italian meringue buttercream

This creamy, silky buttercream is perfect for decorating cakes and beyond delicious! It's easier to make than you think and might just become your go to frosting!&nbsp;

How to make Italian Buttercream

egg whites (large, room temperature)

sugar (267 grams)

salt (optional)

unsalted butter

vanilla extract (optional, 4.9 milliliters)

tsp cream of tartar (.84 grams)

water (79 milliliters)

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

While the eggs are  getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.

Run mixer until meringue is cool/tepid.

Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla if using.

Beat until butter is combined and mixture has reached a silky consistency.

https://www.youtube.com/watch?v=HP2XJ_0g-Ik

How to Make Italian Buttercream
Full Recipe: https://preppykitchen.com/how-to-make-italian-buttercream/

Of all the buttercreams in the world Italian meringue buttercream might just be my favorite! It’s light, silky, not too sweet and it pipes beautifully!! It needlessly intimidates way too many home bakers so I’m here to help and provide that little bit of encouragement and know how to help you make this amazing frosting!

How to Make Italian Buttercream

Soft pistachio sponge layered with glossy pistachio Italian Meringue Buttercream - a pistachio lover&#039;s dream!

Pistachio Cake

Butter (227 grams)

White Sugar (400 grams)

All-purpose Flour (375 grams)

Baking powder

tsp Baking soda

Salt

Eggs

Sour Cream (115 grams)

Milk (240 milliliters / 240 grams)

tbsp Pistachio Paste

tbsp Almond Extract

tsp Vanilla Extract

(chopped))

Avocado Green Food Colour ((optional))

Italian Meringue Buttercream

tsp Almond Extract

Preheat oven to 350°F / 180°C and line two 8 inch cake pans

Cream together the butter and sugar until light and fluffy

Add eggs and beat until combined

Add sour cream and beat until combined

Sift the flour, baking powder,  baking soda and salt and add a third of it to the batter, mix in slowly until fully incorporated

Add half the milk and mix in until fully incorporated.  Repeat with another third of the flour, the remaining milk, and then the remaining flour

Add the pistachio paste and extracts and stir in until fully incorporated

If you want to add a touch of green colour to the sponge, add a drop of colouring now, though it&#039;s beautiful without

Lastly, stir the chopped pistachios into the batter - make these as fine or as chunky as you&#039;d like

Divide the batter between the cake pans and bake for about 45 minutes, or until a skewer inserted comes out clean

Allow to cool completely before removing from the cake pan - this is a very soft sponge so be gentle with it

Make the Pistachio Cake

Once the cake is cooled, start the frosting.  Follow my instructions for Italian Meringue Buttercream

Once the frosting is ready, whip in the pistachio paste and almond extract - add more or less according to taste

Make the Frostting

Level the cakes and cut each cake in half to make four even layers

Stack the layers, filling an even layer of pistachio Italian meringue buttercream in between each one

Cover the entire top and sides in buttercream and decorate how you like, I just used a palette knife to create little waves in the frosting - I like how that looks with Italian meringue buttercream as it&#039;s so glossy!

Top with some chopped pistachios of varying sizes

Fill and Decorate

https://mediavine-res.cloudinary.com/video/upload/t_original/v1668253471/xj4ninhlece9fsct3oxm.mp4

Delicious pistachio sponge cake made with real pistachios and filled with pistachio Italian meringue buttercream.

If you want a frosting that&#039;s light, pipes like a dream, and isn&#039;t too sweet, Italian meringue buttercream is for you! It&#039;s rich, buttery, and airy and a favorite among many bakers around the world.

sugar

water (room temperature)

cream of tartar

vanilla extract

In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until sugar syrup reaches 240-244 degrees F, soft ball stage on a candy thermometer. As it cooks, start step 2, the meringue.

While sugar syrup is cooking, separate eggs, placing whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low to medium speed until foamy. Add cream of tartar, and whip on medium to high speed until stiff peaks form (they should hold their shape when the whisk is lifted).

With the mixer running, add hot cooked syrup to the whites in a slow but steady stream, beating on high speed. Pour into the center of the mixer so that it doesn&#039;t touch the mixer bowl; it will harden immediately if it does. Always be careful when working with hot sugar.

Beat on high speed until the bowl is cool to the touch - at least ten minutes.

Switch to the paddle attachment and add butter a tablespoon at a time, beating between additions until you can&#039;t see the last tablespoon of butter you added. When you&#039;re done adding butter, beat for another 5 minutes.

Beat in vanilla until fully incorporated. The frosting should be smooth, shiny, and hold its shape.

Instructions

This is so so easy and super tasty. I even made it without a thermometer. 
Thank you for the recipe!

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Top 3 italian meringue buttercream recipes from across the web

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How to make Italian Buttercream

Pistachio Cake

Italian Meringue Buttercream

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