Italian Meringue Buttercream

by Samantha Codd


  • 4 Egg Whites (room temperature)
  • 1 1/3 Cup Granulated Sugar
  • 1/4 Tsp Salt
  • 16 Ounces Unsalted Butter
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Cream of Tartar
  • 1/3 Cup Water


  • Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
  • While the eggs are getting whipped add the remaining sugar and ⅓ cup of water into a medium pot and place on medium-low heat.
  • Stir until sugar melts and becomes clear.
  • Maintain at medium-high heat until temperature reads 235-240F.
  • Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
  • Run mixer until meringue is cool.
  • Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
  • Add the salt and vanilla.
  • Beat until butter is combined and mixture has reached a silky consistency