Description
This recipe creates a light, silky, and stable Italian meringue buttercream. Unlike traditional American buttercream, it uses a cooked sugar syrup base for a professional-grade frosting that is less sweet and won’t melt easily, making it perfect for cakes and cupcakes.
Ingredients
Scale
- 120 g egg whites (4 large), at room temperature
- 1.25 ml cream of tartar (1/4 teaspoon)
- 340 g unsalted butter (1.5 cups), softened and cubed
- 5 ml vanilla extract (1 teaspoon)
- pinch fine sea salt
- 200 g granulated sugar (1 cup)
- 60 ml water (1/4 cup)
- 150 g granulated sugar (3/4 cup)
- 45 ml water (3 tablespoons)
- 120 ml heavy cream (1/2 cup), warmed
- 40 g unsalted butter (3 tablespoons)
- 3 g flaky sea salt (1/2 teaspoon)
Instructions
- Prepare Salted Caramel Swirl: Combine 150g granulated sugar and 45ml water in a saucepan. Cook over medium-high heat, swirling occasionally, until the syrup turns deep amber (8-10 minutes). Remove from heat, then carefully whisk in the warmed heavy cream.
- Finish Caramel Sauce: Add 40g unsalted butter and 3g flaky sea salt to the warm caramel. Whisk until incorporated. Transfer to a bowl and let cool completely (30-60 minutes) until thick but pourable.
- Whip Meringue Base: In a clean stand mixer bowl, whip 120g egg whites and cream of tartar on medium-high speed until soft peaks form.
- Prepare Sugar Syrup: Combine 200g granulated sugar and 60ml water in a saucepan. Heat over medium-high heat, stirring until sugar dissolves. Continue boiling without stirring until the syrup reaches 118-121°C (245-250°F) on a candy thermometer.
- Combine Meringue and Syrup: With the mixer running on medium-low speed, slowly pour the hot syrup down the side of the bowl into the whipping egg whites in a thin stream.
- Whip Until Cool: Increase mixer speed to high and continue whipping until the meringue is very thick, glossy, and completely cool to the touch (10-15 minutes).
- Incorporate Butter: Reduce mixer speed to medium-low. Add softened butter, one cube at a time, allowing each piece to mostly incorporate before adding the next. Continue mixing until the mixture transforms from soupy/curdled into a smooth, creamy buttercream.
- Add Flavorings and Swirl: Stir in the vanilla extract and a pinch of salt. On the lowest speed, slowly drizzle about half of the cooled caramel into the buttercream, mixing just until visible ribbons appear. Reserve the remaining caramel for garnish.
Notes
Ensure butter and egg whites are at room temperature for proper emulsification. If the buttercream looks curdled or soupy after adding butter, continue mixing or chill the bowl briefly to stabilize the temperature before mixing again.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 35 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 60 mg
Keywords: Italian meringue, buttercream, frosting, salted caramel, cake decorating, stable frosting, dessert, European, silky