Italian Buttercream

Italian Buttercream

17
YummyBaker 0

"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."
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Ingredients

35 m servings 272 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

Although I made some changes, this is my new favorite frosting. Instead of egg whites, I substituted Meringue Powder and Water, and it worked beautifully. I used 10 tsp of meringue powder and 2...

Most helpful critical review

After reading the reviews it looked like all I had to do was leave out the shortening and all would be well. Except that it wasn't stiff enough so I added a cup of shortening. That firmed it t...

Although I made some changes, this is my new favorite frosting. Instead of egg whites, I substituted Meringue Powder and Water, and it worked beautifully. I used 10 tsp of meringue powder and 2...

After reading the reviews it looked like all I had to do was leave out the shortening and all would be well. Except that it wasn't stiff enough so I added a cup of shortening. That firmed it t...

Left out the shortening, and it was just amazing. Couldn't stop eating it. It is really best on the first day, and while it can be chilled, it wasn't as good, in my opinion. Just delicious, and ...

While the buttercream looks great, the shortening is overbaring. Skip the shortening and you have a nice, proper, Italian buttercream.

Oh, wow, amazing. Couldn't stop licking the spoon. I left out the shortening and it set so nice in my first-ever layer cake. YUM!

This recipe is not much better then the shortening & confectioner's sugar recipes. I was very disappointed and ended up making another frosting. Too much shortening, it ended up leaving a very u...

This was wonderful, I'm 16 and I want to grow up to be a cake/pastry/chocolatier and I tried making real butter cream with a different recipe and it came out horrible, but this came out perfect,...

I'Mm Italain and I have this recipe and it's great !

I'm sure it might have been good, but after mixing for essentially 30 minutes, my icing separated after 2 days. I'm not sure what happened nor how to fix it.