Italian Meringue Buttercream Frosting is the ultimate light and airy and oh so smooth frosting. It's also less sweet than regular buttercream frosting, and that is why we love it.
- 4 large egg whites
- 1 1/3 cups sugar
- 1 pinch kosher salt
- 4 sticks unsalted butter (2 cups) room temperature cut into 1-inch pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/3 cup water
- food coloring *optional
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In a clean stand stand mixer (free from any oils or butter) set with the whisk attachment, whip the egg whites, pinch of salt and cream of tartar.
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Slowly add in 1/3 cup of the sugar and continue beating until soft peaks form.
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In a medium saucepan set to medium low heat add the remaining sugar and 1/3 cup water. Stir until the sugar dissolves and disappears into the water. This simple syrup should read: 235-240F. on a candy thermometer. Carefully and slowly pour this syrup into the stand mixer immediately as it continues to mix. Run the mixer until the meringue has time to cool down.
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Add room temperature butter one tablespoon piece at a time into the mixer while it continues to whip the mixture.
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Add the vanilla and optional food coloring (if you are changing the color of the frosting) and continue mixing. Beat until the butter is combined and the frosting is smooth.
*Cream of Tartar is used as a meringue stabilizer and this recipe works without it if you don't have it.
*Troubleshooting:
-If your frosting is runny or soup-y. Move the mixing bowl to your fridge for 10 minutes to allow the butter to firm up.
-If your frosting is lumpy like cottage cheese. Place your mixing bowl over a double boiler and whisk it until the butter softens, then move the bowl back to your stand mixer.
-Any issues are most likely related to the temperature of the butter in the frosting.