Italian Meringue Buttercream: A Silky, Luxurious Frosting for Cake Masterpieces

Italian Meringue Buttercream: A Silky, Luxurious Frosting for Cake Masterpieces

Italian Meringue Buttercream is renowned for its silky texture and exquisite taste, making it a favorite among professional bakers and baking enthusiasts. This recipe combines the stability of Italian meringue with the richness of butter, enhanced with a hint of vanilla, to create a frosting that is not only delicious but also exceptionally versatile for decorating cakes.


Why you'll love it: If you're a fan of creamy frostings that aren't too sweet, Italian meringue buttercream is perfect for you. It is less sweet than traditional buttercream and holds up well in a variety of conditions, making it ideal for complex piping and smooth icing applications. The process of making this buttercream involves creating a stable meringue base with hot syrup, resulting in a light but buttery texture that spreads beautifully over cakes.

Perfect occasion: This buttercream is suitable for high-end cakes for weddings, birthdays and special celebrations. Its smooth finish provides an excellent canvas for decorations, from simple and elegant designs to more elaborate and colorful creations. It is also perfect for those who appreciate the refined taste of their desserts.

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Decorating Tips: For a stunning finish, use this buttercream to create smooth sides and sharp edges on cakes. It is also excellent for flowers, borders and other detailed decorations. For more flavor and color, add fruit jams, chocolate or nut pastes as desired. When decorating, make sure the buttercream is at room temperature for the best consistency.


  • 200 grams of egg whites (about 6 large egg whites)
  • 400 grams of sugar
  • 350 ml of water
  • 550 grams of soft butter (creamy and soft)
  • 1 tablespoon of vanilla extract


  1. Prepare the syrup:
    • In a clean, high-sided saucepan, combine the sugar and water. Cook over medium heat for about 10 minutes. The syrup should form a thin thread when dipped in a spoon, or it can be tested by dropping it a little on a cold surface to see if it stays in place without dripping.
  2. Prepare the meringue:
    • Start whipping the egg whites until stiff while the syrup is cooking. Once the syrup reaches 119°C (246°F) or when the bubbles are homogeneous and stable, slowly pour the syrup over the egg whites while continuing to beat at high speed. Try to pour the syrup near the edge of the bowl to avoid splashing.
  3. Add the butter:
    • Once the meringue has cooled, reduce the mixer speed to medium and gradually add the butter, a few pieces at a time. The butter should be around 25°C (77°F) and look creamy. Continue mixing until the buttercream is smooth and silky. Add the vanilla extract towards the end of the mixture.
  4. Finishing and use:
    • Use three-quarters of the buttercream to fill your cake layers. For the remaining quarter, you can mix in additional flavors like pistachio paste or your favorite jam to add a unique touch to the outer layer of the cake.


  • Getting a firm meringue base is essential for the buttercream to be good.
  • If the mixture seems curdled at any point, continue beating; it will return to a smooth texture.
  • For added moisture in the cake, brush each cake layer with a simple syrup made from equal parts sugar and water, boiled for 5 minutes.

Enjoy this luxurious Italian Meringue Buttercream to elevate your cakes to professional quality in both appearance and taste!

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