Silky smooth, light and fluffy this Italian meringue buttercream is less sweet and more buttery than standard buttercream. As a cake decorator, I make this all the time. So, today, I share my no-fail recipe and method.
Once you've tired a meringue-based buttercream it's almost impossible to go back to the sweet regular buttercream.
The difference between standard buttercream and meringue buttercreams is huge in the recipe as well as the process. A meringue buttercream is made with egg white and cooked granulated sugar instead of powdered sugar.
The Italian meringue method is a little more complicated because you do need a candy thermometer to boil the sugar syrup. And yet, this method adds stability to the meringue keeping it fluffy longer.
As a cake decorator, I have lost count of how many times I have made buttercream. As a cake instructor, I have taught many students to make buttercream - American, Swiss, Italian, French, German, and more.
The one buttercream that most students have issues with is this Italian method. Which is why today, you get a detailed recipe, my no-fail method, step-by-step progress pictures as well as a video tutorial. Included below are tips, FAQ, troubleshooting, and everything you need to know. I promise, you do this buttercream perfectly once and you will never be afraid of any other buttercream again.
About this cake
For those of you new to meringue buttercreams 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.
American buttercream has two main ingredients, butter, and powdered sugar. A meringue frosting has three main ingredients: egg whites, butter, and granulated sugar.
Both Swiss and Italian are excellent for spreading and piping. Also, both hold well on their own. (firm peaks). I personally love them on cupcakes.
The main difference between the Italian and Swiss methods to makes these frostings is that one needs a candy thermometer.
A word of advice, if you do not have a candy thermometer I highly recommend you make Swiss meringue buttercream instead of this Italian method.
Timeline and process
- 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...
- Learn how to torte, fill, and frost a cake like a pro.
Ingredients and substitutes
- 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 - Gives a much creamier egg white and it prevents the separation of protein and water in the whites. It's also flavorless, so it does not affect the flavor. The best substitute for cream of tartar is a pinch of salt, but lemon juice and vinegar are often used.
- Sugar - I highly recommend using a fine grain sugar so the syrup comes to temperature quickly.
Tip - you can pulse thick grain sugar in the food processor but do not powder it. - Butter - Unsalted butter is the best for all baking and desserts. It keeps you in control of the amount of salt in the recipe. This will still work with salted butter as long as you omit salt in the recipe. Most salted butter also has a yellow color which will affect the color of your buttercream.
- Flavoring - Vanilla is always my first flavor of choice, after that, I add any additional flavoring. You can reduce the quantity of vanilla and use a combination of other flavorings.
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.
Step by step instructions (pin)
Makes enough to cover 2 x 8-inch cakes or 24 cupcakes
Prepare
- 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
Tip - break each egg in a separate bowl and use only the ones successfully separated. - Cut the butter into cubes and let come to room temperature
Tip - butter must be room temperature otherwise it will give make a lumpy buttercream. Warmer than room temperature will cause the meringue to deflate.
Sugar syrup
- Heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside.
Tip - using a heavy-bottom will distribute heat evenly and prevent the sugar caramelizing and a light-colored pan means you can see the color of the sugar and as you work. - Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)
- This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Whip egg whites (while the sugar syrup is cooking)
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed.
Tip - while this can be made with a hand mixer, if you do own a stand mixer I highly recommend using the stand mixer. This does need some good whipping - After 2 minutes, your meringue should be at soft peak stage.
Tip - The meringue should hold soft peaks but still look shiny, not dry. Whipping too quickly on high will cause it to be dry and later lose volume. - Once the meringue is at the soft peak stage - turn the mixer off to avoid over mix and wait for the sugar to reach temperature
Pour hot syrup into the meringue
- Turn the mixer with the meringue to medium and watch the sugar syrup for temperature closely.
- Start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl.
Tip - It is not necessary to run the mixture on high while you pour the syrup. Stay in control use medium speed and a steady slow pour making sure it is between the whisk and the bowl edges. - 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 now look shiny and stiff. Let the mixer run on low until the bowl feels cold to the touch.
Tip - it's ok to let the mixer run on low and let the meringue cool down. In warmer places, you can also place the mixer in the fridge for 5 minutes to prevent it from losing volume.
Adding the butter
- When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time.
Tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold. It should not even be barely warm. Walk away from the mixer, go get a drink. - Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.
Tip - if you feel the meringue has lost volume and looks like a soup. It means the meringue was not cold and the butter melted. Stop the mixer and place the bowl in the fridge for 10 to 15 minutes. Then whip again and it should whip back its consistency. - Finally, add vanilla or any other flavoring you want
Frequently asked questions
Both Swiss and Italian meringue buttercreams are made with egg whites that have been partially cooked over the gentle heat which helps stabilize them. So both can be stored at room temperature for 2 days, refrigerated for up to 2 weeks, or frozen for up to 2 months.
Always use gel or powdered food colors for any buttercream. Liquid-based food colors found in grocery stores will alter the consistency of your buttercream making it too soft.
