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Home › Recipe

Updated: Dec 15, 2020 · Published: Jan 30, 2020 by Elizabeth Marek · This post may contain affiliate links · 177 Comments

Italian Meringue Buttercream

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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 rosettes 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. 

italian meringue buttercream in a bowl, piping bag and frosted no a cake

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

  1. 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
  2. Place your egg whites into the bowl of your stand mixer with the whisk attachment.
  3. Combine your sugar and water together in a medium-sized saucepan and stir to distribute the water evenly.
  4. 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. 
  5. Remove the lid and insert your candy thermometer. Continue boiling the mixture without stirring until the thermometer reaches 235ºF
  6. Begin whisking your egg whites on high to soft peaks
  7. 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. 
  8. 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. 
  9. 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. 
  10. 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. 

italian meringue buttercream colored light pink in a bowl with a spatula

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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Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

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

Italian meringue buttercream rosettes on a cake

Italian Meringue Buttercream

Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
cooling: 15 minutes minutes
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: Italian
Servings: 8 cups
Calories: 849kcal
Author: Elizabeth Marek

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
US Customary - Metric

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.

Video

Notes

IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Substituting ingredients may cause this recipe to fail. (see notes at the bottom of the recipe)
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 2ounces | Calories: 849kcal | Carbohydrates: 57g | Protein: 4g | Fat: 69g | Saturated Fat: 44g | Cholesterol: 183mg | Sodium: 139mg | Potassium: 74mg | Sugar: 57g | Vitamin A: 2125IU | Calcium: 23mg | Iron: 1mg
Tried this recipe?Let us know how it was!
 

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Reader Interactions

Comments

  1. Bandy says

    May 20, 2020 at 2:34 pm

    Can you torch IMBC or would it not work like regular meringue? Thanks!

    Reply
    • Elizabeth Marek says

      May 21, 2020 at 10:00 am

      No you can't torch it but you can make a 7 minute frosting and torch it which is basically the meringue part with no butter added. Just make sure you use the meringue right away because it sets after a few minutes and wont be pipeable so make it when you're ready to use it.

      Reply
  2. Nuha says

    May 25, 2020 at 10:50 am

    Hi Liz,
    Since the humidity level is high here Its kind of impossible for me to use SMBC for my cakes. All along I've been using AB for my cakes but i find it hard to get sharp edges and the smoothness. So recently I tried your IMBC recipe and it came out perfect and I was able to cover the cake with a fine edge, smoothness and shine. But I want it to be more sweeter so was thinking of using AB for the filling and IMBC to cover the cake so is it possible to crumb coat with AB and cover it with IMBC or use only IMBC for coating?

    Reply
    • Elizabeth Marek says

      May 25, 2020 at 1:55 pm

      Yes you can definitely do that

      Reply
  3. Nicole Bamba says

    May 26, 2020 at 10:28 pm

    5 stars
    I am a very inexperienced "wannabe" baker. However, with 8 kiddos=8 bdays each year, I decided to up my game and start baking their cakes. I love, love, love cake, but despise store-bought stuff. I tried your easy buttercream and it was great, however, I wanted to challenge myself a bit and attempted this recipe...without a candy thermometer! I wiped down my bowl and attachment with vinegar, as you suggested. I even cut the recipe in half. Boy, was I surprised when everything came together beautifully and deliciously! I placed the bowl in an ice bath after incorporating the sugar mixture to speed up cooling. I had no issues after adding the butter. I was actually reluctant to keep whipping, as I thought I'd ruin it, if I pushed my luck too far. Anyway, please listen to Ms. Marek's advice on using high quality, unsalted butter. It makes a huge difference! Thank you for this awesome recipe!!!

    Reply
  4. Anna says

    May 27, 2020 at 4:22 am

    Hi, I tried adding Icing sugar after making the IMBC and it started to melt... So is it possible to use IMBC over ABC? Thank you!

    Reply
    • Elizabeth Marek says

      May 31, 2020 at 2:01 pm

      Don't add icing sugar to IMBC...

      Reply
  5. Anna says

    May 27, 2020 at 4:25 am

    Is it possible to use IMBC after crumb coating the cake with ABC???

