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Italian Meringue Buttercream

frosting buttercream italian meringue cake
img of Italian Meringue Buttercream

Italian Buttercream is a silky, stable frosting made by emulsifying Italian meringue with whipped butter. It’s less sweet, holds shape well, and is perfect for cakes, cupcakes, and piping.

Info

  • Prep Time: About 30–40 minutes
  • Servings: Enough to frost 1 large cake or about 18 cupcakes
  • Calories: Varies per serving

Ingredients

Meringue Base

  • White granulated sugar – 200g (1 cup)
  • Water – 60g (¼ cup)
  • Fresh or pasteurized egg whites – 120g (½ cup)

Frosting Butter

  • Unsalted butter – 283g (1 ¼ cups), slightly softened
  • Powdered sugar – 24g (3 tablespoons), unsifted
  • Vanilla extract – 1 ½ teaspoons
  • Fine sea salt – a small pinch

Steps

Prepare Meringue Base

  1. Combine sugar and water in a small saucepan. In a stand mixer bowl, add egg whites.
  2. Start whisking egg whites on low speed. Simultaneously, heat the sugar syrup on medium-high heat.
  3. When the syrup reaches 220°F (104°C), increase mixer speed to medium-high and beat egg whites until soft peaks form.
  4. Continue heating syrup until it reaches 245-248°F (118-120°C). If soft peaks form before syrup is ready, lower the mixer speed.
  5. Once the syrup is ready, slowly pour it into the whipping meringue along the side of the bowl, keeping the mixer at medium speed.
  6. Continue whisking until the meringue forms stiff peaks and cools to room temperature. For pasteurized egg whites, achieving stiff peaks may take longer.

Prepare the Butter Base

  1. In a stand mixer, beat the butter on high speed for about 2 minutes until it becomes light, smooth, and creamy.
  2. Add powdered sugar, vanilla extract, and salt, then mix on medium-high speed for another 1–2 minutes.

Combine Meringue and Butter

  1. Ensure the meringue is at room temperature. Gradually add it to the butter mixture in 2–3 additions, whipping for 1 minute after each.
  2. After all meringue is added, whip on high speed for an additional minute.

Final Smoothing

  1. Switch to the paddle attachment and mix on low speed for a few minutes to eliminate air bubbles and smooth the buttercream.
  2. Taste and adjust the salt and vanilla if desired.

Notes

  • Make sure the meringue is completely cooled before adding to the butter to prevent melting.
  • Italian Buttercream is less sweet and very stable, ideal for warm weather or intricate piping.
  • Store in the fridge for up to a week; re-whip before using.

Based on

  • Adapted from classic Italian meringue buttercream techniques.