Italian Meringue Buttercream with Hot Sugar Syrup
This silky Italian meringue buttercream is made by streaming hot sugar syrup into whipped egg whites, then beating in softened butter.
This silky Italian meringue buttercream is made by streaming hot sugar syrup into whipped egg whites, then beating in softened butter. Use a thermometer so the syrup reaches the right stage and pour it slowly down the bowl side while the mixer runs. The mixture may briefly look loose or curdled as butter goes in; keep beating until smooth. Cool the finished frosting slightly before piping so it holds its shape. Place egg whites and salt in a clean mixer bowl and beat to soft peaks. Heat sugar and water in a small saucepan without stirring until syrup reaches 118°C (244°F). With mixer running on medium, pour syrup in a thin stream down the bowl side; avoid the whisk.
Recipe card
Italian Meringue Buttercream with Hot Sugar Syrup
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Whip
Place egg whites and salt in a clean mixer bowl and beat to soft peaks.
Syrup
Heat sugar and water in a small saucepan without stirring until syrup reaches 118°C (244°F).
Combine
With mixer running on medium, pour syrup in a thin stream down the bowl side; avoid the whisk.
Cool
Beat meringue until bowl feels barely warm, about 8 to 10 minutes.
Finish
Add butter a cube at a time, beating until glossy and smooth; mix in vanilla.
How to tell when it is ready
Add butter a cube at a time, beating until glossy and smooth; mix in vanilla.
Tips
- Place egg whites and salt in a clean mixer bowl and beat to soft peaks.
- Heat sugar and water in a small saucepan without stirring until syrup reaches 118°C (244°F).
- With mixer running on medium, pour syrup in a thin stream down the bowl side.
- Beat meringue until bowl feels barely warm, about 8 to 10 minutes.
Troubleshooting
- If buttercream looks curdled, keep beating.
- If too soft to pipe, chill briefly then rewhip.
Substitutions
- Use pasteurized egg whites.
- Use unsalted butter and adjust salt to taste.
Variations
- Add melted cooled chocolate.
- Replace vanilla with almond extract.
Serving suggestions
- Frost layer cakes.
- Pipe onto cupcakes.
- Fill macarons.
- Spread on a cooled sponge.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered up to 5 days or freeze up to 2 months; bring to room temperature and rewhip before use.
Storage
Refrigerate covered up to 5 days or freeze up to 2 months; bring to room temperature and rewhip before use.
Food safety
Use a clean bowl, avoid hot syrup contact and use pasteurized egg whites for added food safety.
Frequently asked questions
How do I know italian meringue buttercream is ready?
Add butter a cube at a time, beating until glossy and smooth; mix in vanilla.
How should I store italian meringue buttercream?
Refrigerate covered up to 5 days or freeze up to 2 months; bring to room temperature and rewhip before use.
Frost layer cakes. Refrigerate covered up to 5 days or freeze up to 2 months; bring to room temperature and rewhip before use.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.