Italian Butter Cream Frosting
Indulge in the luxurious creaminess of Italian Buttercream Frosting, a classic recipe renowned for its silky-smooth texture and richly balanced flavor. Crafted by combining a delicate sugar syrup with airy whipped egg whites and creamy cubes of unsalted butter, this frosting offers a professional-level finish perfect for cakes, cupcakes, and other baked treats. Its light yet decadent consistency is ideal for piping intricate decorations, while the hint of vanilla and a pinch of salt add depth to its flavor profile. Whether you're elevating a celebration cake or creating a bakery-style masterpiece at home, this Italian meringue-based buttercream is a must-try for any avid baker. Keto of note: this frosting stores well, making it not only elegant but practical for make-ahead desserts.
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Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 4 large Egg whites
- 340 grams Unsalted butter (room temperature, cubed)
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Directions
Step 1
In a small saucepan, combine the granulated sugar and water. Stir to moisten the sugar, then place it over medium-high heat. Bring the mixture to a boil without stirring, cooking it until it reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
Step 2
While the sugar syrup is heating, place the egg whites in the bowl of a stand mixer. Using the whisk attachment, start whipping the egg whites on medium-high speed until they form soft peaks.
Step 3
Once the sugar syrup reaches the correct temperature, reduce the mixer speed to low. Carefully and slowly pour the hot syrup into the whipped egg whites in a thin, steady stream, avoiding the whisk attachment to prevent splattering.
Step 4
Once all the syrup is added, increase the mixer speed to high and whip the mixture until the bowl feels cool to the touch and the meringue is glossy and forms stiff peaks. This process may take about 8-10 minutes.
Step 5
Reduce the mixer speed to medium-low and start adding the room-temperature butter, one cube at a time, allowing each piece to fully incorporate before adding the next. Don't worry if the mixture looks curdled at any point; keep whipping, and it will come together into a smooth buttercream.
Step 6
After all the butter is incorporated, add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and whip until the buttercream is silky and smooth.
Step 7
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days. Bring it back to room temperature and re-whip before using, if needed.
Nutrition Facts
| Serving size | 741.6 grams (741.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3332 |
| Total Fat 279.30g | 358% |
| Saturated Fat 177.30g | 887% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 753mg | 251% |
| Sodium 386mg | 17% |
| Total Carbohydrate 204.20g | 74% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 202.00g | |
| Protein 16.60g | 33% |
| Vitamin D 219IU | 1093% |
| Calcium 87mg | 7% |
| Iron 0mg | 1% |
| Potassium 306mg | 7% |
Source of Calories