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Smartphone photo of Italian Meringue Buttercream in a clear glass mixing bowl with a silver whisk.

Italian Meringue Buttercream: The Ultimate Silky Professional Frosting

This professional Italian Meringue Buttercream is a thick, glossy, and velvety frosting that creates stable, stiff peaks. Perfect for cakes and cupcakes, it offers a sophisticated, less-sweet alternative to American buttercream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1 batch (covers one 9-inch cake)
Course: Desserts, Frosting
Cuisine: French, Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 cups (300g) Granulated sugar
  • 1/3 cup (80ml) Water
  • 5 large (150g) Egg whites Room temperature
  • 1/4 teaspoon (1g) Cream of tartar
  • 2 cups (454g) Unsalted butter Softened but cool
  • 2 teaspoons (10ml) Vanilla bean paste
  • 1 pinch Fine sea salt

Equipment

  • 1 Stand mixer with stainless steel whisk and paddle attachments
  • 1 Heavy-bottomed Saucepan
  • 1 Candy Thermometer
  • 1 Clear glass bowl

Method
 

Preparation
  1. Combine sugar and water in a saucepan. Heat without stirring until it reaches 240°F (115°C).
  2. While sugar heats, whip egg whites and cream of tartar in a clear glass bowl to stiff peaks.
  3. Slowly drizzle hot syrup into the whipping egg whites. Whip on high until the bowl is cool to the touch.
  4. Add softened butter one tablespoon at a time on medium speed until smooth and velvety.
  5. Fold in vanilla bean paste and salt; beat on low to remove air bubbles.

Notes

Ensure all equipment is grease-free before starting.
If the buttercream looks curdled, keep whipping; it will come together.