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The Perfect Italian Meringue Buttercream Cake Icing Recipe for a Stable & Silky Finish
Italian Meringue Buttercream is a silky, stable icing made by whipping hot sugar syrup into egg whites before adding butter. It has a light, buttery texture and holds up well in warm conditions.
Uses for Italian Meringue Buttercream Cake Icing
This icing is perfect for cakes that need a stable, smooth, and lightly sweet frosting.
- Wedding cakes
- Layered cakes
- Cupcakes
- Cakes that need piping or decorations
Italian Meringue Buttercream Cake Icing Recipe
- Total Time: 30 minutes
- Yield: Enough to frost a two-layer 8-inch cake or 24 cupcakes.
Description
Quick Italian Meringue Buttercream Tips
- Ensure the sugar syrup reaches 240°F (116°C) before adding to egg whites.
- Slowly pour the syrup while whipping to prevent scrambling the eggs.
- If the buttercream curdles, keep mixing—it will come back together!
Ingredients
Scale
- 5 large egg whites
- 1 ¼ cups (250g) granulated sugar
- ¼ cup (60ml) water
- 1 ½ cups (340g) unsalted butter, room temperature
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a saucepan, heat sugar and water over medium heat until it reaches 240°F (116°C) on a candy thermometer.
- While syrup is heating, whip egg whites to soft peaks using a stand mixer.
- Slowly drizzle the hot syrup into the whipped egg whites while beating on medium speed.
- Increase speed to high and beat until the meringue is glossy and cool to the touch.
- Gradually add softened butter, one piece at a time, mixing until smooth.
- Mix in vanilla extract and salt. Use immediately or store in the fridge for up to a week.
Notes
Similar Cake Icing Recipes
If you love Italian Meringue Buttercream, you may also enjoy Swiss Meringue Buttercream (easier to make but similar texture), French Buttercream (richer with egg yolks), or Classic American Buttercream (sweeter and quicker to prepare).
- Prep Time: 25 minutes
- Cook Time: 5 mins
Keywords: Italian Meringue Buttercream
