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Thick and velvety Italian Meringue Buttercream in a stainless steel mixer bowl with a satin-like sheen.

Italian Meringue Buttercream: The Ultimate Guide to Silky, Professional Frosting

A professional-grade Italian Meringue Buttercream that is thick, glossy, and ivory-white. This stable frosting features a velvety, airy texture with no visible air bubbles, perfect for piping and high-end cake decorating.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1 batch (approx 6 cups)
Course: Desserts, Frosting
Cuisine: French, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Italian Meringue Buttercream Ingredients
  • 150 g Egg Whites Approx 5 large eggs, room temperature
  • 1/2 tsp Cream of Tartar For stability
  • 1 1/4 cups (250g) Granulated Sugar Divided
  • 1/4 cup (60ml) Water
  • 1 1/2 cups (340g) Unsalted Butter Softened but cool
  • 1 tbsp Vanilla Extract

Equipment

  • 1 Stand Mixer With whisk attachment
  • 1 Candy Thermometer Essential for syrup temperature
  • 1 Stainless Steel Bowl Clean and grease-free

Method
 

Meringue and Syrup Preparation
  1. Whip egg whites and cream of tartar in a stainless steel bowl until foamy, then slowly add 1/4 cup sugar until soft peaks form.
  2. Combine remaining sugar and water in a pan; boil without stirring until a candy thermometer reads 240°F (115°C).
Assembly
  1. With mixer on medium-low, slowly drizzle hot syrup into the whites. Increase to high and whip until glossy and the bowl is cool.
  2. Switch to paddle and add butter one tablespoon at a time. Whip until the mixture transforms into a smooth, thick ivory-white frosting.

Notes

Ensure all tools are completely grease-free.
If the mixture curdles, just keep whipping; it will emulsify as it reaches the correct temperature.