Yes, absolutely. One of my favorite buttercream to use under fondant are meringue-based either Swiss or Italian as well as French or German. The trick to cover a 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 I have a nice firm canvas
Often buttercream tends to get a yellow ting from the butter. I do not usually have this problem because I do get white butter (see pictures). 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 white walls. You add a tiny bit of blue or violet food color 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.
You can but not using this recipe and process. Please use these two recipes instead.
Italian meringue buttercream using meringue powder.
Swiss meringue buttercream using meringue powder
Why does buttercream separate? How to prevent it?
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, 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.
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 kg 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
Video
Ingredients
Makes enough to cover 2 x 8 inch cakes or 24 cupcakes
For the sugar syrup
- 1 ½ cup (300 g) White Sugar
- ⅓ cup (80 ml) Water
To make meringue
- 6 (180 g) Egg whites (¾ cup)
- ⅛ tsp Cream of tartar (optional)
- ⅛ tsp Salt
To make meringue buttercream
- 1 lb (450 g) Unsalted butter room temperature
- 2 tsp Vanilla extract
- ¼ tsp almond extract strawberry, peppermint, liquor (optional if needed only)
Instructions
Prepare
- 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 whitesTip - break each egg in a separate bowl and use only the ones successfully separated.
- Cut the butter into cubes and let come to room temperatureTip - butter must be room temperature otherwise it will give make a lumpy buttercream. Warmer than room temperature will cause the meringue to deflate.
Sugar syrup
- Heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside.Tip - using a heavy-bottom will distribute heat evenly and prevent the sugar caramelizing and a light-colored pan means you can see the color of the sugar and as you work.
- Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)
- This takes about 5 to 7 minutes on medium heat. Keep a close eye so you don't caramelize it.
Whip egg whites (while the sugar syrup is cooking)
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed.Tip - while this can be made with a hand mixer, if you do own a stand mixer I highly recommend using the stand mixer. This does need some good whipping
- After 2 minutes, your meringue should be at the soft peak stage. Tip - The meringue should hold soft peaks but still look shiny, not dry. Whipping too quickly on high will cause it to be dry and later lose volume.
- Once the meringue is at the soft peak stage - turn the mixer off to avoid over mix and wait for the sugar to reach temperature
Pour hot syrup into the meringue
- Turn the mixer with the meringue to medium and watch the sugar syrup for temperature closely.
- Start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl. Tip - It is not necessary to run the mixture on high while you pour the syrup. Stay in control use medium speed and a steady slow pour making sure it is between the whisk and the bowl edges.
- 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 now look shiny and stiff. Let the mixer run on low until the bowl feels cold to the touch.Tip - its ok to let the mixer run on low and let the meringue cool down. In warmer places, you can also place the mixer in the fridge for 5 minutes to prevent it from loosing volume.
Adding the butter
- When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time.Tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold. It should not even be barely warm. Walk away from the mixer, go get a drink.
- Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy.Tip - if you feel the meringue has lost volume and looks like a soup. It means the meringue was not cold and the butter melted. Stop the mixer and place the bowl in the fridge for 10 to 15 minutes. Then whip again and it should whip back it consistency.
- Finally, add vanilla or any other flavoring you want.
Recipe Notes
- 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.
How to flavor your meringue buttercream
- Dark, Milk, or White Chocolate - Add 200 grams melted and cooled chocolate to 4 cups of IMBC. Combine well.
- Caramel 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 - Add 1 cup butterscotch sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. Combine well.
- Lemon - Add ¼ tsp lemon juice to 4 (or 6) cups buttercream. You can add up to ½ 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. ¼ tsp lemon extract will enhance the flavor even more.
- Orange - Add ½ cup orange juice, ¼ tsp orange extract to 4 (or 6) cups buttercream. 1 tsp orange zest can be added too.
- Fruit flavors - Blueberry, Raspberry, Blackberry, strawberry- 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 - Add 1 cup dulce de leche to 4 (6 cups) buttercream.
- Coffee or Espresso - Dissolve 1 tbsp coffee in ¼ cup hot water or use ¼ cup espresso. Cool completely then add to 4 (or 6) cups buttercream
- Mocha - Add 200 grams melted and cooled chocolate to 4 (or 6) cups coffee IMBC
- Peanut butter - Add up to 2 cups peanut butter to 4 (or 6) cups buttercream
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
Melanie
I made one alteration to the recipe because it baffled me why there was only 1 cup of sugar in this and 2 cups in every other imbc recipe. I made one batch by the recipe and found it not quite sweet enough compared to the original imbc I made. Instead, I used 1.5c sugar and 1/3c plus 3 Tbsp water to make the syrup. It turned out amazing and I had my faith renewed in making imbc. Thank you so much for this recipe!
Veena Azmanov
Thank you for your feedback, Melanie. I am happy to hear you enjoyed this recipe.