I demystify Easy Italian Buttercream Frosting with practical tips and small confidence boosts that help home bakers finally tackle this deceptively intimidating frosting.

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I love how Preppy Kitchen calls this Italian Meringue Buttercream light and silky, and honestly it lives up to it. I know hearing egg whites and unsalted butter together makes lots of folks nervous, but it’s really not as scary as you think.

This version is the Not Sweet Buttercream Frosting so you get fluffy, stable peaks that pipe like a dream without cloying sweetness. I messed up plenty of times before i figured out a few simple hacks that changed everything, and i promise, with a little patience you’ll get glossy, satiny swirls that make any cake look pro.

Ingredients

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Sweetener that forms the hot syrup, gives structure and sweetness, no nutrients
Provide protein, create glossy meringue foam, light texture and stable base
Adds richness, creaminess and fat, helps mouthfeel and spreadability, not healthy
Gives warm flavor, masks egginess, tiny calories, more about aroma than nutrition
Acid stabilizer, helps whites whip and hold peaks, small amount only
Stops sugar recrystallizing, keeps buttercream smooth and glossy, optional sugar work
Balances sweetness, enhances flavor depth, tiny sodium contribution only
No nutrition, purely visual, a few drops change final cake appearance dramatically

Ingredient Quantities

1 1/4 cups (250 g) granulated sugar

1/3 cup (80 ml) water

4 large egg whites (about 120 g) room temp

Pinch cream of tartar (about 1/8 tsp) optional

1 1/2 cups (340 g) unsalted butter softened to room temp

1 to 2 tsp pure vanilla extract or other flavoring

1/4 tsp fine sea salt or a pinch

1 tbsp light corn syrup or invert sugar optional

Gel or liquid food coloring optional

How to Make this

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1. Get everything ready first: measure 1 1/4 cups (250 g) sugar, 1/3 cup (80 ml) water, 4 large egg whites (about 120 g) at room temp, a pinch cream of tartar if you want, 1 1/2 cups (340 g) unsalted butter softened, 1 to 2 tsp vanilla, 1/4 tsp fine sea salt, 1 tbsp light corn syrup optional, and any gel or liquid color. Have a stand mixer or hand mixer, candy thermometer, saucepan, spatula and a bowl ready. No yolk in the whites or it won’t whip.

2. Make the sugar syrup: combine sugar and water in a small saucepan, add corn syrup if using, bring to a boil over medium heat. Dont stir once it boils, just swirl gently and brush down sugar crystals off the sides with a wet pastry brush. Cook to 240°F (115°C) soft-ball stage. No thermometer? drop a bit into very cold water and if it forms a soft squishy ball it’s ready.

3. Start whipping the whites: while the syrup heats whip the egg whites with the pinch of cream of tartar on medium-high until they reach soft peaks, they should be foamy but still slightly droopy.

4. Add the hot syrup to the whites: with the mixer running on medium-high carefully pour the hot syrup in a thin, steady stream into the whites, aiming near the side of the bowl not directly on the whisk. Keep whipping until the meringue is glossy and holds stiff peaks and the bowl is just warm to the touch, about 5 to 8 minutes.

5. Make sure the meringue is cool enough: before adding butter the meringue needs to be roughly room temp. If it still feels hot it will melt the butter and you’ll get a mess, so wait a few more minutes while whisking.

6. Add the butter: cut the softened butter into tablespoons and add a few small pieces at first, beating well after each addition. Once it starts coming together you can add larger chunks. Keep scraping the bowl. The texture will go through a curdled stage sometimes, that’s normal.

7. Flavor and color: once the butter is incorporated, beat in 1 to 2 tsp vanilla and 1/4 tsp fine sea salt. If you want color use gel food coloring a tiny bit at a time until you get the shade you want. Liquid colors can thin the buttercream so use gel for bright colors.

8. Troubleshooting quick fixes: if it looks curdled dont panic, keep beating on medium-high for several minutes, the emulsion usually comes back. If it’s soupy because the meringue was too hot, chill the bowl 10 to 15 minutes then beat again. If it’s too stiff warm the bowl briefly over warm water while beating a bit to soften.

