Italian Meringue Buttercream

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Total Time
10 mins
15 mins

So much better than American buttercream! It is light and buttery! Adjust flavorings according to what you prefer

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  • 16 ounces sugar
  • enough water to wet sugar
  • 20 ounces butter, room temp and cubed
  • 8 ounces egg whites
  • 2 -3 ounces vanilla extract (or whatever flavoring you want)


  1. Place sugar and water into sauce pot with candy thermometer over heat.
  2. Put egg whites into kitchen aid.
  3. When mixture starts to boil, start whipping egg whites on medium speed.
  4. When mixture reaches 240 F, take off of heat and slowly pour into egg whites.
  5. Turn up speed and keep whipping until bowl is cool to the touch.
  6. Start adding butter a little at a time.
  7. Add flavoring.