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Italian Meringue Buttercream is silky, smooth, and airy. Use it to frost smooth, professional looking cakes or pipe on cupcakes! It is also a lot easier than it seems! I am here to give you all the professional techniques and troubleshooting tips to set you up for success!
I love Italian Meringue Buttercream because it is light and airy but simultaneously rich and creamy. It is also magically stable and will keep for months in the freezer! So stable, in fact, if you think you totally messed it up, take heart, it’s probably totally fixable! I will give you all the troubleshooting advice below.
It is perfect for building professional layer cakes like I did in this layer cake assembly tutorial using this devil’s food cake or piping on cupcakes like these lemon coconut cupcakes.
Table of Contents
- Why you will love this Italian Meringue Buttercream:
- What is Italian Meringue Buttercream?
- How is Italian Meringue Buttercream different than other types?
- Professional Tips for Success:
- Ingredients Needed
- How do you flavor Italian Meringue Buttercream?
- How do you color Italian Meringue Buttercream?
- How to Make Italian Meringue Buttercream
- Chef Lindsey’s Recipe Tip
- How to refresh refrigerated Italian Meringue Buttercream?
- How to fix Italian Meringue Buttercream
- Storage
- Italian Meringue Buttercream Recipe
- Before You Go
Why you will love this Italian Meringue Buttercream:
- It is less sweet than American buttercream. If you don’t love the sweetness of frostings then you will love IMB. It is creamy and just the right amount of sweet.
- Versatile base: This of this recipe as your white canvas ready for your masterpiece! Add melted chocolate, salted caramel sauce, lemon curd, Nutella and anything else you can think of!
- Stability: Italian meringue buttercream is the most stable of the meringue buttercreams. It holds up to heat better than Swiss meringue, but it will still melt over 70 degrees F.
- Professionally tested: This is the buttercream that I used in my former life as an Executive Pastry Chef and currently use for custom cake orders. I have made it close to a thousand times. You can trust that it is going to work.
What is Italian Meringue Buttercream?
Italian meringue buttercream (IMB) seems complicated at first; it’s definitely the most sophisticated of its peers. Simply put, it is made by whipping egg whites to stiff peaks while simultaneously cooking sugar to the soft ball stage; you then slowly pour the sugar into the whipping egg whites; and, finally, add butter.
How is Italian Meringue Buttercream different than other types?
Italian Meringue Buttercream is made using an Italian meringue as the buttercream base as the name suggests. It has a lighter texture and taste than Swiss Meringue Buttercream and German; it doesn’t taste like pure butter like French Buttercream; and it isn’t as sweet as American Buttercream.
Professional Tips for Success:
- Go at your own speed. There is no rule that you have to whip the egg whites on high while you cook your sugar, so if they have reached stiff peaks and your sugar syrup is stubbornly stuck at 220˚F (been there), just turn down the mixer to low. Don’t stop that mixer! I didn’t say that! I said LOW.
- Pour your sugar in with the mixer on HIGH. Do you want scrambled eggs on your cupcakes? I didn’t think so. Turn that mixer up!
- Pour the sugar down the side of the bowl. Don’t hit the whisk because 235˚F syrup in the face is unpleasant. Don’t be that person. You will know if you did it right because there will be one little lava trail of cooled sugar down one side of the bowl.
- This sounds obvious but I’m going to say it anyways: cook your sugar to 235˚F. Soft ball syrup is a range. But, if you shoot for 235˚F, then by the time you get from the stove to the mixer, if the syrup has inched up a few degrees, no love has been lost. You will know if you overcook your sugar because there will be a pool of cooked sugar in the bottom of your mixer.
- When you start adding your butter, you want it to be soft but still a little cool. If it’s not totally soft enough, add it a little bit at a time and squeeze each piece before tossing it in. That’s right, squeeze your butter! It’s kinda fun. And kinda gross at the same time.
- If your buttercream gets soupy, switch from the paddle back to the whisk and beat it on high. All is not lost. Trust me. More tips below.
- If your buttercream breaks (looks curdled) when you start adding the butter, take heart, it will come together. Add the butter in little pieces and squeeze each one to soften it. If you have a kitchen torch you can torch the outside of the bowl with the mixer on high, but keep the torch moving! You want to warm the bowl not melt the buttercream.
Ingredients Needed
- Granulated Sugar: The granulated sugar in the meringue is here for stability as well as sweetness. The more sugar in the meringue, the more stable and the less volume.