9. Use or store: pipe or spread right away for best results. To store keep in an airtight container in the fridge up to 1 week, or freeze up to 2 months. Bring to room temp and re-whip to regain silky texture before using.

10. Final tips: use room temp butter but not greasy soft, a candy thermometer makes the syrup foolproof, avoid any yolk in whites, and gel colors give the best bright, concentrated hues. This buttercream pipes beautifully so practice a little and don’t freak out if it acts weird at first.

Equipment Needed

1. Stand mixer or electric hand mixer with whisk attachment
2. Candy thermometer
3. Small heavy bottomed saucepan
4. Heatproof mixing bowl (metal or glass)
5. Rubber/silicone spatula for scraping
6. Pastry brush to wet down sugar crystals
7. Measuring cups and spoons plus a kitchen scale
8. Piping bag and tips (or an offset spatula for spreading)

FAQ

1 1/4 cups (250 g) granulated sugar

1/3 cup (80 ml) water

4 large egg whites (about 120 g) room temp

Pinch cream of tartar (about 1/8 tsp) optional

1 1/2 cups (340 g) unsalted butter softened to room temp

1 to 2 tsp pure vanilla extract or other flavoring

1/4 tsp fine sea salt or a pinch

1 tbsp light corn syrup or invert sugar optional

Gel or liquid food coloring optional

Q: Can I make this without a candy thermometer? A: You can try by watching syrup texture but a thermometer makes it reliable. 240°F is the target for a stable meringue.

Q: My buttercream curdled, is it ruined? A: Not usually. Chill the bowl 10 to 15 minutes then beat again, or beat over an ice bath until it comes together. If butter was too soft or the meringue too warm that's usually the fix.

Q: Is it safe to eat since it uses raw egg whites? A: The egg whites are cooked by the hot sugar syrup as you pour it in, so this is considered safe. If immunocompromised or worried use pasteurized egg whites.

Q: Can I use salted butter? A: You can but reduce or omit the added salt. Unsalted gives you better control over flavor.

Q: How do I get bright colors? A: Use gel or paste food coloring. Liquid color can thin the buttercream and make it soft, gels give intense color without changing texture.

Q: Can I make this ahead? A: Yes. Make and store in the fridge up to a week, or freeze. Bring to room temp then re-whip before using. For best piping chill briefly before decorating.

How To Make Italian Meringue Buttercream Recipe Substitutions and Variations

Granulated sugar → superfine or caster sugar, same weight (250 g). It dissolves faster so the hot syrup makes a silky, less grainy meringue.
4 large egg whites → aquafaba (chickpea brine). Use about 3 tbsp aquafaba per egg white, so roughly 12 tbsp (3/4 cup / 180 ml) for this recipe. Whip a bit longer and add the pinch of cream of tartar for extra stability.
1 1/2 cups unsalted butter → European style butter (higher fat) 1:1 for richer taste, or swap up to half the butter with vegetable shortening or a firm plant based stick for a more heat stable buttercream (flavor will change).
1 tbsp light corn syrup → light golden syrup or glucose syrup 1:1, or honey as a last resort (1:1) if you dont mind the flavor note. These help keep the buttercream smooth and prevent crystallization.

Pro Tips

1) Get stuff ready and trust your thermometer. Having everything measured and the mixer, thermometer and bowl set up before you start will save you from panic. A candy thermometer makes the sugar syrup foolproof, and if you dont have one use the cold water test for the soft ball stage. When the syrup is at temp only swirl the pan and brush the sides, dont scrape or stir.

2) Watch the temperature of the meringue before you add butter. If the meringue feels warm it will melt the butter and make the whole thing sloppy, so wait until the bowl is just room temp. Add butter in small pieces at first to help the emulsion form. If it looks curdled dont freak out, keep beating for a few minutes because it usually comes back.

3) Use butter thats softened but not greasy. If it feels oily or way too soft chill it a few minutes then beat it in. For strong colors use gel paste colors, not liquid, since the liquid will thin the buttercream. Hold back salt and flavor until the butter is mostly incorporated so you can adjust taste at the end.

