Italian meringue buttercream

Italian meringue buttercream

Based on 2 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories
Easy 👌
30 min
0 min
0 min


900 g
unsalted butter (cold)
100 ml
340 g
300 g
egg whites
20 g
vanilla sugar
½ tsp
  • Step 1/4

    • 100 ml water
    • 300 g sugar

    Add water and part of the sugar to a saucepan over medium-low heat. Stir well. Use a candy thermometer to check the temperate and remove from heat once the syrup reaches 120°C/250°F.

  • Step 2/4

    • 300 g egg whites
    • 40 g sugar
    • 20 g vanilla sugar
    • ½ tsp salt

    As the sugar syrup heats up, add egg whites to the bowl of a stand mixer and mix on high speed for approx. 1 min. or until foamy. Reduce mixing speed to low and slowly stream in the remaining sugar , vanilla sugar, salt. Then increase the mixing speed to high for approx. 1 min. to combine well. Reduce speed to low and continue to mix for approx. 2 min. more.

  • Step 3/4

    Slowly stream in the still-hot sugar syrup and increase the mixing speed to medium-high. Continue mixing until the mixture cools down to room temperature, approx. 10 min. Transfer the bowl to the fridge and chill for approx. 30 min.

  • Step 4/4

    • 900 g unsalted butter (cold)

    Return the bowl to the stand mixer and turn to medium-low speed. Slowly add the chilled, cubed butter. Increase the mixing speed to high. The mixture will look split but continue mixing until it comes together as a smooth buttercream. This can take between approx. 10 – 40 minutes depending on the temperature. Once done, use immediately or refrigerate in an airtight container. Enjoy!

  • Enjoy your meal!

    Italian meringue buttercream


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