- Water: Unlike when making a wet caramel the amount of water in a buttercream matters. In a caramel all the water will evaporate before caramelizing but that is not the case in an Italian meringue. Be sure to measure your water for the best results.
- Egg Whites: For the best results use separated egg whites. The stabilizers and foaming agents in liquid egg whites keep them from being as stable. They will curdle more easily when the syrup is added. Use the egg yolks to make lemon curd. Mix it into your buttercream for a fun lemon twist!
- Kosher salt: Kosher salt is optional but it will balance the sweetness slightly and also add stability to the meringue.
- Cream of tartar: Cream of tartar will also stabilize the meringue. It is optional but why not stack the deck in your favor.
- Unsalted butter: Use a good quality unsalted butter for the most stable buttercream. If you use salted butter, your buttercream will be salty! Eww.
How do you flavor Italian Meringue Buttercream?
- Lemon: You can use lemon extract (I only use Nielson Massey lemon extract), lemon paste (again only Nielson Massey lemon paste), lemon zest mixed with the sugar for the meringue, or lemon curd.
- Strawberry: Strawberry puree will break the buttercream. Use strawberry jam such as my strawberry jam without pectin, or dehydrated strawberry powder.
- Berries: For all other berries I prefer using jam.
- Peanut Butter: For this recipe as written, add ½ cup smooth peanut butter. You could also use chunky for texture, but I would add crushed salted peanuts as a garnish instead.
- Nutella: Add ½ cup Nutella or another chocolate hazelnut puree.
- Chocolate: Add 200 g (approximately 7 ounces) of melted and cooled chocolate to the finished buttercream. Use milk chocolate, semi-sweet or unsweetened to your taste.
- Vanilla: Add up to 2 tablespoons vanilla extract, 1 tablespoon vanilla bean paste or 2 split and scraped vanilla bean pods. Save the pods for vanilla bean anglaise or vanilla bean pastry cream!
How do you color Italian Meringue Buttercream?
You can use gel food colorings. You could also use natural colorings like dehydrated strawberries or beet powder.
How to Make Italian Meringue Buttercream
Prepare your ingredients:
Step 1: You want to make sure that you have everything measured out and ready to go. This step is critical. In the professional kitchen it is called mis-en-place. This recipe is simple but it does require seamless execution.
Step 2: Prepare your tools. Be sure that your mixing bowl is clean and free of any residual fat, or your meringue will not whip up and there will be sadness abound. You also want to make sure that your pot is clean. Dirty residue can cause the sugar to crystallize.
Prepare the Italian meringue:
Step 3: Mix half of the sugar with the water in a medium saucepan over medium heat, stir just until the sugar dissolves. When the pan heats up, brush around the sides of the pot with a clean pastry brush dipped in water to dissolve any sugar crystals adhered to the sides of the pot. You can also use a paper towel that you roll up or your clean finger in a pinch.
Step 4: When the sugar syrup starts to bubble begin whipping your egg whites in the bowl of a stand mixer fitted with the whisk attachment. You can add a pinch of salt and/or cream of tartar for stability if you wish. When your eggs begin to look frothy, slowly begin adding your reserved sugar, whipping constantly on medium-high.
Step 5: Continue whipping your egg whites until they form stiff peaks (photo 1 above). Ideally your meringue should reach stiff peaks at the same time that your sugar syrup reaches 235˚F.
If your egg whites are whipping too fast, reduce the mixer speed to medium or even low. You can also adjust the heat on the sugar syrup to make it cook faster or slower. Just be aware that turning the heat on the sugar syrup too low will cause it to crystallize. I know. It’s frustrating but we can do this!
Step 6: To test your syrup you can either use a candy thermometer or you can do it the old-fashioned way, which is what I did here. Take a tiny bit of the syrup on a spoon and dip it into ice water, reach in and grab the sugar. If it dissolves, it isn’t close to ready; if it forms a little malleable ball, it’s ready!! I don’t have a photo of this stage because if I had taken the time to snap a photo, my sugar would have over cooked.
Step 7: Turn your mixer up to high and SLOWLY pour the sugar syrup down the side of the bowl as in photo 2 above. Be very careful not to hit the whisk. Ideally you pour it in one solid stream down the edge because it will solidify where it hits the bowl, so if you pour it in three different places, you will be losing sugar. Sadness.
If you look closely at the above photo you can see where my sugar hit the side of the bowl. One little stream. No excess sugar lost. Go ahead, take a closer look…This is what perfection looks like. 😉
Finish the buttercream:
Step 8: Keep whipping the Italian meringue on high until it forms stiff peaks like in the first photo below, but what is more important than the stiffness of the meringue is the temperature of the meringue. Before you begin adding the butter, the bottom of the bowl should feel barely warm (picture 2).
There is so much sugar in this meringue that it will not over-whip before it cools appropriately. Even though my meringue had reached stiff peaks in photo 1, I still needed to whip it another few minutes for it too cool.
Step 9: When the bowl feels just slightly warm, switch to the paddle attachment and begin adding your butter a piece at a time like in picture 3. I take my butter out of the fridge when I begin measuring my ingredients. Before adding each piece squeeze the butter. I do this to finish warming it and to make sure it is the right temperature. It isn’t necessary. In full disclosure, I stopped doing this years ago as my comfort level grew.
Step 10: Continue to beat the butter in on medium-high until the buttercream is smooth and there are no remaining pieces of butter. The buttercream in photo 1 above is still a bit lumpy. Not there yet!!! Photo 2 is smooth and creamy. At this stage I switch back to the whisk, add any desired flavorings and beat it until it is light and fluffy. You are now ready to frost!
Step 11: Add any flavorings such as extracts, lemon curd, salted caramel sauce, melted chocolate, jam or nut pastes.
Chef Lindsey’s Recipe Tip
The biggest take-away here is that you are in control! You control the heat of your sugar and how quickly it cooks; you control the speed at which your egg whites whip; and you control the temperature delta of your butter and meringue. If one is getting away from you, adjust and keep going!
How to refresh refrigerated Italian Meringue Buttercream?
- To refresh refrigerated buttercream: Throw it in the mixer and beat with the paddle attachment until smooth; then switch to the whisk to whip it up until light and fluffy.
- To refresh frozen buttercream: Thaw in the refrigerator overnight, let warm slightly at room temperature and then proceed with the refreshing refrigerated buttercream instructions above.
- Speed it up! You can speed up the refreshing process by warming the bowl over a gas stovetop flame or with the kitchen torch. Just be careful because you don’t want to melt your buttercream.
How to fix Italian Meringue Buttercream
It will look curdled if it is too cold. This is most common when trying to refresh or rewhip cold buttercream. The easiest way to fix it is to gently heat the bowl with a kitchen torch while beating it with the paddle attachment. Keep the torch moving so you don’t melt the butter. You can also just let it mix on medium-low speed with the paddle attachment until it warms itself up enough and comes together.
It is soupy if it is too warm. The meringue was too warm for the temperature of the butter that you added. You can add slightly cold butter to warm meringue but adding perfectly room temperature butter to warm meringue will lead to soup. To fix the soupy buttercream, place the bowl, buttercream and mixer attachment in the refrigerator. Chill 30 minutes to 2 hours depending on how warm it is. Continue to mix on medium speed until it comes together. As a last resort when you have tried everything else, just keep mixing it on medium with the paddle attachment. Go do something else and come back. Sometimes, just sometimes, all she needed was time to get herself together. And I think we can all feel that.
Sadly the butter was too cold when it was added to the buttercream. You can try to fix this by gently warming the entire bowl with a kitchen torch while beating the buttercream with the paddle attachment. Most likely in order to get rid of the lumps you will have to make the whole buttercream too warm to use. Pop it in the refrigerator and then beat it again with the paddle attachment once cool. Alternatively, you could just use it with some butter pieces because continuing to heat it you run the risk of melting all your butter and ruining your buttercream. Cover the cake in sprinkles and no one will notice. And that is my professional opinion.
Unfortunately this is the one mistake that you cannot come back from. If you start adding the butter and you see it melt in the meringue, stop adding butter. Keep beating and allow the meringue to cool before continuing to add more butter. A little melted butter is okay; all the butter melted is ruined.
Storage
Store Italian Meringue Buttercream at room temperature for 2-3 days or refrigerated for 2 weeks. It can also be frozen for 3 months. Before using, mix cold buttercream in the bowl of a stand mixer fitted with the paddle attachment on medium until it comes together. It will look curdled first. Don’t stress, just keep mixing!
