I’ve had many questions about Italian buttercream so I made a step by step video! Scroll down to check it out. You can also watch my make it in my strawberry cake video. Just skip to the 2:45 mark.
**Note: it’s important to use room temperature egg whites and butter. Monitor the temperature of your sugar syrup — add your pieces of butter slowly — and let your buttercream sit. You’ll need to give it a quick whip to bring it back to life. I know it’s a bit finicky BUT this buttercream adds a silky — not too sweet — touch to your cakes. It also pipes beautifully!
Cream of tartar is added to help stiffen the egg whites. It’s an acid so if you can’t get your hands on it sub in an equal amount of white vinegar or lemon juice. I’ve made it without and the recipe turned out fine by the way.
This is how your Italian meringue will look after adding in the 240F sugar syrup. Very silky, white and it will feel marshmallowy when you touch it. As soon as you add the butter in the consistency will change and it will deflate. Don’t worry, that’s fine! Just keep adding all of the butter in and whip. If it’s still soupy you can pop it in the fridge or freeze to cool down a bit maybe 10 minutes, then keep whipping and it should be fine! I love flavoring my buttercreams with a high-quality vanilla extract, but there are so many more flavors to choose from. Orange blossom water, rose water, fruit reductions (make sure they’re strained and cooled before adding), and of course chocolate (melted and cooled)
1. In a medium saucepan add 1 cup sugar and 1/3 cup water, then place on medium-low heat.
2. Stir until sugar melts and becomes clear. Use a kitchen thermometer to maintain a medium-high heat.
3. Separate room temperature egg whites into a stand mixer. Beat the egg whites.
4. Add a pinch of salt.
5. Add in the cream of tartar
6. Add the remaining sugar.
7. Beat until the soft peak stage.
8. When the temperature reads 235F-240F, drizzle the sugar mixture into the mixer immediately. Run the mixer until meringue is cool/tepid.
9. Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
10. Add vanilla or any other flavors. Beat until butter is combined and mixture has reached a silky consistency.
11. Transfer the buttercream to multiple bowls.
12. Add a drop of food coloring to each and mix until a desired gradient is reached.
This is how to make Italian meringue buttercream, the creamiest smoothest buttercream ever!
- 4 large egg whites
- 1 1/3 cups sugar
- Pinch kosher salt optional
- 16 ounces unsalted butter 32 tablespoons, room temperature cut into 1-inch pieces
- 1 tsp pure vanilla extract optional
- 1/4 tsp cream of tartar
- 1/3 cup water
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
Stir until sugar melts and becomes clear.
Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately.
Run mixer until meringue is cool/tepid.
Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
Add the salt and vanilla if using
Beat until butter is combined and mixture has reached a silky consistency.
If your buttercream is "soupy," just pop it into the fridge for a couple of minutes. Then beat it. It should thicken up. I find consistency problems arise mostly from the meringue being too warm when the butter is added. Chilling it will help improve the consistency. If you're adding flavorings (i.e. chocolate, fruit, etc). to your Italian buttercream, I suggest doing this as the very last step. If you're not using your buttercream IMMEDIATELY -- and it will be sitting for a few minutes -- then just keep in mind that you will have to give it a short whip to "bring it back to life" as it loses its consistency quickly. If you want to make the buttercream ahead of time, it can be refrigerated for a few days. Once you're ready to use it, allow it come to room temperature and give it a short "whip." For those people that are used to regular buttercream: Italian buttercream is LESS SWEET and more BUTTERY! You can always add MORE SUGAR SYRUP to your meringue to sweeten it a bit further.
Thats exactly what i need thank u
Is it possible to make chocolate italien buttercream? How would you do that?
Great question! Yes you can. After you’ve made your buttercream fold in 12oz of melted and cooled bittersweet or dark chocolate.
Can you keep the buttercream in a fridge and if so for how long?
As long as it’s in an airtight container up to two weeks in the fridge.
