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Close-up of thick, glossy Italian Meringue Buttercream in a stainless steel bowl with an aerated texture. (Italian Meringue Buttercream)

Italian Meringue Buttercream: The Ultimate Silky & Stable Frosting

This Italian Meringue Buttercream is a professional-grade frosting featuring a thick, glossy, pale ivory finish. Perfectly stable and not too sweet, it delivers stiff, satiny peaks and an ultra-smooth texture for cakes and cupcakes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dessert, Frosting
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Italian Meringue Ingredients
  • 1 1/4 cups (250g) Granulated Sugar Divided
  • 1/3 cup (80ml) Water
  • 5 large (150g) Egg Whites Room temperature, grease-free
  • 1 lb (454g) Unsalted Butter Softened but cool
  • 1 tbsp (15ml) Vanilla Extract High quality
  • 1/4 tsp (2g) Sea Salt Fine

Equipment

  • 1 Stand Mixer with Whisk and Paddle Attachments Stainless steel bowl preferred.
  • 1 Candy Thermometer Crucial for sugar syrup accuracy.
  • 1 White Silicone Spatula For scraping and folding.

Method
 

Prepare the Sugar Syrup
  1. Combine 1 cup of sugar and 1/3 cup water in a saucepan. Bring to a boil over medium-high heat until it reaches 240°F (115°C).
Whip the Meringue
  1. While syrup boils, whisk egg whites and remaining sugar in a stainless steel bowl until soft peaks form.
  2. Slowly stream the 240°F syrup into the whites while whisking on high. Continue until the bowl is cool and peaks are stiff and satiny.
Emulsify the Butter
  1. Add softened unsalted butter one tablespoon at a time. The mixture may look curdled; continue whipping until smooth and glossy.
  2. Switch to a paddle attachment and mix on low for 2 minutes to remove air bubbles for an ultra-smooth finish.

Notes

Ensure all equipment is grease-free by wiping with lemon juice.
If the buttercream is too soft, refrigerate the whole bowl for 15 minutes and re-whip.