This is not only one of the best tasting frostings, but its also great for decorating cupcakes with swirls and covering cakes. The Italian meringue buttercream. I must say though that the cupcakes frosting on the photo did cause me problems, as I had to make it over five times to get it right.
My problem was, when I was adding the sugar syrup to the egg whites. It turned into a milky soup… that have never happend to me before and the only thing that made it ok was simply to buy new fresh egg whites and start over again with the sugar syrup. So it can be a bit tricky to make, but when it’s made it is so delicious.
Italian meringue buttercream (IMBC).
Makes 8 cups.
1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml / 430gr)
1 cup of egg whites (about 6 egg whites) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.
Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium/low temperature. If the syrup starts to darken quickly turn down the temperature a little.
Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very carefull not to get burned on the hot syrup.
Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean kitchen towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue like on the photo.
Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.
Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smooth. If you are still having problems, place both bowl with paddle attachment into the refrigerator and let it “cool” down a bit and then whip it again.
You can easily freeze any left over IMBC. Just remember to let the cold IMBC come back to room temperature before you placing it in the mixer to get it smooth.
Flavour options:
Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of IMBC
Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC
Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC
Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of IMBC
In my article “Cupcake decorating part 4″ you can learn how to make beautiful swirls on you cupcakes using Italian meringue buttercream.
You can also visit my tutorial section if you want to learn how to make other icings and frostings.
See a video from CakeLove making IMBC here and see how Dyann Bakes make Swiss meringue buttercream here.
Happy Caking!
Louise
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473 comments
Glenn Hernandez says:
Feb 23, 2013
Should I always use pasturized eggs/egg whites whenever I bake?
Louise says:
Feb 25, 2013
It depends on in which country you live in. Here in Denmark we are adviced to use pasturized egg products when making things that will not be cooked properly, due to salmonella. In other countries they are not that strict. I only use pasturized for this frosting and the meringue frosting. I don’t use it for my cakes/cookies.
Rita says:
Feb 13, 2013
Thank You for sharing. This is a great tutorial. I was afraid making italian meringue buttercream, not to mention that I have no candy thermometer. I read Your tutorial once and my buttercream turned out wonderful. I am so happy! I’ve just made the most smooth and delicious raspberry flavoured buttercream ever!
))
Hugs!
Louise says:
Feb 14, 2013
Good to hear. My candy thermometer broke and I have not bought a new one. But then I use the water test instead have not had a problem. As long as the sugar syrup is at soft ball stage. Love it with raspberry.
Shikha says:
Feb 5, 2013
hi,
Icing looks amazing, is their any way I can make this without egg whites I so want to try this recipe but I cannot use eggs as we are vegetarian.
Love your website very helpful
thank you for sharing with us.
Louise says:
Feb 5, 2013
No, sorry
Ashley says:
Jan 25, 2013
I also wanted to add that after I added the syrup, and mixed it for a good amount of time, I put it into the freezer for about 10 minutes, just enough to make sure it was thoroughly cooled. Last time I added the butter into the mix (even with the scrambled bits) and it melted! I ended up turning my first batch into a sugar cookie recipe!
Ashley says:
Jan 25, 2013
I made this tonight, used only 4 egg whites because I had only 6 oz of butter and it was still really good. I’ll add the rest of the butter tomorrow. The first time I made this I didn’t pour the syrup as slowly as I needed to and there were tiny bits of ‘scrambled’ egg whites in it. That was a bummer! This time, I simply poured it extra, extra slow and into the whisk, with my kitchen aid on a 10 speed- it got tempered correctly. WORKED OUT FINE! Sure am happy that this frosting freezes because it makes a very large amount. I’m going to use it sandwiched between two chocolate chip cookies!
Great recipe!
Louise says:
Jan 25, 2013
Between chocolate chip cookies sounds very very good.
alina says:
Jan 19, 2013
Hi i have a few questions hope not to overwhelm you:) i recently started baking cakes and i just dont like buttercream im from belarus so most of our cakes our soft creams that cannot be used under fondant.i been using heavy whipping cream,cream cheese and sugar. Yumi but fondant jc is just too heavy. I have been managing but its so risky is this buttercream tasty and can it be used under fondant. I made buttercream twice and even after cooled cakes it seemec to just melt inti the cakes. So no icing between the layers. Any tips and suggestions. Thank u so much
Louise says:
Jan 20, 2013
I have never had any problems using this bc under fondant. The taste of this bc is sweet and buttery.
Candy Miu says:
Jan 3, 2013
Great recipe. Ususally I use traditional butter cream for cupcakes and will try this recipe to see the diffences.
May I know after putting this buttercream on top of the cupcakes, do I have to keep the cupcakes in fridge? or just keep in room temperature is fine?
Thanks!
Medina says:
Dec 31, 2012
Okay, after reading over 400 comments I am terrified haha!
I have been reading the steps over and over and over again and I’m still afraid of wasting that much eggs and butter but I’ll try it anyways, (because I love to bake). I don’t have a candy thermometer (only a cheap one for only meet) but I’ll use it if I get nervous or anything!
And I will update!