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How to Make Italian Buttercream

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 10 servings
Calories: 436 kcal
Course: Dessert
Cuisine: Italian , American

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)

Instructions

    Cup of Yum
  1. Beat the egg whites, salt, and cream of tartar, slowly add in ⅓ cup of sugar and continue beating until soft peaks form.
  2. 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.
  3. Stir until sugar melts and becomes clear.
  4. Maintain at medium-high heat until temperature reads 235-240F.
  5. Drizzle the sugar into the mixer immediately. At this point the meringue should be at the soft peak stage.
  6. Run mixer until meringue is cool/tepid.
  7. Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.
  8. Add the salt and vanilla if using.
  9. 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

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

% 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.