Light, fluffy, and not too sweet, this Italian meringue buttercream is perfect for decorating cupcakes, cookies, and special-occasion cakes. It all comes together in under 30 minutes.
The Best Italian Meringue Buttercream Recipe
We all love a good buttercream to ice our cakes, cupcakes, or add to cookies. I love this Italian buttercream as it is not as sweet as traditional buttercream and has a light, silky texture that pipes so easily and handles heat a bit better than other buttercreams.
I've found it is a good idea to have a few buttercream options that you like available, so when you need a cake in a rush, you have a tried and tested recipe you can lean into. Just ask me. I had an impromptu cake request (well hint on a messenger group) for a coach, and was lucky I had my favorites lined up.
If you love a meringue topping, then this gluten-free lemon meringue pie needs to be added to your list next.
Why You’ll Love This Italian Meringue Buttercream Recipe
- Not overly sweet - It has a nice taste and works well if you don't like a very sugary buttercream.
- Few ingredients - You only need 6 ingredients, if you count the water and salt. So it is minimal.
- Stable - You can decorate all manner of cakes and cookies with this, as the method used makes it stable.
Ingredients In Gluten-Free Italian Meringue Buttercream
You only need a few ingredients for this recipe, and it only takes 30 minutes to make.
- Fresh egg whites – Use fresh, room-temperature egg whites for the best volume and stability. Make sure you have no trace of yolk, as the fat will prevent the meringue from whipping properly. Egg size matters here, so aim for a total egg white weight of 100–110 grams. The sugar amount can be adjusted based on the weight of the egg whites, using a general guideline of twice the egg white weight.
- Granulated sugar – Regular white sugar is used to make the hot sugar syrup. Heating the sugar creates a stable meringue with a smooth, glossy finish and a buttercream that isn’t overly sweet.
- Water – The water helps dissolve the sugar evenly and allows it to reach the correct temperature for Italian meringue without crystallizing.
- Unsalted butter – Use high-quality, unsalted butter at room temperature. The butter should be soft enough to blend easily but not greasy.
- Vanilla extract – Adds great taste and also rounds out the flavor. Use pure vanilla extract. You can use other extracts depending on what you're using it for.
- Salt – A small pinch balances the richness of the buttercream without making it taste salty.
Equipment Needed
This recipe requires a candy thermometer, but other than that, the rest of the equipment should be readily available.
- Medium saucepan – For cooking the sugar and water into a syrup.
- Candy thermometer – To ensure the sugar syrup reaches the correct temperature. There are different candy-making temperatures depending on what you're making.
- Stand mixer or hand mixer – Use a whisk attachment to whip the egg whites and buttercream.
- Heatproof measuring cup or jug – For carefully pouring the hot sugar syrup
- Mixing bowl – Clean and dry for whipping the egg whites (if using a hand mixer).
- Measuring cups and spoons – For accurate measurements.
- Rubber spatula – For scraping down the bowl and ensuring everything is fully incorporated.
Here are some optional extras:
- Piping bag and piping tips – For decorating cupcakes or cookies.
- Bowl scraper – Helps keep the meringue moving evenly while whipping.
How To Make Italian Meringue Buttercream
In a medium saucepan, combine the sugar and water. Make sure the sugar is fully covered with water. Place over medium-low heat. Do not stir (to prevent crystallization). You may gently swirl the pan if needed.
Attach a candy thermometer. Heat the syrup to 118–120°C (245–248°F). Note that this temperature difference is one of the ways IMBC is different than Swiss meringue buttercream, which is otherwise similar.
While the syrup is heating, place the egg whites in a clean, dry mixing bowl. Add a pinch of salt.
Begin whipping on medium speed. By the time the syrup reaches 118°C, the egg whites should reach soft peaks (stiff peaks are also fine, you'll see these if you use a high speed instead of medium).
