Italian Meringue Buttercream
Italian Meringue Buttercream is a velvety frosting made by whipping egg whites to stiff peaks and gradually adding a hot sugar syrup. This creates a stable meringue, which is then combined with butter to create a smooth and creamy buttercream. Known for its light texture and luxurious flavor, it’s a favorite among bakers and cake decorators for its versatility and elegant finish.
As a professional cake decorator, my classic Italian meringue buttercream was an indispensable part of my business, especially in the hot and humid conditions of Israel. Its unique preparation method, using hot sugar syrup, made it more stable than other frostings, allowing it to hold up beautifully even in challenging climates.
This stability, smooth texture, and luxurious taste made it my go-to choice for intricate piping and elegant finishes. Whether crafting towering wedding cakes or delicate celebration treats, Italian meringue buttercream consistently delivered flawless results, ensuring my clients’ cakes looked and tasted perfect, no matter the weather.
Why is this the best Italian buttercream recipe?
- Smooth and Silky Texture: Italian Meringue Buttercream has a smooth and silky texture that is luxurious and elegant, making it perfect for frosting cakes and cupcakes.
- Stable and Sturdy: This buttercream is stable and holds its shape well, making it ideal for piping intricate designs and decorations.
- Less Sweet: Compared to traditional American buttercream, Italian Meringue Buttercream is less sweet, allowing the flavors of other ingredients to shine through.
- Versatile Flavor: Italian Meringue Buttercream can be easily flavored with various extracts, liqueurs, and other flavorings to create a wide range of flavor profiles.
- Longer Shelf Life: Italian Meringue Buttercream has a longer shelf life than some other buttercreams due to the cooking of the sugar syrup, making it a great option for make-ahead desserts.
Ingredients and substitutes
- Egg Whites: Whip up to form a stable meringue that provides structure and stability to the buttercream. Substitute with pasteurized egg whites from a carton if concerned about raw eggs.
- Granulated Sugar: Sweetens the buttercream and is used to make a sugar syrup that stabilizes the meringue. Can be substituted with other granulated sweeteners like caster sugar or superfine sugar.
- Unsalted Butter: Adds richness and flavor while giving the buttercream its smooth and creamy texture. Substitute with vegan butter for a dairy-free version.
- Vanilla Extract: Enhances the flavor of the buttercream. Substitute with other flavor extracts or pastes for different flavor profiles.
- Water: Used to make the sugar syrup. Can be substituted with other liquids for flavored variations, such as fruit juice or liqueur.
- Cream of tartar: Helps stabilize the meringue, making it easier to achieve stiff peaks. You can substitute an equal amount of white vinegar or lemon juice for cream of tartar. Use 1/2 teaspoon of vinegar or lemon juice for every 1/2 teaspoon of cream of tartar.
How to make Italian meringue buttercream
- Prep: Measure out all your ingredients before you start. The egg whites should be in a clean, grease-free bowl.
- Sugar Syrup: In a small saucepan, combine the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and let the syrup come to a boil. Use a candy thermometer to monitor the temperature.
- Whip Egg Whites: While the sugar syrup is cooking, start whipping the egg whites with salt and cream of tartar on medium speed in a stand mixer with the whisk attachment. Whip until they reach soft peaks.
- Cook Sugar Syrup: Once the sugar syrup reaches 240°F (115°C), remove it from the heat. With the mixer running on low speed, carefully and slowly pour the syrup into the egg whites, aiming for the side of the bowl to avoid splattering. Be careful as the syrup is very hot.
- Whip Meringue: Increase the mixer speed to medium-high and whip the meringue until it becomes thick and glossy, and the bowl is cool to the touch, about 10-15 minutes.
- Add Butter: With the mixer running on medium speed, add the butter one cube at a time, allowing each cube to incorporate before adding the next. The mixture may look curdled at this point, but keep mixing until it becomes smooth and creamy.
- Add Flavoring: Once all the butter is incorporated, add the vanilla extract and mix until combined.
- Adjust Consistency: If the buttercream is too soft, refrigerate it for 15-30 minutes, then re-whip to achieve the desired consistency.
- Use or Store: Use the buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its creamy texture.
- Enjoy: Use the Italian Meringue Buttercream to frost your cakes or cupcakes. It’s deliciously smooth and perfect for any occasion!
Troubleshooting
- Curdled Buttercream: If your buttercream looks curdled after adding the butter, it may be because the butter was too cold or the meringue was too warm. To fix this, let the mixture sit at room temperature for about 30 minutes, then re-whip it until smooth.
- Runny Buttercream: If your buttercream is too runny, it may be because the butter was too warm or the meringue was too soft. Place the bowl in the refrigerator for about 15-30 minutes, then re-whip it until it reaches the desired consistency.
- Grainy Buttercream: If your buttercream is grainy, it may be because the sugar syrup was not fully dissolved or the butter was added too quickly. Make sure the sugar syrup is fully dissolved before adding it to the meringue, and add the butter slowly, allowing each piece to fully incorporate before adding more.
- Lumpy Buttercream: If your buttercream is lumpy, it may be because the butter was too cold or the meringue was too stiff. Make sure the butter is at room temperature before adding it to the meringue, and whip the mixture until it becomes smooth and creamy.
- Air Bubbles: If your buttercream has air bubbles, it may be because the meringue was over-whipped. To fix this, gently fold the buttercream with a spatula to remove the air bubbles.
- Oily Buttercream: If your buttercream is oily, it may be because the butter was not fully incorporated. Make sure to whip the buttercream until it becomes smooth and creamy.
How to flavor Italian meringue buttercream?
- Vanilla: Add 1-2 teaspoons of vanilla extract or vanilla bean paste for a classic flavor.
- Almond: Add 1/2 to 1 teaspoon of almond extract for a hint of almond flavor.
- Citrus: Add 1-2 teaspoons of lemon, orange, or lime zest for a bright citrus flavor.
- Liqueurs: Add 1-2 tablespoons of your favorite liqueur, such as Grand Marnier, Kahlua, or Bailey’s Irish Cream, for a rich and flavorful twist.
- Fruit Purees: Add 1-2 tablespoons of fruit puree, such as raspberry, strawberry, or mango, for a fruity flavor. Make sure to strain the puree to remove any seeds or pulp.
- Spices: Add 1/2 to 1 teaspoon of ground cinnamon, nutmeg, or cardamom for a warm and spicy flavor.
- Coffee or Espresso: Add 1-2 tablespoons of strong brewed coffee or espresso for a rich coffee flavor.
- Dark, Milk, or White Chocolate – Add 200 grams (7 oz) of 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 IMBC, add a tbsp of rock salt. Combine well.
- Butterscotch – Add 1 cup of butterscotch sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. Combine well.
- 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 1/4 cup hot water or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups of 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 of buttercream
How much buttercream do I need?
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 another filling with your buttercream. And, if you choose to fill and frost the cake with this – you can use the last column/total.
Also, 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 |
- Bakery-Style Frosting – Vanilla or Chocolate
- Caramel Buttercream, Butterscotch buttercream
- Eggless Vanilla Buttercream or Chocolate Buttercream
- American Buttercream, Swiss meringue buttercream
- French buttercream , or German Buttercream frosting
- Coffee Buttercream, Eggnog buttercream, White chocolate
- Ermine frosting, Pink champagne buttercream
- See all frosting recipes
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Frequently asked questions
How long can I store Italian Meringue Buttercream?
You can store Italian Meringue Buttercream in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its creamy texture.
How long can you store meringue buttercream outside the fridge?
Yes, Italian Meringue Buttercream can be kept outside the fridge on a frosted cake for a short period, especially if the weather is cool. The buttercream is more stable compared to some other types of buttercream because of the way it’s made, which involves cooking sugar syrup and whipping egg whites. However, it’s generally recommended to store cakes frosted with Italian Meringue Buttercream in the fridge if they won’t be consumed within a day or so, especially in warmer climates, to maintain freshness and prevent the buttercream from melting or becoming too soft.
Can I make Italian Meringue Buttercream without a candy thermometer?
It’s challenging to make Italian Meringue Buttercream without a candy thermometer because you need to ensure the sugar syrup reaches the correct temperature (240°F or 115°C) to cook the egg whites safely. However, some experienced bakers can judge the sugar syrup’s readiness by visual cues, such as the syrup’s thickness and the size of the bubbles.
Can I freeze Italian Meringue Buttercream?
Yes, you can freeze Italian Meringue Buttercream. Store it in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then re-whip before using to restore its creamy texture.
Can you use this buttercream under fondant?
Yes, absolutely. In fact, one of my favorite buttercream to use under fondant is a meringue-based buttercream, either Swiss or Italian. And, the trick is to make sure you chill the cake really well for a few hours.
– See here how I level, torte, fill my cakes.
– How to cover my cakes with fondant
– See more cake decorating recipes and tutorials here
Italian Meringue Buttercream
Italian Meringue Buttercream is a velvety frosting made by whipping egg whites to stiff peaks and gradually adding a hot sugar syrup. This creates a stable meringue, which is then combined with butter to create a smooth and creamy buttercream. Known for its light texture and luxurious flavor, it's a favorite among bakers and cake decorators for its versatility and elegant finish.
Video
Ingredients
Makes 4 – 5 cups – Enough to frost 2 x 9-inch or 3 x 8-inch layer cakes or 24 cupcakes
- 1 cup Granulated sugar
- ¼ cup Water
- 4 large Egg whites at room temperature
- ¼ tsp Salt
- ⅛ tsp Cream of tartar optional
- 1 ½ cups Unsalted butter at room temperature, cut into cubes
- 1 tsp Vanilla extract
Method
- Prep: Measure out all your ingredients before you start. The egg whites should be in a clean, grease-free bowl.
