Italian Buttercream
Creamy, silky, and decadently smooth, Italian Buttercream is the ultimate frosting for elevating any dessert. This elegant recipe combines the luscious texture of whipped meringue with the richness of butter, creating a frosting that's velvety yet light. Made with a perfectly tempered sugar syrup and expertly folded into soft peaks of whisked egg whites, this classic buttercream has a glossy finish that’s as beautiful as it is delicious. Perfectly balanced with a hint of vanilla and a whisper of salt, it pairs wonderfully with cakes, cupcakes, or even as a filling for pastries. Its stable structure makes it ideal for piping elaborate designs, while its delicate sweetness ensures it enhances any treat without overpowering. Whether you're frosting a multi-tiered wedding cake or adding a touch of luxury to a simple dessert, Italian Buttercream is the frosting of choice for sophistication and flavor.
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Recipe Information
Ingredients
- 300 grams Granulated sugar
- 120 ml Water
- 150 grams Egg whites
- 450 grams Unsalted butter
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
Begin by preparing all your ingredients and ensuring they are at room temperature, especially the butter and egg whites.
In a medium saucepan, combine the granulated sugar and water. Stir gently to dissolve the sugar, then place the saucepan over medium heat. Use a candy thermometer to monitor the temperature.
While the sugar syrup is heating, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment.
When the sugar syrup reaches 115°C (240°F), start whisking the egg whites on medium speed until soft peaks form.
Continue cooking the sugar syrup until it reaches 118°C (245°F). Then, carefully pour the hot syrup into the whisking egg whites in a thin, steady stream. Take care to avoid hitting the whisk directly to prevent splattering.
Once all the syrup is incorporated, increase the mixer speed to high and whisk until the mixture cools to room temperature. This will take about 8 to 10 minutes. The meringue should be glossy and form stiff peaks.
Reduce the mixer speed to medium-low and start adding the softened butter, one tablespoon at a time. Ensure each piece is fully mixed in before adding the next. The mixture may look curdled at first but will smooth out as you continue.
Once all the butter has been added, mix in the vanilla extract and a pinch of salt. Increase the mixer speed to high and whip the buttercream until it is silky and fluffed.
Your Italian buttercream is now ready to use. It can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. If refrigerating, bring it back to room temperature and re-whip before using.
Nutrition Facts
Calories |
4523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.7 g | 494% | |
| Saturated Fat | 225.0 g | 1125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 996 mg | 332% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 302.1 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
