Description

Learn how to make a classic Italian Meringue Buttercream that is silky, stable, and perfect for frosting layer cakes or piping onto cupcakes. This frosting is made by whipping up a sweet syrup and egg whites, then adding butter for a rich and creamy texture.

Ingredients

Sugar Syrup:

1 cup granulated sugar
1/4 cup water

Meringue:

4 large egg whites (room temperature)
1/4 teaspoon cream of tartar

Buttercream:

1 1/2 cups unsalted butter (room temperature, cut into cubes)
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Sugar Syrup: In a small saucepan, heat sugar and water until it reaches 240°F (115°C).
Meringue: Whip egg whites and cream of tartar to soft peaks.
Combine: Slowly pour hot syrup into the whipping egg whites.
Whip: Beat until cool and glossy.
Add Butter: Mix in butter cubes gradually. Add vanilla and salt. Whip until smooth.

Notes

If buttercream looks soupy, keep mixing—it will emulsify.
To stabilize in warm weather, chill briefly and re-whip before using.
Perfect for layer cakes, cupcakes, or piping.