Hellooo gorgeous. I love playing with my buttercream. The full fat butter is the perfect vehicle for carrying flavour, and really deepening the taste of your cakes. This cookie butter buttercream is one of my all time faves. The texture of cookie butter is very similar to peanut butter, so you need to whip it right into your buttercream to get a smooth finish. 


Cookie Butter Italian Meringue Buttercream!

Ingredients and tools you will need:

400g granulated sugar (appx. 1 3/4 cups)

1/2 Cup Water

8 large egg whites

1 pound (454g) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 Jar Cookie Butter

Electric Stand Mixer and Whisk Attachment

1 Saucepan

Candy Thermometer

Rubber spatula


How To Make The Perfect Italian Meringue Buttercream

In a small saucepan over medium heat, bring sugar and 1/2 cup water to a boil

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.  When your sugar reaches about 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff but not dry; do not over beat!  

Once your sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.  Be careful, it's very hot!

Continue to whip your meringue until no heat remains in the bowl. You can place your hands along the sides of the bowl to check - it should feel like it's at room temperature. 

**Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. It can be done, but it's very risky. Especially if you are a beginner. Some people have asked about using the water drop method (more info here) to gauge temperature. While this is possible, for my buttercream recipe, the temperature of the sugar mixture must be exact, and a candy thermometer is the best (and easiest) way to ensure precision. **

Now, with the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla. If your buttercream appears curdled, keep beating until smooth.  Makes appx. 6 cups.  

Let’s whip up a dreamy cookie butter buttercream! Using a mixer, whip 3 cups of buttercream with ¾ cup of cookie butter. The cookie butter is as thick as peanut butter, so using a mixer ensures a smooth finish. You're also welcome to use 1.5 cups of cookie butter to turn this entire batch into cookie butter buttercream, but my Chocolate Chip Cookie Mega Cake only calls for 3 cups. 

Try not to eat the whole batch before it makes it onto your cake! If you've got a little leftover, they'd be great in a buttercream cookie sandwich!