Italian meringue buttercream is a smooth, silky frosting made with whipped egg whites, hot sugar syrup and butter. This classic Italian buttercream has a light texture, a clean flavor, and pipes beautifully on cakes and cupcakes.
I make this Italian buttercream all the time because it stays silky, pipes beautifully, and gives cakes and cupcakes that smooth bakery-style finish people look for.
It’s my go-to when readers ask for a stable, not-too-sweet frosting that holds up in warm kitchens, takes flavor well, and rewhips perfectly after chilling.
Why you'll love this recipe
- Silky texture that pipes and spreads beautifully
- Balanced sweetness for a lighter buttercream
- Great stability for clean edges on cakes and cupcakes
Ingredients You Need
- Egg whites – room temperature for a stable meringue
- Granulated sugar – melts cleanly into the hot syrup
- Unsalted butter – softened for a smooth, silky texture
- Vanilla extract – adds flavor depth
- Salt – enhances taste and balance
- Cream of tartar (optional) – helps steady the meringue
Tips for this recipe
- Clean bowl – any trace of grease will keep the egg whites from whipping properly.
- Right temperature – cook the sugar syrup between 230°F and 244°F for the best structure.
- Stiff meringue – whip until glossy stiff peaks before adding the butter.
- Cool the meringue – let it cool fully so the butter doesn’t melt and turn the frosting soupy.
- Butter texture – soft but slightly firm butter gives the smoothest finish.
- Don’t panic – if it looks curdled, keep mixing; temperature differences usually fix themselves.
How to Make Italian Buttercream
Start by making the Italian meringue, then continue with the buttercream steps below.
Heat the syrup – cook water and sugar until it reaches 230–244°F.
Whip the egg whites – beat with salt (and cream of tartar if using) until soft peaks form.
Pour the hot syrup – stream it into the whites on medium speed to build a stable meringue.
Whip to cool down – keep mixing until the bowl feels cool and the meringue is thick and glossy.
Add the butter – mix in the softened butter a little at a time until the frosting turns smooth.
Finish with vanilla – blend in the vanilla and mix briefly to get that silky Italian buttercream texture.
How to Use Italian Buttercream
- Layer cakes – smooth it on cakes for clean edges and a light, silky finish.
- Cupcakes – pipe tall swirls that hold their shape beautifully.
- Macarons – use as a stable filling with a creamy texture.
- Fruit desserts – pair with lemon, raspberry, or chocolate cakes for a balanced sweetness.
- Piping work – perfect for rosettes, borders, and detailed decorations.
Storage Instructions
- Fridge – keep in an airtight container for up to one week; bring to room temperature and re-whip before using.
- Freezer – freeze up to three months in a sealed container; thaw overnight in the fridge, then let it soften and whip again to restore the smooth texture.
Variations & Substitutions
- Chocolate Italian buttercream – mix in melted, cooled chocolate or a bit of cocoa for a deeper flavor.
- Coffee Italian buttercream – add a spoon of strong espresso or dissolved instant coffee.
- Lemon Italian buttercream – blend in lemon zest and a splash of juice for a bright finish.
- Berry Italian buttercream – fold in raspberry or strawberry puree for a fruity frosting.
- Salted caramel buttercream – swirl in homemade caramel for a sweet-salted twist.
- Vanilla bean buttercream – use fresh vanilla seeds for a more aromatic buttercream.
Recipe Questions
Why is my Italian buttercream soupy?
The meringue was still warm when you added the butter. Keep mixing; it usually comes together once cooled.
Why is it curdled?
The butter was too cold. Let the bowl warm slightly and keep mixing until smooth.
Can I color this frosting?
Yes, gel food coloring works best for keeping the buttercream stable.
How much buttercream does this recipe make?
Enough to frost a layer cake or pipe about 12–18 cupcakes, depending on swirl size.
Can I make it ahead?
Yes, store it in the fridge or freeze it, then bring to room temperature and re-whip before using.
More Buttercream Recipes
- Swiss meringue buttercream
- French meringue buttercream
- Russian buttercream
- Vanilla buttercream frosting
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Italian Buttercream
- Total Time: 35 minutes
- Yield: 6-inch cake
Description
Delicious and creamy meringue buttercream, perfect for all your cake decorations. Ideal for smoothing a 6-inch cake.
Ingredients
- 4 egg whites (room temperature – about 150 g)
- 350 g sugar
- 150 ml water
- 450 g butter (softened)
- 10 ml liquid vanilla extract
- 1 pinch salt
Instructions
- Place half of the sugar with the water in a saucepan and heat over low heat until boiling. Cook until the syrup reaches 244°F / 118°C.
- When the syrup reaches 230°F / 110°C, place the egg whites and salt in the bowl of your stand mixer and whisk at medium speed until frothy, then add the remaining sugar and increase to high speed.
- Whip until the egg whites are firm before adding the syrup.
- When the syrup is ready, pour it in a thin stream over the egg whites while the mixer runs on low speed.
- Increase to high speed and whisk until the meringue cools completely, about 10 minutes.
- Add the softened butter in pieces and the vanilla extract, then mix at medium speed until smooth.
- If the mixture looks liquid or curdled, keep mixing until it becomes creamy.
Notes
Storage: Store in an airtight container in the fridge up to one week or freeze up to three months; bring to room temperature and re-whip before using.
Tips:
- Use a thermometer for accurate syrup temperature
- Make sure the bowl is grease-free
- Butter should be soft but not melted
- Keep mixing if the cream looks curdled
- Let the meringue cool fully before adding the butter
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: cakes, Dessert, layer cakes
- Cuisine: Italian
Nutrition
- Calories: 113
- Sugar: 25
- Sodium: 46
- Fat: 1
- Saturated Fat: 1
- Carbohydrates: 25
- Protein: 2
- Cholesterol: 3
Yana goris
I love this! Its delicious.. but of i want to add chocolate to this how much chocolate do i need? Thank you
Fadela
For the quantities indicated here it will take approximately 50 gr of semi-sweet chocolate
Kathy Robey
I have two questions. What do you do with all the leftover egg yolks? And can egg white powder be substituted?
Fadela
For the leftover egg yolks, you have a few options. You can use them immediately in recipes like lemon curd, crème brûlée, or ice cream. If you prefer to save them for later, you can freeze them.
As for the egg white powder, it can be substituted, but I haven't personally tested it for all recipes. It's best to look for recipes specifically designed for egg white powder, as the proportions and method may differ from fresh egg whites.