Sparkling Wine Italian Meringue Buttercream

Perfect for many ocassions, this Sparkling wine Italian meringue buttercream is sure to please. Sticking to our foundation, Italian meringe buttercream, achieving the perfect buttercream will be a breeze. This recipe in particular is a favorite around New Years, Valentines Day, Mother’s Day as well as a hit for hen parties and brides to be.


  • 8 large egg whites, room temperature

  • ½ cup water

  • 2 cups granulated sugar

  • 1 pound butter, room temperature, cubed

  • 2 ounces Lorann Sparkling Wine flavoring

  • eye dropper

  • High temperature thermomether

  • Silicone brush

  • Stand mixer

  • Non stick pot


  1. In a clean bowl of an electric mixer fitted with whisk attachment, add room temperature egg whites, set aside.

2. On stove top, in clean pot add water and granulated sugar. Place on medium heat. Heat syrup to 230F, testing with a digital or candy thermometer for accuracy.

3. When temperature is met, turn stand mixer on medium high and whisk eggs to stiff peaks.

4. When sugar syrup meets the temperature of 240F, carefully pour it in mixer avoiding both the whisk and the side of the bowl. Continue mixing until the bowl is cool to the touch. This should take about 16 minutes and the meringue should increase in volume.

5. When bowl is cool to the touch, add in butter cubes a few at a time until fully incorporated. Whisk buttercream for a few more minutes until fully incorporated. Now you have the base for your Sparkling Wine Italian meringue buttercream.

6. Using an eye dropper, extract champagne flavoring from bottle.

7. While mixer is stopped, drop in two drops of flavoring and mix on medium for 20 seconds to incorporate flavoring.

8. Stop mixer, with a clean spoon, taste. Adding more flavoring is discretionary, however, when it is to your liking, you have a successful sparkling wine buttercream!

Buttercream can be refrigerated for 2 weeks and frozen for 2 months. Make sure to bring to room temperature before re-whipping to avoid breaking your buttercream

Author Notes

  • Brush sides of the pan when making sugar syrup with silicone brush to avoid sugar crystals

  • Make sure egg whites have reached stiff peaks before adding syrup. If egg whites are stiff before syrup is 240F, Stop mixing to avoid overmixing

  • Great thing about this recipe, it contains no alcohol. Friends of various backgrouds can enjoy this treat with no worry!