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–+ servings

Italian Meringue Buttercream

Print Recipe
Course Dessert
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 cups
Calories 1026
Author Annalise Sandberg

Ingredients

  • 1 cup granulated sugar (200 grams)
  • ¼ cup water (60 ml)
  • 4 large egg whites
  • 2 cups unsalted butter , at room temperature (1 pound, 450 grams)
  • 1 teaspoon vanilla extract

Instructions

  • Combine the water and sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
  • Meanwhile, whip the egg whites in the bowl of a stand mixture to soft peaks. When the sugar is at 238°F, add it to the egg whites in a slow steady stream with the mixer on medium speed.
  • Increase the speed to high and beat until cooled to room temperature.
  • Add the butter a few tablespoons at a time, while continuing to mix on medium high speed. Add the vanilla. Increase the speed to high and beat until smooth.

Notes

Adapted from Cake Art.

Nutrition

Calories: 1026kcal | Carbohydrates: 50g | Protein: 4g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 244mg | Sodium: 64mg | Potassium: 76mg | Sugar: 50g | Vitamin A: 2836IU | Calcium: 27mg