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Yo's Famous Italian Meringue Buttercream!

Master this classic recipe with step-by-step instruction from Yo in our livestream!

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If you've been watching How To Cake It then you know that this is my ultimate, go to recipe for stacking, filling, crumb coating, and icing all of my cakes. One frequently asked question is do you need a stand mixer and candy thermometer and the answer is YES! This recipe just isn't possible without the right tools.

I've tried to make this recipe as easy to follow as possible, but it can still be a little tricky- one key to meringue buttercream is if it deflates after adding your butter don't worry! Keep whipping- it can sometimes take up to twenty minutes to come together!

** This recipe will make about 6 cups of buttercream.

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1 3/4 cups Granulated Sugar
8 large egg whites, at room temperature
2 cups (4 sticks) unsalted butter, cut into tablespoon-sized pieces, at room temperature
1 teaspoon Pure Vanilla Extract

Item Name:	Availability:
Electric Stand Mixer and Whisk Attachment	Add to Cart - $424.99
Saucepan	Add to Cart - $14.99
Candy Thermometer	Add to Cart - $13.99
Rubber Spatula

Boil Sugar & Water

In a small saucepan, combine the sugar and 1/2 cup water. Place over medium heat and bring to a boil. Clip a candy thermometer to the side of the pan.

Prepare Egg Whites

While the sugar syrup is heating, put the egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Whip Egg Whites

When the syrup reaches 230°F on the candy thermometer, begin to whip the egg whites on medium/high speed. Whip until the egg whites are stiff.

Combine Sugar and Egg Whites

When the syrup reaches 240°F, immediately remove the pan from the heat and, with the mixer running, pour the syrup into the egg whites in a very thin stream. Pour the syrup between the side of the bowl and the whisk attachment.

Whip It

Whip the meringue at high speed until thick and glossy and the bowl is no longer warm on the outside, about 8 to 12 minutes.

Add Butter and Vanilla

With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Scrape down the sides of the bowl with a spatula occasionally.

Whip Your Buttercream

After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes.

Beat in the vanilla.