Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mr. Brown's Italian Meringue Buttercream Recipe
    Lost? Site Map

    Mr. Brown's Italian Meringue Buttercream

    Mr. Brown's Italian Meringue Buttercream. Photo by supafreeze

    1/7 Photos of Mr. Brown's Italian Meringue Buttercream

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    candcmom's Note:

    This is Warren Brown's recipe. It is INCREDIBLE!!! Timing is the key. You won't be sorry!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 5



    Units: US | Metric


    1. 1
      Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
    2. 2
      Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
    3. 3
      Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
    4. 4
      Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
    5. 5
      Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
    6. 6
      Add in desired flavorings.
    7. 7
    8. 8
      Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
    9. 9
      Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
    10. 10
      Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.

    Ratings & Reviews:

    • on September 29, 2011


      I've made this buttercream 5 times now and this recipe has never failed me. Just follow the recipe to the letter and you'll be ok. Also, know that almost the entire time you are making this, the mess in your mixing bowl will NOT look right up until about the last 20 seconds before/after you put in that last little cube of butter. As soon as you add the butter to the sugar/eggwhite, it will metamophosize from a beautiful white fluff to a soupy mess, then to a curdled mess, to finally--just like magic--it becomes this beautiful, pipable buttercream. I doubled the recipe with no problem.

      It's a pain, and it takes a lot of time, but the end result is well worth it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2010


      this was relatively quick considering you have to use the stovetop. it is really rich and creamy tasting but light feeling at the same time. Definitely start the meringue before melting the sugar. I whisked/beat this by hand and the first time i tried it, I accidentally overbeat it (that's what causes the separation) in the last step adding the butter by tablespoons. Just watch it carefully when you're adding the butter and stop if you see it starting to look like rice cereal. I think it would be fine to end up with a few tablespoons less butter, but an intact icing. This is certainly buttery enough!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2009


      Awesome recipe! I found it very easy, didn't even use a thermometer, used salted butter, and beat the crud out of it, it all came out so fluffy and rich!!! I've made this before, and when you start to add the butter into the egg white/sugar water mixture, there is a point to where you think "oh no, this bombed!" but don't worry, just keep beating it, and it'll all come out, you need to have a good strong mixer, and let it run for a good ten minutes or so after all butter has been added. I am using this to pipe decorations on a chocolate cake, thanks for sharing!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Mr. Brown's Italian Meringue Buttercream

    Serving Size: 1 (185 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 861.7
    Calories from Fat 663
    Total Fat 73.7 g
    Saturated Fat 46.6 g
    Cholesterol 195.2 mg
    Sodium 65.6 mg
    Total Carbohydrate 50.2 g
    Dietary Fiber 0.0 g
    Sugars 50.1 g
    Protein 4.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes