Description
This Vanilla Bean Italian Meringue Buttercream is smooth and silky, perfect for frosting cakes and cupcakes.
Ingredients
Scale
- 1¾ cups white granulated sugar
- ½ cup water
- 8 large egg whites
- 4 sticks (2 cups) unsalted butter, cut into small pieces, 65–67°F (18–19°C)
- Seeds from 1 vanilla bean
Instructions
- In a small saucepan, combine the sugar and water. Bring to a boil over medium heat.
- While the syrup heats, place the egg whites in a stand mixer fitted with the whisk attachment.
- When the syrup reaches 235°F (113°C), begin whipping the egg whites on medium-high speed to stiff peaks.
- When the syrup reaches 250°F (121°C), remove from heat. With the mixer running, slowly pour the hot syrup in a thin stream between the bowl and the whisk.
- Continue whipping on high speed until the meringue is thick, glossy, and the outside of the bowl feels completely cool. This can take 15–45 minutes.
- With the mixer still running, add the butter one piece at a time, waiting until each piece is fully incorporated before adding more. Scrape the bowl as needed.
- Add the vanilla bean seeds and whip for another 3–5 minutes until smooth and silky.
Notes
- Butter temperature is critical: slightly cool but pliable (65–67°F).
- The meringue must be fully cooled before adding butter.
- If the buttercream looks soupy or curdled, keep mixing. If needed, chill the bowl 10–15 minutes, then continue mixing.
- Makes 8–9 cups of frosting.
- Can be halved for a smaller batch.
- Use gel or powder coloring to avoid thinning the buttercream.
- Fresh egg whites work best; some “whippable” carton whites may work.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Mixing and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 10g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Vanilla Bean, Italian Meringue, Buttercream, Frosting