Italian Meringue To Italian Buttercream to French Buttercream Recipe

28 oz. Granulated Sugar

14 oz. Egg Whites

1 oz Water, as needded


Place 18 ounces (540g) (or 64%) of the sugar in a heavy saucepan and add enough water to moisten the sugar thoroughly

Bring the sugar to a boil over high heat

Place the egg whites and in a bowl of an electric mixer fitted with the whip attachment

As the temperature of the boiling sugar approaches 220 degrees F* begin whipping the egg whites

When the whites form soft peaks, gradually add the remaining 10 ounces (300g) or (36%) of sugar

Lower the mixer speed and continue whipping

When the sugar reaches the soft ball stage (238 degrees F*), pour it into the whites, with the mixer running

Pour in a steady stream between the side of the bowl and the beater

Continue whipping the whites on medium speed until they are cool and the bottom of the bowl is cool to the touch


22oz. Sweet Cream Butter


After Italian Meringue is made and completely cool

Switch to the Paddle attachment if desired for a denser consistency

Gradually add the softened butter.

One ½ cube piece at a time

After all butter is incorporated add any flavorings or extract/oils if desired



6.5 oz Granulated Sugar

1.5 oz. Water

10.7 oz Sweet Cream Butter

6.7 oz. Egg Yolks Grade A Large (appx. .75oz each)


Combine the sugar and the water and bring to a boil.  Continue boiling until the syrup reaches 240*F

Meanwhile, beat the egg yolks in a mixer with the whisk attachment on low speed

Beat till yolks reach ribbon stage

When the Syrup has reached 240*F, pour it in to the egg yolks, gradually increasing the speed that they are whipped

Continue beating at medium-high speed until the mixture is very pale, stiff and cool

Fold in the roughly ½ of the left over Italian Meringue with a spatula or in mixing bowl with paddle attachment

Gradually add the softened butter to the egg mixture, frequently scraping down the sides of the bowl

Stir in flavoring, extracts, or oils if desired