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  • Writer's pictureImeldaRose

Italian Meringue Buttercream

Don’t be put off trying this meringue buttercream. It does take a bit more time than the traditional one but it’s so worth it. It’s smooth, silky and not as sweet. Perfect for a special occasion! 😋

It’s also a really stable buttercream so it’s great for piping those details or using for stencils on cakes 👌🏻 I recommend investing in a digital thermometer. Honestly don’t panic when it goes sloppy and looks curdled after adding butter

(Don’t add the butter before the meringue is cool to touch!)

Trust the process! 🙌🏻


270g caster sugar

67ml water

135g egg whites (room temperature)

330g butter (room temperature)

How to?

Place sugar and water in a small saucepan and bring to a rapid boil

Place the egg whites in a bowl and whip at low speed until soft peaks are formed

When the sugar syrup reaches 121oC with the mixer running pour it directly over the meringue in a steady stream

Whip the meringue until it’s cold to touch. Placing some frozen peas or an ice pack around your bowl can assist with this

With the mixer running add the butter a small bit at a time, mixing well between each addition

It will turn sloppy but keep mixing and it will thicken. If after 5 minutes it doesn’t thicken, place it in the fridge for 5-10 minutes before beating again

Keep beating until the buttercream is smooth. Using the paddle beater or a spatula to take out any excess air bubbles

Add any additional flavourings or colours at the end

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