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Italian Meringue Buttercream - Recipe & Video

If you asked me what my favourite type of buttercream was, I'd have to say Italian meringue buttercream! It's so silky smooth and decadent, and makes you feel like royalty when eating it on the perfect cake or cupcake! Only thing is, it is one of the more difficult buttercreams to make, but I'll be taking you guys through the process step by step so you'll master the art of Italian meringue buttercream in no time!

If you'd like to watch how this Italian meringue buttercream comes together (along with heaps of helpful tips and tricks), check out my YouTube video below!

YouTube video on how to make this delicious Italian Meringue Buttercream!


Prep time: 15 minutes │ Wait time (when meringue is cooling): 20 minutes │ Total time: 35 minutes

Yield: Enough to completely ice a 6 inch 3 layer cake


- 5 large egg whites

- 1 and 1/4 cup (250g) sugar

- 1/3 cup (78ml) water

- 1 and 3/4 cup (400g) unsalted butter

- 1 tsp (4g) vanilla extract


1) Place all the egg whites into your mixer.

2) Combine your sugar and water in a saucepan. Mix together until evenly combined and then heat it on a medium heat until it begins to bubble around the edges. Do not mix the sugar and water mixture while it is heating up.

3) Once the mixture begins to bubble around the edges, turn your mixer on a medium high speed using the whisk attachment, and begin whipping your egg whites.

4) While the egg whites are whipping, keep a close eye on your sugar and water mixture, boiling it until it reaches 115 °C or 235-240 °F. If you don't have a candy thermometer for this, then simply boil it for 3 minutes and it should be good to go.

5) Once your sugar mixture is at the right temperature, lower the speed of your mixer to a medium speed, and begin pouring the sugar mixture slowly into your egg whites until it is fully incorporated.

6) At this point, the bowl of your mixer will be quite hot. Leave your mixer running on a medium-high speed for 15-20 minutes until the mixture comes to room temperature. To speed up the process, you can place your bowl into the fridge for about 5 minutes. Once your mixture is at room temperature, it should resemble a light and marshmallow like meringue.

7) Begin adding the soft butter slowly to your meringue.

8) Once all the butter is added, you should be left with a beautiful silky smooth buttercream. At this point you can now flavour your buttercream. For vanilla flavouring, add in 1 teaspoon of vanilla extract/essence and a pinch of salt.

Note: Italian meringue buttercream does lose it's consistency quite quickly, so if you aren't using it straight away, just remember to give it a little whip again before you use it to return it to that silky smooth texture!

If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)


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