Italian Meringue Buttercream Recipe

I used to avoid making homemade frosting for special occasions because I dreaded the sugary grit of traditional American buttercream. But this italian meringue buttercream recipe with salted caramel swirl changed everything for me. This recipe produces a frosting that is light, silky, and stable, making it perfect for decorating cakes or cupcakes without being overly sweet. The key is the cooked sugar syrup, which creates a stable meringue base. If you’ve ever struggled with frosting that melts in warm weather or looks soupy, this professional-grade technique is the ideal solution for family-friendly celebrations.

Ingredients

• Unsalted Butter: 340 g (1 1/2 cups), softened and cut into 2.5 cm (1-inch) cubes. Ensure your butter is truly softened to room temperature, but not melted. Using unsalted gives you control over the salt level for this specific italian meringue buttercream recipe. (Swap note: If you only have salted butter, omit the added pinch of salt in the buttercream step.)
• Egg Whites: 120 g (4 large), at room temperature. Room temperature egg whites whip to a higher volume and create a more stable meringue. Make sure there is absolutely no egg yolk present, as fat prevents the egg whites from whipping properly.
• Granulated Sugar (divided): 200 g (1 cup) for meringue syrup; 150 g (3/4 cup) for caramel. A clean saucepan is vital for making the caramel syrup to prevent crystallization. The sugar stabilizes the meringue and provides structure for the buttercream.
• Cream of Tartar: 1.25 ml (1/4 teaspoon). This acts as a stabilizer for the egg whites, helping them hold their shape and preventing collapse. It guarantees a more stable meringue, especially helpful for new bakers.
• Water (divided): 60 ml (1/4 cup) for meringue syrup; 45 ml (3 tablespoons) for caramel syrup. The water helps dissolve the sugar for both syrups. Measure accurately for consistent results.
• Heavy Cream (for caramel): 120 ml (1/2 cup), warmed. Warming the cream before adding it prevents a drastic temperature drop when poured into the hot caramel. This reduces the risk of hardening and splattering. (Swap note: You can substitute full-fat coconut milk for a dairy-free option here, though the caramel flavor may change slightly.)
• Unsalted Butter (for caramel): 40 g (3 tablespoons). Adds richness and helps emulsify the caramel sauce. Cut into cubes for quick melting.
• Flaky Sea Salt (for caramel): 3 g (1/2 teaspoon), plus extra for garnish. Flaky salt provides a pleasant crunch and strong contrast to the sweetness of the caramel. A final sprinkle enhances presentation.
• Alcohol-Free Vanilla Extract: 5 ml (1 teaspoon). Adds depth to the buttercream’s flavor, complementing the caramel swirl. The alcohol-free version prevents separation issues if added to the meringue too soon.

