Skip to main content

Buttercream (Italian Meringue Buttercream)

italian-buttercreamItalian buttercream is creamy, velvety, and delicious. Because it's made with Italian meringue, it's a lot lighter in colour than most buttercreams and it looks almost pure white against a dark chocolate cake. It also holds up pretty well in warmer temperatures, so if you're planning a summer party outside, this is your go-to buttercream. Italian meringue buttercream is a very stable and smooth style of buttercream that stands up to higher temperatures than other varieties of buttercream. Italian meringue buttercream takes some care to make due to the hot sugar syrup involved.

2 cups (14 oz) granulated sugar (392 g)
¾ cup (6 oz) water (177 mL)
¾ cup (6 oz) egg whites, from about 5 large eggs (177 mL)
½ tsp. kosher salt
4 sticks (1 lb) unsalted butter, room temperature (448 g)
extracts and flavourings, as desired

Combine the sugar and water in a saucepan over medium heat. As soon as the sugar is dissolved, stop stirring and increase the heat to high. Bring the mixture to a boil until a candy thermometer reaches 240°F (115°C).

Meanwhile, place the egg whites in the bowl of a stand mixer fit with the whisk attachment. When the sugar reaches 220°F (104°C), begin whipping the egg whites on high speed.

As soon as the sugar reaches 240°F (115°C), carefully and slowly begin streaming the sugar into the mixer down the side of the bowl while it is still running. Add the salt. Continue beating to stiff peaks and until the meringue has cooled to room temperature.

While the mixer is still running, add the butter in 1 Tbsp. at a time until it is all incorporated and the buttercream is smooth and fluffy. It is common for the buttercream to start looking broken during this time. You might think it is ruined, but trust in the process. Keep adding the butter a little at a time and keep whipping. It will come back together into a silky smooth buttercream.

Makes enough buttercream to generously frost 24 cupcakes, or a 2 layer 9" round cake.

Flavour Options:

  • Vanilla Italian Meringue Buttercream: Add in 2 tsp. pure vanilla extract at the end.
  • Chocolate Italian Meringue Buttercream: Melt 4 oz of bittersweet chocolate and allow to cool slightly. Fold it into the prepared buttercream.
  • "Wedding Cake" Italian Meringue Buttercream: Add 1 tsp. pure vanilla extract and ¼ tsp. pure almond extract.
  • Lemon Curd Italian Meringue Buttercream: Fold in 1 cup of lemon curd to the prepared buttercream.
  • Strawberry, Raspberry, or Blackberry Italian Meringue Buttercream: Fold in 1 cup of seedless preserves.