Italian Meringue Buttercream That Defies Heat, Gravity, and Doubt!

This Italian Meringue Buttercream holds perfectly at room temperature for 5 hours or more — it's the only buttercream that truly resists the sun. In the fridge, it lasts for up to 3 days and the decoration stays beautifully intact. You can even freeze it and it will keep well for a whole month without any issues. ❄ To defrost Italian meringue buttercream, the general rule is to transfer it from the freezer to the fridge and let it come back to life slowly. This is one of the most stable and delicious buttercreams out there, and one of the most used by pastry chefs during the summer. With heat and humidity, it’s often the only viable option, especially when the cake will be on display. Buttercream is a type of frosting used to fill, cover, and decorate all kinds of desserts and cupcakes. You can use this specific recipe to cover cakes before applying fondant — I used this exact amount to cover two cakes: one 8-inch (20 cm) and one 6-inch (15 cm), both 4 inches (10 cm) tall. 💛 You can add gel or powder food coloring. It takes on soft, pastel shades with just a small amount. For more intense colors, add more bit by bit and mix gently. Ingredients: 100 g egg whites (about 3 eggs) 8 g vanilla sugar (can be replaced with 1 tsp regular sugar + a few drops of vanilla extract) 200 g sugar (1 full cup / approx. 1 cup US) 70 ml water (less than half a cup / approx. ¼ cup + 2 tsp) ½ tsp fruit salt or ½ tsp lemon juice 250 g unsalted butter, room temperature (about 1 ⅛ cups or 2 sticks + 2 tbsp) Syrup at 118 °C (244 °F) #italianmeringue #stablemeringue #frosting