No-Fail Italian Meringue Buttercream Recipe (IMBC)
Buttery, silky smooth, light and fluffy as a cloud is what this Italian meringue buttercream recipe is all about. Less sweet and more buttery than standard buttercream. This step-by-step tutorial with my no-fail IMBC recipe is all you need to make a perfect IMBC every single time. In addition, I provide tips, tricks, troubleshooting and frequently asked questions answered below.
Today I bring you yet another buttercream recipe. This is a meringue-based buttercream. So think of light, fluffy, soft, creamy and buttery. Once you've tired a meringue-based buttercream it's almost impossible to go back to the sweet regular buttercream.
Italian meringue buttercream is made with egg white and boiled sugar syrup instead of powdered sugar. It's a little more complicated than making Swiss meringue because you do need a thermometer to boil the sugar syrup. And yet, this method adds stability to the meringue keeping it fluffy longer.
For those of you new to Italian meringue buttercream it is usually less sweet, creamier with a velvet-like silky smooth feel on the tongue when compared to an American buttercream. It's also much lighter because it has whipped egg whites which adds volume along with butter and sugar.
While American buttercream has two main ingredients, butter, and powdered sugar, IMBC frosting has three main ingredients: egg whites, butter and sugar (not powdered sugar).
How many types of buttercream are there?
I know the number of buttercream and frosting recipes can be overwhelming and sometimes confusing. In general, we can divide them into the following categories:
- Butter-based buttercream - Simple all-purpose buttercreams like my velvet American buttercream, Vanilla buttercream (eggless).
- Decorators buttercream - Often with all or some vegetable shortening to prevent the frosting from melting easily. For example, my Bakery style frostings - Vanilla and Chocolate Frosting.
- Cream cheese based - Made with cream cheese and with or without butter. For example, my classic cream cheese is made with butter, which adds more stability. And my no-butter cream cheese frosting is perfect when you want a more luxurious dessert type frosting.
- Meringue buttercream - Made with the addition of whipped egg whites. Less sweet than the classic butter-based buttercream. For example, my Swiss Meringue or Italian Meringue.
- Egg-based buttercream - Like the French Buttercream and German buttercream made with egg yolks then whipped to make a light and fluffy frosting with the addition of butter.
- Whipped Cream Frosting - The lightest of them all is, of course, simple whipped cream. I shared 5 different methods to make whipped cream at home. As well as a whipped cream buttercream frosting.
- Meringue buttercream with Meringue powder - There is Italian meringue buttercream with meringue powder as well as Swiss Meringue Buttercream with Meringue Powder.
What is the difference between IMBC and SMBC?
Swiss meringue buttercream (SMBC) and Italian meringue buttercream (IMBC) are both meringue-based. This means that they both have whipped egg whites before the addition of butter.
The main difference between the two is in the process used to make the buttercreams. In this SMBC, the egg whites are combined with sugar and heated over a double boiler until all the sugar has melted. You can do this with or without a thermometer (see video). IMBC, on the other hand, uses a thick sugar syrup that is poured into the whipping egg whites. It is very important to use a thermometer to ensure you have the right temperature for the sugar syrup.
Some say IMBC holds up better in humidity due to the boiling sugar syrup. And yet, I do not know much about that. They look the same and have a similar velvet sheen.
They are both excellent for spreading and piping. Also, both hold well on their own. (Firm peaks). I personally love them on cupcakes.
A word of advice, if you do not have a candy thermometer I highly recommend you make Swiss meringue buttercream instead of this Italian meringue buttercream.
How do you make perfect Italian Meringue Buttercream?
This may look complicated, and yet it's quite simple. And I have explained in detail below with progress pictures. So here is the process at a glance.
- Prepare equipment - wash and clean, so there is no grease.
- Separate egg white from yolks.
- Cube the butter and bring it to room temperature.
- Boil the syrup.
- Whip the meringue.
