How to make a classic Italian meringue buttercream
Italian meringue buttercream (IMBC) is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter.
Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240ºF before being added to the whipping egg whites. The cooked sugar syrup results in a more stable and silky smooth buttercream.
People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet. So if you live in warm environments like Florida, California or Texas, Italian meringue is going to work very well for you.
You can substitute half of the butter for vegetable shortening for more stability in high heat areas.
What ingredients do you need for Italian Meringue Buttercream?
Fresh egg whites - Don't use boxed (pasteurized) egg whites, chances are they will not whip into a stiff meringue which is vital to a stable buttercream frosting.
Sugar - Make sure you cook your sugar to the proper temperature (240ºF) to ensure all the water has evaporated and the sugar is stable enough to be whipped into the frosting
Butter - Use softened, butter (but not melted) to whip into your cooled meringue so that it incorporates smoothly. I prefer to use unsalted butter so that I can control the amount of salt that is in my buttercream. Remember, the higher the quality of butter you use, the better your buttercream will taste.
Salt - Just a little salt helps bring out the flavor of the Italian meringue buttercream
Vanilla - I use a good amount of vanilla to flavor my Italian meringue buttercream but you can use whatever flavoring you desire. You can also use vanilla beans, emulsions or ground up freeze-dried fruit.
How do you make Italian meringue buttercream?
Here are the steps to making Italian meringue buttercream
- Wipe down your bowl and attachments with lemon juice or white vinegar to make sure there are no traces of oil or fat on them that would prevent your meringue from whipping up
- Place your egg whites into the bowl of your stand mixer with the whisk attachment.
- Combine your sugar and water together in a medium-sized saucepan and stir to distribute the water evenly.
- Cover with a lid and bring to a boil. Leave the lid on for 5 minutes to ensure all the sugar granules are dissolved or your sugar could crystallize and become grainy.
- Remove the lid and insert your candy thermometer. Continue boiling the mixture without stirring until the thermometer reaches 235ºF
- Begin whisking your egg whites on high to soft peaks
- When your syrup reaches 240ºF, reduce the speed of your mixer to low and drizzle in your hot syrup. Try to drizzle between the whisk attachment and the side of the bowl to prevent the syrup from splattering.
- Increase the speed back to high and whip to very stiff peaks. Place ice packs at the base of your mixer to cool the meringue down to room temperature as you're mixing or remove the meringue once it's stiff enough and place it into the fridge for 15 minutes to cool it down.
- Once your meringue is completely cool, you can whip in your butter, salt, and vanilla until the buttercream is light and fluffy and no longer tastes like butter.
- Now you can add in food coloring if you desire
Can you color Italian Meringue Buttercream?
You can add coloring by adding a couple of drops of your favorite food coloring into the bowl as it's whipping in the final step. Or you can divide your buttercream and hand-mix in food coloring.
How long does Italian Buttercream last?
Italian buttercream can be left at room temperature for 2-3 days. I usually refrigerate leftover buttercream if I'm not going to use it in 24 hours. It can be frozen for 6 months or more. Bring the buttercream to room temperature and re-whip until it's a smooth consistency before you use it.
Other buttercream recipes you might want to try
Swiss Meringue Buttercream Recipe
American Buttercream
Ermine Buttercream
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Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Equipment
- Stand mixer with the whisk attachment
- Candy Thermometer
Ingredients
- 16 ounces granulated sugar
- 8 ounces water
- ¼ teaspoon salt
- 8 large egg whites
- 24 ounces unsalted butter softened
- 2 teaspoon vanilla extract
Instructions
- On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
- Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize.
- Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
- When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.
- When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed.
- Continue whipping the egg/sugar mixture until it reaches stiff peaks. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes.
- Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. This can take from 10-15 minutes. If it looks curdled and watery just keep whipping. It will come together I promise.
Tami R. says
I used your recipe to make my son’s wedding cake and it held up beautifully and tasted amazing even in August!! We received so many compliments from guests and everyone was amazed that I was the one that made the cake, that it wasn’t a professional job. The venue even asked if i was willing to make Thank you for sharing your recipe!! It’s wonderful!
Brianna says
I have always used a different but very similar recipe... I am so thankful I found yours. I would have my mixer going with the meringue for 17-20 mins trying to get it to cool after adding the sugar! I'd even try holding ice packs against the bowl. you have taken a daunting task and made it so simple. THANK YOU!
Laurie says
Followed the recipe to a T and it came out great. The video was so helpful I wonder why though it gets so firm on the cake and doesn’t have a creamy texture the I love in buttercream—even at room temp. Did I do anything wrong or was it the temperature in the room
Elizabeth Marek says
If the cake is cold the buttercream will be firmer
Nicole says
Hi, I just wanted to say I love your recipes and you have been a go to for me since I saw you on "Is It Cake". I just have a quick question tho, when I'm making the sugar syrup, is there another way to find out if it's cooled without a thermoemeter?
Elizabeth Marek says
You could go by feel of the pot but it is risky
Angela says
Quite easy and delicious! I torched the meringue a couple times before adding the butter and yum! Question though....
I made the buttercream at night and refrigerated it over night. I left it on the counter early morning to return to room temp before re-whipping and decorating my cake. I could not get the bubbles out and I tried all the tricks I could find!
When re-whipping in the morning, should I have whipped it only with the paddle? I did use the whisk, so maybe I incorporated a crazy amount of air. I just don't know! Could something else have happened?
Thanks! Always a reliable recipe source.
Elizabeth Marek says
Yes you should always re-whip with a paddle on low to get the air bubbles out.
Gina says
Hi,
I'm going to make my daughters wedding cake and want to know if you can use sugar flowers with this Italian meringue buttercream. Will the flowers keep there shape and stay hard or will it became soft after a while.
Elizabeth Marek says
yes you can no problem. The sugar flowers will not be affected by the buttercream
Barb Broderick says
What can I add to make chocolate Mocha IMBC
Cathy says
I have been so frustrated as a home baker trying to find recipe that works. This is amazing!!! I would like to know when I am doing my lives on facebook if I can give you credit? My husband hates sweet icing and he raved about this. I can not thank you enough!
Adam R says
What is that fancy mixer with the double whisk? It looks so cool!
Celita Louback Welsch says
I made yesterday and it works fine! I had to stop while I was whipping the egg whites, I out in the refrigerate and one hors late, I restarted again. Perfect! This morning I could see how nice my frosting became! Thanks!
Tatyana says
I love your recipe for your Italian buttercream. I will be trying it out this week. I will definitely tag you in my post.
Amanda Evers says
I have attempted IMBC SO many times and I’m successful about 50% of the time. Then I came across this recipe and method and was successful both times I made it on the first try. It’s delicious, it’s silky, it spreads BEAUTIFULLY, and I will never make a different recipe. I just have to say THANK YOU Liz for sharing this and everything you share. It’s not only made my life easier but also more successful in my business.
Loretta says
I failed on my first attempt where I used egg whites from the carton and it was a runny mess. I tried again, determined to get it right, I used real egg whites and it was divine. Thank you Liz.
Custombakesbylori
Ann says
This was my first time making homemade buttercream and it was fantastic! I did have to hold a dish towel around my mixing bowl for a bit to catch all of the splatters but that was the only issue I had
Lyla says
Hey! I love you recipes and all your videos. One question though... I have the white bowl to the Bosch universal 800 watt and you use a metal bowl. Do I have to use a metal bowl for this recipe, or any meringue ?
Elizabeth Marek says
I use a metal bowl because the sugar is boiling hot and I don't want to melt my bowl