Step-by-Step Guide: How to Make Perfect Italian Meringue Buttercream

Here are all the tips you need to make smooth, creamy Italian Meringue Buttercream, perfect for flawless cake frosting.

Italian Meringue Buttercream (IMB) is a favorite for many bakers because of its lighter texture and less sweet flavor compared to other buttercreams. It’s creamy, stable, and adaptable, making it perfect for cakes, cupcakes, or as a filling. Though it may seem slightly intimidating at first, once you understand the steps and techniques, it becomes much easier to master. In this guide, we’ll break down each part of the process to ensure your success.

What Is Italian Meringue Buttercream?

Italian Meringue Buttercream is a frosting made by whipping egg whites into stiff peaks and combining them with sugar syrup cooked to the soft ball stage (235°F / 113°C). Butter is then added to create a smooth and luxurious buttercream that is both light and rich.

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Why Choose Italian Meringue Buttercream?

Compared to other buttercreams, IMB stands out for its balanced flavor and texture:

• Lighter than Swiss and German buttercream
• Not overly buttery like French buttercream
• Less sweet than American buttercream

It’s also highly stable and can be frozen for months without losing its texture.

Step-by-Step Process

1. Prepare Your Ingredients and Equipment

• Measure everything beforehand to ensure smooth execution. Precision is key.
• Make sure your mixing bowl is clean and free of any fat or grease, as even a small amount can prevent the egg whites from whipping properly.

2. Whip the Egg Whites

• Begin by whipping the egg whites to stiff peaks. Ideally, they should reach stiff peaks at the same time your sugar syrup reaches the correct temperature (235°F). If your egg whites are whipping too fast, reduce the mixer speed to medium. Keep the egg whites moving but not overwhipping.

3. Cook the Sugar Syrup

• While the egg whites are whipping, heat the sugar and water to the soft ball stage (235°F / 113°C). Use a candy thermometer to monitor the temperature, or use the classic test: drop a small bit of syrup into ice water, and if it forms a malleable ball, it’s ready.
• Be careful not to overcook the sugar, as this can result in hard sugar lumps in your buttercream.

4. Combine the Syrup and Egg Whites

• With your mixer on high speed, slowly and carefully pour the sugar syrup down the side of the mixing bowl. Avoid hitting the whisk, as this could cause the hot syrup to splash or solidify on the whisk instead of mixing into the meringue.
• Keep mixing until the meringue forms stiff peaks and has cooled to just slightly warm. If the meringue is too hot when you add the butter, it will melt and ruin the texture.

5. Add the Butter

• Switch to the paddle attachment and begin adding the butter, one piece at a time. The butter should be soft but slightly cool. Squeeze each piece between your fingers to soften further before adding.
• Continue mixing until the butter is fully incorporated and the buttercream becomes smooth and creamy. If it looks lumpy or curdled, keep mixing—it will come together!

6. Whip Until Fluffy

• Once the butter is fully incorporated, switch back to the whisk attachment and whip the buttercream until it’s light and fluffy. This is also the time to add any desired flavorings (such as vanilla, almond extract, or fruit purées).

Tips for Italian Meringue Buttercream Success

1. Control the Egg Whites: If your sugar syrup is taking longer than expected, reduce the mixer speed to low to keep the egg whites moving without overwhipping.
2. Pour Carefully: When adding the sugar syrup, pour it down the side of the bowl to prevent it from splashing or solidifying on the whisk.
3. Monitor the Temperature: Don’t start adding the butter until the meringue has cooled to just slightly warm.
4. Fixing Soupy Buttercream: If your buttercream turns soupy, switch back to the whisk and beat it on high until it firms up.
5. Fixing Broken Buttercream: If the buttercream looks curdled, keep mixing—it will come together as the butter continues to incorporate.
6. Refreshing Stored Buttercream: To refresh refrigerated buttercream, beat it with the paddle attachment until smooth, then switch to the whisk to fluff it up. For frozen buttercream, thaw it in the fridge overnight before refreshing.

