Italian Meringue Buttercream

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This is my favourite buttercream recipe, perfect for layering and covering cakes. It’s straightforward to make and can be prepared a couple of days in advance. The beauty lies in its versatility – feel free to experiment with different flavours, colours, and textures. With its light, fluffy, and smooth texture, it’s not just excellent for covering cakes but also a delightful choice for cupcakes!
Enough to fill and decorate a 2 layer cake.

250g caster sugar
5 large egg whites
500g unsalted butter, softened and cubed

– Place the egg whites in a stand mixer and whisk to form soft peaks.

– Place the caster sugar in a pan with 100ml water. Cook on medium heat and swirl the pan regularly until the sugar has dissolved. Then let bubble and reach 125°C. Take it off the heat.

– Continue to whisk the egg whites while you slowly add the sugar syrup. Whisk for 8-10 minutes until it forms a meringue.

– Continue to whisk the egg whites while you slowly add the butter. Whisk to combine.

– Add your favourite flavours and use it on your next celebration cake!

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