Italian Buttercream
Ingredients
- 4 large egg whites
- 1 1/2 cups sugar
- Pinch kosher salt
- 16 ounces unsalted butter
room temperature cut into 1-inch pieces, 32 tablespoons
- 1 teaspoon pure vanilla extract
Directions
- 1
Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- 2
Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- 3
The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- 4
Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- 5
While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- 6
Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
Italian Buttercream
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About this Recipe
Dreaming of a frosting that holds its shape beautifully for intricate decorations yet tastes incredibly light? Italian buttercream is your answer to achieving professional-looking desserts with a delicate, less-sweet flavor.
What sets this Italian buttercream apart is the clever use of a hot sugar syrup, which is carefully streamed into whipped egg whites. This technique creates a remarkably stable meringue base, ensuring your cake fillings and piped designs stay perfect without collapsing. It’s this unique method that delivers its signature light and fluffy texture, making it a joy to work with.
You can look forward to a wonderfully smooth, creamy frosting that’s a delight on the palate. Unlike heavier buttercreams, Italian buttercream is less sweet, allowing the pure, rich flavor of unsalted butter and the fragrant vanilla extract to truly shine through. Its robust, yet airy, structure makes it ideal for everything from elegant cake fillings to intricate floral piping, offering both beauty and deliciousness in every bite.
Customization & Serving
While pure vanilla extract provides a classic flavor, feel free to experiment to match your dessert. You could incorporate other extracts like almond, lemon, or even a touch of orange zest for a brighter profile. For a chocolate version, consider folding in melted and cooled chocolate or cocoa powder once the buttercream is fully formed and smooth.
This super-stable and elegant Italian buttercream is perfect for special occasion cakes, cupcakes, and delicate pastries. Its refined texture and ability to hold shape make it the ideal choice for celebrations where presentation matters as much as taste, elevating any dessert you create.