Silky Italian Meringue Buttercream. Bakery-Style Frosting at Home
- Sydney
- Jul 6
- 2 min read
Let’s be honest… not all buttercream is created equal. If you’ve ever had gritty, overly sweet frosting that overpowers your cake, you know exactly what I mean. That’s why I love Italian Meringue Buttercream. It’s rich, silky, and perfectly balanced the kind of frosting that feels fancy but is totally worth mastering in your home kitchen.
If you’ve been intimidated by the idea of whipping up meringue and hot sugar syrup, trust me… I’ve been there. But once I finally tried it? Total game-changer. It’s now my go-to for special cakes, weddings, or anytime I want my desserts to look (and taste) bakery-worthy.
What Makes Italian Meringue Buttercream So Special?
This isn’t your classic powdered sugar American buttercream, it’s made by whipping egg whites into a glossy meringue, then slowly adding hot sugar syrup, followed by creamy butter. The result?
✔ Silky-Smooth Texture No grainy sugar, just pure, cloud-like frosting.
✔ Sturdy but Light Holds up to heat better than typical buttercream.
✔ Perfectly Balanced Sweetness Not too sugary, just right.
✔ Incredible for Piping & Decorating Smooth finishes, sharp edges, and beautiful swirls.
Italian Meringue Buttercream Pairs Perfectly With…
Wedding Cakes & Layer Cakes That smooth, professional look with subtle sweetness.
Cupcakes Pipes beautifully for bakery-style swirls.
Fresh Fruit Desserts The light sweetness complements berries, citrus, and more.
Chocolate Cakes The contrast of silky, buttery frosting with rich chocolate is heavenly.
A Few Helpful Tips from My Kitchen
✔ Use a Candy Thermometer: It takes the guesswork out of making your sugar syrup — aim for around 240°F (soft-ball stage).
✔ Room Temp Butter is Key: Cold butter will ruin the smooth texture so make sure to let it soften before adding.
✔ Be Patient: It might look curdled when adding the butter but keep whipping, it comes together beautifully!
Scroll down for the full recipe and step-by-step instructions
1
A little tip for ya!
You can use it right away, leave it out for two days, refrigerate it or freeze it.
When defrosting your meringue if you see it look curdled, just whip it on your mixer and it will always come back together and color beautifully
Notes
1
Boil the sugar and water together for five minutes covered (making sure the sure the sugar is dissolved).Insert your candy thermometer and wait for the sugar mixture to reach 240°F
2
While you’re waiting whip your egg whites and salt in your stand mixer fitted with the whisk attachment until they reach a soft peak. Once your sugar has reached 240°F pour it carefully into your egg whites in a slow stream so it does not splash
3
Whip the meringue until it reaches a medium stiff peak. Place it inside of the refrigerator for 15 minutes to let it cool.
4
Add the meringue back inside of the mixer and turn it on while you add in softened butter in small pieces then add the vanilla. Whip for 15 to 20 minutes until it is light and fluffy.
Instructions
8 large egg whites
16oz of granulated sugar
8 fl oz of water
a pinch of salt
24oz unsalted butter(room temp)
1 tablespoon vanilla extract
Ingredients
Italian Meringue Buttercream
Head Chef
Sarah Baker
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