Then, with the mixer, slowly pour the sugar syrup into the egg whites in a thin stream down the side of the bowl. Avoid pouring it directly onto the whisk.
Once all the syrup is incorporated, increase speed to high and whip until the meringue has cooled to room temperature (bowl should not feel warm to the touch).
Reduce the mixer speed to medium-high. Add the butter one tablespoon at a time, making sure each addition is fully incorporated before adding the next. If the buttercream appears curdled at any point, continue mixing; it will usually come back together with a few more stirrings.
Add the vanilla extract and mix until smooth and silky. Transfer the buttercream to a piping bag fitted with your chosen tip and decorate your gluten-free baked goods.
Frequently Asked Questions
What Is Italian Meringue Buttercream?
Italian meringue buttercream is a smooth, stable frosting made by whipping hot sugar syrup into egg whites, then blending in softened butter. It has a light, silky texture and is much less sweet than traditional American buttercream. This makes it ideal for piping, frosting cakes, cupcakes, and cookies.
How Do You Store Italian Meringue Buttercream?
Italian meringue buttercream can be stored in an airtight container in the fridge for up to 5 days. Before using, bring it back to room temperature and rewhip until smooth and silky. For longer storage, it can be frozen for up to 2 months. Thaw overnight in the refrigerator, then let it come to room temperature and rewhip before using.
Does Italian Meringue Buttercream Need To Be Refrigerated?
Yes, Italian meringue buttercream should be refrigerated if it is not being used the same day. Because it contains egg whites and butter, storing it in an airtight container in the refrigerator helps keep it safe and fresh. Once refrigerated, allow the buttercream to come to room temperature and rewhip before using to restore its smooth, silky texture.
Can You Use Gel Food Coloring?
Yes, gel food colorings work very well in Italian meringue buttercream. They are concentrated, so they won’t affect the texture or make the buttercream runny. Add the gel coloring after the butter has been fully incorporated and mix until evenly colored.
Italian Meringue Buttercream
Light, fluffy, and not overly sweet, this Italian meringue buttercream is perfect for decorating cupcakes, cookies, and cakes. It's also delicious on its own!
Ingredients
- 3 egg whites
- 1 cup granulated sugar (about 2× the weight of the egg whites)
- ⅔ cup water
- ¾ cup + 1 tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- Generous pinch of salt
Instructions
- In a medium saucepan, combine the sugar and water. Make sure the sugar is fully covered with water.
- Place over medium-low heat. Do not stir (to prevent crystallization). You may gently swirl the pan if needed.
- Attach a candy thermometer. Heat the syrup to 118–120°C (245–248°F).
- While the syrup is heating, place the egg whites in a clean, dry mixing bowl. Add a pinch of salt.
- Begin whipping on medium speed. By the time the syrup reaches 118°C, the egg whites should reach soft peaks.
- With the mixer, slowly pour the sugar syrup into the egg whites in a thin stream. Avoid pouring it directly onto the whisk.
- Once all the syrup is incorporated, increase speed to high and whip until the meringue has cooled to room temperature (bowl should not feel warm to the touch).
- Reduce the mixer speed to medium-high. Add the butter one tablespoon at a time, making sure each addition is fully incorporated before adding the next. If the buttercream appears curdled at any point, continue mixing; it will usually come back together with a few more stirrings.
- Add the vanilla extract and mix until smooth and silky.
Notes
- The sugar amount can be adjusted based on the weight of the egg whites; a general guideline is to use double the weight of the egg whites.
- All bowls, whisks, and utensils must be clean and dry to ensure the egg whites whip properly.
- Room temperature butter works best; cold butter can cause the buttercream to split.
- The peaks are key to the proper texture.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 605Total Fat: 38gSaturated Fat: 24gUnsaturated Fat: 14gCholesterol: 100mgSodium: 48mgCarbohydrates: 62gSugar: 63gProtein: 3g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make this Italian Meringue Buttercream recipe, please consider stopping by and letting me know what you think.
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