This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 35 mins

Italian Buttercream

Read Reviews (19)

"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." — YummyBaker

Ingredients Edit and Save

Watch video tips and tricks

Italian Dressing Mix

How to Make Duck Sous Vide

How to Boil Eggs

Make Deviled Eggs

How to Make Turkey Soup

Firehouse Egg Drop Soup

Egg Drop Soup (Better than Restaurant Quality)

Buttercream Icing

Giblet Gravy I

Sugar and Sweeteners

All about Eggs

Battle of the Butter: Salted vs. Unsalted

Vanilla Extract vs Vanilla Bean

Original recipe makes 2 quarts Change Servings

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

Check All Add to Shopping List

Directions

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.
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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 5 mins
READY IN 35 mins

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Apr 20, 2009

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 2/3 cups water. Also, as other suggested. I only used 1 cup of shortening. At the end, because I wanted a bit more sweetness, I added 1 cup of powdered sugar. Although it does take a lot of work for this recipe in my opinion, it is well worth it!! **UPDATE** I made this again today and it seemed softer than usual. I think it was because I put the meringue powder in the bowl before I added the water, so the mixer didn't get all of it when whipping it up. Poor the water first, then add the powder slowly to incorporate then whip on high. Also, I wanted chocolate frosting, and added 1 1/4 cup of cocoa WAY TOO MUCH, unless you like a very RICH chocolate frosting. I will take it to 3/4 cup or 2/3 cup next time. To try to compensate for the "softness" I added another 1/2 cup of shortening, but I could taste some of it. I am hoping the chocolate will hide it a bit.

—GRIAM01

See full review »

Most Helpful Critical Review

Oct 23, 2008

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 to the correct consistency. I then had my husband do a taste test (his birthday cake after all) and the strangest look crossed his face as he asked if there was any sugar in it. I tasted it myself and sure enough it was bland as anything. To try and save it I added two more cups of sugar another teaspoon of vanilla and a half teaspoon of salt. This helped dramatically, especially the salt. I might want to experiment using salted butter if I ever make this again.

—Anne

See full review »

23 Ratings

See other versions of this recipe!

Mar 02, 2008

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 good for decorating, too - it held up very nicely in my piping bag even without the shortening.

—bradforde

See full review »

Dec 12, 2007

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

—LOMALINDA

See full review »

Dec 13, 2007

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!

—kidatheart

See full review »

Jul 16, 2010

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 unpalatable greasy coating in the mouth. This recipe is not worth the effort!

—StephLoves2Bake

See full review »

Aug 29, 2007

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, but I only used 1 cup of shortening, I don't know if it would have made a difference but it came out perfectly anyway :) Great Recipe! Every time I make butter cream this is the recipe I'm going to go back to.

—Shanise

See full review »

Mar 02, 2011

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

—Rosa

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easiest, Most Delicious Meringue Buttercream

New York Italian Style Cheesecake

Italian Rice Pie II

Fluffy Buttercream Frosting

Schiacciata alla Fiorentina or Italian Easter Cake

Johnsonville Italian All Natural Ground Sausage Stuffing

Traditional Italian Sausage Stuffing

Spicy Italian Deviled Eggs

Italian Cheesecake II

Almond Cupcake with Salted Caramel Buttercream Frosting

ADVERTISE WITH US

Nutrition

Calories
272 kcal
14%

Carbohydrates
13.1 g
4%

Cholesterol
20 mg
7%

Fat
24.8 g
38%

Fiber
0 g
0%

Protein
0.6 g
1%

Sodium
14 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Italian Buttercream

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 272
Calories from Fat: 223

% Daily Value *
Total Fat 24.8g 38 %
Saturated Fat 9.1g 46 %
Cholesterol 20mg 7 %
Sodium 14mg < 1 %
Potassium 11mg < 1 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 0g 0 %
Protein 0.6g 1 %
Sugars 9.7g
Vitamin A 5 %
Vitamin C 0 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* 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.