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Brown Sugar Italian Meringue Buttercream

Stand-mixer Method with a 4.5 Quart Mixer

Combine the rich sweetness of brown sugar with the light, airy texture of Italian Meringue Buttercream with The Piped Peony Academy’s Brown Sugar Italian Meringue Buttercream.

Equipment

  • 4.5 quart mixer
  • Balloon whisk attachment
  • Food scale
  • Wire whisk
  • Two candy thermometers
  • Spatulas
  • Two small or medium pots
  • Large storage container

Ingredients

  • Meringue Mixture
  • - 198 g egg whites
  • - 300 g brown sugar
  • - 3 g cream of tartar
  • Sugar Syrup
  • - 118 ml water
  • - 324 g granulated sugar
  • Butter
  • - 668 g cold unsalted butter or 6 sticks
  • Flavoring
  • - 15 g vanilla bean extract

Directions

  1. 1. Begin making your Meringue Mixture. Cook egg whites and brown sugar over double boiler until mixture reaches 160-165°F or 71.11-73.888°C.
  2. 2. Strain your Meringue Mixture through a sieve into mixer bowl. Add cream of tartar. Beat on medium speed.
  3. 3. While the Meringue Mixture is whipping up, start making your Sugar Syrup. Add water and sugar to saucepan and heat on high until Sugar Syrup reached 235°F or 112.778°C.
  4. 4. Very carefully, pour hot Sugar Syrup into Meringue Mixture while the mixture is running, and continue to heat on medium on high speed while you prepare the Butter.
  5. 5. Cut up cold butter into thick slivers.
  6. 6. Add butter to Meringue Mixture.
  7. 7. Allow butter to fully incorporate into Meringue Mixture.
  8. 8. The buttercream might have a bried period of curdling, but then it will come together. Keep whipping on high until butter is fully incorporated into meringue, and curdling is no longer visible.
  9. 9. Add flavoring.

Notes

  1. Refrigerate in an airtight container for up to 7 days. Store in freezer in airtight container for up to 3 months.
  2. Makes 1,572 g
  3. Takes 30-45 minutes
Published on November 14, 2025