Vanilla Bean Italian Meringue Buttercream
The one buttercream to rule them all.
Print Recipe
Equipment
- 1 Stand mixer
- 1 Medium saucepan
- 1 Spatula
- 1 Pastry brush
Ingredients
- 200g (6 eggs) Egg whites
- 1/4 tsp Cream of Tartar
- 250g (1 1/4 cup) Granulated sugar
- 80g (1/3 cup) Water
- 3 sticks Unsalted Butter 85% fat
- 1 tbsp Vanilla Bean Paste Or vanilla extract (use good quality!)
- 1 pinch Salt Add more to taste
Instructions
- Separate 6 egg whites from yolks, placing the whites in the bowl of a stand mixer with the 1/4 tsp cream of tartar.
- Pour 250g sugar in a medium saucepan, covering it completely in the 80g of water.
- Turn the stovetop to medium low and place the lid on the saucepan.
- Once the saucepan is hot, but not boiling, open the lid and give the sugar a quick little stir to help it dissolve better. Do not scrape any sugar off the sides! And do not touch it again after this.
- Turn the heat to low and let the sugar come to a gentle simmer. You'll notice the sugar dissolving as the water begins to evaporate. Between 1-minute intervals, carefully pick up the saucepan and swirl the water/sugar around the pan. *Remember that the sugar must be fully dissolved before bringing the sugar to a raging boil. Repeat the swirling process until all the sugar has dissolved.
- Strain the sugar syrup through a super fine mesh strainer into a smaller saucepan to catch any hidden undissolved sugar crystals. *This step can be omitted if you're confident that all the sugar has been dissolved.
- Turn the heat to medium high and let it come to a raging boil.
- Using a candy (or meat thermometer) check the temperature of the sugar. Once it reaches 230f, turn the stand mixer to medium speed and begin whipping the egg whites with the whisk attachment.
- As soon as the sugar reaches 240f, remove it from the heat.
- The whites should have reached soft peak stage by now. They should appear white and foamy with streaks all around the whisk. This is the perfect time to pour.
- Very carefully pour the sugar syrup into the bowl, taking caution to avoid the whisk. I like to aim for the spot between the whisk and the side of the bowl. Go slowly! You do not want to scramble the whites.
- Once all the sugar syrup has been incorporated, turn the speed to medium-high (Level 8 on my artisan stand mixer) and whip until the bowl is no longer hot to the touch. This can take anywhere from 10-13 minutes.
- Meanwhile, prepare the 3 sticks of butter. If you'd like the buttercream to be as white in color as possible, flavor the butter with either vanilla extract or bean paste and aerate it by mixing it with a hand mixer until soft and fluffy. It should appear brighter and whiter in color.
- Once the egg whites have cooled to room temperature, lower the mixer speed to medium low and drop the butter into the whites a tablespoon at a time. Be sure that each addition is fully incorporated before adding more.
- When all the butter is combined, turn the speed to medium high and whip. The butter and whites will break apart, curdle, collapse, and look totally ruined. This is completely normal! Keep whipping and it will all come back together.
- When you see it starting to emulsify, forming a very thick and tight frosting, remove the whisk and replace it with the paddle attachment. Continue whipping on medium high until you see a beautiful smooth frosting starting to emerge. Turn the stand mixer to low speed to knock out the air bubbles and reveal the silky smooth, gorgeous buttercream of your dreams.
- Italian meringue buttercream can be stored under plastic wrap at room temperature for up to a day, lasting up to 2 weeks in the fridge in an airtight container. You may also freeze it under plastic wrap in a freezer-safe container for up to 6 months.
Notes
*If the finished buttercream is not white in color to your liking, dip a toothpick into a purple/violet food coloring and add a touch to the buttercream. Cream it together with the paddle attachment. Go slow! Too much purple and your buttercream will turn gray.