Irish ~ Italian Meringue Buttercream Recipe


What do you get when you cross and Italian with an Irishman?


Yes folks this is my recipe for Italian~Irish Cream Buttercream.

This is the very same recipe I am using for my Guinness Cupcakes and Irish Car Bomb Cheesecake.

Yes, you read that correctly……

But let’s focus for a moment! Stay with me!

We have to prepare this buttercream before you can even dream about wrapping your lips around those bad boys.

You can use this exact same addition of Irish Creme & Chocolate with the Swiss Buttercream & even the American Buttercream too!

Irish - Italian Meringue Buttercream Recipe
Serves: 8 cups
  • Egg Whites 7 large (210g)
  • Granulated Sugar 2 cups (400g)
  • Water 1cup (237ml)
  • Unsalted Butter 5 sticks (1lb 4oz) (566g)
  • Solid Vegetable Shortening 1 cup (226g)
  • Vanilla Extract 2 Tablespoons
  • Irish Cream Liquor ½ cup (120ml)
  • Chocolate Couverture ½ cup (85g)
  1. In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
  2. Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
  3. Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
  4. As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
  5. Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
  7. Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
  8. Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
  9. Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
  10. Add the vanilla extract
  11. Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth

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  1. Gretchen,
    Looking at Chocoley’s offerings for Couverture chocolate I can’t decide which viscosity I should be ordering for this recipe. Would thinner blend better? Would thicker be better for the integrity of the icing? Any advice would be welcome.

  2. I looked at the V125 Indulgence Couverture Chocolate and it comes in Bittersweet Dark, Milk, and Semi Sweet Dark. Which one do you recomend for this recepie.

  3. Hi Gretchen.
    Can this frosting be made ahead and frozen? If so, for how long? How would I then thaw and use it? Can it be refrigerated ?
    Thanks so much!!!

  4. Hello Gretchen.

    Please give me,the recipe of Italian meringue.
    or do you think,I can use the recipe for Italian buttercream.
    Thank-you for answer me.

  5. Hi Gretchen. Do you know how many cupcakes this batch of Irish Cream buttercream will frost?

    Also, can the beer mug toppers (so adorable!!) be made head of time? If so, how far in advance, do you think? How should they be stored..refrigerator?

    Thank you!!!

  6. Hi Gretchen.
    I’m Vietnamese ,I like your web so much,and I love bake lock like you.I just watch your clip to make Italian buttercream look

    yummy but becau we’re Asian so I don’t like sweet so much.With your recipe add 2cup sugar IWonder is it to sweet or not ,can I add less sugar or not ,can you teach for me how much sugar I add for less sweet .Can you reply for me by my email as soon as possible becau I want to make birthday cake for my grand kid .Thank you Gretchen so much

  7. Hi Gretchen. I just made this buttercream and it’s in my refrigerator. I think it came out too soft. Is there anything I can do, now, to stabilize it for piping? I’m concerned because I have to frost cupcakes, then travel 2 hours to a venue. I’m afraid the ‘swirls’ won’t hold up! Please help. I believe I followed your instructions exactly, including the sugar syrup temp.
    Also, try as I might, it is almost impossible not to get the syrup thrown against the side of the bowl! Ugh!! A big thank you! BTW..the frosting tastes divine!!!

    1. Once it comes out of the fridge you will have to rewhip it at room temperature it shoudl be fine if you did everything as shown, anytime you add anything to a buttercream though (Irish cream for ex) it will make it softer, but mine was perfectly pipe-able

  8. Heaven, I’m in Heaven, made this for the Guinness Cupcake Recipe, the only thing different was I used Saint Brendans Irish Cream Liquor, came out absolutely Heavenly, Love this better than the Swiss Meringue, which I absolutely Love, Thank You Gretchen!

  9. Hi, Gretchen! If I wanted to frost cupcakes similarly to how you did with the Guinness cupcakes, how many cupcakes would this recipe cover?

  10. Hi gretchen,

    I am fathima. Was looking the irish italian meringue cream.
    V do nit hv irish cream so what is d cream i can use instead of iresh cream.

  11. I see that you are using shortening in your italain Bc. I have made this a few times and the recipe I used never called for shortening. can u tell me the reason and what the difference it makes along with the butter..

  12. Hi i love all your recipes, just wondering is it possible to use pasteurized egg whites, like egg whites from sold in the supermarket in carton for the buttercream?

  13. Hi Getchen,

    Is there any substitute for egg- whites or eggs, in this recipe, I am lacto-vegan and after reading all the comments here, i definitely want to make this to have it. How can I not have a taste of this heavenly divine tasting buttercream that everyone is drooling over?

  14. great recipe gretchen your the best all your recipes are wonderfull however i could not master those cute roses you make. i quess its just me.

  15. Made the Irish car bomb cake for my mother-in-law’s birthday. That cake is the bomb! Hehe. Fantastic recipe. If you’re a baking hobbyist this is a great recipe because you get to incorporate so many skills. Took all day but totally worth it. Thanks again for another great recipe.

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