- Pour hot syrup in the meringue.
- Let the meringue cool.
- Add the butter.
- Whip the buttercream some more.
- Flavor it...
Let's Talk Ingredients and Substitutes (Save/Pin)
- Eggs - I like using large eggs as a default for all my baking. Since egg sizes vary dramatically these days as a guide a large egg would usually weight between 50 to 60 grams. It is very important to separate the eggs carefully as you do not want any egg yolks in the whites when making the meringue. Also, the fat in the white will not whip the egg whites properly.
- Cream of tartar - helps stabilize the eggs and works great when making the meringue. I highly recommend having some in the house for baking. And yet, if you don't have it, you can omit it completely. Often a vinegar or lemon juice is used as a substitute for COT but I usually just omit it in my recipes.
- Sugar - I highly recommend using a fine grain sugar so the syrup comes to temperature quickly.
- Butter - I like using unsalted butter. And yet, if salted butter is all you have, go ahead and use it. I tried, and it still works.
- Flavoring - Vanilla is always my first flavor of choice, but you can add any other flavoring that you need for the day.
Useful Tips and Tools
- A candy thermometeris essential to make this buttercream.
- A heavy based saucepan works best when boiling sugar so it conducts heat more evenly. Unlike me try using a light color or aluminum-based pan so you can see the syrup better.
- If you are making this buttercream please remove that K-Mix or KitchenAid from the back of your kitchen cabinet. You don't have to buy an expensive stand mixer, a simple hand mixer works great too. But use it, because you have to whip the egg whites to stiff peaks and the mixer works best for this process.
- After the buttercream is prepared always keep it sealed well in the fridge. This will prevent any odor from the other foods to attach itself to the buttercream. I place my buttercream in a stainless steel storage (we try to avoid using plastic in our home). And I also cover the top surface of the buttercream with cling wrap.
Prepare your equipment for IMBC - This is NOT optional
Grease is the biggest enemy of meringue and the slightest speck of fat on the bowl or whisk could render all your hard work useless. I'm not just talking about oil or butter here I'm also talking about egg yolks. Egg yolks have fat and the tiniest amount in your egg whites will not whip into meringue no matter how long you whip.
So, before you start making this meringue buttercream. First, wash and clean the bowl and whisk well (especially if you last used it to make buttercream or similar). Then, separate each egg in a small bowl first and use only the eggs which have been separated carefully.
How to Make An Italian Meringue Buttercream (IMBC) (Save/Pin)
Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
Prepare
- Prepare grease-free equipment (explained above).
- Have all your ingredients at room temperature, especially the eggs and butter.
- Separate the egg whites from the egg yolks making sure no egg yolks gets into the whites.
- Cut the butter into cubes.
Make sugar syrup
- Heat sugar and water over medium heat.
- Place a candy thermometer inside.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft boil stage).
- This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Meanwhile, Whip the meringue
- Place egg whites, salt and cream of tartar in a mixer bowl on medium speed.
- After 2 minutes, your meringue should be at soft peak consistency.
- Tip - The meringue should hold peaks but still shiny not dry. Do not overbeat.
- Turn the mixer off to avoid over mix.
Pour hot syrup into the meringue mixture
- Turn the mixer with the meringue to medium. 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 medium and have had no accidents or disasters.
- Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- The outside of the bowl will be hot at first and then be barely warm.
- Your meringue should look shiny and stiff.
Adding the butter
- Let the mixer run on low until the bowl feels cold to the touch.
- Add in the butter - one cube at a time.
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
- Add vanilla or any other flavoring you want.
Here are some more Buttercream Flavors you can Create from this Basic Italian Meringue Buttercream Recipe
Dark, Milk or White Chocolate Italian Meringue Buttercream?
Add 200 grams melted and cooled chocolate to 4 cups of IMBC, and combine well.
Caramel Italian Meringue Buttercream or Salted Caramel IMBC?