    Reply
    • Elizabeth Marek says

      May 31, 2020 at 2:00 pm

      I would chill the cake first until the ABC is firm then frost with the IMBC

      Reply
  6. Courtney Peters says

    June 05, 2020 at 6:27 pm

    The meringue was 100% perfect, and cool to the touch. I transferred it back into the mixing bowl I added the tiniest chunk of butter and it turned to complete liquid. I tried to bring it back but there was absolutely no chance. Do you know what happened or how to fix it?

    Reply
    • Elizabeth Marek says

      June 06, 2020 at 11:45 am

      If the butter melted then your meringue was not cool.

      Reply
  7. Kathy says

    June 10, 2020 at 12:34 am

    Does this icing crust? I’m wanting to paint on it. It will be outdoors for a wedding in July and I need something stable also. What kind of icing would you recommend?

    Reply
    • Elizabeth Marek says

      June 15, 2020 at 11:45 am

      No it doesn't crust but it is very stable in hot weather

      Reply
  8. Anna says

    June 12, 2020 at 8:12 pm

    Hi... Can I use IMBC in between my cake layers as well ad frost it with a final coat.?

    Reply
    • Elizabeth Marek says

      June 14, 2020 at 9:37 am

      Yes you can

      Reply
  9. Jenna says

    June 15, 2020 at 5:42 am

    5 stars
    I’ve made this perfectly several times but this time I have tiny lumps in my merengue after I add the syrup and still after I added the butter. Any suggestions or ideas what I did wrong? Thank you for all your delicious recipes!

    Reply
    • Elizabeth Marek says

      June 15, 2020 at 10:36 am

      It could be that your syrup is hitting the side of the bowl or hitting the whisk. The syrup has to be carefully drizzled between the mixer and the side of the bowl while mixing to avoid lumps.

      Reply
  10. Jennifer Berta says

    June 18, 2020 at 8:00 am

    Can you add melted chocolate instead of cocoa powder? If so, how much and what type?

    Reply
    • Elizabeth Marek says

      June 18, 2020 at 9:25 am

      You could but you might get unmelted chunks of chocolate in the meringue. Adding room temperature ganache is safer. You can add as much as you want.

      Reply
  11. Elli says

    June 21, 2020 at 3:35 am

    Thank you for sharing Liz!
    I attempted a recipe like the above, with pasteurized egg whites and cream of tar tar. Got to peaks and everything was looking so good. UNTIL....
    I added melted chocolate and a tbspn of espresso with hot water to the mix. The minute I did that it deflated.
    I thought it would be ok once I added the butter, but nope it turned into soup and even separated. Put it in the fridge for 20 mins whipped it up and it still looked like curdled soup.
    Put in the fridge for longer 1 hour and once I took it out it looked like separated and even bled caramel.
    I tried everything from whipping it for longer at high speeds, even added more sugar and icing sugar to save it! LOL you can imagine that did nothing! A day later and it’s still looking curdled, separated, bleeding caramel and melts soooo fast as soon as it’s out of the fridge.
    It was a HOT mess and I’m still laughing at how bad it turned out. I realize now I perhaps did not wait till it was cool enough to add the butter. It was also a really warm day here in Toronto. I also probably should have used cocoa powder instead.
    What else did I do wrong? Help! I want to learn not to do that again! LOLOL
    Thank you!
    Elli

    Reply
    • Elizabeth Marek says

      June 23, 2020 at 10:53 am

      Don't add any chocolate or espresso until the buttercream is completely done (meringue cooled and butter added).

      Reply
  12. Brandy Peiffle says

    June 25, 2020 at 6:31 pm

    Thank you for this amazing recipe. I do have to ask what the brand of mixer you are using. I need one! 🙂

    Reply
    • Elizabeth Marek says

      June 29, 2020 at 8:26 am

      This is the bosch universal plus with the metal bowl. http://shrsl.com/239du

      Reply
  13. Katie says

    June 25, 2020 at 11:28 pm

    Im attempting to make an anti gravity beer cake for a friends birthday. Ive just nealy had a heartattack when i added butter and it started splitting. Fortunately i had read through comments already and kept whipping and it came together.

    Even though i am a bit heavy handed, i added a tiny bit of violet to get a better white colour and that also worked.

    I also made LMF for the first time and had to mix colours which ALSO turned out great.

