Frosting, Buttercream, Italian

Italian meringue buttercream or Italian buttercream is a cubed butter meringue frosting. It is a staple in the cake-baking industry because it is less prone to melting in warmer climates. The taste and texture make it a go-to option for bakers catering upscale events.

Flavor of Italian Buttercream:

Mild buttery sweetness; can be easily flavored to complement your sponge

Color of Italian Buttercream:

White

Texture of Italian Buttercream:

Creamy, smooth, and silky

Stiffness of Italian Buttercream:

Highly stable; will hold up relatively well in warmer conditions

Uses of Italian Buttercream:

Smooth finish is perfect for decorating birthday cakes, wedding cakes, and pies, especially for outdoor events

Italian Buttercream Recipe Difficulty:

Hard; considered to be the most difficult of the meringue buttercreams because of its need for accurate measurements, temperatures, and mixing speeds

Ingredients

4 egg whites large, room temperature
1⅓ cups granulated sugar (267g)

¼ teaspoon salt optional

16 ounces unsalted butter (454g) room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract optional (4.9mL)
¼ teaspoon cream of tartar (0.84g)
⅓ cup water (79mL)

Directions

Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
While the eggs are getting whipped add the remaining sugar and ⅓ cup of water into a medium pot and 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. At this point the meringue should be at the soft peak stage.

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.

Notes

Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process.

It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk whatsoever. If the bowl is not completely clean or yolk-free, it prevents your meringue from setting up.

If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar.

Monitor the temperature of your sugar syrup closely, you don’t want it to get too hot.

Make sure you are using a medium pot as the sugar mixture will bubble as it heats up and will overflow out of a small pot.

If you loved how my IMBC looked in my brown butter orchid cake, check out my how to decorate a cake post for lots of helpful tips and a full how-to video on decorating!

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