Instructions

1. Prepare the Salted Caramel Swirl: In a medium saucepan, combine 150g (3/4 cup) granulated sugar and 45ml (3 tablespoons) water. Cook over medium-high heat without stirring, gently swirling the pan occasionally, until the syrup turns a deep amber color (8-10 minutes). Remove from heat immediately; carefully pour in the warmed heavy cream and whisk until smooth. The mixture will bubble vigorously. This initial step creates the perfect contrast for the creamy italian meringue buttercream.
2. Finish the Caramel Sauce: Add 40g (3 tablespoons) unsalted butter and 3g (1/2 teaspoon) flaky sea salt to the warm caramel. Whisk until fully incorporated. Transfer the finished caramel to a heatproof bowl and let it cool completely to room temperature, stirring occasionally. This cooling process takes 30-60 minutes, and the caramel should be thick but still pourable.
3. Whip the Meringue Base: In a clean, dry stand mixer bowl, combine the 120g egg whites and cream of tartar. Whip on medium-high speed until soft peaks form, where the peaks hold their shape but curl slightly at the tip. Make sure the bowl and whisk are free of grease or water.
4. Prepare and Pour the Hot Sugar Syrup: While the egg whites whip, combine the remaining 200g (1 cup) granulated sugar and 60ml (1/4 cup) water in a small saucepan. Heat over medium-high heat, stirring until the sugar dissolves. Stop stirring and continue to boil until the syrup reaches 118-121°C (245-250°F) on a candy thermometer. With the mixer running on medium-low speed, slowly and carefully pour the hot syrup in a thin stream down the side of the bowl into the whipping egg whites.
5. Whip until Cool: Once all the syrup is added, increase the mixer speed to high and continue whipping until the meringue is very thick, glossy, and completely cool to the touch (the outside of the bowl should no longer feel warm), about 10-15 minutes. This cooling process is critical for the final texture of your italian meringue buttercream. If the meringue is still warm when butter is added, the buttercream will melt.
6. Incorporate the Butter: Reduce the mixer speed to medium-low. Add the softened butter, one cube at a time, allowing each piece to mostly incorporate before adding the next. The mixture may look curdled or soupy at first, but don’t panic; continue mixing on medium-high speed. It will eventually come together into a smooth, creamy italian meringue buttercream, typically taking 5-10 minutes. I remember the first time I made this specific italian meringue buttercream recipe, I almost panicked because it looked like scrambled eggs, but I trusted the process and kept mixing until it transformed into the perfect silky frosting. If it stays soupy for more than 10 minutes, chill the bowl for 10-15 minutes before mixing again; temperature is key for proper emulsification.
7. Add Final Flavorings and Swirl: Once the buttercream is smooth, add the alcohol-free vanilla extract and a pinch of fine sea salt. This final step creates the perfect contrast to the rich caramel swirl. With the mixer running on the lowest speed, slowly drizzle about half of the cooled salted caramel into the buttercream, mixing just until visible ribbons of caramel appear. Do not overmix, as this will fully incorporate the caramel and diminish the swirl effect. Reserve the remaining caramel for garnish.

The Key Difference: Why This Italian Meringue Buttercream Recipe is So Stable

The most important part of this particular italian meringue buttercream recipe is its inherent stability. Unlike the traditional American version, which relies heavily on powdered sugar, Italian meringue buttercream uses less sugar and a cooked meringue base. The process of adding hot syrup to egg whites creates a perfectly smooth, silky texture that melts in your mouth without the gritty feel of powdered sugar. This stability makes it less prone to separating under the weight of heavy cake layers, ensuring your dessert looks great from start to finish, even on a warm day. When I make layer cakes for my family, this light, airy version is my go-to because I know it won’t collapse or get sloppy when sitting out for a few hours. The meringue base holds its structure even in warm temperatures, making it ideal for piping intricate designs that hold their shape.

Common Mistakes and How to Fix Them When Making This Italian Meringue Buttercream Recipe

Problem: The Buttercream Looks Curdled or Soupy.

Cause: This is the most common issue, usually caused by adding the butter too quickly or the meringue not being completely cool when the butter is added. Solution: Keep mixing! If the mixture is too warm, try chilling the bowl in the refrigerator for 10-15 minutes before mixing again on high speed. The temperature needs to stabilize before the butter can emulsify properly.

Problem: The Meringue Collapsed After Adding Syrup.

Cause: The sugar syrup might not have reached the correct temperature (118°C-121°C / 245°F-250°F), or the egg whites weren’t fully whipped to soft peaks before adding the syrup. Solution: Start over, paying close attention to the thermometer. Ensure your egg whites are at soft peaks and that you pour the syrup slowly and steadily.

Problem: The Caramel Swirl Disappeared.

Cause: The mixer speed was too high when adding the caramel, or it was mixed for too long. Solution: For future attempts, use the lowest speed possible and stop immediately once ribbons appear. The key is to create swirls, not fully incorporate the flavor.

FAQs about Italian Meringue Buttercream and Swirls

Q: Can I make this ahead of time?

A: Yes, you can. Store finished Italian meringue buttercream in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Q: How do I get it ready for use after chilling?

A: If refrigerated, bring it back to room temperature (this may take several hours). Once soft, beat it on medium speed in a stand mixer for several minutes until it becomes smooth and fluffy again.

Q: What happens if I use cold butter instead of softened?

A: Cold butter will break the emulsion and make it difficult to incorporate, resulting in a lumpy, inconsistent texture. Ensure the butter is truly softened to room temperature for the best results. I find leaving it out on the counter for about an hour works perfectly.

Q: Can I substitute the salted caramel for another flavor?