    The cake has a crumb coat of ermine frosting and is in the fridge before the fondant is going on and the IMBC goes on top as beer foam.

    Im slightly nervous that it has all come together so well so far. I will probably drop it ha ha ha.

    Thanks for the great recipes as always!

    Reply
  14. Jay says

    July 03, 2020 at 1:18 pm

    Hi, I followed the instructions but the result is so greasy and taste like butter. Can you give me a tips of how to avoid this result? Really need to know how to do this perfectly with the perfect taste. Thanks

    Reply
    • Elizabeth Marek says

      July 05, 2020 at 8:26 am

      Keep whipping. Italian meringue is very light and fluffy and not greasy.

      Reply
  15. Rachel says

    July 11, 2020 at 8:35 am

    Ho this is the first time I'm making it and I was really excited, but when I added butter it turned into liquid. I've been whipping it for several minutes but nothing changes. I am so bummed now. Today is my mother's birthday and I was making this for her 🙁

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 2:08 pm

      Sounds like you didn't let your meringue cool down

      Reply
  16. Kerri says

    July 11, 2020 at 4:27 pm

    If I made it all perfectly then added the butter and and it fell because the meringue was deceptively not chilled enough.....is there any way to fix it or do I need to start over?

    Reply
    • Elizabeth Marek says

      July 15, 2020 at 5:14 pm

      Just keep mixing! It will fluff back up

      Reply
  17. Tiffany says

    July 15, 2020 at 10:03 pm

    5 stars
    This recipe was great! So easy to follow and my buttercream came out great! I ended up whipping the final product for about 10 minutes.

    Reply
  18. Jules says

    July 17, 2020 at 6:57 pm

    5 stars
    Novice baker here. As I’m a novice I was panicking through the beating process, wondering if it was going to come together.
    It did but it took a power of beating!
    And it’s amazing!

    Reply
  19. Sherlyn says

    July 22, 2020 at 3:57 am

    Hi, I've previously tried SMBC which requires the egg whites to be heated up to 70 degrees celsius so it is safe for consumption. Is it not required for IMBC or does the heated sugar syrup help in some way? Thank you!

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 11:39 am

      The boiling sugar pasteurizes the egg whites in this case

      Reply
  20. Anita says

    July 22, 2020 at 9:18 pm

    This recipe went perfectly until I added the butter. The mixture looks like the butter isn’t incorporating (little specks of butter in the meringue). Any suggestions?

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 11:35 am

      Keep whipping.

      Reply
  21. Salma Elebiarie says

    July 25, 2020 at 3:44 pm

    5 stars
    This was my first time making Italian buttercream and I don't know what it was but this was a BREEZE to make and came together very quickly and was really beautiful (beginner's luck maybe?). I don't have a thermometer but I got the syrup to the soft ball stage as suggested by another recipe. I also live in Egypt where it's really hot and humid and I was afraid the egg whites would take forever to cool, but I didn't even refrigerate them and they were perfect in 10 minutes. The butter was soft but slightly cool so maybe that had something to do with it. Overall I'm extremely impressed and happy with how it came out and I'm definitely using this recipe again. Thank you!

    Reply
  22. Kathy says

    July 27, 2020 at 3:49 pm

    Will this icing harden in the refrigerator like a SMBC?

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 4:52 pm

      Yes, its the butter that makes it harden

      Reply
  23. MADHU says

    July 28, 2020 at 12:02 am

    5 stars
    Thanks for sharing a great recipe.can i add caramel sauce to IMBC.

    Reply
    • Elizabeth Marek says

      July 28, 2020 at 9:23 am

      Absolutely you can add caramel sauce. Yum!

      Reply
  24. Julie says

    July 28, 2020 at 8:09 am

    Thank you for sharing this fantastic recipe! I used it on a wedding cake a few weeks ago with stellar results. It got rave reviews. Do you have any suggestions for making an Italian meringue buttercream with cream cheese? Thanks again!

    Reply
    • Elizabeth Marek says

      July 28, 2020 at 9:21 am

      I haven't tried that 🙂

      Reply
  25. chefneil says

    July 29, 2020 at 12:16 pm

    5 stars
    perfect Thanks

    Reply
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