Italian Meringue Buttercream Recipe (IMBC)

Italian meringue buttercream is made with egg white and boiled sugar syrup instead of powder sugar. So it’s usually less sweet; more creamy and has a velvet like silky smooth feel on the tongue. A bit more complicated than making Swiss Meringue but the stability of the meringue is much better and last fluffy longer.

Italian Meringue Buttercream Recipe

Once you’ve tired a meringue based buttercream it’s almost impossible to go back to the sweet regular buttercream. I still love my American Buttercream. In fact, I have one of the best American Buttercream (ABC)  recipes you will find.
BUT!!!  A meringue based buttercream? be it Swiss Meringue Buttercream (SMBC) or Italian Meringue Buttercream (IMBC) both meringue based buttercreams are lighter, fluffier,  less sweet, creamy, like having a velvet feel on your month that just melts your taste buds.

Those of you that cannot use raw egg whites in your buttercream may like to try my recipe – Meringue Buttercream made using meringue powder 

Making Italian meringue (IMBC) is not difficult but the process is a bit more tricky unlike Swiss Meringue Buttercream 

Italian Meringue Buttercream Recipe (IMBC)

Difference between Swiss Meringue Buttercream Vs Italian Meringue Buttercream

The first most important difference is that Italian meringue buttercream is made using a candy thermometer while Swiss MC is made without a candy thermometer.

• Some say IMBC holds up better in humidity due to the boiling sugar syrup; that’s what we heard (not sure how much is true).
• They  look the same and have a similar velvet sheen,
• Excellent in spreading and piping.
• Both hold well on their own. (Firm peaks).
• I personally love them on cupcakes exclusively!!!

Italian Meringue Buttercream Frosting Recipe

Recipe – Italian Meringue Buttercream (IMBC) (Save/Pin)

Tools

• Candy Thermometer
• Sauce Pan
• Mixer – preferably a K-mix or
• Kitchen-Aid type; but
• Hand-Mixer works too!

Ingredients

For the sugar syrup

• Sugar – 200 grams (1 cup)
• Water  – 80 ml (1/3 cup)

For the meringue

• Egg whites – 180 grams (6 large)
• Cream of tartar – 1/8 tsp
• Salt – 1/8 tsp
• Granulated sugar -100 grams ( 1/2 cup)

To make meringue butter

• Unsalted butter – 450 grams (1 lbs)
• Flavoring –  2 tsp (vanilla, strawberry, peppermint, liquor)

Method

Prepare

• Have all your ingredients at room temperature, especially the eggs and butter.
• Separate the egg whites from egg yolks. We need only the whites so save the yolks for a different project (like making vanilla pastry cream).
• Cut the Butter into cubes.

Whip the meringue 

• Place egg whites, salt and cream of tartar in a mixer bowl on medium high.
• After 2 minutes, your meringue should be at soft peak consistency.
• Add in the sugar slowly.
• The meringue should hold peaks but still shinny not dry.
• Turn the mixer off to avoid over mix.

Make sugar syrup (this step can be, but does not have to be, done simultaneously as the meringue is whipping)

• In a sauce pan add sugar and water.
• Shake (not stir) the pan to combine.
• Heat on medium heat.
• Once the sugar syrup comes to a boil. Place a candy thermometer in making sure it does not touch the bottom of the pan.
• Once sugar syrup reaches 220 F degrees watch closely.
• Some chefs suggest to use 245 F for the sugar syrup but I prefer to use 240 F as the sugar syrup will continue to cook in the residue heat.
• Once sugar syrup has reached 240 F. Turn the flame off.
• Take the pan off the heat.

Pour hot syrup into the meringue mixture

• Turn the mixer with the meringue on high for just 20 secs then reduce to medium low. As shown in the progress pictures below. DO NOT RUSH.
• It is not necessary to run the mixture on high while you pour the syrup. I have always done it on med low and have had no accidents or disasters.
• Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium low. The sugar should stream between the whisk and the edge of the bowl.
• Any syrup that touches the cold bowl may crystallize. Do it slowly and carefully.
• Once all the syrup is in. Turn the mixer on high and whisk for about 5 to 7 minutes
• The outside of the bowl will be hot at first and then be barely warm.
• Your meringue should look shinny and stiff.

Adding the butter

• Let the mixer run on low until the bowl feels cold to the touch.
• Add in the butter – once cube at a time.
• The meringue mixture will loose a bit of volume as soon as you incorporate the fat but that’s normal.
• Once all the butter is in – add in flavoring.
• Run the mixture for another minute or two until you have a smooth and satin like buttercream.

To Make Fruit flavor or Chocolate Buttercream

• Add 1/2 cup fruit puree to make this a fruit flavored Italian Meringue Buttercream, or
• 200 grams/8 oz melted chocolate (and cooled) for a chocolate buttercream.

Progress Pictures – Italian Meringue Buttercream Recipe (Save/Pin)

Here’s the first half – from having and preparing all your ingredients to cooking the sugar and whipping the meringue.

Here’s – after you pour the hot syrup to adding butter and finishing it off.

Voila!! Creamy velvety and luxurious..

I tell you one thing.. once you get on the IMBC or SMBC wagon.. there is no other buttercream that comes even close to these. Having said that if you love American Buttercream (ABC) I insist you check out my Velvet American Buttercream Recipe – the word is velvet.. for a reason – find out why for your self.

