Easy White Chocolate Italian Meringue Buttercream Recipe in 8 Simple Steps

As you may have gathered, I'm all about that buttercream life. It's bae. It's amazing. It's yummy. It's everything I need in my cakes and so much more. So says I. QED. Selah. etc etc and so forth.

If you're like me and like to have a trusty recipe for special occasions (yes, "just because it's Tuesday" counts as a special occasion) you can always fall back on then I have some good news for you.

Here's my White Chocolate Italian Meringue Buttercream Recipe. It's simple enough and it works a treat with the pasteurised egg whites that come in cartons in your local supermarket. Say goodbye to cracking eggs and wondering what to do with the 50th egg yolk. A gal can only make so much custard and eat so many egg yolk scrambled eggs before it really is time to call it quits! (by"your local supermarket" I am speaking about the UK and the US. If you're not in those two countries I don't know if they're available where you are but I hope they are because they are so time saving and game changing)


270g egg whites (9 large eggs)

357g granulated sugar

84g water

1.5 tbsp light corn syrup

¼ teaspoon fine sea salt (table salt is fine too)

504g unsalted butter, softened

200g White chocolate



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