Italian Meringue Butter Cream

This recipe is enough for 1 x 6″ round cake, for an 8″ round cake you will need double.


  • 235ml water
  • 4 egg whites
  • 220g sugar
  • 225g unsalted butter – soft room temperature


Bring sugar and water to a boil in a small pot over medium heat.
Place egg whites in a bowl and once sugar reaches 110˚C whip eggs to form medium stiff peaks (in a stand mixer).
Once sugar mix reaches 116˚C immediately remove from heat and gradually pour into egg mix (with mixer still running), continue to whip mix until no heat remains in the bowl (room temperature).
Now add the butter bit by bit and beat until it is spreadable.

Now… don’t stress if it looks like its all going wrong. It’s probably easy to fix. Take a look at my troubleshooting guide and see how you go. If you have no luck comment below and I’ll see if I can help.

  1. It looks like soup… (your meringue was not cool enough before you added your butter) Stick it in the fridge for 10 mins then whip it up again.
  2. It split… (your butter was too cold when added to your meringue) Take 1/4 cup of your split buttercream and stick in the the microwave until melted. pour into your buttercream and whip it a bit more.

Good Luck and Have fun.

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