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  • Writer's pictureMaria Lett

Italian Meringue Buttercream

Silky buttercream cream to decorate cakes and cupcakes.


• 300 g Sugar (1 ½ cups)

• 80 g Water (1/3 cup)

• 150 g egg whites (5 egg whites approx.)

• 450 g unsalted butter (2 cups)

• Vanilla

• Food Coloring (blue, red and green)


1. Place the sugar and water in a pot, make a syrup that reaches a temperature of 118°C.

2. When the syrup reaches a temperature of 105°C, beat the egg whites until they reach soft peaks.

3. Add syrup (hot) to the egg whites in the form of strings, beat until the mixer bowl is not hot (about 10 minutes) and strong peaks form.

4. Add vanilla or some other extract or essence.

5. Incorporate the butter little by little (at room temperature) but continuously. If you're using a stand mixer, swap the whisk for the paddle.

6. For a moment the mixture becomes liquid and separates, but this is totally normal, just continue beating until the cream is smooth and it has structured.

7. Add food coloring and use this cream to decorate cakes, cupcakes…



Hola! Me llamo Maria. Bienvenido! En este espacio encontraras recetas dulces.

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