italian buttercream 11 40 C 11 55. 007431 69 40 69 C 47.
This post may contain affiliate links. Of all the buttercreams in the world, Italian meringue buttercream might just be my favorite! It’s light, silky, not too sweet, and it pipes beautifully! It needlessly intimidates way too many home bakers, so I’m here to help and provide that little bit of encouragement and know-how to help you make this amazing frosting! Multiple cupcakes with Italian buttercream piped on top with sprinkles.
It’s deliciously rich from the butter but still light and airy from the meringue. It’s not too sweet, and you can flavor it in so many ways! While the sugar syrup may seem intimidating, this IMBC recipe is worth making. It’s such a smooth and creamy frosting that will melt in your mouth. It’s super versatile and is perfect for frosting cakes, cupcakes, piping roses, and other decorations. So, if you can make Italian meringue, you’re only a step away from this delicious buttercream! Ingredients needed to make Italian buttercream.
A vanilla cupcake with Italian buttercream piped on top with sprinkles. I recommend separating them in advance if you have the time. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process. It is essential to have a clean and dry bowl for whipping the egg whites.
The egg whites cannot contain any egg yolk whatsoever. If the bowl is not completely clean or yolk-free, it prevents your meringue from setting up. If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar. Monitor the temperature of your sugar syrup closely, you don’t want it to get too hot. Make sure you are using a medium pot as the sugar mixture will bubble as it heats up and will overflow out of a small pot.