When meringue becomes delectable buttercream.


  • Candy thermometer
  • standing mixer or hand mixer or whisk and muscle
  • small pot
Italian Buttercream


  • ½ cup water
  • 1 cup granulated sugar + ¼ cup for meringue
  • ¼ tsp of cream of tartar OR 1 tsp of lemon juice OR rub ½ lemon throughout standing mixer bowl
  • 4 egg whites at room temperature
  • 1 pound of unsalted butter cut into 1 inch cubes
  • pinch of salt
  • 1 tsp of vanilla (or scotch/rum/bourbon).


Rub standing mixer with half a lemon. If using juice or cream of tartar, skip to next step.

Pour egg whites into mixer. If using lemon juice of cream of tartar add now. Using whisk attachment, beat egg whites and slowly add ¼ cup of sugar. Beat until egg whites form soft beaks.

Place sugar and water in a small saucepan. Put candy thermometer in pan. On medium heat, cook mixture to 235 degrees F.

With the standing mixer running on low speed, SLOWLY drizzle the heated sugar mixture into the centre of the meringue. If it hits the sides, it will just harden.

Once all of the sugar is added, increase the speed to high and mix for a couple of minutes until it is glossy and thick.

Remove whisk attachment and add paddle attachment.

Running the mixture at medium speed, add butter, 1-2 chunks at a time. Wait until the butter is incorporated before adding more.

When the butter is completely incorporated add salt to taste and mix in vanilla/scotch/bourbon.

If not using immediately, cool in the fridge. When you remove it from the fridge, just allow to warm at room temperature. If you beat it again, it will change its consistency. Gently smooth with a spatula before using.