Italian Meringue Buttercream Frosting – a delicious recipe with egg whites, sugar, cream of tartar, salt, water, light corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
2
Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
3
Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
4
Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
5
Add vanilla whip until just combined.
6
Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
1863
kcal
Calories
142
g
Fat
130
g
Carbs
28
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 8 ingredients. The key ingredients include: 8 large egg whites, 2 1/2 cups granulated sugar (500g), 1 teaspoon cream of tartar, 1/4 teaspoon salt, and more.
Yes, Italian Meringue Buttercream Frosting 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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