How to Make Italian Meringue Buttercream (video)

fluffy buttercream frosting on wire whisk for cakes and cupcakes

Another incredible buttercream recipe from my ‘Back to Cake Basics’ special series! This new episode features how to make classic Italian meringue buttercream! This super silky and smooth Italian buttercream recipe is made with egg whites, sugar syrup and butter. It holds its shape very well, making it the perfect fluffy frosting for cake decorating, cupcakes and other desserts. Plus, you can add any flavor to this recipe such as chocolate, vanilla, berry/fruit or even coffee!

My Meringue Buttercream Video Tutorial

Watch my YouTube video recipe for my step-by-step instructions for making perfect Italian meringue buttercream! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!

What is Italian Meringue Buttercream?

Italian meringue frosting is very similar to Swiss meringue buttercream – both are made with egg whites and butter. With the Swiss method, the egg whites and sugar are cooked over a water bath until the sugar is dissolved. With the Italian method, the egg whites are whisked separately, then cooked with a boiling sugar syrup. Neither recipe has any raw egg white so there’s no need to worry about food poisoning!

Ingredients for Italian Buttercream

Here are the ingredients you’ll need to make this egg white based frosting:

  • Egg Whites: have these at room temperature for best results. Don’t worry about the raw egg whites. They will cook instantly with the hot sugar syrup!
  • White Granulated Sugar: for making the sugar syrup.
  • Water: for making the sugar syrup.
  • Unsalted Butter: soften the butter at room temperature for about 30 to 45 minutes prior to using. Do not use margarine or salted butter.
  • Extract: I used vanilla extract in my video tutorial. Check out other flavor options below.
Italian meringue buttercream piped on black tray

How to Make Italian Meringue Buttercream

Before starting on this buttercream, it’s crucial that your mixing bowl is super clean; otherwise, the egg whites will fall flat. Make sure to wash your mixing bowl with degreasing soap and white vinegar to rid of any residual grease. Whisk the egg whites for a few minutes until stiff peaks form, then prepare the sugar syrup.

  • Adding the syrup: Once the super hot sugar syrup is added, the egg whites are mixed for several minutes until they are light, fluffy and glossy. It’s important to mix the egg whites until their temperature has dropped before adding the butter, otherwise the butter will simply melt. To test the temperature, I use the inside of my wrist by placing it underneath the bowl. If the bottom of the bowl has cooled and is barely warm, it’s time to add the butter.
  • Adding the butter: The unsalted and softened butter needs to be added slowly, just a few tablespoons at a time. As you begin to add the butter, the buttercream will begin to take on a funny texture and will look clumpy and ‘wrong’. Don’t worry!  You are doing everything right! Just keep adding the butter, scrape down the sides of the mixing bowl often and keep mixing. The butter and egg whites will come together to form a creamy mixture. Once all the butter is added, keep mixing the Italian buttercream for 4 to 5 minutes, until the butter is super smooth. At this point, it’s time to add the flavors!
coconut cupcake recipe with Italian meringue coconut buttercream
Italian Coconut Cupcakes

Flavor Variations For Buttercream

Italian meringue buttercream can be prepared in a variety of colors and flavors, making it great for cake decorating! Here are a few flavor options to try:

  • Coconut: add 1 teaspoon concentrated coconut extract
  • Coffee: add 1 teaspoon coffee extract; add 1 tablespoon instant coffee powder
  • Vanilla: add 1 teaspoon vanilla extract; add seeds from 1 vanilla bean
  • Chocolate: add 1/2 cup melted dark, milk or white chocolate chips that have cooled; add 1 tablespoon cocoa powder
  • Fruit: add 1 teaspoon berry or fruit extract or emulsion (a thick, concentrated extract with color); I do not recommend adding fruit preserves.
  • Freeze-dried fruit: pulse 1 cup of freeze-dried berries or fruit in a food processor, then sift the fruit using a fine mesh sifter, keeping just the powder. Add powder to the buttercream.

Recipes To Try!

Try using this smooth and creamy buttercream for your next cake, cupcake or cookie recipe! It’s easy to flavor with just about any flavor!

Share it on Pinterest!

Italian Meringue Buttercream video recipe

More Recipes!

Looking for more buttercream recipes? Try these other ‘Back to Cake Basics’ recipes:

fluffy buttercream frosting on wire whisk for cakes and cupcakes
4 from 8 votes

How to Make Italian Meringue Buttercream (video)

20 minutes prep + 7 minutes cook
4 cups
Learn how to make the best Italian meringue buttercream, perfect for cakes, cupcakes and desserts.


  • 5 large egg whites
  • 1 cup white granulated sugar
  • 1/3 cup water
  • 2 cups unsalted butter, softened
  • 1 tsp extract or flavoring


  • Before starting on this buttercream, it’s crucial that your mixing bowl is super clean; otherwise, the egg whites will fall flat. Make sure to wash your mixing bowl with degreasing soap and white vinegar to rid of any residual grease.
  • Place the egg whites into the stand mixer bowl and whisk on high speed for 2 to 3 minutes, just until stiff peaks form; set aside. Into a separate sauce pan, add the sugar and water but do not stir! Cook the sugar over medium heat until it reaches soft ball stage or 238F, about 7 minutes. With the mixer running on medium speed, immediately pour the hot sugar syrup in a slow and steady stream into the egg whites.
  • Once all the syrup has been added, turn the mixer from medium speed to high and continue whisking for 6 to 7 minutes. The egg whites will be super fluffy, firm and will be slightly shiny. Test the temperature of the bowl before adding the butter. Place your wrist against the bottom of the bowl; when it’s just lukewarm, begin adding the butter.
  • Add the softened butter 1 to 2 tablespoons at a time, with 10 to 15 seconds between additions. Scrape down the sides of the mixing bowl often to get everything incorporated. Once all the butter has been added, the buttercream will become more smooth. Turn the mixer to high speed and whisk for another 4 to 5 minutes. Add any extracts, chocolate or flavorings at this time.
  • Buttercream can be stored in the refrigerator if not used right away. Thaw at room temperature, then whisk again before using.


Serving: 1cup | Calories: 1030kcal | Carbohydrates: 50g | Protein: 5g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 76mg | Potassium: 91mg | Sugar: 50g | Vitamin A: 2836IU | Calcium: 31mg | Iron: 1mg