MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Italian Meringue Buttercream

Italian Meringue Buttercream

3 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Use this to frost the Baby Block Cake, or your favorite layer cake.

Ingredients

Makes 4 1/2 cups

  • 1 1/4 cups sugar
  • 5 large egg whites
  • Pinch of cream of tartar
  • 1 pound (4 sticks) unsalted butter, chilled
  • 1 teaspoon pure vanilla extract

Directions

  1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees.on a candy thermometer (soft-ball stage).
  2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
  3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
From Martha Stewart Living, January 2004

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Black Italian Meringue Buttercream
  • Meringue Buttercream
  • Frosting and Filling
  • Lady Baltimore Frosting and Filling
  • Baked Hawaii
  • Seven-Minute Frosting
  • Coconut Column Cake
  • Hi-Hat Cupcakes
  • Strawberry Buttercream
  • Black Italian Meringue Buttercream
  • Meringue Buttercream
  • Frosting and Filling
  • Lady Baltimore Frosting and Filling
  • Baked Hawaii
  • Seven-Minute Frosting
  • Coconut Column Cake
  • Hi-Hat Cupcakes
  • Strawberry Buttercream

 

Today on MarthaStewart.com