Italian Meringue Buttercream is a light, silky sweet buttercream that is delicious on any flavor cake or cupcake. This post will show you step-by-step how to easily make it yourself. You’re going to love it!

Why you will love this recipe

• It’s light, sweet (but not too sweet), silky and decadent.
• Once you make it a few times, it’s a no-brainer to make.
• It pipes beautifully when decorating cakes and cupcakes.
• It’s stable and holds up well in warm weather.

Italian Meringue Buttercream (also called IMBC) is so light, sweet and delicious that you won’t mind the steps it takes to make it. It’s so worth it!

It may seem hard, but once you make it a few times, you will see that it is pretty simple. Not only is it delicious, but it also pipes beautifully. I will show you step-by-step how to make it in this post. Read on to make this silky, smooth and decadent buttercream.

Ingredients

• sugar
• water
• egg whites
• butter, room temperature
• vanilla extract

See recipe card for quantities.

Instructions

Step 1: Add water and 1 cup of sugar to a small saucepan and stir together.

Step 2: Put a candy thermometer inside of the saucepan and heat on medium to a boil. (While you’re waiting for the sugar and water to boil, start beating the egg whites.)

Step 3: Add egg whites to the bowl of a stand mixer and fit with a whisk attachment. (It is possible to use a large bowl with a hand mixer, but it would be challenging.)

Step 4: Cover the bowl with the splatter guard if you have one and beat the egg whites on high until soft peaks form. (Soft peaks are bright white and glossy and hold their shape briefly until the tips droop or curl over when the whisk is lifted.)

Step 5: Sprinkle 1/4 cup of sugar over the egg whites and beat until combined.

 Step 6: Boil the sugar water on medium heat until the thermometer reaches 245°F.

You will see the color start to change and get a little darker and the mixture a little thicker.

Step 7: Start the mixer again, beating the egg whites on high. While the mixer is going, slowly pour the sugar syrup into the egg whites. Beat until the bottom of the bowl feels room temperature (about 15-20 minutes).

Step 8: While the egg whites are beating, cut up the room temperature butter into tablespoons.

Step 9: Once the bowl has reached room temperature, still beating on high, add the butter a tablespoon at a time. The butter will deflate the frosting at first.

Step 10: Continue beating and the mixture will quickly turn into a smooth, glossy and thick frosting that holds its shape perfectly. Scrape down the sides of the bowl.

Step 11: Add the vanilla extract and mix until combined.

Enjoy!

Hint: Make sure your egg whites/meringue are room temperature before adding your butter. If the meringue is too hot, you will have soup instead of buttercream.

Variations

• Vanilla Bean: Instead of vanilla extract, scrape the seeds from 1 vanilla pod or use good vanilla paste. It’s even better than using vanilla extract.
• Almond: Start with 1/4 teaspoon and add more to taste. I would not recommend more than 1/2 teaspoon total. It can be potent.
• Citrus Zest: Add lemon, orange or lime zest plus a little splash of the juice. It gives great flavor without thinning the buttercream.

Equipment

• stand mixer (you can use a hand mixer, but it is challenging)
• candy thermometer
• small saucepan
• large spoon
• rubber/silicone spatula
• measuring cups and spoons
• mixing bowl splatter guard

Storage

Italian meringue buttercream can be stored in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or frozen in an airtight container or freezer bag for 3-6 months.

Top Tips

• Use a stand mixer. Using a hand mixer would be very challenging mixing for the 15-20 minutes it takes to cool the meringue.
• Make sure your bowl and whisk are free of grease. Any oil residue could ruin the meringue.
• Use fresh eggs, rather than egg whites from a carton because they will yield a more stable meringue.
• If you add your butter and it deflates the meringue but never forms into a workable buttercream, put your bowl in the refrigerator for 15 minutes and try again. Sometimes if you don’t realize the meringue was still too warm, this could happen.

Related

For more buttercream recipes, check out my buttercreams, frostings and icings page!

American buttercream definitely has its place and time, but Italian meringue buttercream is truly special. If you’re looking for a lighter, smoother buttercream that’s not TOO sweet, this is for you. It reminds me of whipped cream and it’s amazing.

This buttercream pairs well with most cake flavors but one of my favorites has to be white almond sour cream cake. They are a match made in heaven.

If you made this recipe, I would love to hear if you love it in the comments! Please also leave me a rating below.

Sweet regards,

Michele

Recipe by: Warren Brown