Does it need to be refrigerated if you make it just a day or two early?
Hi Amanda — It is best to do that because it is very soft at room temperature so it melts very easily. Hope that helps! Best, John.
Will it work out as fluffy as it looks in the video if i make it with hand mixer?
Hi Kato — I have never done that before because it seems like such a pain to attempt. If you do, please let me know how it goes! Thanks, John.
Approximately how much does this recipe make? Could I frost a three layer cake with one batch? Thanks!
Hmm, yes, you could frost a three layer cake I think… My stand mixer bowl is usually almost half-way full if that helps.
Can you make this with a hand mixer or by hand?
Hi Romy — Yes. Either work but you may be standing there for 20+ minutes. Ha-ha!
In your picture the frosting cord are very pretty. At what point did you add the color and what did you use?
Hi Amber — I add the color in at the end and I used gel colors. Thanks, John.
How stable is this icing? Will it stand up good on cup cakes for 2 days in refrigerator? TY. Ginny.Virginia
Hi Virginia — The icing is fairly stable and should be able to last that long. That said, I don’t recommend it. Refrigerators tend to alter the consistency of the cakes/frosting. Let me know how it goes! Best, John.
That icing is beautiful. It looks like antique white satin fabric.
Great post!
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If I frost my cupcakes, is it ok to leave them out at room temp? They don’t need to be refrigerated after do they?
Hi Abbi — It depends on a) how hot is, and b) now long they are staying out. It’s fine to put them out for a few hours as long as they’re covered BUT you may want to refrigerate them if it’s going to be for a day or so. Thanks, John.
Hi – love Italian buttercream and find is vastly superior to plain or American type. It is silky smooth and much more flavorful. Your directions are perfect! 0
A couple of notes from my experience: you can use cold butter ( keep out of fridge while whipping the meringue). If you do – the egg whites should be slightly warm – reduces overall time if you are in a hurry but requires a bit of experience in judgment. Also it is safer to switch to a paddle attachment while adding cold butter to avoid bending the whisk.
I find it keeps for up to a month if properly stored.
Do you ever make Swiss meringue buttercream? I find myself less successful at that.
Hi Ela — Thank you for all your input! I’ll definitely try this in the future. Thank you. Also — I’ve never made Swiss Meringue. What does it taste like? How difficult is it to make? Best, John.
It’s fluffy like Italian Meringue, but not as rich tasting.
We use Swiss meringue at our bakery. It’s so silky and light. ABSOLUTELY beautiful consistency. Today we’re going to try your recipe for Italian Meringue on one of our 3 layer cakes. We can’t wait to see how it comes out! Thanks KS for posting the recipe. We’ve been watching your inta video since last night ❤️
Michelle,
Hope you liked the recipe! It’s my favorite buttercream to make!
John
I think it is similar—silky smooth and not too sweet. I find it easy because you just pop the whites & sugar in the mixing bowl and whisk over Bain Marie. I don’t use a thermomter, just rub it between my fingers until there ya no gritty feeling. The beat with whisk til bowl is neutral to cool. Then add butter. Easy to flavor too. Give it a try!
You say egg whites, salt, cream of tarter, and sugar. Then the next line says the remaining sugar. Am I missing something here or was something left out. Not sure how much sugar in first step
Hi Mary — The recipe has been fixed. Thanks, John.
HI,
Just read your recipe and I think that you forgot to specify how much of the sugar to use in the first step and how much to use in the second step, making the simple syrup. Can you clarify this for me. Thank you.
Hi Eliz — The recipe has been fixed. Thanks so much! Best, John.
HI John, Your recipe calls for 1 1/2 C sugar. In step 1 you say to add the sugar to the egg whites, cream of tarter and salt and beat to soft peaks. In step 2 you advise to add remaining sugar to a saucepan with water. Can you tell me what amount of sugar is used for step 1 out of the 1 1/2 c sugar called for in the recipe?
