Italian Meringue Buttercream Recipe
If you’ve ever dreamed of creating the perfect, silky smooth frosting that is both light and decadently rich, this Italian Meringue Buttercream Recipe is your golden ticket. It’s a stunning blend of fluffy meringue and creamy butter that effortlessly melts on your tongue, elevating any cake or cupcake to an incredible level of deliciousness. Whether you’re a seasoned baker or just starting out, mastering this luxurious buttercream will become one of your favorite go-to frostings for celebrations and everyday treats alike.

Ingredients You’ll Need
This Italian Meringue Buttercream Recipe relies on a handful of straightforward, essential ingredients that come together to create its irresistible texture and flavor. Each element plays a crucial role in balancing sweetness, stability, and that melting-in-your-mouth creaminess.
- Granulated sugar: Acts as the base for the sugar syrup, essential for building the meringue’s structure and sweetness.
- Water: Helps dissolve the sugar evenly, creating the perfect syrup consistency.
- Large egg whites: Provide the fluffy, airy base of the meringue, giving the buttercream its light texture.
- Cream of tartar: Stabilizes the egg whites, helping them whip up into perfect soft peaks.
- Unsalted butter: Adds richness and creaminess, softened so it blends smoothly with the meringue.
- Vanilla extract: Imparts a warm, aromatic flavor that enhances the overall frosting.
- Pinch of salt: Balances the sweetness and brightens the flavors.
How to Make Italian Meringue Buttercream Recipe
Step 1: Prepare the Sugar Syrup
Begin by combining the granulated sugar and water in a small saucepan. Stir gently over medium heat until the sugar dissolves completely. Then, crank up the heat and bring the mixture to a boil, letting it reach the precise temperature of 240°F (115°C). This sugar syrup is the magic ingredient that transforms your buttercream into a glossy, stable delight.
Step 2: Whip the Egg Whites
While the sugar syrup heats, place your egg whites and cream of tartar into the bowl of a stand mixer. Beat these on medium speed until soft peaks form—a fluffy and soft texture that feels like a cloud. This step sets the stage for the luscious meringue base in your buttercream.
Step 3: Combine Hot Syrup and Egg Whites
Once the sugar syrup hits that perfect 240°F, slowly pour it in a thin stream into the whipped egg whites, careful to avoid the whisk itself to keep the texture smooth. Boost your mixer to high speed and watch the magic unfold as the meringue grows glossy, stiff, and cool over the next 5 to 7 minutes.
Step 4: Incorporate the Butter
With the mixer still running, add the softened butter one tablespoon at a time. It might look curdled at first, but don’t panic! Keep whisking and you’ll be rewarded with a silky, flawless buttercream. Each addition blends in seamlessly, building rich creaminess with amazing lightness.
Step 5: Flavor and Finish
Mix in a teaspoon of vanilla extract and a pinch of salt for that perfect flavor balance. Continue beating on medium-high until everything is entirely smooth, with a texture that is soft yet stable, usually about 3 to 5 minutes.
Step 6: Adjust Consistency if Needed
If your buttercream is a bit too soft, pop it in the fridge for 10 to 15 minutes, then whisk again to restore its perfect spreadability. Too stiff? Add a tablespoon of heavy cream at a time until you find your ideal frosting consistency.
Step 7: Ready to Use or Store
Now your Italian Meringue Buttercream Recipe is ready to sparkle on your baked creations. Use it right away for the best texture or store it carefully in an airtight container in the fridge for up to a week. When you want to use it again, simply bring it back to room temperature and give it a quick whip to revive its fluffy charm.
How to Serve Italian Meringue Buttercream Recipe

Garnishes
The smooth, sweet richness of this Italian Meringue Buttercream Recipe pairs beautifully with delicate garnishes like fresh berries, edible flowers, or a sprinkle of toasted coconut. These add pops of color and texture that highlight the frosting’s silky sheen.
Side Dishes
Pair your frosted desserts with light, complementary sides such as fresh fruit salad, espresso shots, or a scoop of fruity sorbet. These refreshing accompaniments balance the buttercream’s richness perfectly, making every bite a harmonious experience.
Creative Ways to Present
Take your Italian Meringue Buttercream Recipe to the next level by piping it in elegant swirls on cupcakes, layering it between cake tiers with fruit compotes, or using it as a dip for sweet cookies. Its versatile texture makes it ideal for creative twists that impress both visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
If you have extra Italian Meringue Buttercream Recipe frosting, store it in an airtight container in the refrigerator. This keeps the buttercream fresh and ready for up to one week without losing its luscious texture or flavor.
