Italian Meringue Buttercream – a delicious recipe with sugar, water, egg whites, salt, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve sugar in water over medium heat, in a medium saucepan.
2
Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer.
3
Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form.
4
When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed.
5
Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl.
6
Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled.
7
Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2277
kcal
Calories
72
g
Fat
356
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 cups granulated sugar, 4 cups water, 8 1/4 cups egg whites, 1 tablespoon salt, and more.
Yes, Italian Meringue Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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