How to Make Italian Buttercream
User Reviews
5.0
2,358 reviews
Excellent
How to Make Italian Buttercream
Report
Creamy, silky, and smooth, this Italian Buttercream is a buttery and not too sweet buttercream that everyone will love. Perfect for decorating cakes or piping, this will be your new go-to frosting!
Share:
Ingredients
- 4 egg whites large, room temperature
- 1⅓ cups granulated sugar (267g)
- ¼ teaspoon salt optional
- 16 ounces unsalted butter (454g) room temperature cut into 1-inch pieces
- 1 teaspoon pure vanilla extract optional (4.9mL)
- ¼ teaspoon cream of tartar (0.84g)
- ⅓ cup water (79mL)
Add to Shopping List
Instructions
- Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
- While the eggs are getting whipped add the remaining sugar and ⅓ cup of water into a medium pot and place on medium-low heat.
- Stir until sugar melts and becomes clear.
- Maintain at medium-high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
- Run mixer until meringue is cool/tepid.
- Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
- Add the salt and vanilla if using.
- Beat until butter is combined and mixture has reached a silky consistency.
Notes
- Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating them in advance if you have the time. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process.
- It is essential to have a clean and dry bowl for whipping the egg whites. The egg whites cannot contain any egg yolk whatsoever. If the bowl is not completely clean or yolk-free, it prevents your meringue from setting up.
- If your equipment or bowl has grease on it, wipe down everything with lemon juice or vinegar.
- Monitor the temperature of your sugar syrup closely, you don’t want it to get too hot.
- Make sure you are using a medium pot as the sugar mixture will bubble as it heats up and will overflow out of a small pot.
- If you loved how my IMBC looked in my brown butter orchid cake, check out my how to decorate a cake post for lots of helpful tips and a full how-to video on decorating!
Nutrition Information
Show Details
Serving
1batch
Calories
436kcal
(22%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
37g
(57%)
Saturated Fat
23g
(115%)
Cholesterol
98mg
(33%)
Sodium
26mg
(1%)
Potassium
43mg
(1%)
Sugar
27g
(54%)
Vitamin A
1134IU
(23%)
Calcium
11mg
(1%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1batch | |
| Calories | 436kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 98mg | 33% |
| Sodium | 26mg | 1% |
| Potassium | 43mg | 1% |
| Sugar | 27g | 54% |
| Vitamin A | 1134IU | 23% |
| Calcium | 11mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,358 reviews
Excellent
Other Recipes
You'll Also Love
