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Italian Meringue Buttercream

Italian Meringue Buttercream

5 from 3 votes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
After you have made this buttercream successfully for the first time you can almost never go back to the original way of making buttercream. Less sugar, more flavour, better taste and such a gorgeous finish to a cake. This is not the easiest Thermomix recipe but it is so worth it and with a few tips and tricks you can get there, I promise. I will help guide you through the process. The italian meringue is the base for this recipe and you can also use this base to make amazing pavlova, macarons and more.


Sugar Syrup

  • 120 g water
  • 200 g caster sugar

Meringue Base

  • 4 large egg whites
  • 1 tsp cream of tartar
  • 2 Tbsp caster sugar


  • 360 g unsalted butter in small chunks
  • Any food colouring or flavouring you like


  1. If you have time, the night before crack the eggs and store the egg whites in the fridge until the next day. This will make the egg whites ‘old’ and can help with getting a stiffer mixture. It is not necessary though so if you are reading this whilst wanting to prepare meringue right now, just skip this step.
  2. Remove the butter from the fridge and cut into large pieces about 20g each. Leave at room temperature.
  3. Place the water and caster sugar in a small saucepan. Set aside.
  4. Insert the butterfly whisk attachment into the mixing bowl. Add the egg whites and cream of tartar.
  5. This is where the fun begins. It is all about a little preparation and timing in this recipe. You are basically cooking a sugar syrup and beating egg whites. Then you are combining the cooked sugar syrup with the beaten eggs.
  6. Start by heating the saucepan on the highest heat, do not at any point stir the sugar syrup, simply leave it alone. I suggest using a temperature pen that shows you the accurate temperature. When the syrup reaches 100C, that would roughly be about 3-4 minutes (i.e. when it is boiling), you can start the Thermomix.
  7. Set it to whisk 20 Min. / 37C / Speed 3.5 / no measuring cup. After 2 minutes, slowly add in the caster sugar into the mixing bowl a teaspoon at a time. It will just help stiffen the eggs.
  8. Once your sugar syrup reaches 118C remove it from the heat. This could be by about 5-8 minutes. It is hard to say an accurate timeframe without the thermometer but I found that on a conventional hob it took 6 minutes whereas on my gas hob it took 8 minutes. You will notice the consistency will change considerably from boiling water to a thick, syrupy almost like glucose consistency and the bubbles will totally change into a much more dense and small shape. It will almost look like they are struggling to form and burst. The sounds become more sizzling rather than bubbling and boiling.
  9. Turn off the temperature on the Thermomix at this stage and but keep the mixing bowl running. Pour the sugar syrup super slowly through the lid opening into the egg white mixture. The stream should be super thin, almost drop like. After 3 minutes, all the syrup should be poured in and you need to reduce the Speed to 3. Pause the Thermomix and scrape the meringue slightly, there might be the odd air pocket. Resume and keep whisking it for the remaining time whilst trying to help it cool. I use an ice pack or frozen peas and hold it against the outside mixing bowl. It really helps speed up the process.
  10. Once the timer is up, simply place the mixing bowl in the fridge for 30 minutes to come down to room temperature. Please do not leave your meringue overnight to prepare the buttercream the next day you will need to do this all in one go. Keep the butterfly whisk attachment in the mixing bowl.
  11. Now you get to the key stage of adding the butter. It it crucial that your meringue is at room temperature and not too warm as it will otherwise split up the butter and make a meringue soup (Unfortunately I’ve been there).
  12. Once the meringue is completely cool, add 2 pieces of butter and mix 5 Sec. / Speed 3. Immediately switch off by pressing the dial on a TM5 or TM6. On the TM31 spin the dial back immediately. Add the next two pieces of butter and repeat this process, stopping each time after you have mixed the butter in. Make sure to hold your Thermomix with both hands and not to leave it out of sight as it will really move while you are mixing. Continue this process until all the butter chunks are used up. 
  13. Once that is the case, mix 3 Min. / Speed 3 while really holding onto your Thermomix. Do not leave it at this stage as it will really dance around quite a bit. It will first look like the mixture is curdled, then it will slowly transform. Don’t worry, you will get there, your patience will be rewarded. After about 1 Minute you can scrape the mixture with a spatula, then keep going. Don’t be disheartened by the look, it will change. After 3 minutes it should be really smooth and creamy. You can now add any flavouring and food colouring of your choice and then it is ready to be used straight away.

