Italian Meringue Buttercream Frosting Recipe
The classic Italian Meringue Buttercream Frosting is a lightly sweetened, silky smooth icing that’s perfect for piping flowers or spreading on a cake or cookies.
Are you a frosting or cake person? I (Rebecca) tend to find most icing overly sweet, but not this Italian meringue buttercream frosting! It’s got a smooth, velvety texture and a buttery flavor that’s lightly sweetened. It’s a perfect accompaniment for any flavors you’d like to add and pipes beautifully for intricate or simple designs.
The method is simple but does require a bit of attention. Begin by making an Italian meringue by pouring the hot sugar syrup into whipped egg whites, then add the butter and flavors to create the frosting.
Once it’s ready, you’ll have one of the best icings for decorating cakes, cookies, cupcakes, or just about anything else you want to slap some frosting on!
Ingredients Needed
- Egg whites
- White granulated sugar
- Water
- Unsalted butter
- Salt
- Vanilla extract: And/or other flavors and extracts of your choice
- Gel food colors: Optional
Equipment Needed
- Stand mixer with a whisk attachment
- Small pan
- Rubber spatula
- Candy thermometer: There are many different types, but we found that it’s useful to have an “all-in-one” thermometer that clips on the pot and can be used for candy (like rose caramels or spiked lollipops), sauces, jams, and deep-frying (like homemade French fries).
How to Make Italian Buttercream
1 — Measure out all of your ingredients and set out all of the equipment needed.
2 — Cut the butter into 1-2 tablespoon chunks. It should be very soft but not melted.
3 — Place the egg whites in the mixing bowl of the stand mixer and let them come to room temperature.
4 — Whip the egg whites and slowly add 1/4 cup of white sugar. Continue beating until they are a meringue at a soft-peak stage.
5 — Place the candy thermometer on the edge of the small pan, adjusting it so that the temperature reader isn’t touching the bottom or edge of the pan.
6 — Combine the sugar and water in it and cook over medium-high heat, occasionally stirring to help the sugar dissolve.
7 — Cook the sugar syrup until it reaches 235°-240°. This is also called the softball stage.
8 — While the mixer is running on medium speed, slowly drizzle the hot sugar syrup into the meringue in a steady stream.
9 — Continue whipping the egg whites until they reach a stiff peak stage.
10 — While the mixer runs, add the vanilla extract and the butter one piece at a time. Allow it to beat for a few seconds between adding each piece.
11 — The buttercream will look soupy and “broken” right after some of the butter has been added. However, if you keep beating it while adding the rest of the butter, it will come together and become a light and fluffy frosting.
Recipe Notes and Tips
- Start with a clean mixing bowl: Before making Italian meringue buttercream, make sure your mixing bowl and whisk are completely clean and grease-free. Even a small amount of fat can prevent the egg whites from whipping properly.
- Use room-temperature egg whites: Let your egg whites come to room temperature before whipping. This helps them whip faster and creates a more stable meringue for your buttercream frosting.
- Adjust sweetness if needed: Italian meringue buttercream is known for being less sweet. If you prefer a sweeter frosting, you can add an extra 1/4 cup of sugar to the sugar syrup without affecting the texture.
- Pour sugar syrup carefully: When adding the hot sugar syrup, pour it slowly down the side of the bowl and avoid pouring it directly onto the whisk. This helps prevent splattering and ensures the syrup incorporates smoothly into the meringue.
- Add flavors at the end: For best results, mix in vanilla, chocolate, or other flavorings only after all the butter has been fully incorporated and the buttercream is smooth.
- Chill and rewhip if needed: If your Italian meringue buttercream isn’t fluffing up after adding the butter, place the bowl in the refrigerator for a few minutes, then whip again until light and airy.
- Revive soft buttercream easily: Italian meringue buttercream can lose its consistency if it sits too long. To bring it back to life, simply beat it in the mixer for a few minutes until smooth and fluffy again.
How Your Meringues Should Look
Before adding the sugar syrup:
Once the egg whites are whipped, they should reach the soft peak stage. When you lift the beater out of the bowl, the meringue should form a peak that gently bends over instead of standing straight up.
After adding the sugar syrup:
The meringue should look soft, smooth, and pillowy, similar in texture to marshmallow cream. At this stage, it will be glossy and thicker than before.
When it’s fully whipped:
Continue whipping until the meringue reaches stiff peaks. When you lift the whisk, the peak should stand straight up without drooping. Once it holds its shape firmly, it’s ready for the next step.
Do I Need to Refrigerate Italian Buttercream?
Because the meringue is cooked, Italian buttercream can be left out at room temperature for up to 3 days. If you’re still concerned about food safety, you can opt for pasteurized egg whites and make sure to cook the sugar to the correct temperature (240°F).
Does Italian Buttercream Crust?
Most frostings will dry out slightly on the outside as they sit, creating a kind of crust. But not Italian meringue buttercream! You don’t have to cover it with plastic wrap or worry about it drying out if you decorate your cake ahead of time.
Coloring Italian Meringue Buttercream Frosting
Italian meringue buttercream naturally has a slightly off-white color due to the yellow tone of the butter. Keep this in mind when choosing your food coloring.
For one uniform color:
Add gel food coloring directly to the mixer after all of the butter has been fully incorporated. Beat until the color is evenly mixed.
For multiple colors:
Divide the buttercream into separate bowls and color each portion individually using gel food coloring.
Coloring tip:
Gel colors deepen as they sit, so start with a lighter shade than your desired final color. You can always add more coloring, but you can’t remove it once it’s mixed in.
Recipes to Pair With Frosting
Now that you know how to make your own Italian meringue buttercream frosting, check out some of our favorite desserts that would pair well!
Equipment
- Small pan
- Stand mixer with a whisk attachment
- Rubber spatula
- Candy thermometer
Ingredients
- 4 large egg whites at room temperature (120 grams)
- 1 ¼ cup white granulated sugar (250 grams)
- ½ cup water (4 oz)
- 16 oz unsalted butter soft but not melted (32 tbsp or 4 sticks)
- ¼ tsp salt
- 2 tsp vanilla extract and/or other flavors and extracts of your choice
- Gel food colors optional
Instructions
- Measure out all of your ingredients and set out all of the equipment needed.
- Cut the butter into 1-2 tablespoon chunks. It should be very soft but not melted.
- Place the egg whites in the mixing bowl of the stand mixer and let them come to room temperature.
- Whip the egg whites and slowly add in 1/4 cup of white sugar. Continue beating until they are a meringue at a soft-peak stage.
- Place the candy thermometer on the edge of the small pan, adjusting it so that the temperature reader isn’t touching the bottom or edge of the pan.
- Combine the sugar and water in it and cook over medium-high heat, occasionally stirring to help the sugar dissolve.
- Cook the sugar syrup until it reaches 235°-240°. This is also called the softball stage.
- While the mixer is running on medium speed, slowly drizzle the hot sugar syrup into the meringue in a steady stream.
- Continue whipping the egg whites until they reach a stiff peak stage.
- While the mixer runs, add the vanilla extract and the butter one piece at a time. Allow it to beat for a few seconds between adding each piece. The buttercream will look soupy and “broken” right after some of the butter has been added. However, if you keep beating it while adding the rest of the butter, it will come together and become a light and fluffy frosting.
Nutrition
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