Cupcakes with Italian Buttercream


Did your Ultimate Frosting Nozzles Set just arrive and you want to use it already or are you just looking for a new frosting recipe to try? Well, either way, we got you covered with this Italian Meringue Buttercream Recipe. Italian Buttercream is one of the most well-loved frostings in the world for not only does it melt slower at high temperature, but its smooth texture also makes it taste very expensive. No wonder why it is often used on elegant cakes, cupcakes, and other high-end desserts.

Here’s how you can make it;


  • 2 cups of granulated sugar
  • 3/4 cup of egg whites
  • 3/4 cup of water
  • 4 sticks of unsalted butter set at room temperature
  • 1/2 teaspoon of salt
  • Flavorings and extracts (your choice, optional)



  1. Pour your water and sugar into a saucepan and place over medium heat.
  2. Keep stirring until the sugar is dissolved. Once the sugar is dissolved into the water, increase the heat and put it on high.
  3. Allow the sugar mixture to boil. And with the use of a candy thermometer, monitor the temperature of the mixture.
  4. Once it reaches 220 F, then you can start beating the eggs. Put your egg whites in a bowl of a stand mixer with a whisk attachment set on high speed.
  5. When the sugar mixture reaches 240 F, turn off the heat then slowly add it into the bowl of your egg whites while the stand mixer is still on.
  6. Add your salt and keep beating the mixture until stiff peaks form and the resulting meringue cools down to room temperature.
  7. With the stand mixer still running, add the butter 1 tablespoon at a time. Keep beating until the mixture becomes fluffy and smooth.


Pro Tip:  Don’t get nervous if the buttercream looks all crumbly and broken when adding the butter, that’s normal. Just keep adding until they are all incorporated properly into the mixture and you’ll see that the frosting will still be smooth and fluffy in the end.


Note: This recipe is enough to frost 24 cupcakes or a two-layer 9" inch cake