For the silkiest, most ethereal frosting imaginable, turn to whipped egg whites and hot sugar syrup. Learn how to make Italian meringue buttercream here.
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.
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.
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