A light and airy mint buttercream perfect for frosting cakes or cupcakes. Or eating with a spoon (no judgment over here).
2 cups unsalted butter, softened
1 cup granulated sugar
¼ cup water
5 large egg whites
½ + ⅛ teaspoon cream of tartar
1 teaspoon mint extract (or more to taste)
Green food coloring (optional)
Pinch of salt (to taste)
- In a medium mixing bowl mix the butter until creamy. Set aside.
- In a small saucepan heat ¾ cup sugar and ¼ cup of water. Stir the syrup constantly and heat until all of the sugar dissolves completely and is bubbling. Once the syrup is bubbling, stop stirring and reduce the heat to low.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until they are foamy. Add the cream of tartar and whisk until soft peaks form when you remove the beater slowly. Slowly, whisk in the remaining ¼ cup sugar and beat until stiff peaks form (the meringue holds its shape when raised on the whisk).
- Back to the stove. Increase the heat to boil the syrup again. Boil until a thermometer shows 248ºF to 250ºF. Immediately pour the syrup into a glass measuring cup (the glass will stop the cooking. Temperature is so critical for this frosting!).
- Back to the stand mixer, pour a small amount of the syrup into the bowl (but not on the whisk itself because it will cause a mess). Turn the mixer on at a high speed and mix for 5 seconds. Repeat this process until all of the syrup is incorporated. Use a rubber spatula to capture any leftover syrup in the glass measuring cup. Whisk on medium speed for 2 minutes, until cool.
- Beat in the butter 1 tablespoon at a time. The mixture will look thin, but will develop after all of the butter is in. If the mixture looks a little curdled increase the speed on the mixer and beat until it smooths itself out. Keep going it will come together.
- Finally lower the speed and add in the mint extract and food coloring (optional).
Keywords: Mint Italian Buttercream