Italian Buttercream Recipe
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Italian Buttercream

By: YummyBaker  
"Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors."

Rating: This weblink has been rated 11 times with an average star rating of 3.5 Read Reviews (9)

Rate/Review | 361 people have saved this

Prep Time:
30 Min
Cook Time:
5 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 2 quarts
 

Ingredients

  • 1 1/4 cups white sugar
  • 2/3 cup corn syrup
  • 2/3 cup water
  • 5 egg whites
  • 1 1/3 cups unsalted butter, chilled and cubed
  • 2 2/3 cups shortening
  • 2 teaspoons vanilla extract

Directions

  1. In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
  2. When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
  3. Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
  4. To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 272 | Total Fat: 24.8g | Cholesterol: 21mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2008 by Anne 
After reading the reviews it looked like all I had to do was leave out the shortening and all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2008 by bradforde 
Left out the shortening, and it was just amazing. Couldn't stop eating it. It is really best... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by kidatheart 
Oh, wow, amazing. Couldn't stop licking the spoon. I left out the shortening and it set so... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by LOMALINDA 
While the buttercream looks great, the shortening is overbaring. Skip the shortening and you... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by GRIAM01 Supporting Member (Click to learn more about Supporting Membership)
Although I made some changes, this is my new favorite frosting. Instead of egg whites, I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by INDIGO184 
This was alright. The only change I made was to use only 1/2 c. of shortening. This very well... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2007 by Shanise 
This was wonderful, I'm 16 and I want to grow up to be a cake/pastry/chocolatier and I tried... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Devin 
I'm sure it might have been good, but after mixing for essentially 30 minutes, my icing... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2009 by hooray for cake! 
I think it was the flavor(or lack there of) of the shortening that ruined the recipe. The... MORE

 
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