Add 1 cup caramel sauce to 4 (to 6) cups of IMBC. And for salted add a tbsp of rock salt, and combine well.
Butterscotch Italian Meringue Buttercream?
Add 1 cup butterscotch sauce to 4 (to 6) cups of IMBC.
Lemon Italian Meringue Buttercream
Add 1 tbsp lemon juice and 1/2 tsp lemon zest to every one cup of Italian Meringue buttercream. 1/4 tsp lemon extract will enhance the flavor even more.
Orange Italian Meringue Buttercream
Add 1/2 cup orange juice, 1/4 tsp orange extract to 4 (or 6) cups buttercream. Also, 1 tsp orange zest can be added too.
Fruit flavors - Blueberry Italian Meringue Buttercream, or try Raspberry IMBC, Blackberry IMBC, strawberry IMBC
Add 1 cup fruit puree to 4 (or 6) cups buttercream. And, I love adding a fruit filling instead, which makes it slightly sweeter, and yet also more rich and vibrant in color.
Dulce De Leche Italian Meringue Buttercream
Add 1 cup dulce de leche to 4 (6 cups) buttercream.
Coffee or Espresso IMBC
Dissolve 1 tbsp coffee in 1/4 cup hot water, or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups buttercream.
Mocha IMBC Buttercream
Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee IMBC.
Peanut butter IMBC
Add up to 2 cups of peanut butter to 4 (or 6) cups buttercream.
For more buttercream flavors and recipes check out my post. One Buttercream Recipe - Many Different Flavors
Tips for making Perfect Italian meringue every single time
- Use a candy thermometer. It is important to get the sugar temperature right so you do need a thermometer. If you do not own a candy thermometer, I highly recommend making Swiss Meringue Buttercream SMBC. It is also a meringue buttercream with a more forgiving method.
- Prepare Grease free equipment - Wash your mixer bowl and whisk clean with soap and water. Then, add a tsp of vinegar onto a clean kitchen cloth and wipe the inside of your wet bowl dry. The vinegar will kill any trace of fat in the bowl.
- Prevent sugar crystallization - Once the sugar syrup comes to a boil - don't shake the pot too much and work with caution. Any sugar crystal that may have formed on the sides of your pot will fall into the syrup and crystallize the syrup.
- My buttercream is greasy - When whipping the warm eggs, start on medium and move to high speed. Let the meringue whip to stiff peaks. If not, they will lose volume when you add butter giving you a very greasy buttercream.
- Pour the syrup carefully - Try to pour the sugar syrup between the bowl and the whisk. If you run the mixer on medium-low that is easily achievable. And if you run the mixer on high you must be very very careful not to scald yourself.
- My buttercream is soupy - If the butter is added too early, the warm meringue will melt the butter. And the mixture will turn into a meringue soup. DON'T PANIC. Just place the whole mixer bowl in the fridge for 15 to 30 minutes. Then whip it again. And if necessary, place it back in the fridge to cool.
- Soupy buttercream - 99% of FAIL ITALIAN MERINGUE BUTTERCREAMS ARE A RESULT OF ADDING BUTTER TOO EARLY!! If necessary walk away. And if you not sure, give it 5 more minutes. And add butter only when the meringue is cooled.
- Should I throw my buttercream - NO!! This one breaks my heart every single time. If you think it did not work - don't throw the buttercream - place it in the fridge and comment below- I may be able to troubleshoot.
- My buttercream is too buttery - Yes, unlike American buttercreams, meringue buttercreams are buttery. It's essentially sweet whipped egg whites with butter. Light and fluffy in texture but yes, it is buttery and it's ok if you don't like it.
Storage
- Meringue buttercream will keep at room temperature for 2 to 3 days.
- It should be treated just like 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 two months.
- When frozen it is best thawed in the fridge overnight.
- Whip with a paddle attachment for about five minutes to restore consistency.
