Item# WLRECIP-8768

Italian Meringue Buttercream Frosting Recipe

Item No. WLRECIP-8768
5 cups
Prep Time
25 min
Skill Level
Total Time
1 hr

Looking to kick your homemade frosting skills up a notch and aren't scared of a little extra work? Well, our Italian Buttercream Frosting is just the ticket. This recipe makes a batch of buttercream that’s less sweet than an American buttercream and not quite as buttery-tasting as its French counterpart. It has a dainty taste and airy, rich texture which makes this Italian Meringue Buttercream an upscale option for both frosting and decorating everything from a simple 2-layer chocolate cake to an elaborate lemon wedding cake. Once this recipe becomes second nature, try adding some chocolate for another delicious flavor option.



List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
  • 1 1/4 cups granulated sugar
  • 2/3 cup water
  • 5 egg whites
  • 1/2 teaspoon salt
  • 2 cups butter, softened
  • 2 teaspoons vanilla extract


List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
  • Small saucepan
  • Large bowl
  • Electric stand mixer
  • Candy thermometer



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  • Notes:

    • Italian Meringue Buttercream Frosting is best on the day it is made.
    • Pasteurized eggs may be used, but they do not whip up as well as regular eggs and will yield less frosting. Begin adding sugar syrup when eggs reach soft peaks.
    • To make Chocolate Italian Buttercream Frosting, add 8 ounces of semisweet or dark chocolate that has been melted and cooled slightly after all the butter has been incorporated into the mixture.

    How To

    Icing Consistency
    Buttercream Frosting Consistency

    Whether you are frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Too soft and your decorations will droop. Too stiff and your frosting will be difficult to spread.

    How to Hold a Piping Bag
    How to Hold a Piping Bag

    The way your decorations curl and point and lie depends not only on the frosting's consistency but also on the way you hold the bag and the way you move it. Bag positions are described in terms of both angle and direction.

    Questions & Reviews