Italian Meringue Buttercream Recipe (IMBC)- No Fail Recipe

Name: Italian Meringue Buttercream Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cups
Ingredients: 200 grams White Sugar; 80 ml Water; 180 grams Egg whites (6 large); 1/8 tsp Cream of tartar ((optional)); 1/8 tsp Salt; 450 grams Unsalted butter; 2 tsp Vanilla; 1/4 tsp any other flavoring - almond (strawberry, peppermint, liquor (optional if needed only))

Published -Jul 30, 2012 Update -Nov 6, 2019 Veena AzmanovWords - 3855 words. About 20 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

Recipe Video Print

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.

Learn to make the best Italian Meringue Buttercream aka IMBC Recipe using my NO-Fail Recipe — Homemade Italian Meringue Buttercream Recipe – No-fail method.

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.

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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.

How to make Italian Meringue Buttercream

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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.

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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.

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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.

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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.

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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.

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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

How long can you store buttercream outside the fridge? or how long can Italian meringue buttercream sit out?

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.

How do I color Italian meringue buttercream?

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.

Can you use Italian meringue buttercream under fondant?

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.

How can I make my buttercream white?

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.

Why does buttercream separate? Can I prevent meringue buttercream from separating?

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.

Can I use meringue powder instead of raw egg whites to make my IMBC?

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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Italian Meringue Buttercream Recipe

Author: Veena Azmanov

5 from 33 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Calories: 252kcal

$10

Adjust Servings Here: 6 cups

Description

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 recipes is all you are going to need to make perfect IMBC every single time. With tips, tricks, troubleshooting and frequently asked questions answered below.

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)

ADJUST SERVINGS HERE – 6 cups

Instructions