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Italian Meringue Buttercream
Ingredients
- 2 cups sugar divided
- ⅔ cup water
- 5 large egg whites
- pinch kosher salt optional
- pinch cream of tartar optional
- 2 cups unsalted butter cubed (4 sticks or 1 pound), cool but not cold
- 2 teaspoons vanilla extract
Instructions
- You want to make sure that you have everything measured out and ready to go. This recipe is simple but it does require seamless execution. You also want to make sure that your mixing bowl is clean and free of any residual fat, or your meringue will not whip up and there will be sadness abound.
- Mix half of the sugar with the water in a medium saucepan over medium heat, stir just until the sugar dissolves. When the pan heats up, brush around the sides of the pot with a clean pastry brush dipped in water to dissolve any sugar crystals adhered to the sides of the pot. You can also use a paper towel that you roll up (I did because I forgot my brush at school.)
- When your sugar starts to bubble begin whipping your egg whites in the bowl of a stand mixer fitted with the whisk attachment. You can add a pinch of salt and/or cream of tartar for stability if you wish. I only used salt in the photos you see. When your eggs begin to look frothy, slowly begin adding your reserved sugar, whipping constantly on medium-high.
- Continue whipping your egg whites until they form stiff peaks. Ideally your meringue should reach stiff peaks at the same time that your sugar syrup reaches 235˚F. If your egg whites are whipping too fast, reduce the mixer speed to medium. You can also adjust the heat on the sugar syrup to make it cook faster or slower.
- To test your syrup you can either use a candy thermometer or you can do it the old-fashioned way, which is what I did here. Take a tiny bit of the syrup on a spoon and dip it into ice water, reach in and grab the sugar. If it dissolves, it isn’t close to ready; if it forms a little malleable ball, it’s ready!
- Turn your mixer up to high and SLOWLY pour the sugar syrup down the side of the bowl. Be very careful not to hit the whisk. Ideally you should pour it in one solid stream down the edge because it will solidify where it hits the bowl, so if you pour it in three different places, you will be losing sugar. Sadness.
- Keep whipping the Italian meringue on high until it forms stiff, but what is more important than the stiffness of the meringue is the temperature of the meringue. Before you begin adding the butter, the bottom of the bowl should feel barely warm.
- When the bowl feels just slightly warm, switch to the paddle attachment and begin adding your butter a piece at a time. I take my butter out of the fridge when I begin measuring my ingredients. Before adding each piece squeeze the butter.
- Continue to beat the butter in on medium-high until the buttercream is smooth and there are no remaining pieces of butter. Add the vanilla extract or other flavorings. At this stage I switch back to the whisk and beat it until it is light and fluffy. Pipe or spread as desired!
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cake frosting recipes!
I am dying to try this for a wedding cake I am making next week. I usually make an American buttercream but really wanted to try something a lot nicer 🙂 so my cake is a 3 tier wedding cake, and my question is…
you said this is quite a soft buttercream, will it be strong enough like an American buttercream to go between the layers in the cake? will it withstand the weight? (All 3 cakes will be doweled ofcourse ????) But I don’t want it to collapse out the sides of each layer.
Also Would it work with white chocolate??
Love your tutorial xo
Hi Anita! I hope that this comment reaches you in time (or you just powered through and tried it!). You can (and should) absolutely use this buttercream for a tiered cake. It is perfect for that application because it chills harder than American buttercream. When I am making layered cakes, I assemble one layer at a time and then chill in between. So if you’re making a three tiered cake, start with the bottom most layer and create your dam, add your filling, place second layer on top. CHill while doing the same with the remaining 2 tiers. I work in this rotation until I’ve added all the layers of each and then chill before doing my crumb coat. If you do this then it will be structurally sound even with a softer filling.
It will absolutely work with white chocolate but your buttercream will have a yellow tint to it and it will be sweeter than usual.
I’m so glad you enjoyed my tutorial! Let me know how it goes!
Hi! Excellent directions and the frosting came out perfectly. The crowd loved it but it was a little buttery for my taste. (Yes, I know it is buttercream!) Do you think I can decrease the butter, and if so, do you think I can go so far as half as much? Thank you for the excellent tutorial!
Hi Keri, You are welcome! You can absolutely decrease the butter by half. Your buttercream won’t be as stable for as long as a full butter version. Think of it like the less butter, the closer to plain meringue. And plain meringues are beautiful and stable for about 1-3 days (max depending on the amount of sugar). The butter deflates the meringue but preserves it in a way. Happy baking!
