How to Make Italian Buttercream
User Reviews
5
How to Make Italian Buttercream
Description
This Italian Buttercream recipe begins by whipping egg whites with salt and cream of tartar until soft peaks form while simultaneously heating sugar and water to a soft-ball stage temperature of 235-240°F. The hot sugar syrup is slowly drizzled into the whipped egg whites to create a stable meringue. Once cooled to tepid, softened butter is incorporated gradually, and vanilla and salt may be added for flavor and balance.
The resulting frosting is rich but lighter than traditional buttercreams, with the whipped egg whites providing volume and satiny texture. It can be spread or piped for cake decoration and holds shape well.
Using room temperature egg whites improves whipping, and ensuring clean equipment free from yolk or grease prevents issues with meringue stability. The temperature of the sugar syrup must be monitored carefully to avoid overheating. This buttercream can be flavored or tinted as desired.
The notes mention that separate guidance and videos exist for decorating cakes with this buttercream.
Ingredients
- 4 egg large, room temperature, white
- 1⅓ cups granulated sugar (267g)
- ¼ teaspoon salt optional
- 16 ounces butter 454g) room temperature cut into 1-inch pieces, unsalted
- 1 teaspoon vanilla extract optional (4.9mL, pure
- ¼ teaspoon cream of tartar (0.84g)
- ⅓ cup water (79mL)
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
- Separate eggs while cold but allow whites to come to room temperature before whipping for better volume.
- Ensure bowls and tools are clean and free of any fat or yolk to allow egg whites to whip properly.
- Use a medium-sized pot for heating sugar syrup to prevent overflow during boiling.
- Monitor the temperature of the sugar syrup closely and do not exceed 240°F to avoid crystallization.
- The buttercream can be flavored with vanilla extract and lightly salted to balance sweetness.
- Italian Buttercream spreads smoothly and can be used for cake decorating; refer to decorating guides for techniques.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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