Italian Meringue Buttercream

For an elegant and silky buttercream that will take your desserts to the next level, you must try this delicious Italian meringue buttercream frosting! Made with egg whites, butter, and homemade sugar syrup, it packs a delightful flavor and a smooth texture that easily glides over cakes and cupcakes and creates the most beautiful decorations!

Jump to:

• 📖 What are the different types of buttercreams?
• 🌟 Why this is the best Italian Meringue Buttercream recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Italian Meringue Buttercream
• 🍰 How Much Italian Meringue Buttercream Do I Need to Make For A Cake?
• 📚 How to Flavor Italian Meringue Buttercream
• ❄️ Storage and Freezing
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• Italian Meringue Buttercream

📖 What are the different types of buttercreams?

American Buttercream (AMBC) uses whipped butter, powdered sugar, and sometimes a small amount of milk. It is the sweetest and most commonly used buttercream, with a fairly stable texture.

Swiss Meringue Buttercream (SMBC) uses Swiss meringue as a base in addition to egg whites and sugar. It is then whipped with vanilla extract and butter. It has a very stable texture and is slightly less sweet than American buttercream.

Italian Meringue Buttercream (IMBC) uses the same base ingredients as Swiss Meringue buttercream, plus sugar syrup as a sweetener. It has a smooth, buttery flavor but is not as sweet as American buttercream. It is very stable in texture, although the syrup's temperature requires much attention.

Russian buttercream consists mainly of butter and condensed milk. Sometimes, vanilla extract and salt are added for flavor. Unlike some other recipes state, it is very stable if prepared well; however, it does not hold up in hot and humid environments.

German buttercream is custard-based and uses egg yolks, milk, butter, and a thickening ingredient such as flour or cornstarch. It is rich and complex in flavor but much less sweet than American buttercream.

French buttercream uses egg yolks, butter, and sugar syrup. It is very soft, with a natural yellow color and a creamy, custardy texture. It is best for filling or creating a smooth frosting finish.

🌟 Why this is the best Italian Meringue Buttercream recipe

1. It is simple to make - Don´t get intimidated by preparing the sugar syrup, I will explain step-by-step how to succeed!
2. No fancy ingredients - Everything you need to make this recipe is easy to find in your local grocery store or pantry!
3. It is the most delicious - I only use the highest-quality ingredients to give it the best natural taste and texture.
4. It is versatile - You can customize and flavor this recipe for Italian meringue buttercream in countless ways. Use it to fill your favorite cakes, cupcakes, or cookies!

📝 Ingredient notes

Granulated sugar - You need plain granulated sugar to create the sugar syrup and give the buttercream its sweetness.

Water - A small amount of water is needed to boil with the sugar when making the syrup.

Egg White - You only need the egg white to create the meringue. For the best results, only use freshly separated egg whites, not boxed ones.

Lemon Juice or Cream of Tartar (Optional) - A few drops of fresh lemon juice or cream of tartar will help to stabilize and give volume to the egg whites.

Butter - For the best results, use a high-quality, high-fat butter. The butter must be soft. I use European-style butter with an 82% fat content in this recipe. Always opt for unsalted butter so you do not end up with salty buttercream. 

Vanilla extract - Vanilla extract gives the buttercream a slight vanilla flavor. For the best flavor, use pure vanilla extract or vanilla bean paste.

Salt - Salt is an essential ingredient that helps balance the sweetness and stabilize the meringue. 

