Italian Buttercream Recipe
An Italian buttercream offers a silky, light, and not-too-sweet frosting, perfect for decorating cakes and cupcakes.
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Instructions
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Bring butter to room temperature. Combine 1 1/2 cups granulated sugar and water in a small pot, stirring, then wipe sugar crystals from the pot's sides.
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Heat the sugar syrup over medium-high until it reaches 238F, without stirring.
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In a stand mixer with a whisk attachment, whisk egg whites and salt on medium speed until frothy.
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While mixing, slowly add the remaining 1/3 cup sugar to the egg whites, then increase speed to high and whisk until medium-stiff peaks form.
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Remove the 238F sugar syrup from heat, reduce mixer speed to low, and slowly stream the hot syrup into the meringue until incorporated.
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Increase mixer speed to medium-high and whisk for about 10 minutes until the meringue doubles in size and cools.
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Switch to the paddle attachment; on medium speed, gradually add cubed butter until incorporated, then continue mixing until the buttercream is smooth and fluffy, working through any initial curdled or thin appearance.
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Add vanilla and mix until the buttercream is silky smooth.