4) Quick fixes you can actually use. If the buttercream is too soupy chill the bowl 10 to 15 minutes then rewhip. If its too stiff warm the bowl slightly with warm water while beating to loosen it. To refresh stored buttercream bring it to room temp and rewhip it to get the silky texture back.

How To Make Italian Meringue Buttercream Recipe

Recipe by Francis Mead

0.0 from 0 votes

I demystify Easy Italian Buttercream Frosting with practical tips and small confidence boosts that help home bakers finally tackle this deceptively intimidating frosting.

Servings

servings

Calories

225

kcal

Equipment: 1. Stand mixer or electric hand mixer with whisk attachment
2. Candy thermometer
3. Small heavy bottomed saucepan
4. Heatproof mixing bowl (metal or glass)
5. Rubber/silicone spatula for scraping
6. Pastry brush to wet down sugar crystals
7. Measuring cups and spoons plus a kitchen scale
8. Piping bag and tips (or an offset spatula for spreading)

Ingredients

1 1/4 cups (250 g) granulated sugar
1/3 cup (80 ml) water
4 large egg whites (about 120 g) room temp
Pinch cream of tartar (about 1/8 tsp) optional
1 1/2 cups (340 g) unsalted butter softened to room temp
1 to 2 tsp pure vanilla extract or other flavoring
1/4 tsp fine sea salt or a pinch
1 tbsp light corn syrup or invert sugar optional
Gel or liquid food coloring optional

Directions

Get everything ready first: measure 1 1/4 cups (250 g) sugar, 1/3 cup (80 ml) water, 4 large egg whites (about 120 g) at room temp, a pinch cream of tartar if you want, 1 1/2 cups (340 g) unsalted butter softened, 1 to 2 tsp vanilla, 1/4 tsp fine sea salt, 1 tbsp light corn syrup optional, and any gel or liquid color. Have a stand mixer or hand mixer, candy thermometer, saucepan, spatula and a bowl ready. No yolk in the whites or it won't whip.
Make the sugar syrup: combine sugar and water in a small saucepan, add corn syrup if using, bring to a boil over medium heat. Dont stir once it boils, just swirl gently and brush down sugar crystals off the sides with a wet pastry brush. Cook to 240°F (115°C) soft-ball stage. No thermometer? drop a bit into very cold water and if it forms a soft squishy ball it's ready.
Start whipping the whites: while the syrup heats whip the egg whites with the pinch of cream of tartar on medium-high until they reach soft peaks, they should be foamy but still slightly droopy.
Add the hot syrup to the whites: with the mixer running on medium-high carefully pour the hot syrup in a thin, steady stream into the whites, aiming near the side of the bowl not directly on the whisk. Keep whipping until the meringue is glossy and holds stiff peaks and the bowl is just warm to the touch, about 5 to 8 minutes.
Make sure the meringue is cool enough: before adding butter the meringue needs to be roughly room temp. If it still feels hot it will melt the butter and you'll get a mess, so wait a few more minutes while whisking.
Add the butter: cut the softened butter into tablespoons and add a few small pieces at first, beating well after each addition. Once it starts coming together you can add larger chunks. Keep scraping the bowl. The texture will go through a curdled stage sometimes, that's normal.
Flavor and color: once the butter is incorporated, beat in 1 to 2 tsp vanilla and 1/4 tsp fine sea salt. If you want color use gel food coloring a tiny bit at a time until you get the shade you want. Liquid colors can thin the buttercream so use gel for bright colors.
Troubleshooting quick fixes: if it looks curdled dont panic, keep beating on medium-high for several minutes, the emulsion usually comes back. If it's soupy because the meringue was too hot, chill the bowl 10 to 15 minutes then beat again. If it's too stiff warm the bowl briefly over warm water while beating a bit to soften.
Use or store: pipe or spread right away for best results. To store keep in an airtight container in the fridge up to 1 week, or freeze up to 2 months. Bring to room temp and re-whip to regain silky texture before using.
Final tips: use room temp butter but not greasy soft, a candy thermometer makes the syrup foolproof, avoid any yolk in whites, and gel colors give the best bright, concentrated hues. This buttercream pipes beautifully so practice a little and don't freak out if it acts weird at first.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.