For the best results, use a stand mixer for this recipe. A hand mixer can be used, but it will require more effort and time. Ensure your egg whites are at room temperature for maximum volume. The candy thermometer is crucial for achieving the correct consistency. If you don't have one, use the thread test as described, but be precise. If your buttercream separates after adding the butter, don't panic! Continue beating on medium speed, and it will eventually come back together. Italian Buttercream can be flavored with a variety of extracts, zests, or melted chocolate. Add these after the buttercream is smooth and creamy. Store Italian Buttercream in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
Italian Buttercream
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PREP TIME30 mins
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COOK TIME5 mins
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TOTAL TIME35 mins
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SERVING32 People
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VIEWS63
Experience the luxurious, cloud-like texture of Italian Buttercream – a silky smooth, stable frosting that's less sweet and melts in your mouth. Perfect for elegant cakes and intricate decorating, this buttercream is a true pastry chef's secret weapon.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol20 mg
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Protein1 g
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Saturated Fat9 g
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Sodium14 mg
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Sugar10 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Combine sugar, corn syrup, and water in a medium saucepan. Stir gently to dissolve the sugar. (2 minutes)
02 Step
Recipe View 7 mins Bring the mixture to a boil over medium-high heat, without stirring, until it reaches 223-234°F (106-112°C) on a candy thermometer, or when a small amount of syrup forms a soft, flexible thread when dropped from a spoon. (5-7 minutes)
03 Step
Recipe View 4 mins While the syrup is cooking, beat the egg whites in a clean, grease-free bowl with an electric mixer until stiff, glossy peaks form. (3-5 minutes)
04 Step
Recipe View 1 mins Once the syrup reaches the correct temperature, remove it from the heat. With the mixer running on medium speed, slowly and steadily pour the hot syrup into the beaten egg whites in a thin stream, being careful not to pour it directly onto the beaters. (1 minute)
05 Step
Recipe View 9 mins Continue to beat the mixture on medium speed for 8-10 minutes, or until the bowl is cool to the touch and the meringue is thick, glossy, and stable. (8-10 minutes)
06 Step
Recipe View 6 mins With the mixer on low speed, begin adding the cold, cubed butter, a few pieces at a time, allowing each addition to incorporate fully before adding more. (5-7 minutes)
07 Step
Recipe View 8 mins Once all the butter is incorporated, add the shortening. The mixture may appear curdled or separated at this point, but continue to beat on medium speed until it comes back together and becomes smooth and creamy. This may take several minutes. (5-10 minutes)
08 Step
Recipe View 1 mins Stir in the vanilla extract until evenly distributed. (1 minute)
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Ruth Mayer
May 5, 2025I was intimidated to try this, but the instructions were so clear, and it turned out perfectly!
Ettie Hermann
Jan 7, 2025This recipe is amazing! My cakes have never looked so professional. The buttercream is so smooth and not overly sweet.
Candelario Leannon
Dec 11, 2024My buttercream curdled at first, but I followed the advice to keep mixing, and it came back together beautifully. Thanks for the tips!
Ali Fay
Nov 2, 2024I added lemon zest to mine, and it was the perfect complement to my vanilla cake.
Kayden Bartell
Sep 23, 2024This is my go-to buttercream recipe now. It's so much better than American buttercream!