Ooh! This sounds so good and you make it look doable! Really hoping I can pull it off for my daughter’s birthday cake this weekend!
I know you can, Virginia!!!!
Omg, Lindsey! Thank you so much for this tutorial! I made my daughter’s cake Sat and it turned out perfectly. Your instructions are fabulous and I absolute love all the hints and tricks you include. They helped so much! No boiling hot sugar to the face for this gal! Even my mom was impressed….which is saying something. I overheard her telling her sister that she wasn’t sure since it was a lot of work (she was watching me) but it was worth it! And my cake looked amazing, too. IMB was a dream to work with. I’m in love with it, now. I think you’ve created a monster! : D
Yay Virginia!!! You did it! But it’s a sweet monster if ever there was one! I’m so happy for your success and the (much deserved) maternal praise! Don’t forget you can refrigerate or freeze it and then refresh it in the mixer (with the paddle attachment) – IMB on the ready! Happy baking!
I tried this recipe today, i am doing a practice run before making my first wedding cake! It turned out very well, loved the texture and taste… My only issue is that my sugar in the whites didn’t dissolve well so there are granules in the frosting. I added the sugar slowly as soon as the whites started to froth. Do you need to use a fine bakers sugar? Also I am doing a “semi-naked” style cake, if I ice it the day before can it stay uncovered in the fridge without drying?
Thank you!
Hi Samantha, The standard sugar used in bakeries and restaurants is marketed as “extra fine sugar” but I have also made IMB at home with regular granulated sugar. It seems more likely to me that your soft ball sugar syrup actually crystalized and those are the sugar crystals you are experiencing. This can happen from a dirty pot (not dirty to the naked eye), from sugar crystals forming on the sides of the pot and either falling into your syrup and crystalizing more of it while it cooks or during the act of pouring, or over agitation of the syrup as it cooks. Make sure you pot is completely clean, only stir once to dissolve the sugar in the cold water, wipe down the sides of the pot with cold water to dissolve any crystals and try not to disturb it, not using enough water to dissolve the sugar, or using too big of a pot for the quantity of sugar! Even when you do all the things right, sugar can still crystalize resulting in a gritty meringue. If it’s really bad, start over. If it’s just a few pieces here and there, you can power on especially since you aren’t doing a thick layer of frosting.
Since you don’t have a full layer of buttercream, you do run the risk that the cake dries out a bit and takes on some flavors of the fridge. You can also freeze the cake, then wrap it and store it in the freezer so it doesn’t mar the exterior or dry out. Take extra care to keep your cake moist before assembly: don’t over bake it, cool it properly, wrap it properly, only cut it right before assembly, and take the extra step to soak the layers lightly while assembling. This should minimize the drying out. Best of luck and happy baking!
This recipe was recommended to me and I’m very excited to try it for cupcakes that I’m making in advance for a party. Can I ice the cupcakes with this Italian buttercream, freeze them and thaw them at room temperature on the day I’m planning to serve them?
Absolutely, Susan! I do that at the restaurant all the time!
Worked the first time I tried it. It is very silky. Mine was a little soft so refrigerated it a bit but it didn’t like getting piped. Any suggestions?
Hi Dana! You did the right thing by refrigerating it. However, when you refrigerate it, the butter will cool inconsistently, so you need to refresh it in the mixer with the paddle. Mix on low until it is smooth and then increase speed, switch to the whisk and beat until nice and fluffy! Whenever I frost cakes in the summer, it is a constant battle: in and out of the fridge, refresh. I chill it in the bowl with the paddle attachment, which keeps my dishes to a minimum! Happy baking!
Tried this recipe, and loved it! Was rather soupy when i added all the butter, but was able to fix it by putting it in the fridge and then re-whipping it! Would I be able to frost cupcakes and freeze them ahead (by about 2 weeks)? Or should I freeze them separately and then put them together the day of the party?
Hi Kayla, you may absolutely assemble them and freeze ahead of time! I do this with little mini cupcakes at the restaurant all the time! Just make sure to allow enough time to defrost them because nobody likes the taste of hard IMB! [Well, some people do, but that is neither here nor there!] Happy baking!
Tastes great but it’s soupy. I put it in refrigerator to try to fix my mistake. How long should it take in the refrigerator before it thickens up to rewhip it.
It really depends on how soupy it is. I’ve had it take close to an hour before when my kitchen was super hot. Don’t forget to rewhip it!