Italian Meringue Buttercream (Printable Version)

Fluffy, silky buttercream with light sweetness and melt-in-your-mouth texture for perfect cake and cupcake frosting.

# What You'll Need:

→ Sugar Syrup

01 - 1 cup (200g) granulated sugar
02 - 1/3 cup (80ml) water

→ Meringue

03 - 4 large egg whites (about 1/2 cup)
04 - 1/4 tsp cream of tartar

→ Buttercream

05 - 2 cups (450g) unsalted butter, softened
06 - 1 tsp vanilla extract
07 - Pinch of salt

# Steps to Follow:

01 - In a small saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar dissolves. Once dissolved, increase the heat and bring to a boil. Cook until it reaches 240°F (115°C) on a candy thermometer.
02 - While the sugar syrup is heating, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
03 - Once the sugar syrup reaches 240°F (115°C), slowly pour it into the egg whites in a thin stream, avoiding the whisk. Increase the mixer speed to high and continue to beat until stiff peaks form and the meringue is glossy and cool to the touch (about 5-7 minutes).
04 - With the mixer running, add the softened butter, one tablespoon at a time, allowing each addition to fully incorporate before adding more. The mixture may look curdled at first, but keep beating until it comes together.
05 - Once all the butter is added, beat in the vanilla extract and a pinch of salt. Continue to beat on medium-high speed until the buttercream is smooth and silky, about 3-5 minutes.
06 - If the buttercream looks too soft, refrigerate it for about 10-15 minutes to firm it up, then beat again. If it’s too stiff, add a tablespoon of heavy cream at a time until the desired consistency is achieved.
07 - Use the buttercream immediately to frost cakes and cupcakes, or store it in an airtight container in the fridge for up to a week. Allow it to come to room temperature and rewhip before using.

# Additional Tips::

01 -
  • Relies on simple and accessible ingredients found in most kitchens
  • Produces a stable and pipeable frosting that holds up well even on warm days
  • Much lighter and less cloying than classic American-style buttercream
  • Gluten free and easy to adapt with additional flavors like chocolate or citrus
02 -
  • Silky smooth texture and not overly sweet
  • Perfect for piping intricate designs and flowers
  • Stays stable at room temperature for hours
  • Freezes beautifully for advanced prep
03 -
  • Make sure to let your syrup reach the right temperature for both safety and stability
  • Always use room temperature butter to avoid lumps in the finished buttercream
  • If your mixture curdles when adding butter just keep beating—it will come back together with patience

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