Go Back
A silky, professional bakery-style frosting made from egg whites, sugar syrup, and butter. Perfect for piping, frosting, and filling!

Italian Meringue Buttercream

A silky, professional bakery-style frosting made from egg whites, sugar syrup, and butter. Perfect for piping, frosting, and filling!
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

Meringue:
  • 5 large egg whites
  • 1/8 tsp cream of tartar
Syrup:
  • 1⅓ cups granulated sugar
  • 2/3 cup water
Buttercream:
  • 2 cups 4 sticks unsalted butter, cubed and softened
  • 1 tsp vanilla extract

Equipment

  • Stand mixer with whisk and paddle attachments
  • Heavy-bottomed saucepan
  • candy thermometer
  • spatula
  • Measuring cups and spoons

Method
 

  1. In mixer bowl, combine egg whites and cream of tartar. Set aside.
  2. In saucepan, combine sugar and water. Cook over medium-high heat to 240°F (116°C) without stirring.
  3. Whip egg whites to soft peaks.
  4. Slowly pour syrup into whipping egg whites. Continue beating until glossy stiff peaks form and bowl is cool.
  5. Switch to paddle. Add butter, one piece at a time. Mix until smooth.
  6. Add vanilla and mix just until combined.

Notes

Buttercream can be flavored with fruit, chocolate, or coffee
Will look curdled—keep whipping!
Store in fridge up to 7 days or freeze up to 3 months