If you’re looking for a buttercream that’s silky smooth, stable, and not overly sweet, Italian Meringue Buttercream (IMBC) is the one! It’s light, fluffy, and incredibly creamy, making it perfect for cakes, cupcakes, and piping decorations.

Unlike American buttercream, this version starts with a cooked sugar syrup that stabilizes the meringue, resulting in a buttercream that holds its shape beautifully. It’s a bit more advanced, but don’t worry—I’ll walk you through every step to make it foolproof!

🛒 What You’ll Need

For the Meringue:

• 5 large egg whites (room temperature)
• 1 ¼ cups granulated sugar
• ¼ tsp cream of tartar (optional, but helps stabilize)
• ½ cup water

For the Buttercream:

• 1 ½ cups (3 sticks) unsalted butter, cubed and softened
• 1 tsp vanilla extract (or any preferred flavoring)
• Pinch of salt

👩‍🍳 Pro Tips for Perfect Italian Meringue Buttercream

1. Use a candy thermometer – The sugar syrup should reach 240°F (soft-ball stage) for the perfect consistency.
2. Slowly pour the syrup – Drizzle the hot syrup into the egg whites slowly while mixing to prevent scrambling.
3. Cool the meringue fully – If it’s too warm when you add the butter, it will turn soupy.
4. Butter too cold? – If the butter is too firm, it won’t blend smoothly. Let it soften to cool room temperature.
5. Looks curdled? – Keep mixing! It will come together into a silky buttercream.

🔄 Substitutions & Variations

• No Candy Thermometer? – You can test the syrup by dropping a little into ice water—it should form a soft, pliable ball.
• Flavor Variations:
  • Chocolate – Melt 4 oz dark chocolate and mix in at the end.
  • Lemon – Add 2 tbsp lemon juice or zest.
  • Coffee – Dissolve 1 tbsp espresso powder in 1 tbsp hot water and mix in.

⏳ Make-Ahead & Storage Tips

• Make Ahead: IMBC can be made up to a week in advance and stored in the fridge.
• Room Temperature Storage: Safe at room temp for up to 2 days in a cool environment.
• Refrigerate: Store in an airtight container for up to a week. Bring to room temp and re-whip before using.
• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge, then whip before using.

🔥 How to Make Italian Meringue Buttercream

1️⃣ Make the Sugar Syrup

1. In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves.
2. Increase heat to medium-high and do not stir.
3. Cook until the syrup reaches 240°F (soft-ball stage) on a candy thermometer.

2️⃣ Whip the Egg Whites

1. While the sugar syrup is cooking, place egg whites and cream of tartar in a stand mixer bowl.
2. Beat on medium speed until soft peaks form.

3️⃣ Slowly Add Sugar Syrup

1. Once the sugar syrup reaches 240°F, reduce the mixer speed to low.
2. Slowly drizzle the hot syrup down the side of the bowl (not directly onto the whisk).
3. Increase speed to high and beat until the meringue is glossy and stiff peaks form (about 5-7 minutes). The bowl should feel cool to the touch.

4️⃣ Add the Butter & Flavoring

1. Once the meringue is cool, switch to medium speed and add the butter, one cube at a time.
2. Keep mixing until the buttercream looks smooth and fluffy (it may look curdled at first—keep whipping!).
3. Add vanilla extract and a pinch of salt. Mix for another 1-2 minutes until fully incorporated.

5️⃣ Use & Enjoy!

Your buttercream is now ready to spread, pipe, or store for later! Use it to frost cakes, cupcakes, or even as a filling for macarons.

🥡 Leftovers & Storage Tips

• Refrigerate for up to 1 week (bring to room temp and re-whip before using).
• Freeze for up to 3 months (thaw overnight and whip until smooth).
• If it separates after thawing, warm the bowl slightly and re-whip.

🎉 Time to Enjoy!

You did it! This Italian Meringue Buttercream is light, silky, and perfect for decorating cakes and cupcakes. It takes a little patience, but the luxurious texture and taste are absolutely worth it!

Tried this recipe? Let me know how it turned out in the comments! 🎂✨