Recipe Notes

Tips for the perfect buttercream

Make sure to have a completely cool meringue before adding the butter as it will otherwise turn into meringue soup. Patience is key here, don’t be tempted.

Remove the butter from the fridge and cut into pieces straight away before you start the meringue process. Leave at room temperature whilst you are making the meringue.

Nutrition Facts
Italian Meringue Buttercream
Amount Per Serving (1 person)
Calories 586 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 30g188%
Cholesterol 129mg43%
Sodium 41mg2%
Potassium 129mg4%
Carbohydrates 37g12%
Sugar 37g41%
Protein 2g4%
Vitamin A 1500IU30%
Calcium 14mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Karin Kelm on May 2, 2019 at 8:31 pm

    Liebe Sophia, es wäre sehr schön, wenn du für die Merengue Buttercreme ein Rezept in Deutsch hättest , bitte !!!!
    Ganz liebe Grüße und alles liebe für Sonntag ❣

    • Sophia H Sophia H on May 13, 2019 at 7:47 am

      Hi liebe Karin, gerne würde ich alle meine Rezepte auf deutsch haben aber das ist ziemlich viel Übersetzungsarbeit. Ich schau mal was ich tun kann 🙂 LG

  2. Clarinda on May 3, 2019 at 12:53 am

    I would love to try this but worried! Would you be able to post a video and walk through the instructions? I’ve heard it can be so finicky and don’t want to mess it up!!

    • Sophia H Sophia H on May 13, 2019 at 7:46 am

      There is a facebook live video about it and I have just finished a youtube video which will go live soon. 🙂

  3. belovefood on May 27, 2019 at 8:14 pm

    Hallo Sophia 🙂 wenn ich die Creme direkt nach der Fertigstellung zum Herstellen einer Torte nutze, hält diese sich dann gut bis zum nächsten Tag? Bzw, meinst du, sie eignet sich für einen 3-stöckigen Naked Cake? Ich backe bald eine Hochzeitstorte und möchte diese am Vorabend möglichst fertigstellen. Liebe Grüße Lisa

    • Sophia H Sophia H on May 30, 2019 at 2:09 pm

      Ja du kannst auf jeden Fall alles vorbereiten und am nächsten Tag benutzen, kein Problem 🙂

  4. Catherine Walsh on June 12, 2019 at 1:34 am

    Love this recipe. So light and glossy. Could you double the recipe? Can you leave the icing in the fridge overnight and pipe it the next day?

    • Sophia H Sophia H on June 13, 2019 at 4:03 pm

      You can definitely leave in the fridge overnight but I wouldn’t double it. It won’t fit in the mixing bowl 🙂 Make two batches 🙂

  5. Kate on July 6, 2019 at 5:22 am

    Hi Sophia, I’m looking forward to making this soon, but was wondering approximately how many cups of buttercream does it make? Cheers KC

    • Sophia H Sophia H on February 11, 2020 at 11:19 am

      I don’t know in cups but enough for a small cake.

  6. Nate on July 22, 2019 at 12:53 am

    This recipe is insanely amazing!!!!! I couldn’t believe how light and smooth the cream was, beautiful to pipe and the instructions made it all so simple. Will always be using this now. Thank you! 😊😊😊

  7. Shell Petrovai on August 27, 2019 at 12:05 pm

    Would this icing be ok if frozen? I make batches of cupcakes and freeze for lunchboxes.

    • Sophia H Sophia H on February 11, 2020 at 11:24 am

      Italian meringue buttercream doesn’t freeze well; unfortunately.

  8. Marianne Blakely on September 3, 2019 at 10:37 am

    Hello Sophia. I really like the website. Super instructions. Bowlful in fridge now, but will this amount fill and coat a three pan 10″ cake?

  9. Sabine on January 11, 2020 at 10:08 am

    Hallo Sophia,
    Ich habe auch mit meinem Englisch Probleme deine Rezepte zu übersetzen. Sorry mein Englisch ist leider sehr schlecht😫😫😫aber was ich nicht verstehe du bist doch deutsche und müsstest doch die Rezepte perfekt übersetzt bekommen?!? Das wäre auf jeden Fall schön wenn du für deine deutschen Fans einige übersetzen könntest 😍😍😍liebe Grüße Sabine

    • Sophia H Sophia H on February 9, 2020 at 8:20 am

      Ich arbeite dran 🙂

  10. Paulina on August 26, 2020 at 1:15 am

    Hi!! Made it las week and the recipe is amazing.
    One doubt if I make it how many days can I store it in the fridge before using it??
    Does it work for making flowers?

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