Italian Meringue Buttercream – Silky, Stable, and Simply Divine
Ever wonder how professional bakeries get that silky, cloud-like frosting that’s smooth, rich, and melts perfectly on the tongue? The answer is Italian Meringue Buttercream—a game-changer in the world of frosting.
Unlike traditional American buttercream, this European-style frosting is ultra-smooth, not overly sweet, and holds up like a champ under heat and piping. Don’t be intimidated by the sugar syrup—once you try this method, you’ll never look back. This recipe is perfect for layer cakes, cupcakes, macaron filling, or any special celebration dessert.
Let’s walk you through everything you need to know to master this luxurious frosting!
Equipment You’ll Need:
- Stand mixer with whisk and paddle attachments
- Heavy-bottomed saucepan
- Candy thermometer
- Spatula
- Measuring cups and spoons
Ingredients:
For the Meringue:
- 5 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
For the Sugar Syrup:
- 1⅓ cups granulated sugar
- 2/3 cup water
For the Buttercream:
- 2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened but still slightly cool
- 1 teaspoon pure vanilla extract
Step-by-Step Instructions:
1️⃣ Prepare the Egg Whites
Add egg whites and cream of tartar to your stand mixer bowl fitted with the whisk attachment. Do not start whipping yet—set this aside while you make the syrup.
2️⃣ Cook the Sugar Syrup
In a heavy saucepan, combine sugar and water. Stir gently to dissolve, being careful not to splash sugar up the sides of the pan.
Attach a candy thermometer, bring to a boil over medium-high heat, and cook without stirring until the syrup reaches 240°F (116°C).
3️⃣ Whip the Egg Whites
While the syrup heats, start whisking the egg whites on medium speed until foamy, then raise to medium-high. Whip to soft peaks just in time for the syrup.
4️⃣ Add the Hot Syrup
Once your syrup hits 240°F, carefully pour it in a thin, steady stream into the egg whites while the mixer runs on medium-high.
Avoid hitting the whisk directly. Continue whipping on high until the bowl is cool to the touch and the meringue forms glossy, stiff peaks (10–15 minutes).
5️⃣ Incorporate the Butter
Switch to the paddle attachment. With the mixer on medium-low, add the butter one cube at a time, letting each fully blend before adding more.
Don’t worry if the mixture looks curdled—it WILL come together.
6️⃣ Whip Until Smooth
After all the butter is added, increase speed to medium and beat until the buttercream becomes smooth, creamy, and luxurious (about 5–10 more minutes).
7️⃣ Add Flavor
Add vanilla extract and mix just until combined. Your perfect Italian Meringue Buttercream is now ready to use!
Pro Tips & Troubleshooting:
- Cooled Meringue Is Key: Don’t add butter until the bowl is no longer warm—this ensures your butter won’t melt.
- Too Runny? Refrigerate for 15 minutes, then re-whip.
- Too Curdled? Just keep whipping—seriously, it almost always comes back together.
- Flavor It Up: Add espresso powder, fruit puree, or melted chocolate to create custom variations.
Storage
- Room Temp: Use within a few hours for best texture.
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze for up to 3 months. Thaw overnight and re-whip before using.
Italian Meringue Buttercream
Ingredients
Equipment
Method
- In mixer bowl, combine egg whites and cream of tartar. Set aside.
- In saucepan, combine sugar and water. Cook over medium-high heat to 240°F (116°C) without stirring.
- Whip egg whites to soft peaks.
- Slowly pour syrup into whipping egg whites. Continue beating until glossy stiff peaks form and bowl is cool.
- Switch to paddle. Add butter, one piece at a time. Mix until smooth.
- Add vanilla and mix just until combined.