Recipe Notes

• Flavor Variations: You can easily customize IMB by adding extracts, fruit purées, or other flavorings after the butter is fully incorporated.
• Freezing Tips: IMB can be frozen for up to 3 months. To use, thaw in the fridge overnight and refresh as outlined above.
• Consistency: If your butter is too soft, it can make the buttercream soupy. Start with cool, slightly softened butter for the best texture.

Step-by-Step Guide: How to Make Perfect Italian Meringue Buttercream

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• Author: Lindsey Farr
• Total Time: 25 minutes
• Yield: Enough for 24 cupcakes or 1, double tier layer cake 1x

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Description

Here are all the tips you need to make smooth, creamy Italian Meringue Buttercream, perfect for flawless cake frosting.

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Ingredients

Units USM Scale 1x2x3x

2 cups sugar (375g), divided

2/3 cup water (150g)

5 large egg whites (150g)

Pinch of salt, optional

Pinch of cream of tartar, optional

2 cups butter, cubed (4 sticks or 1 pound), cool but not cold

2 teaspoons vanilla extract

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Instructions

1. Prepare Your Ingredients and Equipment

• Measure everything beforehand to ensure smooth execution. Precision is key.
• Make sure your mixing bowl is clean and free of any fat or grease, as even a small amount can prevent the egg whites from whipping properly.

2. Whip the Egg Whites

• Begin by whipping the egg whites to stiff peaks. Ideally, they should reach stiff peaks at the same time your sugar syrup reaches the correct temperature (235°F). If your egg whites are whipping too fast, reduce the mixer speed to medium. Keep the egg whites moving but not overwhipping.

3. Cook the Sugar Syrup

• While the egg whites are whipping, heat the sugar and water to the soft ball stage (235°F / 113°C). Use a candy thermometer to monitor the temperature, or use the classic test: drop a small bit of syrup into ice water, and if it forms a malleable ball, it’s ready.
• Be careful not to overcook the sugar, as this can result in hard sugar lumps in your buttercream.

4. Combine the Syrup and Egg Whites

• With your mixer on high speed, slowly and carefully pour the sugar syrup down the side of the mixing bowl. Avoid hitting the whisk, as this could cause the hot syrup to splash or solidify on the whisk instead of mixing into the meringue.
• Keep mixing until the meringue forms stiff peaks and has cooled to just slightly warm. If the meringue is too hot when you add the butter, it will melt and ruin the texture.

5. Add the Butter

• Switch to the paddle attachment and begin adding the butter, one piece at a time. The butter should be soft but slightly cool. Squeeze each piece between your fingers to soften further before adding.
• Continue mixing until the butter is fully incorporated and the buttercream becomes smooth and creamy. If it looks lumpy or curdled, keep mixing—it will come together!

6. Whip Until Fluffy

• Once the butter is fully incorporated, switch back to the whisk attachment and whip the buttercream until it’s light and fluffy. This is also the time to add any desired flavorings (such as vanilla, almond extract, or fruit purées).

Notes

Control the Egg Whites: If your sugar syrup is taking longer than expected, reduce the mixer speed to low to keep the egg whites moving without overwhipping.

Pour Carefully: When adding the sugar syrup, pour it down the side of the bowl to prevent it from splashing or solidifying on the whisk.

Monitor the Temperature: Don’t start adding the butter until the meringue has cooled to just slightly warm.

Fixing Soupy Buttercream: If your buttercream turns soupy, switch back to the whisk and beat it on high until it firms up.

Fixing Broken Buttercream: If the buttercream looks curdled, keep mixing—it will come together as the butter continues to incorporate.

Refreshing Stored Buttercream: To refresh refrigerated buttercream, beat it with the paddle attachment until smooth, then switch to the whisk to fluff it up. For frozen buttercream, thaw it in the fridge overnight before refreshing.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Dessert, Frosting, Tips
• Method: Whisking
• Cuisine: Italian American