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Chocolate Italian Meringue Buttercream

Updated: Apr 5, 2021

Yield: 2 lbs. 7 oz. or 1102 g


8 egg whites (1 cup or 300 ml) 1/4 cup water (59 ml) 1 cup granulated sugar (7 1/4 oz. or 206 g) pinch of salt

2 1/2 cups unsalted butter (1 1/4 lbs, 5 sticks or 569 g) 1 cup confectioners sugar (4 oz. or 118 g)

2 Tablespoons Vanilla Extract

1 cup cocoa (4 oz. or 116 g)

1.) In a small saucepan, combine the granulated sugar and water. Stir until all sugar is wet.

2.) Place on medium high heat. Do not stir any longer.

3.) While the sugar is heating, combine the egg whites and salt in a stand mixer fitted with the whip attachment.

4.) When the sugar mixture begins to boil, turn the mixer on medium speed.

5.) Heat sugar mixture to 250 F/121 C.

6.) Remove sugar from heat and pour into whipping egg whites in a small stream, pouring in between the whip and the side of the bowl.

7.) Turn mixer to high and whip until the bowl is back to room temp and not warm to the touch.

8.) Place the mixer back to medium speed and add butter in small additions.

9.) Once all of the butter is in, add the vanilla, cocoa andconfectioners sugar.

10.) Keep whipping until mixture comes together.

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1 Comment

I have some left over vanilla italian meringue buttercream already made and it is currently kept frozen. I need to now make chocolate, but I would like to use the leftover vanilla buttercream. Can I defrost the buttercream, mix up again and add the cocoa powder to it?

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