Italian Buttercream

Italian Buttercream
  • PREP TIME
    30 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    35 mins
  • SERVING
    32 People
  • VIEWS
    63

Experience the luxurious, cloud-like texture of Italian Buttercream – a silky smooth, stable frosting that's less sweet and melts in your mouth. Perfect for elegant cakes and intricate decorating, this buttercream is a true pastry chef's secret weapon.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    13 g
  • Cholesterol
    20 mg
  • Protein
    1 g
  • Saturated Fat
    9 g
  • Sodium
    14 mg
  • Sugar
    10 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 2 mins Combine sugar, corn syrup, and water in a medium saucepan. Stir gently to dissolve the sugar. (2 minutes)

Image Step 02
02 Step

Recipe View 7 mins Bring the mixture to a boil over medium-high heat, without stirring, until it reaches 223-234°F (106-112°C) on a candy thermometer, or when a small amount of syrup forms a soft, flexible thread when dropped from a spoon. (5-7 minutes)

Image Step 03
03 Step

Recipe View 4 mins While the syrup is cooking, beat the egg whites in a clean, grease-free bowl with an electric mixer until stiff, glossy peaks form. (3-5 minutes)

Image Step 04
04 Step

Recipe View 1 mins Once the syrup reaches the correct temperature, remove it from the heat. With the mixer running on medium speed, slowly and steadily pour the hot syrup into the beaten egg whites in a thin stream, being careful not to pour it directly onto the beaters. (1 minute)

Image Step 05
05 Step

Recipe View 9 mins Continue to beat the mixture on medium speed for 8-10 minutes, or until the bowl is cool to the touch and the meringue is thick, glossy, and stable. (8-10 minutes)

Image Step 06
06 Step

Recipe View 6 mins With the mixer on low speed, begin adding the cold, cubed butter, a few pieces at a time, allowing each addition to incorporate fully before adding more. (5-7 minutes)

Image Step 07
07 Step

Recipe View 8 mins Once all the butter is incorporated, add the shortening. The mixture may appear curdled or separated at this point, but continue to beat on medium speed until it comes back together and becomes smooth and creamy. This may take several minutes. (5-10 minutes)

Image Step 08
08 Step

Recipe View 1 mins Stir in the vanilla extract until evenly distributed. (1 minute)

For the best results, use a stand mixer for this recipe. A hand mixer can be used, but it will require more effort and time.
Ensure your egg whites are at room temperature for maximum volume.
The candy thermometer is crucial for achieving the correct consistency. If you don't have one, use the thread test as described, but be precise.
If your buttercream separates after adding the butter, don't panic! Continue beating on medium speed, and it will eventually come back together.
Italian Buttercream can be flavored with a variety of extracts, zests, or melted chocolate. Add these after the buttercream is smooth and creamy.
Store Italian Buttercream in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Julius Mckenzie

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.2/ 5 ( 21 Ratings)
Total Reviews: (5)
  • Ruth Mayer

    I was intimidated to try this, but the instructions were so clear, and it turned out perfectly!

  • Ettie Hermann

    This recipe is amazing! My cakes have never looked so professional. The buttercream is so smooth and not overly sweet.

  • Candelario Leannon

    My buttercream curdled at first, but I followed the advice to keep mixing, and it came back together beautifully. Thanks for the tips!

  • Ali Fay

    I added lemon zest to mine, and it was the perfect complement to my vanilla cake.

  • Kayden Bartell

    This is my go-to buttercream recipe now. It's so much better than American buttercream!

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