Best 8 Italian Meringue Buttercream Recipes

ITALIAN MERINGUE BUTTERCREAM

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.

ITALIAN MERINGUE BUTTERCREAM

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

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.

SARAH'S ITALIAN MERINGUE BUTTERCREAM

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.

MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM

Steps:

• Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
• Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
• Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
• Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
• Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
• Add in desired flavorings.
• Flavorings.
• Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
• Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
• Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
• 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
• 4. Combine flour, baking powder and salt.
• 5. On low speed mix in flour alternatively with milk. Do not over beat.
• 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
• 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
• 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
• 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
• 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
• 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
• 12. Add vanilla. Beat again.
• 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
• 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
• 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
• 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
• 17. Gently frost the rest of your cake with the remainder of the frosting.
• 18. NOTE: Double the frosting recipe if you making a layer cake.

AUTHENTIC ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 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.

ITALIAN MERINGUE BUTTERCREAM FROSTING

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.