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+ servings

Italian Meringue Buttercream


  • 1 cup granulated sugar (200 grams)
  • ¼ cup water (60 ml)
  • 4 large egg whites
  • 2 cups unsalted butter , at room temperature (1 pound, 450 grams)
  • 1 teaspoon vanilla extract


  • Combine the water and sugar in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
  • Meanwhile, whip the egg whites in the bowl of a stand mixture to soft peaks. When the sugar is at 238°F, add it to the egg whites in a slow steady stream with the mixer on medium speed.
  • Increase the speed to high and beat until cooled to room temperature.
  • Add the butter a few tablespoons at a time, while continuing to mix on medium high speed. Add the vanilla. Increase the speed to high and beat until smooth.
Adapted from Cake Art.


Calories: 1026kcal, Carbohydrates: 50g, Protein: 4g, Fat: 92g, Saturated Fat: 58g, Cholesterol: 244mg, Sodium: 64mg, Potassium: 76mg, Sugar: 50g, Vitamin A: 2836IU, Calcium: 27mg
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