Frequently Asked Questions
Both SMBC and IMBC are made with egg whites that have been partially cooked over the gentle heat which helps stabilize the buttercream. So both can be stored at room temperature for 2 days, refrigerated for up to 2 weeks, or in the freezer for up to 2 months.
Always use gel or powdered food colors for any buttercream. The food colors available at the grocery store are liquid-based and not suitable for cake decorating purposes. Hence, they will alter the consistency of your buttercream giving you a runny icing or sometimes even break the buttercream when you add too much.
Yes, absolutely. One of my favorite buttercream to use under fondant is a meringue-based buttercream either Swiss or Italian as well as French or German. The trick to covering an Imbc, Smbc, FBC or GBC covered cake with fondant is to make sure you chill the cake really well, more than a few hours. I love to keep my cakes overnight so when it's ready for fondant its' chilled thru and thru given me a nice firm surface to work with.
Often buttercream tends to get a yellow ting and that because of the color of the butter. I do not usually have this problem because I do get white butter (see pictures). So here's a little trick you can use to neutralize the yellow by adding a tiny bit of blue or violet to it.
This is a process very commonly used when painting walls white. You add a tiny bit of blue or violet to neutralize the yellow. BUT A TINY DAB IS ALL YOU NEED or you will end up with a slight tinge of blue or violet in the buttercream. So remember, a dap or smear is all you need.
Do not beat buttercream while it is very chilled. The cold fat in the butter separates from the liquid and the emulsion you just created breaks. Ideally, you can just let the buttercream rest outside the fridge for a while until it's not hard. Or you can use a hairdryer to gently warm the outside of the bowl until you see the edges of the buttercream soften a bit. Then whip it with a paddle attachment.
You can but not using this recipe and process. I do have a recipe for Italian meringue buttercream using meringue powder. I highly recommend using that recipe instead.
How much buttercream frosting do I need for my cake?
This is a general guide I use for my cakes. Note I have given you the filling and frosting separately so you can choose to use other filling with your buttercream. If you choose to fill and frost the cake with this - you can use the last column/total. The amount is in cups - 1 kgs frosting makes about 8 cups
| Round | Square | Layers | Filling | Frosting | Total |
| 6-inch | 5-inch | 2 | 1.5 Cups | 3 C | 4.5 C |
| 8-inch | 6-inch | 2 | 2 C | 4 C | 6 C |
| 9-inch | 7-inch | 2 | 2.5 C | 5 C | 7.5 C |
| 10-inch | 8-inch | 2 | 3 C | 6 C | 9 C |
| 12-inch | 10-inch | 2 | 5 C | 8 C | 13 C |
| 14-inch | 12-inch | 2 | 7 C | 10 C | 17 C |
| Sheet | 9x13x2 | 1 | 2 C | 5 C | 12 C |
| Tube | 9-inch | 1 | 4 C | 4 C | |
| Cupcake | 12 | 3 C | 3 C |
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Description
Ingredients
Makes enough to cover 2 x 8 inch cakes or 24 cupcakes
For the sugar syrup
- 200 grams (1 cups) White Sugar
- 80 ml (0.32 cups) Water
To make meringue
- 180 grams (0.74 cups) Egg whites 6 large
- 1/8 tsp (0.13 tsp) Cream of tartar (optional)
- 1/8 tsp (0.13 tsp) Salt
To make meringue buttercream
- 450 grams (0.99 lb) Unsalted butter
- 2 tsp (2 tsp) Vanilla
- 1/4 tsp (0.25 tsp) any other flavoring - almond strawberry, peppermint, liquor (optional if needed only)
Instructions
Read Tips and Troubleshooting above.
Prepare
- Prepare grease-free equipment (explained above)
- Have all your ingredients at room temperature, especially the eggs and butter.
- Separate the egg whites from egg yolks making sure no egg yolks gets into the whites
- Cut the butter into cubes.
