the bowl to check the temperature for about 10 minutes).
  • And add the butter cut into pieces and vanilla extract to your meringue and continue blending at medium speed.
  • After adding the butter the texture of the cream may change, becoming more liquid or granular, especially continue mixing, your cream will be ready when it has a smooth texture.

Nutrition Facts : Calories 113 calories, Sugar 25, Sodium 46, Fat 1, SaturatedFat 1, Carbohydrate 25, Protein 2, Cholesterol 3

ITALIAN BUTTERCREAM



Italian Buttercream image

This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 5 cups

Number Of Ingredients 5

4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract

Steps:

  • Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
  • Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
  • The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
  • Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
  • While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
  • Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

Use this recipe to frost your favorite layer cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 5

1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract

Steps:

  • In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
  • Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
  • With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York

Provided by Taste of Home

Time 45m

Yield 4 cups.

Number Of Ingredients 5

1 cup sugar, divided
1/4 cup water
4 large egg whites, room temperature
2 cups unsalted butter, cubed, room temperature
1-1/2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SARAH'S ITALIAN MERINGUE BUTTERCREAM



Sarah's Italian Meringue Buttercream image

This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.

Provided by Sarah Dipity

Categories     Desserts     Frostings and Icings     Buttercream

Time 37m

Yield 12

Number Of Ingredients 5

1 cup pasteurized liquid egg whites (such as Crystal Farms® All Whites®)
1 ¼ cups white sugar, divided
¼ cup cold water
2 cups unsalted butter, cut into 1-tablespoon chunks
1 tablespoon pure vanilla extract

Steps:

  • Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
  • Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
  • Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
  • Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.

Provided by Emo G.

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 12

Number Of Ingredients 6

5 egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

Steps:

  • Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
  • Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
  • Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g

ITALIAN MERINGUE BUTTERCREAM FROSTING



Italian Meringue Buttercream Frosting image

There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it

Provided by Bonnie G 2

Categories     Dessert

Time 40m

Yield 4 cups, 15 serving(s)

Number Of Ingredients 8

8 large egg whites
2 1/2 cups granulated sugar (500g)
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup water (120ml)
2 tablespoons light corn syrup
2 teaspoons vanilla extract
6 stickes unsalted butter, softened

Steps:

  • In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
  • Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
  • Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
  • Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
  • Add vanilla whip until just combined.
  • Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.

Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Make sure the egg whites are at room temperature before whipping them.
  • Use a clean bowl and beaters to whip the egg whites.
  • Add the sugar gradually to the egg whites, while continuing to whip.
  • Beat the egg whites until they are stiff and glossy.
  • In a separate bowl, cream the butter until it is light and fluffy.
  • Add the egg whites to the butter, a little at a time, while continuing to mix.
  • Beat the frosting until it is smooth and creamy.
  • Use the frosting immediately, or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Authentic Italian meringue buttercream frosting is a delicious and versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste. With its light and fluffy texture and rich, creamy flavor, Italian meringue buttercream frosting is sure to be a hit with everyone who tries it.

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