- Sugar Syrup: In a small saucepan, combine the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and let the syrup come to a boil. Use a candy thermometer to monitor the temperature.1 cup Granulated sugar, 1/4 cup Water
- Whip Egg Whites: While the sugar syrup is cooking, start whipping the egg whites with salt and cream of tartar on medium speed in a stand mixer with the whisk attachment. Whip until they reach soft peaks.4 large Egg whites, ¼ tsp Salt, ⅛ tsp Cream of tartar
- Cook Sugar Syrup: Once the sugar syrup reaches 240°F (115°C), remove it from the heat. With the mixer running on low speed, carefully and slowly pour the syrup into the egg whites, aiming for the side of the bowl to avoid splattering. Be careful as the syrup is very hot.
- Whip Meringue: Increase the mixer speed to medium-high and whip the meringue until it becomes thick and glossy, and the bowl is cool to the touch, about 10-15 minutes.
- Add Butter: With the mixer running on medium speed, add the butter one cube at a time, allowing each cube to incorporate before adding the next. The mixture may look curdled at this point, but keep mixing until it becomes smooth and creamy.1 1/2 cups Unsalted butter
- Add Flavoring: Once all the butter is incorporated, add the vanilla extract and mix until combined.1 tsp Vanilla extract
- Adjust Consistency: If the buttercream is too soft, refrigerate it for 15-30 minutes, then re-whip to achieve the desired consistency.
- Use or Store: Use the buttercream immediately, or store it in an airtight container in the refrigerator for up to a week. Before using, let it come to room temperature and re-whip to restore its creamy texture.
- Enjoy: Use the Italian Meringue Buttercream to frost your cakes or cupcakes. It's deliciously smooth and perfect for any occasion!
Notes
- Clean Equipment: Make sure all your equipment, including bowls and beaters, are clean and free of grease, as any residue can prevent the egg whites from whipping properly.
- Room Temperature Ingredients: Bring your egg whites and butter to room temperature before starting. Cold ingredients can result in a curdled buttercream.
- Stable Meringue: Whip the egg whites until they form stiff peaks before adding the sugar syrup. This will create a stable meringue that holds its shape.
- Slow Sugar Syrup Addition: When adding the hot sugar syrup to the egg whites, pour it in a slow, steady stream down the side of the bowl to avoid cooking the egg whites.
- Cool Meringue: Ensure the meringue is completely cool before adding the butter. Warm meringue can melt the butter and result in a soupy mixture.
- Gradual Butter Incorporation: Add the butter to the meringue gradually, allowing each piece to fully incorporate before adding more. This will help prevent the buttercream from curdling.
- Refrigeration: If the buttercream is too soft after adding all the butter, refrigerate it for 15-30 minutes, then re-whip until smooth.
- Flavor Variations: Experiment with different flavor extracts, pastes, or essences to create unique flavor profiles.
- Storage: Store any leftover buttercream in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.
How to flavor your meringue buttercream
-
- Vanilla: Add 1-2 teaspoons of vanilla extract or vanilla bean paste for a classic flavor.
- Almond: Add 1/2 to 1 teaspoon of almond extract for a hint of almond flavor.
- Citrus: Add 1-2 teaspoons of lemon, orange, or lime zest for a bright citrus flavor.
- Liqueurs: Add 1-2 tablespoons of your favorite liqueur, such as Grand Marnier, Kahlua, or Bailey’s Irish Cream, for a rich and flavorful twist.
- Fruit Purees: Add 1-2 tablespoons of fruit puree, such as raspberry, strawberry, or mango, for a fruity flavor. Make sure to strain the puree to remove any seeds or pulp.
- Spices: Add 1/2 to 1 teaspoon of ground cinnamon, nutmeg, or cardamom for a warm and spicy flavor.
- Coffee or Espresso: Add 1-2 tablespoons of strong brewed coffee or espresso for a rich coffee flavor.
- Dark, Milk, or White Chocolate – Add 200 grams of 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 of butterscotch sauce to 4 (to 6) cups of IMBC. For salted add a tbsp of rock salt. Combine well.
- Lemon – 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 – 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, 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 1/4 cup hot water or use 1/4 cup espresso. Cool completely then add to 4 (or 6) cups of 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 of buttercream
Equipment you will need
Nutrition
Tried this recipe?
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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!
Thank you, Sam.
I am a sucker for Buttercream frosting. This looks fluffy and absolutely perfect.
Thank you, Nicole
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.
Thank you, Karyl. So happy you find my posts useful. Appreciate the kind words.
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.
You are welcome, Sharon. I hope you try this soon.
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 ^_^
Thank you so much, Tammy. I think you will love this one.
This is what I am going to be making for my daughter’s cake next week. I can’t wait either.
Thanks, Jacque. I think you will love it.
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!
Thank you so much, Lauren
Wow! What an amazingly helpful, informative post. The buttercream looks amazing, and your instructions are so detailed. Saving to try!
Thank you, Colleen. So happy you found it useful.
I like that this is not as sweet as normal buttercream.. Something I have to try!
Thank you, Tisha
Such a great post Veena! I love the step by step photos and instructions…and it just looks perfect!
Thank you, Gabi.
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
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
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..
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.