EXPLORE
SEARCH
CLEAR
SEARCH IN CONTENT
SEARCH IN SHOP
    Recent Searches
      SEARCH
      CLEAR
      SEARCH IN CONTENT
      SEARCH IN SHOP
        Recent Searches

          Your Next Pie Needs This Italian Meringue Buttercream

          Actions

          You may have heard of Joshua John Russell's (justifiably!) famous Swiss meringue buttercream — now, meet its distant Italian cousin. This Man About Cake recipe is super easy to make in a stand mixer. JJR's genius tweak: He whips the egg whites with hot maple syrup instead of the usual sugar syrup.

          Italian Meringue Maple Buttercream

          Yield Makes enough to fill and frost a 10-inch (25-cm) cake

          Ingredients

          • 8 egg whites (about 1 cup/240 g)
          • Pinch of salt
          • 8 ounces (227 g) pure maple syrup
          • 1½ pounds (680 g) unsalted butter
          • 1 cup (120 g) confectioners’ sugar
          • 1 tablespoon Madagascar bourbon vanilla

          Instructions

          1. Place the egg whites and salt in a stand mixer fitted with the whip attachment. Don’t start the mixer yet.

          2. Heat the maple syrup in a small saucepan on high heat to reduce by half, which should take 6 minutes. Use a timer and be careful not to over-reduce. Once the timer reaches 3 minutes, turn the mixer on high and start whipping the egg whites.

          3. After 6 minutes, turn the mixer to medium speed and very carefully and slowly pour the hot syrup into the whipping egg whites in a thin stream. Try to pour the syrup in between the moving whip and the edge of the bowl to prevent it from splashing.

          4. Continue whipping the mixture for 8 to 10 minutes until cool. You can check by touching the side of the bowl, which should be cool to the touch.

          5. With the mixer on medium speed, add the butter in small pieces.

          6. Reduce the speed to low and add the sugar and vanilla, mixing until incorporated.

          Start a free trial for unlimited access to every project, pattern, recipe and tutorial on Bluprint.
          NEXT FOR YOU
          Welcome to Man About Cake, a weekly YouTube show full of laughs… and tiers. Kick it with our Caked Crusader, Joshua John Russell.
          Joshua John Russell
          Joshua John Russell
          Not all buttercreams are created equal, and your cake deserves the best. Luckily, Joshua John Russell himself is at our side with a recipe that won't disappoint.
          Bluprint
          Butter. Cream cheese. Sugar. Need we say more? Here's how to make Joshua John Russell's favorite cream cheese buttercream — the ultimate frosting for red velvet cake.
          Bluprint
          Now Reading
          Your Next Pie Needs This Italian Meringue Buttercream