Italian Meringue Buttercream


by: Baker Guy

Egg white-based buttercream, made by beating butter into Italian meringue, is made in almost the exact same way as egg yolk-based buttercream, except that soft ball-stage sugar syrup is poured into beaten egg whites instead of beaten egg yolks. Most professional chefs prefer buttercream made with egg yolks-probably because of its rich unctuousness-but when a perfectly white buttercream is called for, as on a wedding cake, the pale yellow egg yolk-based buttercream won’t work. You can make the buttercream in the same bowl in which you made the meringue. The finished buttercream has a silky smooth texture and a delicate buttery flavor.


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serves: 6

4 cups Italian meringue

1 1/2 cups butter (cubed or sliced)

Nutrition Facts
Italian Meringue Buttercream

Servings Per Recipe: 6

Amount per Serving

Calories: 609

  • Total Fat: 52.6 g
  •     Saturated Fat: 30.5 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 155.9 mg
  • Sodium: 534.8 mg
  • Total Carbs: 35.6 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 18 g
  • Protein: 1.6 g

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1.  After you make the Italian meringue, simply add the butter, a handful at a time, to the meringue and beat on medium to high speed with either a stand mixer or a handheld mixer until the butter disappears. Wait until each batch of butter is worked in before adding more.

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