For the best results, ensure your egg whites are at room temperature. This will help them whip up to a greater volume. A candy thermometer is crucial for achieving the correct syrup consistency. If you don't have one, use the cold water test as described in the directions. Don't be alarmed if the buttercream looks curdled during the butter addition. Just keep beating, and it will emulsify into a smooth, silky texture. This buttercream can be stored in an airtight container in the refrigerator for up to a week or frozen for up to two months. Thaw completely in the refrigerator before re-whipping to restore its light and airy texture.
Italian Meringue Buttercream
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PREP TIME23 mins
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COOK TIME7 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS18
Achieve bakery-level perfection with this luscious buttercream. Exceptionally light and airy, and delicately sweet, it's the ideal complement to elegant wedding cakes or delightful pound cake creations layered with vibrant fruit preserves. A true showstopper!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol81 mg
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Protein2 g
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Saturated Fat19 g
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Sodium28 mg
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Sugar21 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites. Begin whisking on low speed until foamy. (2 minutes)
02
Step
6 mins
Add the cream of tartar, increase the speed to medium-high, and whisk until stiff, glossy peaks form. (5-7 minutes)
03
Step
9 mins
While the egg whites are whipping, combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Bring the mixture to a boil and cook until it reaches 240°F (115°C) on a candy thermometer, or until a small amount of syrup dropped into ice water forms a soft ball that flattens when pressed. (8-10 minutes)
04
Step
6 mins
With the mixer on high speed, carefully and slowly pour the hot sugar syrup down the side of the bowl into the meringue. Continue beating until the bowl is no longer hot to the touch and the meringue has cooled significantly. (5-7 minutes)
05
Step
8 mins
Begin adding the chilled butter, one cube at a time, beating well after each addition until fully incorporated. The mixture may appear curdled at first, but it will come together as you continue to add the butter. (5-10 minutes)
06
Step
1 mins
Once all the butter is added, beat in the vanilla extract until the buttercream is smooth, light, and spreadable. (1 minute)
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Torey Mohr
May 31, 2025The buttercream was so easy to make and tasted absolutely divine. Not too sweet, just perfect!
Mabelle Dubuque
May 15, 2025I was intimidated by Italian meringue buttercream, but this recipe made it so approachable. Thank you!
Norbert Funk
May 5, 2025This recipe is a game-changer! My cakes have never looked so professional.
Triston Littel
Apr 28, 2025My buttercream curdled at first, but I followed the tip about continuing to beat it, and it came together beautifully!