Italian Meringue Buttercream
This is the standard for professional cake work. Because the hot syrup cooks the egg whites, the resulting base is stable and safe to work with at room temperature.
Mind the temperature of your butter
Your butter must be soft enough to indent when pressed but still cool to the touch; if it is greasy or melted, the emulsion will break.
- Stand mixer with whisk attachment
- Heavy-bottomed saucepan
- Candy thermometer
- Heat-proof spatula
What goes in.
- 1 cupgranulated sugar
- 1/4 cupwater
- 3large egg whites, room temperature
- 1 lbunsalted butter, cubed and slightly cool
- 1 tspvanilla extract
The Temperature Dance
The meringue bowl must feel neutral to the touch—not warm—before adding the butter. If the bowl is hot, the butter will melt instead of whipping into a thick cream.
The method.
Heat the sugar
Combine sugar and water in a saucepan over medium heat. Clip on the thermometer and heat until it reaches 240°F.
Whip the whites
When the syrup reaches 230°F, start whipping the egg whites on medium-high speed until soft peaks form.
Stream the syrup
With the mixer running, pour the 240°F syrup in a thin, steady stream down the side of the bowl into the whites. Do not pour directly onto the whisk, or sugar will splatter.
Cool the meringue
Continue whipping on medium-high until the bowl feels completely cool to the touch. This takes about 10–15 minutes.
Add the butter
With the mixer on low, add the butter one cube at a time. Once incorporated, switch to medium-high and whip until smooth and thick.
Other turns to take.
Swiss Meringue Buttercream
Whisk sugar and whites over a double boiler until hot, then whip until cool before adding butter; skips the syrup stage.
Chocolate
Fold in 6 ounces of cooled, melted bittersweet chocolate after the buttercream has fully emulsified.
When it doesn't go to plan.
If the mixture looks curdled or broken after adding the butter, keep whipping; it often comes back together after a few more minutes.
Ensure your mixing bowl is free of all grease, or the egg whites will not reach stiff peaks.
If the buttercream is too soft, pop the entire bowl in the fridge for 10 minutes, then re-whip.
The ones that keep coming up.
Why does my buttercream look like soup?
The meringue was likely still too warm when you added the butter. Chill the bowl for 15 minutes and whip again.
Can I store this?
Yes, keep it in an airtight container in the fridge for up to a week. Let it come to room temperature and re-whip it before using.
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