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Recipe Summary
Yield: Makes 4 cups
Ingredients
Ingredient Checklist
1 1/2 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound unsalted butter, cut into small pieces (4 sticks)
1 teaspoon pure vanilla extract
Gallery
Recipe Summary
Yield: Makes 4 cups
Gallery
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
Ingredients
Ingredients
- 1 1/2 cups sugar
- 5 large egg whites
- Pinch of cream of tartar
- 1 pound unsalted butter, cut into small pieces (4 sticks)
- 1 teaspoon pure vanilla extract
Directions
In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).
In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.
Reviews (14)
Add Rating & Review
230 Ratings
5 star values:
31
4 star values:
37
3 star values:
100
2 star values:
51
1 star values:
11
Load More Reviews
Reviews (14)
Add Rating & Review
230 Ratings
5 star values:
31
4 star values:
37
3 star values:
100
2 star values:
51
1 star values:
11
Add Rating & Review
230 Ratings
5 star values:
31
4 star values:
37
3 star values:
100
2 star values:
51
1 star values:
11
230 Ratings
5 star values:
31
4 star values:
37
3 star values:
100
2 star values:
51
1 star values:
11
230 Ratings
5 star values:
31
4 star values:
37
3 star values:
100
2 star values:
51
1 star values:
11
- 5 star values:
- 31
- 4 star values:
- 37
- 3 star values:
- 100
- 2 star values:
- 51
- 1 star values:
- 11
Martha Stewart Member
Rating: 5 stars
08/11/2015
This is a really good recipe! You really need that candy thermometer, because the syrup needs to have the soft ball stage. If you have this, it's quite easy to get a wonderful creamy buttercream! The eggwhites don't have to be perfectly roomtemperatured, so the butter. But it's better if it's not frozen before you mix it in.
Martha Stewart Member
Rating: 5 stars
04/16/2015
This is a perfect Italian buttercream base that serves as a jumping off point for a variety of frostings.
Euro buttercreams do require correct technique. Common mistakes? Not heating the syrup to soft (or even firm) ball stage. Getting too much of the syrup on the edge of the bowl or beater. Egg whites that are too cold. Not having the butter at true room temperature.
Martha Stewart Member
Rating: 5 stars
03/03/2015
I made this recipe today and it turned out well. I agree that a candy thermometer is key to the success of this recipe. When the temperature reached the soft-ball stage on the thermometer, I took the pot off the burner. When beating in the butter pieces, the buttercreme will be liquidy, but as you keep adding more butter, it will thicken up to a piping consistency. My stand mixer is currently broken, so I used my electric beaters instead. I took longer but worked like a charm.
Martha Stewart Member
Rating: Unrated
02/07/2015
I made this recipe. You should use confectioners sugar if you are gonna do it. So what you would do is whip your egg whites until they have a medium peak, add cream of tartar, then add a little bit of butter at a time and also add confectioners sugar until it tastes just right. I am always up for trying new recipes but I didnt like this one. I work in a bakery full time making cakes and decorating them. I have a hard time with online recipes though.
Martha Stewart Member
Rating: Unrated
12/08/2014
I stumbled across this recipe and took a chance, considering this is my first time ever making an Italian meringue buttercream. I started to panic once I added the butter, I wasn't sure if it was melting, but with some vigorous beating with my KitchenAid mixer, it soon became light and fluffy - it held its shape perfectly! I would also highly recommend a candy thermometer.
Martha Stewart Member
Rating: 5 stars
03/11/2014
It was the first time I have made an Italian Buttercream (and I used a hand mixer!) and it turned out perfect. Luscious and divine! Here are my thoughts: 1. A candy thermometer is a must! 2. Yes, it turns soupy; just keep beating it (about 5 minutes). Put it in the fridge for 10 - 15 minutes and beat again – this helps the cooling process. 3. Have no fear – I’m fairly convinced soufflés and Meringue Frostings can sense fear. If it fails, go to the bakery, and try again another day.
