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Italian Meringue Buttercream

Italian Meringue Buttercream is the King of all buttercream. Silky, light, and a dream to pipe! This is the best out there!


  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup egg whites room temperature (about 5 egg whites)
  • pinch cream of tarter
  • 3 sticks unsalted butter softened and cut into pieces
  • 2 tsp vanilla extract or vanilla bean paste
  • 1/8 tsp salt


  1. In a saucepan, boil water and sugar on medium. Bring to 240 degrees.

    At the same time the water and sugar are boiling, begin whisking your egg whites and pinch of cream of tarter. 

    Then slowly drizzle the syrup in a steady stream into the egg whites (beating on highest speed). Do not pour directly onto whisk attachment. 

    Let mixer whip for about 10-12 minutes.

    Then add in butter by the tablespoon.

    Beat another 5 minutes,

    Then add in vanilla extract.

    At the very end sprinkle on salt.

Recipe Notes

You can use this recipe as a base for any flavor of Italian Meringue Buttercream. This easily doubles to frost a larger cake.