1.0Delicious Recipeshttps://www.gzrecipes.com/enLa cucina di ASIhttps://www.gzrecipes.com/en/author/asilannablu/rich600338<blockquote class="wp-embedded-content" data-secret="z3pAf7e2QO"><a href="https://www.gzrecipes.com/en/asilannablu/meringue-buttercream-2/">Meringue Buttercream</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/asilannablu/meringue-buttercream-2/embed/#?secret=z3pAf7e2QO" width="600" height="338" title="“Meringue Buttercream” — Delicious Recipes" data-secret="z3pAf7e2QO" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/meringue-buttercream.jpg1000608Italian-style meringue buttercream is definitely one of the most used recipes by Anglo-Saxon pastry chefs for plastering, finishing, and decorating cakes, as well as cupcakes and other delicious treats. It has fewer calories than classic buttercream and is very, very delicious! The buttercream is obviously full of butter, as they say, and it's soft, pure white, and can be colored with gel food coloring to make our decoration even more beautiful and certainly exquisite. The buttercream is also used as a base to then layer fondant for a wow-worthy cake!!! How do you store this butter and meringue-based cream? It's always better to use it fresh, but if you need to store it, you can keep it well covered for a maximum of 2 weeks in the refrigerator or in the freezer. When ready to use, let it come to room temperature for about 2-3 hours before using it for your cake or sweets. If by chance the Italian-style meringue buttercream becomes a bit curdled after these storages, just mix everything again with electric beaters. What food coloring to use for buttercream? I recommend gel or powder colorings for fantastic effects and decorations! How can we flavor the cream? We can use vanilla extract, rum, lemon, orange, and even instant coffee. You can use the Italian-style meringue buttercream with this cake.