Freezing
You can freeze this buttercream for longer storage by placing it in a freezer-safe, airtight container. Thaw it in the fridge overnight before use, then re-whip to restore its silky, light consistency.
Reheating
When you’re ready to use refrigerated or thawed buttercream, let it come to room temperature naturally. Then, beat it again with your mixer to revive that perfectly smooth, fluffy texture you love about the Italian Meringue Buttercream Recipe.
FAQs
What makes Italian meringue buttercream different from other buttercreams?
Italian meringue buttercream uses a hot sugar syrup cooked to a precise temperature, which is carefully combined with whipped egg whites and butter, resulting in a frosting that is lighter, less sweet, and more stable than many other buttercreams.
Can I use pasteurized egg whites for safety?
Absolutely! Pasteurized egg whites work perfectly in this recipe and offer peace of mind if you’re concerned about using raw eggs in your Italian Meringue Buttercream Recipe.
What can I do if my buttercream looks curdled?
This is a common hurdle. Just keep beating; the buttercream will smooth out as you continue. If needed, refrigerate briefly and then whip again to help it come back together beautifully.
Can I flavor the buttercream with other extracts?
Yes! While vanilla is classic, feel free to experiment with almond, lemon, or even coffee extracts to put your personal spin on this versatile Italian Meringue Buttercream Recipe.
How should I frost a cake with this buttercream?
Use an offset spatula or piping bag, working quickly but gently. Because the buttercream can soften at room temperature, chilling your cake briefly between layers can make applying frosting easier and tidier.
Final Thoughts
This Italian Meringue Buttercream Recipe is truly a game changer for anyone who loves baking and frosting with flair. Its luxurious texture, balanced sweetness, and beautiful gloss make it a standout choice for cakes, cupcakes, and beyond. Take your time mastering these steps—you’ll find the results are more than worth it, impressing every guest and delighting your own taste buds in the most delicious way. Give it a try, and watch your baking creations come alive with this wonderfully indulgent buttercream!
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Italian Meringue Buttercream Recipe
- Total Time: 30 minutes
- Yield: 4 servings (about 2 cups of buttercream) 1x
Description
Italian Meringue Buttercream is a silky, smooth frosting made by whipping hot sugar syrup into egg whites and then incorporating butter. This frosting is light yet rich, perfect for decorating cakes and cupcakes with a stable texture and a sweet vanilla flavor.
Ingredients
Syrup Ingredients
- 1 cup (200g) granulated sugar
- 1/3 cup (80ml) water
Meringue Ingredients
- 4 large egg whites (about 1/2 cup)
- 1/4 tsp cream of tartar
Buttercream Ingredients
- 2 cups (450g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make sugar syrup: In a small saucepan, combine granulated sugar and water. Stir over medium heat until sugar dissolves, then increase heat and boil until the syrup reaches 240°F (115°C) on a candy thermometer.
- Whip egg whites: Meanwhile, place egg whites and cream of tartar in a stand mixer bowl fitted with a whisk. Beat on medium speed until soft peaks form.
- Combine syrup and egg whites: Slowly pour the hot sugar syrup into the egg whites in a thin stream while avoiding the whisk. Increase mixer speed to high and beat until stiff, glossy peaks form and the mixture cools, about 5-7 minutes.
- Add butter: With mixer running, add softened butter one tablespoon at a time, waiting for each to fully incorporate. The mixture may look curdled initially but will smooth out with continued beating.
- Flavor and smooth: Beat in vanilla extract and a pinch of salt. Continue beating on medium-high speed until the buttercream is smooth and silky, about 3-5 minutes.
- Adjust consistency if needed: If too soft, refrigerate for 10-15 minutes then rewhip. If too stiff, add a tablespoon of heavy cream at a time until desired consistency is reached.
- Use or store: Use immediately to frost cakes or cupcakes. Alternatively, store in an airtight container in the fridge for up to a week. Bring to room temperature and rewhip before use.
Notes
- Use a candy thermometer for accurate syrup temperature.
- Cream of tartar helps stabilize the meringue.
- Softened butter should be room temperature for smooth incorporation.
- If buttercream curdles, continue beating; it will come together.
- Adjust texture with refrigeration or cream additions as needed.
- Always rewhip refrigerated buttercream before use to restore fluffiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Frosting
- Method: Stovetop
- Cuisine: Italian