Make sugar syrup
- Heat sugar and water over medium heat.
- Place a candy thermometer inside.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (soft ball stage)
- This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Meanwhile, Whip the meringue
- Place egg whites, salt and cream of tartar in a mixer bowl on medium speed.
- After 2 minutes, your meringue should be at soft peak consistency.
- Tip - The meringue should hold peaks but still shiny not dry. Do not overbeat.
- Turn the mixer off to avoid over mix.
Pour hot syrup into the meringue mixture
- Turn the mixer with the meringue to medium. 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 medium and have had no accidents or disasters.
- Start pouring the hot sugar syrup into the mixer bowl with the mixer on medium speed. The sugar should stream between the whisk and the edge of the bowl.
- Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.
- The outside of the bowl will be hot at first and then be barely warm.
- Your meringue should look shiny and stiff.
Adding the butter
- Let the mixer run on low until the bowl feels cold to the touch.
- Add in the butter - one cube at a time.
- Once all the butter is in whip the mixture for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
- Add vanilla or any other flavoring you want.
Recipe Notes
Storage
- Meringue buttercream will keep at room temperature for 2 to 3 days.
- It should be treated just like 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 two months.
- When frozen it is best thawed in the fridge overnight.
- Whip with a paddle attachment for about five minutes to restore consistency.
Here are some more Buttercream Flavors you can create from this basic Italian Meringue Buttercream Recipe
Dark, Milk or White Chocolate Italian Meringue Buttercream?
Add 200 grams melted and cooled chocolate to 4 cups of IMBC. Combine well.Caramel Italian meringue buttercream or Salted Caramel IMBC?
Add 1 cup caramel sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. Combine well.Butterscotch Italian meringue buttercream?
Add 1 cup butterscotch sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. Combine well.Lemon Italian meringue buttercream
Add 1/4 tsp lemon juice to 4 (or 6) cups buttercream. You can add up to 1/2 if you want a very lemony buttercream. 1 tsp of zest can also be added if you don't mind the zest in the buttercream. 1/4 tsp lemon extract will enhance the flavor even more.Orange Italian meringue buttercream
Add 1/2 cup orange juice, 1/4 tsp orange extract to 4 (or 6) cups buttercream. 1 tsp orange zest can be added too.Fruit flavors - Blueberry Italian meringue buttercream, or try Raspberry imbc, Blackberry imbc, strawberry imbc.
Add 1 cup fruit puree to 4 (or 6) cups buttercream. I love adding a fruit filling instead which makes it slightly sweeter but also more rich and vibrant in color.Dulce De Leche Italian Meringue Buttercream
Add 1 cup dulce de leche to 4 (6 cups) buttercream.Coffee or Espresso IMBC
Dissolve 1 tbsp coffee in 1/4 cup hot water or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups buttercreamMocha IMBC Buttercream
Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee IMBCPeanut butter IMBC
Add up to 2 cups peanut butter to 4 (or 6) cups buttercreamEquipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You can use Italian Meringue Buttercream in layer cakes, cupcakes, and macarons too.
You may also like
- Eggnog Buttercream
- Raspberry Filling
- Creamy Caramel Filling
- Bakery Style Vanilla Buttercream Frosting
- Bakery Style Chocolate Buttercream Frosting
- Pink Champagne Buttercream
- Best Strawberry Buttercream Frosting
- Easy Buttercream for piping buttercream flowers
- Best Buttercream for Russian piping tips
- Rich Nutella Buttercream
- Kahlua Chocolate Buttercream
- French Buttercream Frosting
- German Buttercream Frosting
- American Buttercream Frosting
Traci
Ok, maybe you can help. I’ve made IMBC many many times and it always comes out beautifully. Then I add the melted chocolate or peanut butter and that’s when it all goes to crap. Everything is the same temperature. I’ve tried whipping it longer, chilling it, heating it, adding more butter or using more egg whites and NOTHING is helping. It just will not stabilize. It stays a big soupy mess that is not even spreadable let alone pipe-able. I’m at my wits ends here!
