Italian Meringue

The stable and versatile Italian meringue can be used as is for frosting, and is stiff enough to hold its shape when piped.

It can be made into a buttercream with the addition of softened butter after the meringue is whipped until completely cool. The meringue by itself can incorporate a small amount of liquid extracts for flavoring, or even more in the way of paste, such as a vanilla paste or scraped vanilla bean. And it can incorporate a decent amount of melted and completely cooled chocolate, though it must set a bit before piping, which can be achieved by letting the meringue rest or by continuing to whip the freshly-made meringue on a medium speed until chocolate has set and meringue is slightly firmer. 


Size the ingredients up or down however much you'd like, though I don't recommend trying to make it with any fewer than two egg whites as it might be more difficult with a small amount. But you're free to experiment, as always.



If you want to scale the recipe at all, say you have 3 egg whites that equal just over 4 oz, just remember that the total sugar in the recipe should be twice as much as the total weight of egg whites. 

Very small adjustments in the amount of sugar and whites should not change the amount of acidic ingredients used, as these are somewhat arbitrary and also negligible, as a very experienced baker could get away with not including them at all. They do, however, provide a nice assurance and a cushion against small errors in whipping or syrup making.

Experiment with flavor add-ins, but avoid anything watery or juicy. Happy baking!

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Recipe by Home With Love at