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Italian Meringue buttercream frosting

Italian Meringue Buttercream for Filling and Decorating

Create the perfect Italian Meringue Buttercream with this easy-to-follow recipe. Ideal for filling and decorating cakes and cupcakes, this frosting has a silky and rich texture that's not too sweet.
Prep Time 10 minutes
Cook Time 10 minutes
Whipping Time 25 minutes
Total Time 45 minutes
Serving Size 5 Cups

Equipment

  • Stand or Hand Mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Candy/Food Thermometer

Ingredients

  • 4 large egg whites
  • 1 1/4 cups granulated sugar 250g, plus additional 1/4 cup (50g) for adding to egg whites
  • ¼ teaspoon salt
  • 2 cups unsalted butter 454g, cut into 2-inch pieces
  • 1 teaspoon clear vanilla extract 4.9mL
  • ¼ teaspoon cream of tartar 0.84g
  • ⅓ cup + 1 tbsp water 95g
  • Drop of violet gel food color optional for a pure white icing

Instructions

  • Whip the Egg Whites: In a stand mixer mixing bowl, beat the egg whites, salt, and cream of tartar on medium-high speed until soft peaks form.
    4 large egg whites, ¼ teaspoon cream of tartar
    whip egg whites for Italian Meringue Buttercream
  • Prepare the Sugar Syrup: While the eggs are whipping, combine 1 1/4 cups of sugar and ⅓ cup + 1 tbsp of water in a medium pot over medium heat. Maintain medium heat until the sugar temperature reaches 235-240°F. Use a thermometer to ensure accuracy.
    1 1/4 cups granulated sugar, ⅓ cup + 1 tbsp water
    Sugar syrup boiling for Italian Meringue Buttercream
  • Add Sugar to Egg Whites: Slowly add the remaining 1/4 cup of sugar into the egg whites while beating until soft peaks form.
    1 1/4 cups granulated sugar
    Add sugar to egg whites for Italian Meringue Buttercream
  • Combine Syrup and Meringue: Once the sugar syrup reaches 235-240°F, drizzle it into the mixer immediately. The meringue should be at the soft peak stage at this point. Continue running the mixer until the meringue is cool/tepid.
    Add sugar syrup to egg whited for Italian Meringue Buttercream
  • Add Butter: Gradually add the room temperature butter into the running mixer, a little at a time, until fully combined and the mixture has reached a silky consistency.
    2 cups unsalted butter, ¼ teaspoon salt
    Add butter to egg whites & syrup mixture for Italian Meringue Buttercream
  • Finish with Vanilla and Color: Add the salt and vanilla extract, and beat until fully incorporated. To get a pure white color, add a small drop of violet gel food color and mix until well blended.
    1 teaspoon clear vanilla extract, Drop of violet gel food color
    Finish with Vanilla and Color for Italian Meringue Buttercream

Video

Notes

  • Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Bring to room temperature and re-whip before using.
  • Temperature Control: Using a thermometer is crucial to achieving the perfect sugar syrup consistency. I recommend a thermometer with a long cable that connects the probe to the base to avoid dropping like the one I linked in the supplies list.