Grown-up (Italian Meringue) Buttercream

Italian Meringue Buttercream is a heavenly, silky frosting, that’s not as sweet as a classic buttercream but somehoe feel indulgent and luxurious.

There are few things in life I can say I ‘need’. My family, my dogs, my own comfy bed….yep that’s about it.

However, there are many things I think are necessary to help make life happy including a job you enjoy, a car that doesn’t break down, a food mixer and an oven AND Italian Meringue Buttercream.

Italian Meringue Decorated cake

Italian Meringue Buttercream is frosting for grown-ups, and is close to being put into the category of things I need in life. It should definitely be on everyones list of the 10 food things you HAVE to try!!! Seriously, once you’ve tried it you won’t ever look back. It’s light, its bright, its buttery, its creamy…….its one of heavens clouds on a cake! (sorry, I know that’s a bit OTT, but I’m trying to get my point across)

I’ve tried a few recipes in my time, and this is the one I’m sticking with.

Whilst it will firm up when chilled, Italian Meringue Buttercream never fully crusts, it always remains a little sticky, so I find it best when using fresh edible or pressed flowers.

edible Flower meringue buttercream cake

It’s also very stable. The protein in the meringue creates a great building block for cake fillings. It will take a lot of pressure from above layers, and is less likely to bulge out of the sides of layer cakes when you’re stacking them.

Italian Meringue Buttercream is a great vehicle for flavour and colour and as long as you don’t add too much liquid will take both really well. Too much liquid may make it curdle, so add any liquid flavours a little at time and monitor very carefully.

This Buttercream pairs well with most cakes, but for classic, simplicity, why not add it to a classic Light and Fluffy Sponge Cake?

Italian Meringue Buttercream

Italian Meringue Buttercream

A Smooth Silky cake fristing that's not too sweet.


  • 3 Egg Whites
  • 30 gms Caster Sugar
  • 150 gms Caster or granulated sugar
  • 30 ml Water
  • 250 gms Unsalted Butter at spreading consistency


  • First I recommend you get all your ingredients prepared and weighed out. This recipe takes a little time, but when things happen they happen pretty quickly one after the other.
  • Secondly, make sure your mixer bowl and whisk is free from any grease or dirt as these are a good meringues worst enemy.
  • Start by cubing the butter and then place to one side for later
  • Separate your eggs making sure ONLY the whites go into the mixer – yolk is another meringue enemy!
  • Whisk your egg whites until they form soft peaks, which means they are light and fluffy and leave little droopy peaks when you lift the whisk away.
  • Then, with you mixer turned to slow add a teaspoon of the 30gms of caster sugar at a time. The eggs will soon become thick and glossy.
  • Whilst you have been doing this, you also need to have been boiling up some sugar syrup. If you aren't able to multi task, don't worry, prepare the eggs first then put to one side.
  • Place the 150gms of granulated (or caster) sugar in a saucepan with the water and place it over a medium heat. Don't stir it, just swirl it around. Stirring sugar when it's being heated can create a strange chemical reactions which can result in a crystally mess.
  • Bring the sugar to a rolling boil and let it bubble until it becomes clear (about 5 minutes at boiling). If you have a baking/sugar thermometre it needs to be about 121c.
  • When it gets to this point turn the heat off.
    WARNING: Hot Sugar is really hot – not just a bit hot, but super hot and can cause serious injuries – BE CAREFUL!!!
  • Take the sugar to the mixer and turn your mixer on low. Gradually pour the sugar into the eggs in a thin steady stream.
  • Continue to whisk until the outside of the bowl becomes cool. Which can take about 4-5 minutes.
    This is very important. If your meringue is not cool before you add the butter, there will be no going back!
  • Now throw in the butter….piece by piece. Let each chunk of butter become completely incorporated before you put in the next chunk.
  • This is the stage that calls for a leap of faith. I know it's lost all its fluffy white texture, and it may even look curdled….DON'T PANIC!!
  • Keep adding the butter, chunk by chunk, waiting for the last chunk to disappear before adding the next.
  • Then leave the mixer going. In time, before your very eyes, the mixture goes from thick liquid to fluffy whisked double cream consistency.
    For smooth, air free buttercream, replace the whisk for a paddle attachment and beat for a few more minutes.

For something a bit easier, why not try my Simple Meringue Buttercream Recipe.

If you’re looking for a quick and easy way to decorate a kids cake, check out my Monster CAke Decorating Tutorial.


    1. Just made this buttercream, it’s lush – I’m an instant convert!

      I managed to slightly burn the sugar whilst heating it, ut the buttercream now tastes a bit like candy floss. Worth taking the time to cube the butter fairly small and take to add it slowly. A lovely silky texture and pipes beautifully

      Thanks for sharing your recipe 🙂

  1. Will this be suitable for filling sponge wedding cakes, and will it be OK in a cake filled a few days in advance and not chilled? Will marzipan or fondant stick to it OK if I put a thin coat on the outside of the cake too?

  2. After hearing stories of how difficult this buttercream is to make with much trepidation I had a cracking at it this evening. Oh my stars…’s AMAZING. Thank you for your detailed instructions on how to make it and the images were so helpful! 😉

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