How to make Italian Meringue Buttercream
This Italian Meringue Buttercream is smooth and silky. This is my go-to meringue buttercream.
What makes this recipe different
- Ultra smooth texture
Helpful Hints
- Pour sugar syrup in a slow steady stream on the inside of the bowl
- Make sure the mixing bowl and beaters are clean and free from any oil or grease
- Use egg whites that are at room temperature
- If you don’t have high ratio shortening no problem, swap out for vegetable shortening or use all butter
- Use a combination of butter and shortening for warmer events, this can help the buttercream stand up longer 😊
Ingredients
- Egg whites: Large eggs, room temperature
- Sugar: White sugar, granulated sugar
- Butter: Unsalted, softened
- Shortening: High ratio shortening or vegetable shortening
- Vanilla extract: Regular or clear
- Salt: Fine kosher salt, can also omit
1. Place egg whites in the mixing bowl of a stand mixer fitted with a wire whisk attachment.
How to make Italian Meringue Buttercream
2. In a pot combine the water and sugar, stir constantly over medium heat until the sugar is dissolved. Continue to heat, without stirring, until the sugar mixture reaches 240°F.
Note: When the sugar mixture reaches 230°F begin beating the egg whites, start slow to build up small bubbles then increase speed and beat to soft peaks. Ideally the egg whites and sugar mixture will be done at the same time.
3. Set the mixer on high speed and slowly pour the sugar mixture into the whipped egg whites, pour as a thin stream and close to the side of the bowl avoiding the wire whisk. This can help prevent getting cooked eggs chunks and avoid spun sugar on the whisk.
4. Continue whipping the meringue until cooled completely and the bowl is no longer hot to the touch. With the mixer on a medium-high speed, add the butter and shortening in chunks. Be careful that the butter doesn’t fly out of the bowl! Beat until smooth and silky.
Note: If the buttercream looks soupy after whisking it, it may be because the meringue was too warm when the butter and shortening were added. If this happens to you, just pop it in the refrigerator for a few minutes to firm up, then start beating again.
5. Switch to a paddle attachment, beat in the vanilla extract and salt.
This buttercream is great for cakes and cupcakes. Enjoy!
How to store buttercream
Buttercream shoud be stored in an airt-tight container.
I like to follow these recommendations
- Room Temperature – 3 days
- Refigerator – 2 weeks
- Freezer – 2 months
Tip: Before using frozen buttercream, bring the buttercream to room temperature then put back in the mixer with a paddle attachment and mix until smooth.
Italian Meringue Buttercream
Ingredients
- 7 large egg whites (8.33 oz), room temperature
- 2 cups granulated sugar
- 1 cup water
- 2 ½ cups unsalted butter (5 sticks), softened
- 1 cup high ratio shortening*
- 1 Tbs vanilla extract
- Pinch fine salt (optional)
Instructions
- Place the egg whites in the mixing bowl of a stand mixer fitted with a wire whisk attachment.
- In a pot combine the water and sugar, stir constantly over medium heat until the sugar is dissolved. Continue to heat, without stirring, until the sugar mixture reaches 240°F. When the sugar mixture reaches 230°F begin beating the egg whites, start slow to build up small bubbles then increase speed and beat to soft peaks. Ideally the egg whites and sugar mixture will be done at the same time.
- Set the mixer on high speed and slowly pour the sugar mixture into the whipped egg whites, pour as a thin stream and close to the side of the bowl avoiding the wire whisk. This can help prevent getting cooked eggs chunks and avoid spun sugar on the whisk.
- Continue whipping the meringue until cooled completely and the bowl is no longer hot to the touch. With the mixer on a medium-high speed, add the butter and shortening in chunks. Be careful that the butter doesn’t fly out of the bowl! Beat until smooth and silky.
- Switch to a paddle attachment, beat in the vanilla extract and salt.
Notes