Veena Azmanov
That is weird Traci. I have added melted chocolate and peanut butter to IMBC and SMBC many times. It has never happened to me. The only thing I know that usually is an issue is the temperature but you say everything is the same temperature. Sorry not sure I have the answer.
Dolly
Hi Veena
Made your IMBC yesterday and it turned out great looking and tasting . I took it out of the fridge today to ice my cake and wanted to whips it to get a spreadable consistency. But once I started the mixed the butter and sugar syrup separated 💔 I don’t know what I did wrong ? Is there any way to salvage the buttercream ? Would love your quick feed back as I have my daughter’s birthday cake to frost.
Thank you
Veena Azmanov
Dolly, Can you whip it for longer? I think it should still be able to come together with a bit more whipping. Let me know if this works. Happy Birthday to your daughter.
Dolly
Thank you so much Veena for the birthday wishes , very touched indeed ❤️
Yes It needed more whipping and I think it was too cold when I started whipping it so microwaved it for 40 Sec or so ( 15 Sec intervals) and. Whipped it back , phew !!! Thank God it came back together as the most delicious and velvety buttercream!! Can’t tell you how many ingredients I have wasted before trying to make IMBC but you very detailed and precise instructions have really amazing !! I don’t think I can ever go back to American buttercream frosting again!! THANK YOU once again for all your help ❤️
Stay Blessed
Veena Azmanov
Ah, I am so happy to hear that worked. Thank you, Dolly, for coming back to leave this feedback and the lovely comment. I agree that going back to American buttercream after a meringue is not easy. In my case, I am obsessed with French buttercream.. I can eat it by the spoon. Thanks
Dolly
Really looking to trying your French Buttercream next time 👍🏼 I was reading up on it and I could actually taste it in my head with the way you have described it
Thank you once again ❤️
Natalie
The buttercream looks really delicious Veena. Your recipes always inspire me to make some beautiful cakes and desserts for my family and friends. This is definitely recipe i want to try next time I'm making cupcakes.
Veena Azmanov
Thank you, Natalie. So happy you hear my recipes inspire you to bake.
Krista D Price
I can't say I've ever made buttercream from scratch (or any frosting for that matter), but this recipe is making me want to give it a shot! I really appreciate the time you took to take the process shots. That REALLY helps a newbie like myself that has no experience in this sort of thing. Thank you!
Veena Azmanov
Thank you, Krista. This one is so easy, you will enjoy making it.
Claire
Of all the frostings out there, Italian Meringue Buttercream is my favorite because it's the perfect balance of sweet but not too sweet. Thanks for sharing your recipe!
Veena Azmanov
I agree, Claire. Meringue buttercreams are an addiction and better than traditional sweet buttercreams.
Sam
Wow I didn't realize there were so many different types of buttercream icing out there. I will have to try your italian meringue version next time I bake a cake. Great post!
Veena Azmanov
Thank you, Sam.
Nicole
I am a sucker for Buttercream frosting. This looks fluffy and absolutely perfect.
Veena Azmanov
Thank you, Nicole
Karyl Henry
I had no idea there were so many types of buttercream! You always do such a great job of providing specific details for non-bakers like me.
Veena Azmanov
Thank you, Karyl. So happy you find my posts useful. Appreciate the kind words.
Sharon
Thank you so much for these step-by-step directions for making this meringue buttercream. A big slice of cake with this on it would be a hit at any occasion.
Veena Azmanov
You are welcome, Sharon. I hope you try this soon.
Tammy
Oh my goodness so many different variations! I love homemade buttercream and this meringue version sounds heavenly! I have never made a meringue buttercream before but now I can't wait to try it ^_^
Veena Azmanov
Thank you so much, Tammy. I think you will love this one.
