Italian Buttercream Icing
Elevate your baked goods with Italian Buttercream Icing, a silky-smooth and luxurious frosting that’s perfect for cakes, cupcakes, and pastries. This classic recipe combines hot sugar syrup with whipped egg whites, creating a light yet stable meringue base that’s enriched with creamy unsalted butter for a melt-in-your-mouth texture. Infused with a touch of vanilla and a pinch of salt to balance the sweetness, this buttercream boasts a refined flavor and professional-quality finish. Ideal for frosting layers, piping intricate designs, or simply spreading over your desserts, it’s a must-try for anyone seeking a versatile and elegant icing. Ready in just 30 minutes, this recipe ensures stunning results every time, making it your go-to for special occasions or everyday indulgence. Keywords: Italian Buttercream, frosting recipe, silky buttercream, cake icing ideas, meringue buttercream.
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Recipe Information
Ingredients
- 250 grams Granulated sugar
- 60 ml Water
- 120 ml Egg whites (room temperature)
- 340 grams Unsalted butter (room temperature, cut into tablespoons)
- 2 teaspoons Vanilla extract
- 1 pinch Salt
Instructions
In a small saucepan, combine the granulated sugar and water. Stir gently to dissolve the sugar, and place the pan over medium heat.
Bring the sugar syrup to a boil, monitoring its temperature with a candy thermometer. Continue heating until it reaches 118°C (245°F), also known as the soft-ball stage. Do not stir the syrup while it heats.
As the sugar syrup heats, place the egg whites into the clean bowl of a stand mixer fitted with the whisk attachment.
Begin whisking the egg whites on medium-high speed until soft peaks form. Add the pinch of salt to stabilize the egg whites.
Once the sugar syrup has reached 118°C, reduce the mixer speed to low. Carefully pour the hot syrup into the whipped egg whites in a thin, steady stream, avoiding the sides of the bowl and the whisk.
Increase the mixer speed to high and continue whisking until the meringue cools to room temperature, about 6 to 8 minutes. The bowl should feel neutral to the touch.
Once the meringue has cooled, reduce the mixer speed to medium and gradually add the softened butter, one tablespoon at a time. Allow each piece to incorporate fully before adding the next.
Continue mixing until the buttercream comes together. It may look curdled or separated during mixing—this is normal; keep whisking until it becomes smooth and creamy.
Mix in the vanilla extract and whisk until fully combined. Taste and adjust for sweetness or flavoring as desired.
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to one week. Bring to room temperature and whip lightly before using if stored.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.2 g | 354% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 252.0 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 286 mg | 6% | |
*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.