Hi Donnna — The recipe has been fixed. Thanks so much! Best, John.
Would this recipe be suitable to use for cupcakes at an outdoor summer wedding?
Hi Shelley — Yes! Let me know how it goes. Best, John.
What brand of gel colors did you use and the color you put in for the frosting you made…it’s absolutely gorgeous and very vintage looking !!!!! This is a great recipe ????
Hi Angie — I use Americolor! Every color they sell is great. Hope this helps! Best, John.
Hi! Can the icing be made and frozen ahead of time?
Hi! Can i use salted buttercream for this recipe? Will it hv thr same consistancy ? Thanks
Ann Angel,
You can use salted butter in this recipe! Just omit the pinch of kosher salt!
John
Hi , can i use salted buttercream for this recipe ? Will it hv the same consistency like unsalted butter?
Thanks
Yes you can and it will have the same consistency. Will also give all the salt you need so don’t add any more 🙂
What dI I do with all the egg yolks
Vee,
You won’t be needing the egg yolks for this buttercream, but you could always save them for another recipe!
John
You can make tiramisu with the yolks, it tastes great
I usually make a fruit curd to use as a cake filling with the yolks. The availability of frozen fruits makes it easy. My latest batch of cupcakes was a vanilla bean cake, filled with strawberry curd, topped with white chocolate Italian buttercream and finished with a drizzle of fresh strawberry coulis. So yummy!
Rachel,
That sounds delicious! Hope you enjoyed the recipe!
John
Hi, my buttercream always has a yellow tinge to it. Do you have any tricks to give it a crisp white colour?
Thanks
Kay,
Use a cheaper, paler butter! It’s always best to use quality ingredients, but in this case, your butter is turning the buttercream yellow!
John
Need help, I had to improvise not having a thermometer or a stand mixer.
I followed the directions otherwise.
I ended up with creamy scrambled eggs, or cottage cheese. I improvised and mixed with cream cheese to have a useable frosting… but before I attempt again, help please! Does that mean too much mixing? Too hot of syrup? Not warm enough syrup?
The temperature is how important?
Thanks in advance!
Liz,
The stand mixer is very much needed because you’re whipping constantly for 20 minutes or more! The temp is also very important, it needs to be at the soft ball stage! There are videos online to show you how to test without a thermometer! Hope that helps!
John
Looks great! how much frosting would this recipe yield?
Eli,
This recipe yields 792.4 grams of Italian buttercream! Hope you enjoy!
John
John, how big of a cake will this recipe cover? Thank you!
Which frosting goes well with chocolate cake – Italian meringue or American buttercream ?
Neenu,
It’s really up to you! I love Italian meringue because it’s less sweet, but use American if you have more of a sugar tooth!
John
Hi john, the receipe calls for 4 egg white & on your highlight story on your page you say 6 egg white & are using 6, please can you let me know weather its 4 ot 6 egg white, thank you, I did post this coment before not sure what happened so posting again. Please awaiting for your reply as i need to try this italian swiss meringue receipe.
Naz,
My eggs were a bit smaller in the highlight stories, so I used 6 instead of 4. The recipe on the blog is the tried and true version though! Try to buy 4 large eggs! Hope you enjoy!
John
Thank you john will be trying this out soon, your page is great & awesome & will be triying your cookie receipe this wkend. Thank you
Naz,
You’re welcome! I hope you enjoy the cookies! They are sooo yummy!
John
I have seen some recipes that instruct you to
switch to the paddle attachment before adding butter. I see you used the whisk attachment the entire time. If you switched to the paddle, is there a likelihood that the buttercream would split?
Yes, switch to a paddle attachment before adding in the room temperature butter! Hope you enjoy!
John
Can it works with Russian flower tip on cup cakes ?
Amal,
I’ve heard that it does work with the Russian flower tip, but I haven’t tried it! Also, make sure you whip it right before piping! Hope you enjoy!
John