Jacque Hastert
This is what I am going to be making for my daughter's cake next week. I can't wait either.
Veena Azmanov
Thanks, Jacque. I think you will love it.
lauren
What a great, in depth recipe! Make a new style of buttercream can be so tricky sometimes. The step by step photos and buttercream descriptions are so helpful. I can't wait to give this one a try!
Veena Azmanov
Thank you so much, Lauren
Colleen
Wow! What an amazingly helpful, informative post. The buttercream looks amazing, and your instructions are so detailed. Saving to try!
Veena Azmanov
Thank you, Colleen. So happy you found it useful.
Tisha
I like that this is not as sweet as normal buttercream.. Something I have to try!
Veena Azmanov
Thank you, Tisha
Gabi
Such a great post Veena! I love the step by step photos and instructions...and it just looks perfect!
Veena Azmanov
Thank you, Gabi.
Lourdes Rodrigues
Hi Veena
just made ur recipe of IMBC.. Need help.. The taste is a bit buttery and not so sweet... So I hv read somewhere that v can add a little sugar syrup to make it sweeter... Can you tell whether it's a normal sugar syrup or it has to come to a soft ball stage and then add to the finished finished meringue to make it sweeter.
Also, I find this buttercream a bit slippery.. Is it normal? Though it pipes beautiful.. Hopeful to receive ur reply soonest. Thank you
Lourdes Rodrigues
Veena Azmanov
Hey Lourdes. You must add the sugar syrup earlier with the meringue. After the IMBC is already done if you need it sweeter it's best to add a little powdered sugar. Sugar syrup might worp the consistency.
Having said that, all meringue buttercream are buttery and less sweet that is why they are so popular. Yes, both SMBC and IMBC are slippery because they are meringue-based, meringue is slippery.
Next time when you make meringue buttercream you can add more sugar syrup to your taste.
I hope this helps. Thanks
Lourdes
oh! Thanks a ton for ur reply... And thanks for this wonderful recipe with tips n tricks.. I hv made this and left in the fridge.. So next when I'll be using This I'll add in the sugar as advised..
This is my 2nd time today... With your recipe... However I had to make it twice aswith the first batch I tried making the whole recipe... But my egg whites got whipped too long, which deflated.. So quickly for the second batch I halved the recipe and used half of the sugar syrup meant for the first batch. It came off well I guess.. Just doubted on the consisteny, as this was my first ever with IMBC.
Thank you once again, Veena.. God bless..
Veena Azmanov
You are welcome Lourdes. Feel free to ask any questions. When you take it out you will need to rewhip it in the stand mixer to bring to consistency again. Don't whip too cold or too warm to prevent curdling. Enjoy.
Andrea Metlika
This is a fantastic tutorial. I have learned so much from this. thank you.
Veena Azmanov
Thank you, Andrea. So happy to hear that.
Liz
This frosting looks SO perfect! I can't wait to make this on my next batch of cupcakes!
Veena Azmanov
Thank you, Liz
Valentina
I've made Italian Meringue, but never IMBC. And oh my does it look delicious and beautiful! All of your cakes are stunning. It's such an art to make cakes like this -- you're so talented!
Veena Azmanov
Thank you, Valentina
Dominique
How gorgeous! I've always had trouble making a good buttercream so I'm going to save this recipe for the next time I need it!
Veena Azmanov
Thank you, Dominique.
Rebecca
Hi Veena,
I am going to use this to decorate a min wedding cake for my friends who just got engaged, I have a question though. In the second bullet point under "watch over both sugar and meringue, you say to add 1/3 cup sugar. Do I add that to sugar or the meringue? Also, it seems like the ingredients list calls for 1&1/2 cups of sugar, but the directions use 1&1/3 cup sugar, although I might have misunderstood. Thank you for your help! Your work is all so beautiful!
Rebecca in New Orleans
Veena Azmanov
Hey Rebecca. I have changed the format of the recipe making it more easier to understand I hope. The recipe is the same. Let me know if it works. Feel free to make any suggestions or ask any more questions.
Hannah
Hey there quick question, I made a beautiful imbc over the weekend. Tasted great looked good crumb coated my cake easily and the let the crumb coat cool overnight the next morning I went back to ice the cake and had a lot of issues with the new warmer icing just rolling off the cold and not smoothing. Have you ever run into this?
Veena Azmanov
No there should not be a problem with adding more buttercream layers to each other. Unless the first layer is almost frozen and there is too much condensation happening in between layers
Jeannette Lopez
is this similar to swiss meringue BC?
Dorisanne
Thank you for sharing. Will try this. And cake recipes to go with this buttercream?
Rechel Allones
I WILL TRY THIS ITALIAN BUTTERCREAM...
Veena Azmanov
Yes absolutely this can be used under fondant or piped just like any other buttercream
Tracy Wilson
Can this icing be used under fondant? Does the cake then need to be refrigerated? Thank you so much for all the post and videos u do. , just amazing! I have learned so much from you .
Veena Azmanov
Yes of course this can be used just as any other buttercream - under fondant or for piping. Thank you so much Tracy
Lientjie Filmalter
Hi Veena, can I used this for fondant for a wedding cake. Can u send me a video please.
Honey De Asis-Barcena
Hi veena, do u used cold butter or room temp butter? Thanks. I love this recipe!!
Veena Azmanov
I use room temperature butter - a little cooler works too!
Mikayla
Hi! I tried making this and everything was perfect until adding the butter - it doesn't seem like the butter is incorporating into the mixture? (Looks lumpy). The butter was definitely room temperature, maybe I added the cubes too fast? Any help is appreciated! Thanks!
Veena Azmanov
Hey Mikayla. Sorry but doesn't sound like the butter was room temperature. The butter and meringue must be similar in temperature. If the butter is cold it will be lumpy just continue to mix until the butter and meringue become smooth. If necessary leave the buttercream on the counter for a few minutes then come back and whip it. I hope this helps. Thanks
Diana Brum
not sure if any sent you an answer but this is a great buttercream to use under fondant! IMBC is more stable than SMBC and I find it's easier to make. hope that helps. I love all your recipes.. This is now my new favorite. Thank you so much for sharing your knowledge with us.
Sabrina Leyman
Tqvm for sharing....luv all ur tips and step by step of ur tutorial..
marie loveland
since I discovered your page, I have been very impressed with the tips and tutorials, they have helped me with the problems you get with cakes and cream,
thank you
marie
Lisa Miller
Now do you have a great Italian Cream Cake recipe to go with that? I LOVE all your recipes
Ana Laura Ganem
Hi Veena, thanks for the recip. I wanted to ask, is this a good buttercream to use under fondant? Which buttercream would be the best to go under fondant?
Veena Azmanov
This works great under fondant Ana.. Just chill it well before and it will be nice a firm. I use it often. Enjoy!
adetokunbo Agboide
Nice work - Love all your recipes and tutorials.. !! Have learned so much from you. Thank you !
Veena Azmanov
Than you so much Adetokunbo
Anonymous
hi Veena,
just a doubt...is it possible to colour IMBC..CAN WE DO IT WITH NORMAL EDIBLE COLOURS..?
Veena Azmanov
Yes you can use normal food gel colors.. Thanks
nadu
hi veena,thanks for the recipe.i have some doubts,whats the advantage of this recipe?can i use this instead of meringue powder?anxiously waiting for ur reply,thank you.
Veena Azmanov
Hi Nandu,
This recipe was most requested by people who don't have access to meringue powder. This is the original Italian meringue recipe that has been used for ages.
The one with meringue was created by me so people who are concerned with raw egg whites can use it.
I suggest you only use this recipe for yourself as meringue powder apart from being difficult to find is