We won’t lie: A classic Italian meringue buttercream recipe requires some multitasking. You’ll heat a sugar syrup on the stovetop while whipping egg whites to soft peaks, and both must be ready at precisely the same moment. It’s a coordinated dance that many pastry chefs consider a necessary skill. With this short tutorial, you’ll soon perfect it too.
Both Swiss and Italian buttercreams have a rich buttery taste and silky-smooth, glossy finish. But that sugar syrup makes a big difference in Italian meringue’s superior stability. While beginners may find Swiss meringue buttercream easier to navigate, there’s no reason to be intimidated by boiling sugar syrup. If it’s your first time making meringue-based buttercream, it’s worth trying both techniques to see which you prefer. One word of advice: If the buttercream goes soupy when you start to incorporate the butter, your meringue is still too warm. Stick the entire mixing bowl in the fridge for 20 minutes, then try again.
Use this light, airy Italian buttercream frosting to decorate layer cakes, sheet cakes, or cupcakes. Once you’ve conquered the base recipe, the options are endless: Tint it with food coloring, flavor with baking extracts, or add melted chocolate to transform it into a rich chocolate buttercream (a match made in heaven with fudgy chocolate cake). As for the leftover egg yolks, we’ve got plenty of ways to use them.
This recipe was adapted for style from ‘Baking at Home With The Culinary Institute of America.’ Buy the full book on Amazon.