Italian Meringue Buttercream

Italian Meringue Buttercream in a white ceramic bowl on a marble surface with frosted cupcakes in the blurred background. — Italian Meringue Buttercream – smooth, creamy frosting in a white bowl with frosted cupcakes behind it.

Italian Meringue Buttercream is the ultimate frosting for bakers who crave a light, smooth, and perfectly balanced finish. Unlike American buttercream, which can be overly sweet and heavy, this version is delicate, stable, and pipes beautifully while holding its shape. The process of whipping hot sugar syrup into egg whites creates a glossy meringue base that transforms into a luscious buttercream once blended with butter.

This frosting has deep roots in Italian pastry traditions, where precision and technique create confections that are both refined and timeless. Its texture is airy yet luxurious, making it the go-to choice for wedding cakes, cupcakes, and elegant desserts.

Beyond its classic vanilla flavor, Italian Meringue Buttercream is wonderfully versatile. You can blend in chocolate, espresso, or fruit purées to customize it for any occasion. Whether you’re baking for a celebration or simply want to elevate your homemade cakes, this buttercream delivers bakery-quality results every single time.

Recipe Yield: 5 cups (enough to frost 24 cupcakes or fill and frost a two-layer 8-inch cake)

INGREDIENTS

1 ½ cups unsalted butter, softened and cubed
4 large egg whites, room temperature
1 cup granulated sugar
¼ cup water
¼ tsp cream of tartar
1 tsp pure vanilla extract
Pinch of fine sea salt

INSTRUCTIONS

1. Prepare the sugar syrup:
In a small saucepan over medium heat, combine sugar and water. Stir gently until sugar dissolves, then bring to a boil. Continue boiling until the syrup reaches 240°F (115°C) on a candy thermometer.

2. Whip the egg whites:
While the syrup cooks, add egg whites and cream of tartar to the bowl of a stand mixer. Whip on medium speed until soft peaks form.

3. Add the syrup:
Once the syrup reaches temperature, reduce mixer speed to low. Carefully pour the hot syrup in a slow, steady stream down the side of the bowl (avoid hitting the whisk).

4. Whip to cool:
Increase speed to high and whip until the meringue is glossy, stiff, and the bowl is cool to the touch, about 10 minutes.

5. Add the butter:
With mixer on medium speed, add butter one cube at a time, allowing each to fully incorporate before adding the next. The mixture may look curdled — keep whipping until it becomes smooth and creamy.

6. Flavor and finish:
Add vanilla extract and salt. Continue whipping on medium-high speed for 1 minute until silky. Use immediately or store for later.

HELPFUL TIPS TO PERFECT THIS RECIPE

Temperature Matters: The syrup must reach 240°F for proper stability — too low and the buttercream will collapse.
Cool Before Butter: Adding butter while the meringue is still hot will melt it, creating a soupy texture. Always ensure the bowl is cool to the touch.
Smooth Out Curdling: If your buttercream appears broken, keep whipping — the emulsion almost always comes together with time.

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