Italian-meringue buttercream

Easy: 4 steps, 30 minutes

Following my search for the best icing cream, I arrived to the mythical Italian-meringue buttercream — it's simply amazing, both silky and fluffy, deliciously light and creamy... You should follow my recipe to achieve this amazing icing cream with minimal effort :-)

Ingredients for 24 portions

  • 4x Egg whites (140g)
  • White sugar: 300g
  • Butter: 400g
  • Salt: 1 pinch (1g)
  • Water: 100ml (100g)

Step #1: Utensils

  • candy (sugar) thermometer
  • mixer
  • medium pot

Step #2: Cook the sugar (5 minutes)

Place the sugar and water in a pot and set it on a high heat, don't stir. You can shake the pot gently to move the water around.

Heat the sugar until it reaches soft-ball stage (118°C or 235F), but don't go over this temperature. Around 100°C (212F) start making the meringue.

Don't stress over the perfect soft-ball stage temperature — it's much better to reach it below, than over-cook the sugar (it might be too hard when over-cooked).

Step #3: Start making the meringue (15 minutes)

Place egg whites with a pinch of salt in the mixer bowl and start mixing on a slow speed to form a foam and then the soft-peaks, but don't rush it.

When sugar reaches the soft-ball stage, set the mixer speed to medium-fast to reach the soft peaks (if you didn't do it yet) and start pouring the hot sugar slowly and steadily in a small stream into one spot of the bowl.

Keep mixing on medium-fast or fast speed until the stiff peaks form, and the bottom of the bowl is neutral to touch (you can use the infrared thermometer to test the temperature, anything around 30°C is already good).

Don't over-beat the eggs before pouring in the sugar — soft-peaks are when the meringue looks stiff, but is too weak to keep the shape when you take it on the spoon and turn upside down — you can put the spoon into the meringue, lift it and see how the little tip behaves. It should almost instantaneously drip down.

Make sure that you pour the hot sugar slowly and steadily when the mixer is running fast, to distribute the heat quickly and evenly. Don't pour it directly into the meringue, but rather let it slide down the bowl side. Hot sugar will sanitize the meringue, without giving it the marshmallow-like consistency.

Step #4: Add butter (10 minutes)

Dice the softened butter into small cubes (around teaspoon-size or 2x2cm), and piece by piece mix them in, keeping 15-30 second intervals between to let them mix through.

Add flavor when all the butter is mixed-in, scrape everything with a spatula, and you're ready for decorating! :-)

Be patient during this step, beating thoroughly between each dose of butter will result in a more fluffy, delicious cream!

Nutritional value of 1 portion (39g of 941g total)

171.16
Calories (kcal)
436.54 in 100g
7% GDA
0.81
Protein (g)
2.06 in 100g
1% GDA
12.54
Carbohydrates (g)
31.99 in 100g
4% GDA
12.29
Sugar (g)
31.35 in 100g
11% GDA
13.51
Fat (g)
34.46 in 100g
16% GDA
8.5
Saturated fat (g)
21.68 in 100g
34% GDA
30.0
Sodium (mg)
0.07 in 100g
0% GDA

The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.

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No fish
No nuts
No peanuts
No shellfish
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No wheat
Vegetarian
Butter
Egg whites
Salt
Water
White sugar
Base ingredient
Boiling
Mixing

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