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Italian Meringue Buttercream Frosting

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.

Author: Kami - NoBiggie.net
  • 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
  1. 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. 

  2. Slowly add in 1/3 cup of the sugar and continue beating until soft peaks form.

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.

  4. Add room temperature butter one tablespoon piece at a time into the mixer while it continues to whip the mixture.

  5. 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.

Recipe Notes

*Cream of Tartar is used as a meringue stabilizer and this recipe works without it if you don't have it.
-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.