Martha Stewart Member
Rating: Unrated
02/02/2014
THE perfect buttercream recipe. I have converted many American Buttercream lovers with this one. Pure buttery taste, smooth and not too sweet! Takes color, pipes and holds it shape very well. DO NOT panic when the recipe "breaks", it will come back together.
Martha Stewart Member
Rating: Unrated
06/24/2013
I've made this recipe a bunch of times. You have to get the sugar to the right temp, though, that's absolutely critical. If you don't have a thermometer don't use this recipe. period. I have gotten to the point where I can eyeball it (the water boils off, & once the bubbles get big, its close.. like 10 min), but your best bet would be to put the sugar & egg whites in a double boiler, stir until the sugar is dissolved & its really runny (~5min), then whip to stiff peaks. Then add the butter.
Martha Stewart Member
Rating: Unrated
02/27/2013
I don't why, but every Martha recipe I have ever tried is missing something and is a disaster , you have to figure it out and it could be very costly, but that's how she keeps her secret.. very disappointing....so it's not you it's her recipes...
Martha Stewart Member
Rating: Unrated
12/21/2012
Mine was also a failure and I used a candy thermometer. It's a runny mess. I tried heating it in a double boiler and beating it to salvage it - that didn't work. Any suggestions?
Martha Stewart Member
Rating: Unrated
06/29/2012
carrieknific, you really do need a thermometer for this icing, think of it as a required ingredient. "Soft-ball stage" is the temperature at which your syrup will form a soft-ball when a spoonful is dropped into a glass of cool water. It is also important to note that when making syrup after it has reached a boil you should not stir. If you aren't interested in making a syrup but still having a soft buttery frosting try making Martha's Swiss Meringue Buttercream instead. It's just as delicious.
Martha Stewart Member
Rating: Unrated
07/02/2011
Regarding Step 1, I had no idea what "soft-ball stage" meant, and I do not have a candy themometer. I cooked the sugar and the water for what I thought was appropriate -- I did not want the sugar to burn-- and low and behold, my frosting was a failure. Did I boil it too long? Not enough? Did I take too long, causing my stiffened egg whites to droop? It was all too watery. Luckily, I had time to refrigerate the frosting overnight, so I was manageable but not the pretty, light fluffy I wante
Martha Stewart Member
Rating: Unrated
04/18/2011
cupcakechick1964 if you keep beating the curdled mess will come back together into this amazing smooth silky Italian Buttercream. It doesn't always "break" but in my experience the best results is when it does!
Martha Stewart Member
Rating: Unrated
03/20/2011
I tried to make this and it was a complete failure! I followed the recipe but once the butter was added, it lost its volume and ended up a runny mess! Any Ideas as to what could have gone wrong?
Martha Stewart Member
Rating: 5 stars
08/11/2015
This is a really good recipe! You really need that candy thermometer, because the syrup needs to have the soft ball stage. If you have this, it's quite easy to get a wonderful creamy buttercream! The eggwhites don't have to be perfectly roomtemperatured, so the butter. But it's better if it's not frozen before you mix it in.
Rating: 5 stars
Rating: 5 stars
04/16/2015
This is a perfect Italian buttercream base that serves as a jumping off point for a variety of frostings.
Euro buttercreams do require correct technique. Common mistakes? Not heating the syrup to soft (or even firm) ball stage. Getting too much of the syrup on the edge of the bowl or beater. Egg whites that are too cold. Not having the butter at true room temperature.
Rating: 5 stars
03/03/2015
I made this recipe today and it turned out well. I agree that a candy thermometer is key to the success of this recipe. When the temperature reached the soft-ball stage on the thermometer, I took the pot off the burner. When beating in the butter pieces, the buttercreme will be liquidy, but as you keep adding more butter, it will thicken up to a piping consistency. My stand mixer is currently broken, so I used my electric beaters instead. I took longer but worked like a charm.
