Italian Meringue Buttercream

Batch Size:
Yield:

Main

AmountIngredient
Granulated Sugar
Water
Egg Whites
Granulated Sugar
Unsalted Buttersoftened
Salt¼ tsp
Scaled ingredient total2,149.25 g

Prep Method 8

  1. 1.In a saucepan, combine the sugar and water.
  2. 2.Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent crystallization.
  3. 3.Place the saucepan over medium-high heat and cook to soft-ball stage, 235-240°F (113-116°C).
  4. 4.Meanwhile, in a mixer fitted with a whisk attachment, begin making a French meringue by whisking the egg whites and second weight of sugar when the sugar syrup comes to a boil.
  5. 5.As soon as the syrup reaches soft-ball stage, slowly pour the hot syrup down the sides of the bowl into the French meringue with the mixer running. Do not let the syrup hit the whisk attachment.
  6. 6.Whisk until the Italian meringue is cool.
  7. 7.Incrementally add the softened butter and salt into the meringue, scraping down the bowl as necessary.
  8. 8.Flavor as desired.

U of M Equivalency

XX Weight = XX Volume = XX Each

If you would like to use this recipe by weight, volume, and even by the portion - you can customize that here.For example, if your recipe yields 1 quart, weighs 850 grams, and each portion is 85 grams, toggle off the standard conversion and enter '850 grams = 1 quart = 10 portions'.

Standard Weight - Volume ConversionWhen toggled on, conversions are locked to 8oz = 1 cup. Toggle off to customize.
Weight
=
Volume
=
Each

Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Granulated Sugar$0.9429
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
WaterThis ingredient is not yet set with a purchase cost and unit—
Egg WhitesThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.1451
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Unsalted Butter$6.1255
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Salt$0.0011
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Total Yield1,958 g
Total Cost$7.2146
Cost Per G:$0.0037

Partial estimate; unpriced ingredients are excluded. 77% of ingredient weight is priced.

2 costing issues
  • Water: no active USD purchase price with a convertible package size
  • Egg Whites: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data5 of 6 connected
✓Unsalted ButterButter, stick, unsalted908 g›✓Granulated SugarSugars, granulated650 g›✓Egg WhitesEgg, white, raw, fresh300 g›!WaterAdd nutritional data190 g›✓Granulated SugarSugars, granulated100 g›✓SaltSalt, table1.25 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories160

% Daily Value*

Total Fat 38g
49%
Saturated Fat 0g
0%
Cholesterol 110mg
36%
Sodium 55mg
2%
Total Carbohydrate 38g
14%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 2g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 91% mapped. Scaled batch: 3044 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details