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Italian Meringue Buttercream

An in-depth recipe for Italian Meringue Buttercream
Prep Time30 mins
Total Time30 mins
Course: Dessert
Keyword: American Buttercream, Italian Meringue Buttercream


  • 1 1/2 cup (300 grams) granulated sugar
  • 2/3 cup (150 grams) water
  • 4 large (150 grams) egg whites
  • 3/8 cup (75 grams) granulated sugar
  • 4 sticks (450 grams) butter softened and cubed
  • 1 teaspoon vanilla


  • In a small saucepan, combine the 1 1/2 cup of granulated sugar with the water.
  • Place over high heat and cook to soft-ball stage (235-240 degrees F) Read more in-depth about this below. Do not stir.
  • While the sugar cooks, fit a stand mixer with the whisk attachment. Pour egg whites in the bowl and whip on medium until the eggs get frothy. Slowly add the 3/8 cup of sugar to the egg whites.
  • Turn the mixer to high and whip until stiff peaks form. If the meringue is done before the sugar, turn it down to the lowest speed.
  • When the sugar is ready keep the mixer on the lowest speed and very carefully and slowly pour the sugar down the side of the bowl into the meringue.
  • When all of the sugar is added turn the mixer to high and mix until the outside of the bowl has cooled down and is warm.
  • Start to add the cubes of butter slowly, about 1 every ten seconds, while continuing to whip the buttercream.
  • Add the vanilla and continue to whip on high for about 10 minutes or until it is the desired consistency.
  • You can add food coloring or other flavorings at this point.