Italian Meringue Buttercream Recipe

This post may contain affiliate links. Please read my disclosure policy.

This Italian meringue buttercream recipe is creamy, silky smooth, and light. Perfect for piping and fine details, it’s delicious enough to eat with a spoon! 

Sweet and luscious, you can add style and elegance to all of your baked goods while enhancing the flavor.

Whether you are a beginner when it comes to baking or consider yourself a culinary wizard, you will love this buttercream meringue. You can top cakes, cookies, and pastries and the result is pure perfection.

If you love this recipe, you really need to try my chocolate buttercream, it’s dream-worthy.

Craving more sweet goodness? Take a look at all my delicious desserts for inspiration. Hint…my tiramisu ice cream cake is one of the best things you’ll ever taste.

titled collage for italian buttercream recipe

Italian Meringue Buttercream – Helpful Tips and Tricks

  • Don’t let it get too warm. While this buttercream meringue is the most stable of all the buttercreams, you can’t let it sit out for too long. When it softens, put it in the refrigerator to firm it back up.
  • Double it! Make a double batch and freeze the leftovers to have on hand for later. It will last in the freezer for up to 3 months. Just remember to thaw it to room temperature and whip it using a mixer to make it fluffy again.
  • Cooling is key. Don’t get in a rush and skip cooling the meringue before you add the butter. Otherwise, the butter will melt! Cool it faster by adding an ice pack or cold cloth to the outside of the bowl.
  • Salted butter will work. Don’t have unsalted butter? No problem, swap it for salted instead. It will still taste incredible and be easy to work with.
  • A measuring cup saves you a headache. While it is acceptable to pour the sugar mixture directly into the egg whites from the pan, it’s much easier to accomplish if you transfer it to a measuring cup first. You are less likely to have a mess. 
italian meringue buttercream recipe ingredients in bowls on counter

FAQ – Common Recipe Questions

How long does buttercream last?

Leftovers need to be stored in the fridge in an airtight container or gallon freezer bag. They will last up to 5 days in the fridge or 3 months in the freezer.

When you are ready to use, re-beat for several minutes with the paddle attachment until it’s smooth and creamy.

beaten egg whites in glass bowl

Can I change the color?

Yes, it’s easy to tint and the color options are endless. You will need to use a good quality gel food coloring. Stay away from liquid food coloring because it will make the frosting appear speckled.

What is the difference between Italian meringue buttercream and swiss meringue buttercream?

For Italian buttercream, you make a sugar syrup then pour it into the egg whites. However, with swiss buttercream, you eat the sugar and egg whites together and whip them into a meringue.


Italian meringue buttercream on a beater

With love from our simple kitchen to yours. 

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

Don’t miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  


Sugar Cookie Frosting  

Butterfinger Candy Bar Frosting 

Pumpkin Spice Latte Buttercream Frosting 

Candy Cane Buttercream Frosting

Italian meringue frosting in a glass bowl

Italian Meringue Buttercream Recipe

Donna Elick
This Italian meringue buttercream recipe is creamy, silky smooth, and light. Perfect for piping and fine details, it’s delicious enough to eat with a spoon!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Dessert
Cuisine Italian
Method Stovetop
Servings 4 cups


  • 5 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 1 1/3 cups granulated sugar
  • 2/3 cup water
  • 2 cups unsalted butter, softened (4 sticks), cut into ½” cubes
  • 1 teaspoon vanilla extract


  • In the bowl of a standing mixer, add egg whites and begin beating on medium speed until the egg whites become foamy.
  • Add cream of tartar to the egg whites and continue beating until the form stiff peaks – hold their shape.
  • Meanwhile, in a saucepan, combine sugar and water. Heat over medium-high heat, stirring until all of the sugar granules are dissolved.
  • Continue heating the sugar mixture until the temperature reaches 238-240°F (the soft-ball stage).
  • Transfer the sugar syrup to a measuring cup or something that allows you to pour it easily in a thin stream.
  • With the mixer running on low speed, pour the sugar syrup in a very thin stream into the stiff egg whites.
  • Mix on low until all of the sugar syrup has been incorporated. The egg white mixture will now appear glossy and stiff like meringue.
  • Continue mixing on medium speed until egg whites have cooled completely (feel the bowl to make sure no warmth remains).
  • When the meringue has cooled, add the butter – 1-2 cubes at a time. Mix each tablespoon into the meringue completely before adding the next couple cubes.
  • Continue adding 1-2 cubes of butter at a time until it is all combined.
  • Scrape down the sides of the bowl and switch to the paddle attachment. Add vanilla extract.
  • Beat on low speed using the paddle attachment for several minutes to beat the air out of the buttercream. The buttercream may appear curdled at first, but it will beat out into a smooth, luscious frosting.
  • To frost cupcakes with a swirl, fit a large piping bag with cake decorating tip #1M.. Fill the piping bag with buttercream. Pipe buttercream onto cupcakes in a counter-clockwise direction, swirling up and toward the center.


Serving: 1 | Calories: 1095cal | Carbohydrates: 67g | Protein: 5g | Fat: 92g | Saturated Fat: 58g | Cholesterol: 244mg | Sodium: 84mg | Sugar: 67g | Calcium: 32mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for meringue buttercream recipe

Originally published August 2021

the slow roasted italian food blog cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. Can you use the egg whites in the carton that are pasteurized to avoid salmonella from the raw egg whites?

    1. The addition of the very hot sugar syrup to the meringue makes it safe to eat. As for the egg whites in the carton, you will need to add an acid such as lemon juice or cream of tartar and it will take a VERY long time to whip and the meringue will not be as stiff or have volume. That is why carton egg whites are not recommended for meringue.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating