Maple syrup is the backbone of this Italian buttercream frosting, providing structure, sweetness, and complexity of flavor. For that reason, it's worth reaching for the most flavorful maple syrup available, whether that's a niche local product or a special order from brands like BLiS or Escuminac. The color and flavor of this buttercream will vary depending on the grade of maple syrup involved, so it can look and taste quite different from batch to batch.
Why It Works
- Maple syrup provides a flavorful foundation for the buttercream.
- Cooking the syrup to 250°F (121°C) ensures the egg whites are heated to a minimum of 132°F (56°C).
- Close attention to temperature ensures problems are easily identified at the source.
- Yield:Makes about 4 1/4 cups
- Active time: 30 minutes
- Total time:45 minutes
- 14 ounces maple syrup (about 1 1/4 cups; 395g)
- 6 ounces egg white (from about 5 large eggs; 170g)
- 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 12 ounces unsalted butter (1 1/2 cups; 340g), softened to 65°F (18°C)
- 1/4 ounce vanilla extract (about 1 1/2 teaspoons; 7g)
In a 3-quart stainless steel saucier, bring maple syrup to a boil over high heat. This should take no more than 5 minutes. If the timing is substantially different, this is simply an indication that the heat needs adjustment due to equipment variation.
Once the syrup begins to boil, reduce heat to medium and continue cooking until syrup reaches 230°F (110°C) on a clip-on digital thermometer, about 4 minutes longer (see note). Meanwhile, add egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin whipping on medium-high speed.
Continue cooking maple syrup until it reaches between 240 and 250°F (116 and 121°C), about 3 minutes longer, adjusting the heat as needed and using a heat-resistant spatula to knock back the foam. When the syrup comes to temperature, remove from heat and pour into the bowl of egg whites in a steady stream, with the mixer still running. Take care that the syrup drizzles down the side of the bowl, so it does not come in contact with the moving whisk.
Once all of the syrup has been added, continue whipping the meringue until incredibly thick and glossy and cooled to approximately 85 to 90°F (29 to 32°C), about 4 minutes.
Add salt, followed by the butter in roughly 2-tablespoon increments, waiting only a few seconds after each one before adding the next. As the butter is added, the meringue will begin to deflate dramatically; this is normal. When all the butter has been added, reduce speed to medium-low and add vanilla, then shut off the mixer and scrape the bowl and beater with a flexible spatula. Re-whip a few seconds more; if problems arise, consult the troubleshooting guide below. Use immediately or transfer to an airtight container.
Troubleshooting: The ideal working temperature of Italian buttercream is approximately 70°F (21°C). At this temperature, it should be creamy, smooth, and light, about 6 ounces (170g) per cup. If too cold, it will be much denser, potentially with a greasy, curdled, or wet texture. If too warm, it may be too soft, runny, or soupy for use.
If the buttercream is a few degrees too warm, it can be refrigerated for 10 minutes or chilled in an ice bath for a few minutes to cool. If the buttercream is too cold, it can be placed over a steaming water bath or open flame for a few seconds to initiate melt; alternatively, remove 1/2 cup buttercream, melt it completely, then add it back.
In either case, after warming or cooling to adjust the temperature, re-whip the buttercream for at least 3 minutes on medium-high speed before reevaluating, as it takes time for the temperature to homogenize from edge to center. The texture and consistency can continue to be adjusted as needed until the buttercream is light, fluffy, and easy to spread, with no hint of soupiness, melt, stiffness, or curdling.