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Italian Meringue Buttercream

1. Before starting, bring the butter to room temperature. It should not be too hot, melted, or too cold. If necessary, refer to my guide on how to soften butter quickly.
2. Prepare your stand mixer or a hand mixer with a whisk attachment. 
3. To make the meringue, add the egg white to the stand mixer bowl. Whip it for approximately 30 seconds, then add a few lemon juice drops or cream of tartar.
4. While the mixer is running, slowly add two tablespoons of sugar. Continue whipping the egg white mixture for 4-5 minutes until it reaches shiny, stiff peaks.
5. In the meantime, prepare the sugar syrup by boiling the water and sugar together in a saucepan over medium-high heat. Boil for approximately five minutes until the temperature reaches 240F / 116C.
6. Remove the sugar syrup from the heat immediately once it reaches 240F / 116C. Then, slowly pour it over the egg white while mixing at low speed.
7. Slowly increase the speed of the mixer and continue whipping for approximately five minutes or until the bowl is no longer hot.
8. Wait until the mixture cools to room temperature, then add the softened butter one tablespoon at a time while the mixer remains on medium speed. Once you add all the butter, return the mixer to medium-high speed and whip for another four minutes until the mixture becomes light, fluffy, and voluminous.
9. Add the vanilla extract and salt and whip for another minute until smooth and silky.
10. If the buttercream is too thin for piping, place it in the refrigerator for 30 minutes to stiffen. Otherwise, use it immediately and enjoy!

💡 Top Tip: For the best results, use an egg white separator to separate the yolks. If the egg whites contain any yolk, it will prevent the meringue from setting up properly. 

🍰 How Much Italian Meringue Buttercream Do I Need to Make For A Cake?

This Italian meringue buttercream recipe is enough to generously frost 12 cupcakes. To make a cake, multiply the Italian meringue buttercream ratios by 2x for a 6-inch cake, 2.5x for a 7-inch cake, or 3x for an 8-inch cake. The amount can also vary depending on the complexity of the cake and preference for frosting vs. cake.

📚 How to Flavor Italian Meringue Buttercream

There are many fun ways to flavor your Italian Meringue Buttercream. You can use lemon, orange, or almond extract instead of vanilla extract. Or, mix in lemon or orange zest when adding the sugar to the meringue.

Once finished, you can stir in fruit jam, espresso powder, peanut butter, homemade Nutella, or liquors such as amaretto, Irish cream, or Kahlua. For a delicious chocolate Italian meringue buttercream, stir in melted and cooled chocolate. 

❄️ Storage and Freezing

Although relatively stable, Italian meringue buttercream is best when you use it immediately after preparation. You can store it in a piping bag for a few hours or in an airtight container in the refrigerator for 3-4 days.

Once refrigerated, you must wait until it returns to room temperature before using it. To increase the volume again, whip it for another minute or two.

You can even freeze the Italian buttercream for up to 2 months. Bring it to room temperature (for the butter to soften) and re-whip it before using it.

🔍 Troubleshooting

It is too runny - If the meringue is too warm, it can melt the butter and result in a runny buttercream. To fix it, place it in the refrigerator for at least 30 minutes to firm up, then re-whip until nice and fluffy.

It is chunky/curdled - If the butter is too cold, it will prevent the mixture from properly emulsifying. To fix it, add warmth to the bowl's exterior (eg. with a hair dryer), then mix until smooth.

🎓 Expert tips

1. ​​Always use high-fat, high-quality butter for the most delicious, creamy texture. 
2. Use a candy thermometer to ensure the correct temperature of the sugar syrup. If the syrup is too cool, the buttercream will be too runny and break if it is too hot.
3. To prevent sugar from sticking to the sides of the saucepan when making the sugar syrup, first add the sugar, then slowly pour the water along the edges. Avoid stirring, as it will cause the sugar to stick to the sides.
4. You must wait until the egg white and sugar mixture cools entirely to room temperature before adding the butter. Otherwise, the butter will melt and create a soupy texture.
5. You can add a small amount of gel food coloring to make it more colorful. For a natural yellow flavor, consider making my French meringue buttercream.

🥣 Equipment Notes

For ease, use a stand mixer fitted with a whisk attachment. You can use an electric hand mixer if you do not have a stand mixer. A thermometer is a must-have to ensure the sugar syrup reaches the ideal temperature. 

❓Recipe FAQs

🧁 More Frostings