A: Absolutely. You can add fruit purees, chocolate ganache, or other extracts (lemon or coffee) to a portion of the finished buttercream before swirling, following the same low-speed swirl technique. This allows you to create healthy eating dessert variations using this base italian meringue buttercream recipe.

Q: What desserts pair best with this buttercream?

A: This italian meringue buttercream recipe pairs wonderfully with chocolate cake, vanilla bean cupcakes, red velvet cake, or even as a filling for cookies or macarons. Its richness complements many family-friendly desserts.

Q: Why are my egg whites weeping (releasing liquid)?

A: This can happen if the meringue was undercooked (syrup not hot enough) or if the buttercream was over-mixed. Proper cooling and mixing are key to ensuring stability in your italian meringue buttercream recipe.

Conclusion

This italian meringue buttercream recipe truly stands out with its light texture and decadent salted caramel swirl. Save this recipe on Pinterest so you can use it for your next family dinner celebration.

italian meringue buttercream recipe

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• Author: Liana Brooks
• Total Time: 50 minutes
• Yield: 1 large cake (12 servings) 1x
• Diet: General

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Description

This recipe creates a light, silky, and stable Italian meringue buttercream. Unlike traditional American buttercream, it uses a cooked sugar syrup base for a professional-grade frosting that is less sweet and won’t melt easily, making it perfect for cakes and cupcakes.

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Ingredients

Scale 1x2x3x

• 120 g egg whites (4 large), at room temperature
• 1.25 ml cream of tartar (1/4 teaspoon)
• 340 g unsalted butter (1.5 cups), softened and cubed
• 5 ml vanilla extract (1 teaspoon)
• pinch fine sea salt
• 200 g granulated sugar (1 cup)
• 60 ml water (1/4 cup)
• 150 g granulated sugar (3/4 cup)
• 45 ml water (3 tablespoons)
• 120 ml heavy cream (1/2 cup), warmed
• 40 g unsalted butter (3 tablespoons)
• 3 g flaky sea salt (1/2 teaspoon)

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Instructions

1. Prepare Salted Caramel Swirl: Combine 150g granulated sugar and 45ml water in a saucepan. Cook over medium-high heat, swirling occasionally, until the syrup turns deep amber (8-10 minutes). Remove from heat, then carefully whisk in the warmed heavy cream.
2. Finish Caramel Sauce: Add 40g unsalted butter and 3g flaky sea salt to the warm caramel. Whisk until incorporated. Transfer to a bowl and let cool completely (30-60 minutes) until thick but pourable.
3. Whip Meringue Base: In a clean stand mixer bowl, whip 120g egg whites and cream of tartar on medium-high speed until soft peaks form.
4. Prepare Sugar Syrup: Combine 200g granulated sugar and 60ml water in a saucepan. Heat over medium-high heat, stirring until sugar dissolves. Continue boiling without stirring until the syrup reaches 118-121°C (245-250°F) on a candy thermometer.
5. Combine Meringue and Syrup: With the mixer running on medium-low speed, slowly pour the hot syrup down the side of the bowl into the whipping egg whites in a thin stream.
6. Whip Until Cool: Increase mixer speed to high and continue whipping until the meringue is very thick, glossy, and completely cool to the touch (10-15 minutes).
7. Incorporate Butter: Reduce mixer speed to medium-low. Add softened butter, one cube at a time, allowing each piece to mostly incorporate before adding the next. Continue mixing until the mixture transforms from soupy/curdled into a smooth, creamy buttercream.
8. Add Flavorings and Swirl: Stir in the vanilla extract and a pinch of salt. On the lowest speed, slowly drizzle about half of the cooled caramel into the buttercream, mixing just until visible ribbons appear. Reserve the remaining caramel for garnish.

Notes

Ensure butter and egg whites are at room temperature for proper emulsification. If the buttercream looks curdled or soupy after adding butter, continue mixing or chill the bowl briefly to stabilize the temperature before mixing again.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: European

Nutrition

• Serving Size: 1 serving
• Calories: 300 kcal
• Sugar: 35 g
• Sodium: 100 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 60 mg

Keywords: Italian meringue, buttercream, frosting, salted caramel, cake decorating, stable frosting, dessert, European, silky