Best 3 Italian Meringue Buttercream Frosting Recipes

Indulge in a culinary journey to the heart of Italian pastry-making with our exceptional Italian Meringue Buttercream Frosting. This versatile and velvety frosting is the centerpiece of many classic Italian desserts, adding an exquisite touch to cakes, cupcakes, and pastries.

Crafted with a delicate balance of egg whites, sugar, and butter, our Italian Meringue Buttercream Frosting guarantees a smooth, creamy texture and a burst of rich, buttery flavor. Its exceptional stability makes it an ideal choice for intricate piping and decorative techniques, allowing you to create stunning edible masterpieces.

Elevate your baking creations with our carefully curated collection of Italian Meringue Buttercream Frosting recipes. From the classic Vanilla Italian Meringue Buttercream to the decadent Chocolate Italian Meringue Buttercream, each recipe is meticulously crafted to provide a unique taste experience.

For a timeless classic, try our Vanilla Italian Meringue Buttercream. Its pure and delicate flavor complements a wide range of desserts, from simple sponge cakes to elaborate layer cakes.

Indulge in the richness of our Chocolate Italian Meringue Buttercream. The deep, velvety chocolate flavor pairs perfectly with chocolate cakes, brownies, and cupcakes, creating a symphony of chocolatey goodness.

For a touch of sophistication, try our Hazelnut Italian Meringue Buttercream. The nutty aroma and subtle sweetness of hazelnuts add a delightful dimension to cakes, cookies, and tarts.

Unlock the secrets of creating flawless Italian Meringue Buttercream Frosting with our detailed instructions and expert tips. Learn how to achieve the perfect consistency, troubleshoot common problems, and store your buttercream for future use.

Embark on a culinary adventure and treat yourself to the exquisite flavors of Italian Meringue Buttercream Frosting. Let your taste buds dance with delight as you explore our curated collection of recipes, transforming your desserts into works of art.

Check out the recipes below so you can choose the best recipe for yourself!

BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING

Bonnie Butter Cake with Italian Meringue Buttercream Frosting image

I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for. This cake is frosted with an Italian Meringue Butter Cream that I found at www.cakejournal.com . This is Jim's favorite frosting!

Provided by Mary Louise

Categories Cakes

Time 1h45m

Number Of Ingredients 14

Ingredients

2/3 c butter, room temperature
1 3/4 c sugar
2 eggs
1 1/2 tsp vanilla extract
2 3/4 c flour
2 1/2 tsp baking powder
1 tsp salt
1 1/4 c milk
italian meringue buttercream frosting ***(this will frost a 13x9 inch cake or two layer 8 inch cake. double for larger cake.)
1/4 c cold water
1 c plus, 2 tablespoons white sugar
1/2 c egg whites
3 stick butter, room temperature
1 tsp white vanilla extract

Steps:

1. Preheat oven to 350 degrees.
2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
4. Combine flour, baking powder and salt.
5. On low speed mix in flour alternatively with milk. Do not over beat.
6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
12. Add vanilla. Beat again.
13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
17. Gently frost the rest of your cake with the remainder of the frosting.
18. NOTE: Double the frosting recipe if you making a layer cake.

AUTHENTIC ITALIAN MERINGUE BUTTERCREAM FROSTING

Authentic Italian Meringue Buttercream Frosting image

Don't let this Italian buttercream recipe intimidate you, it's actually very easy to prepare. It does take time, but it's worth it. This buttercream icing is the silkiest smooth frosting with just a hint of sweetness. Light and buttery, it just melts in your mouth.

Provided by Annamaria Settanni McDonald

Categories Other Sauces

Time 1h5m

Number Of Ingredients 6

Ingredients

2 1/4 c sugar
1/2 c cold water
5 egg whites, room temperature
6 stick unsalted butter, softened
1 1/2 tsp pure vanilla extract
any additional flavored extract if you'd like

Steps:

1. Set a timer for 7 minutes and pour the egg whites into the kitchen mixer with the whisk attachment. Do not start the timer yet.
2. Put the sugar and water into a pan. Bring it to a boil on medium-high and then start the timer.
3. When the sugar syrup has been boiling for 5 minutes, start the kitchen mixer on full speed and whisk the egg whites for the remaining 2 minutes. When the timer is up the sugar syrup is done about (240 degrees).
4. With the mixer still going on high speed slowly pour the hot sugar syrup down the side of the mixing bowl.
5. When all sugar syrup has been added it should look really set up, thick and full. Switch to paddle attachment to incorporate air. Set the timer for 10 minutes and beat on high speed. After 10 minutes you should have a lovely thick meringue.
6. Add the butter. Start the mixer on high speed and with a butter knife, cut pieces of the butter and add it to the meringue. When all the butter is added it won't take long for the mixture to turn into a nice smooth buttercream. This will take a few minutes. Be patient as it will turn into a smooth creamy finish.
7. After the butter is combined, slow down the mixer and add the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula and start the mixer again to make sure it's well mixed.

ITALIAN MERINGUE BUTTERCREAM FROSTING

Italian Meringue Buttercream Frosting image

There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it

Provided by Bonnie G 2

Categories Dessert

Time 40m

Yield 4 cups, 15 serving(s)

Number Of Ingredients 8

Ingredients

8 large egg whites
2 1/2 cups granulated sugar (500g)
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup water (120ml)
2 tablespoons light corn syrup
2 teaspoons vanilla extract
6 stickes unsalted butter, softened

Steps:

In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
Add vanilla whip until just combined.
Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.

Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9

Tips:

Use fresh egg whites: Older egg whites won't whip up as well and can result in a grainy frosting.
Make sure the egg whites and sugar are at room temperature: This will help them combine more easily and create a smoother frosting.
Whip the egg whites gradually, starting on low speed and increasing to high: This will help prevent the egg whites from over-whipping and becoming dry.
Continue whipping the egg whites until they are stiff and glossy: This will ensure that they are properly aerated and will help create a light and fluffy frosting.
Add the sugar slowly, one tablespoon at a time: This will help prevent the frosting from becoming grainy.
Beat the butter until it is light and fluffy: This will help it incorporate the egg whites and sugar more easily and create a smooth frosting.
Add the egg whites and sugar mixture to the butter gradually, beating well after each addition: This will help prevent the frosting from curdling.
Flavor the frosting to your liking: You can add vanilla extract, almond extract, or other flavorings to taste.

Conclusion:

Italian meringue buttercream frosting is a delicious and versatile frosting that can be used to top cakes, cupcakes, and other desserts. It is made with egg whites, sugar, and butter, and can be flavored with a variety of extracts or flavorings. With a little practice, you can easily make this frosting at home.