Italian Meringue Buttercream Recipe (IMBC)

Storage

• Meringue Buttercream will keep at room temperature for a few hours.
• It should be treated just as butter; If left out in high temperature or humidity it will melt just like butter.
• It can be kept refrigerated for up to one week or in the freezer for up to three months.
• When frozen it is best thawed in the fridge over night. Whip with paddle attachment for about five minutes to restore consistency.

Italian Meringue Buttercream Recipe – IMBC

How to Make Italian Meringue Buttercream Recipe

Italian Meringue Buttercream Recipe

Italian meringue buttercream is made with egg white and boiled sugar syrup instead of powder sugar. So it's usually less sweet; more creamy and has a velvet like silky smooth feel on the tongue. A bit more complicated than making Swiss Meringue but the stability of the meringue is much better and last fluffy longer.

 

Print

Course Dessert

Cuisine Italian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 600 grams

Calories 252 kcal

Author Veena Azmanov

Ingredients - Choose (Metric or US Customary) below

For the sugar syrup

• 200 grams Sugar
• 80 ml Water 

For the meringue

• 180 grams Egg whites 6 large
• 1/8 tsp Cream of tartar
• 1/8 tsp Salt
• 100 grams Granulated sugar

To make meringue butter

• 450 grams Unsalted butter
• 2 tsp Flavoring vanilla, strawberry, peppermint, liquor,

Metric - US customary

Instructions

Prepare

1. Have all your ingredients at room temperature, especially the eggs and butter.
2. Separate the egg whites from egg yolks. We need only the whites so save the yolks for a different project (like making vanilla pastry cream)
3. Cut the Butter into cubes.

Whip the meringue 

1. Place egg whites, salt and cream of tartar in a mixer bowl on medium high.
2. After 2 minutes, your meringue should be at soft peak consistency.
3. Add in the sugar slowly.
4. The meringue should hold peaks but still shinny not dry.
5. Turn the mixer off to avoid over mix.

Make Sugar Syrup (this step can be (but does not have to be) done simultaneously as the meringue is whipping)

1. In a sauce pan add sugar and water.
2. Shake (not stir) the pan to combine.
3. Heat on medium heat.
4. Once the sugar syrup comes to a boil. Place a candy thermometer in making sure it does not touch the bottom of the pan.
5. Once sugar syrup reaches 220 F degrees watch closely.
6. Some chefs suggest to use 245 F for the sugar syrup but I prefer to use 240 F as the sugar syrup will continue to cook in the residue heat.
7. Once sugar syrup has reached 240 F. Turn the flame off.
8. Take the pan off the heat.

Pour hot syrup into the meringue mixture

1. Turn the mixer with the meringue on high for just 20 secs then reduce to medium low. As shown in the progress pictures below. DO NOT RUSH.
2. It is not necessary to run the mixture on high while you pour the syrup. I have always done it on med low and have had no accidents or disasters.
3. Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium low. The sugar should stream between the whisk and the edge of the bowl.
4. Any syrup that touches the cold bowl may crystallize. Do it slowly and carefully.
5. Once all the syrup is in. Turn the mixer on high and whisk for about 5 to 7 minutes
6. The outside of the bowl will be hot at first and then be barely warm.
7. Your meringue should look shinny and stiff

Adding the Butter

1. Let the mixer run on low until the bowl feels cold to the touch.
2. Add in the butter - once cube at a time.
3. The meringue mixture will loose a bit of volume as soon as you incorporate the fat but that's normal.
4. Once all the butter is in - add in flavoring.
5. Run the mixture for another minute or two until you have a smooth and satin like buttercream.

Recipe Notes

To Make Fruit flavor or Chocolate Buttercream

• Add 1/2 cup fruit puree to make this a fruit flavored Italian Meringue Buttercream or
• 200 grams/8 oz melted chocolate (and cooled) for a chocolate Buttercream

Nutrition Calculated Below

Please note the nutrition calculated below is for the whole batch of 1.1 kg Italian Meringue Buttercream. This can be divided based on the number of cupcakes or cake slices you use it for. This recipe can decorate between 24 to 36 cups or an 8  or 9 inch round cake. 

Nutrition Facts

Italian Meringue Buttercream Recipe

Amount Per Serving (100 g)

Calories 252 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 13.9g 70%

Trans Fat 0g

Polyunsaturated Fat 6.5g

Monounsaturated Fat 0g

Cholesterol 42.9mg 14%

Sodium 225mg 9%

Potassium 0mg 0%

Total Carbohydrates 6.6g 2%

Dietary Fiber 1.1g 4%

Sugars 0.2g

Protein 3.6g 7%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

 Are you looking for the perfect buttercream recipe for your cake? You may want to check for my other buttercream recipes like

• Velvet American Buttercream (ABC)
• Swiss Meringue Buttercream (SMBC)
• Meringue Buttercream with Meringue Powder
• The Best Stiff Buttercream Recipe for Piping Flowers – Crusting Buttercream Recipe

Buttercream Frosting Recipes by Veena Azmanov

Or perhaps you looking for a different flavor? Check out how to flavor your existing buttercream recipe or make a new one here. 

1. Perfect Pink Champagne Buttercream Recipe
2. Whipped Cream Buttercream Recipe
3. Chocolate Buttercream
4. Mocha Buttercream
5. Caramel Buttercream
6. Salted Caramel Buttercream and more..

How to flavor buttercream many different ways