Rating: Unrated
02/07/2015
I made this recipe. You should use confectioners sugar if you are gonna do it. So what you would do is whip your egg whites until they have a medium peak, add cream of tartar, then add a little bit of butter at a time and also add confectioners sugar until it tastes just right. I am always up for trying new recipes but I didnt like this one. I work in a bakery full time making cakes and decorating them. I have a hard time with online recipes though.
Rating: Unrated
Rating: Unrated
12/08/2014
I stumbled across this recipe and took a chance, considering this is my first time ever making an Italian meringue buttercream. I started to panic once I added the butter, I wasn't sure if it was melting, but with some vigorous beating with my KitchenAid mixer, it soon became light and fluffy - it held its shape perfectly! I would also highly recommend a candy thermometer.
Rating: 5 stars
03/11/2014
It was the first time I have made an Italian Buttercream (and I used a hand mixer!) and it turned out perfect. Luscious and divine! Here are my thoughts: 1. A candy thermometer is a must! 2. Yes, it turns soupy; just keep beating it (about 5 minutes). Put it in the fridge for 10 - 15 minutes and beat again – this helps the cooling process. 3. Have no fear – I’m fairly convinced soufflés and Meringue Frostings can sense fear. If it fails, go to the bakery, and try again another day.
Rating: Unrated
02/02/2014
THE perfect buttercream recipe. I have converted many American Buttercream lovers with this one. Pure buttery taste, smooth and not too sweet! Takes color, pipes and holds it shape very well. DO NOT panic when the recipe "breaks", it will come back together.
Rating: Unrated
06/24/2013
I've made this recipe a bunch of times. You have to get the sugar to the right temp, though, that's absolutely critical. If you don't have a thermometer don't use this recipe. period. I have gotten to the point where I can eyeball it (the water boils off, & once the bubbles get big, its close.. like 10 min), but your best bet would be to put the sugar & egg whites in a double boiler, stir until the sugar is dissolved & its really runny (~5min), then whip to stiff peaks. Then add the butter.
Rating: Unrated
02/27/2013
I don't why, but every Martha recipe I have ever tried is missing something and is a disaster , you have to figure it out and it could be very costly, but that's how she keeps her secret.. very disappointing....so it's not you it's her recipes...
Rating: Unrated
12/21/2012
Mine was also a failure and I used a candy thermometer. It's a runny mess. I tried heating it in a double boiler and beating it to salvage it - that didn't work. Any suggestions?
Rating: Unrated
06/29/2012
carrieknific, you really do need a thermometer for this icing, think of it as a required ingredient. "Soft-ball stage" is the temperature at which your syrup will form a soft-ball when a spoonful is dropped into a glass of cool water. It is also important to note that when making syrup after it has reached a boil you should not stir. If you aren't interested in making a syrup but still having a soft buttery frosting try making Martha's Swiss Meringue Buttercream instead. It's just as delicious.
Rating: Unrated
07/02/2011
Regarding Step 1, I had no idea what "soft-ball stage" meant, and I do not have a candy themometer. I cooked the sugar and the water for what I thought was appropriate -- I did not want the sugar to burn-- and low and behold, my frosting was a failure. Did I boil it too long? Not enough? Did I take too long, causing my stiffened egg whites to droop? It was all too watery. Luckily, I had time to refrigerate the frosting overnight, so I was manageable but not the pretty, light fluffy I wante
Rating: Unrated
04/18/2011
cupcakechick1964 if you keep beating the curdled mess will come back together into this amazing smooth silky Italian Buttercream. It doesn't always "break" but in my experience the best results is when it does!
Rating: Unrated
03/20/2011
I tried to make this and it was a complete failure! I followed the recipe but once the butter was added, it lost its volume and ended up a runny mess! Any Ideas as to what could have gone wrong?
All Reviews for Italian Meringue Buttercream for Perfect White Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Italian Meringue Buttercream for Perfect White Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
