Vanilla Bean Italian Meringue Buttercream Frosting

Jul 15, 2026 · By VanillaGoods

Baking Frostings fillings toppings Origin: Madagascar Vanilla: Paste Advanced

Cupcakes piped with vanilla bean Italian meringue buttercream frosting

A silky, not-too-sweet vanilla bean Italian meringue buttercream frosting that pipes smooth, sharp decorations. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works. Makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

Prep 30 min

Cook 10 min

Total 40 min

Yield 24 cupcakes

Diet —

Ingredients

Adjust yield

cupcakes

4.0 (132.0 g)large egg whites, about 1/2 cup, room temperature
1.0 cup (200.0 g)granulated sugar, divided
⅓ cup (80.0 ml)water
1 ½ cups (340.0 g)unsalted butter, 3 sticks, softened but cool (about 65°F), cut into tablespoons
¼ tspfine sea salt
2.0 tspVanillaGoods vanilla bean paste

Make it at home

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Instructions

Put the egg whites, salt, and 2 tablespoons of the sugar in a stand mixer bowl fitted with the whisk.
In a small saucepan, bring the remaining sugar and water to a boil over medium heat, stirring just until the sugar dissolves. Cook without stirring until the syrup reaches 240°F on a candy thermometer.
When the syrup reaches about 230°F, start whipping the whites on medium-high to soft peaks.
With the mixer running, pour the hot syrup in a thin stream down the side of the bowl (not onto the whisk). Whip on high until the meringue is thick, glossy, and the bowl feels cool, 8 to 10 minutes.
Switch to the paddle. On medium speed, add the butter 1 tablespoon at a time, letting each piece blend in. If it looks curdled, keep beating; if it looks soupy, refrigerate the bowl for 10 minutes and beat again.
Beat in the vanilla bean paste until silky and smooth, about 1 minute.

Tips

A candy thermometer is essential. For anyone who should avoid undercooked eggs, use pasteurized egg whites.
Vanilla swap: pure vanilla extract works 1:1 in place of the paste; you'll just lose the specks.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.
Storage: Keep at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 3 months. Bring chilled buttercream to room temperature, then beat until smooth.

Recipe FAQ

How long does it take to make vanilla bean italian meringue buttercream frosting?

Plan on 30 minutes of prep and 10 minutes of cooking. It makes about 4 cups; frosts 24 cupcakes or a two-layer 8-inch cake.

How should I store vanilla bean italian meringue buttercream frosting?

Keep at room temperature for up to 1 day, refrigerate for up to 1 week, or freeze for up to 3 months. Bring chilled buttercream to room temperature, then beat until smooth.

Can I use a different form of vanilla?

pure vanilla extract works 1:1 in place of the paste; you'll just lose the specks.

Estimated · per serving

Nutrition

Per serving = 1 of 24 servings this recipe makes.

137 Calories / serving

11.5g Fat

8.5g Carbs

0.7g Protein

8.5g Sugar

Whole recipe (24 servings): ~3288 cal · 276g fat · 204g carbs · 17g protein · 204g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 137 calories

What it takes to burn one serving

Brisk walking 26 min·1.5 mi·~3050 steps
Walking uphill or incline treadmill 19 min·1.0 mi·~1900 steps
Moderate cycling 14 min·2.8 mi
Swimming laps 19 min
Jogging 13 min·1.1 mi·~2100 steps
Stair climbing 13 min·~1150 steps
Dancing 22 min
Bodyweight circuit training 14 min
Cleaning, errands, or playing with the dog 32 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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