Italian Meringue Buttercream refers to a type of frosting made from sugar, egg whites, and butter. It’s light, fluffy, and never cloying. This recipe includes options for vanilla, chocolate or strawberry buttercream, as well as suggestions for additional flavors.
This recipe yields enough buttercream to frost one 8 or 9-inch triple layer cake.
Corn syrup is optional in meringue buttercream. It helps prevent the sugar syrup from crystallizing.
I typically melt small quantities of chocolate in the microwave. Coarsely chop the chocolate and place in a small microwave-safe bowl. Microwave in 20 second increments, stirring each time, until the chocolate is smooth and shiny. Cool to room temperature, stirring periodically.
I recommend using gel food coloring
, which has a much more vibrant color with only 1-2 drops. It's available online and in specialty shops.
Meringue buttercream can take a decent amount of additional liquid for flavoring, up to 1/4 cup. The key is to add slowly and make sure the ingredients are at room temperature to avoid breaking the buttercream.
Additional flavor ideas:
- Other fruit purees or nectars! Don't use anything sweetened.
- Liqueurs (Grand Marnier, Irish Cream, Coffee Liqueur, etc)
- Rum or brandy
- Espresso or coffee
- Malted milk
- Spices or extracts (cinnamon, cardamom)