I’ve had many questions about Italian buttercream so I made a step by step video!
**Note: it’s important to use room temperature egg whites and butter. Monitor the temperature of your sugar syrup — add your pieces of butter slowly — and let your buttercream sit. You’ll need to give it a quick whip to bring it back to life. I know it’s a bit finicky BUT this buttercream adds a silky — not too sweet — touch to your cakes. It also pipes beautifully!
This is how to make Italian Buttercream
- 4 large egg whites
- 1 1/3 cups sugar
- Pinch kosher salt optional
- 16 ounces unsalted butter 32 tablespoons, room temperature cut into 1-inch pieces
- 1 tsp pure vanilla extract optional
- 1/4 tsp cream of tartar
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
- Stir until sugar melts and becomes clear.
- Maintain at medium-high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Run mixer until meringue is cool/tepid.
- Add room temperature butter into running mixer one tablespoon piece at a time.
- Add the salt and vanilla if using
- Beat until butter is combined and mixture has reached a silky consistency.
If your buttercream is "soupy," just pop it into the fridge for a couple of minutes. Then beat it. It should thicken up. I find consistency problems arise mostly from the meringue being too warm when the butter is added. Chilling it will help improve the consistency. If you're adding flavorings (i.e. chocolate, fruit, etc). to your Italian buttercream, I suggest doing this as the very last step. If you're not using your buttercream IMMEDIATELY -- and it will be sitting for a few minutes -- then just keep in mind that you will have to give it a short whip to "bring it back to life" as it loses its consistency quickly. If you want to make the buttercream ahead of time, it can be refrigerated for a few days. Once you're ready to use it, allow it come to room temperature and give it a short "whip." For those people that are used to regular buttercream: Italian buttercream is LESS SWEET and more BUTTERY! You can always add MORE SUGAR SYRUP to your meringue to sweeten it a bit further.
Thats exactly what i need thank u
Is it possible to make chocolate italien buttercream? How would you do that?
Great question! Yes you can. After you’ve made your buttercream fold in 12oz of melted and cooled bittersweet or dark chocolate.
Can you keep the buttercream in a fridge and if so for how long?
As long as it’s in an airtight container up to two weeks in the fridge.
Does it need to be refrigerated if you make it just a day or two early?
Hi Amanda — It is best to do that because it is very soft at room temperature so it melts very easily. Hope that helps! Best, John.
Will it work out as fluffy as it looks in the video if i make it with hand mixer?
Hi Kato — I have never done that before because it seems like such a pain to attempt. If you do, please let me know how it goes! Thanks, John.
Approximately how much does this recipe make? Could I frost a three layer cake with one batch? Thanks!
Hmm, yes, you could frost a three layer cake I think… My stand mixer bowl is usually almost half-way full if that helps.
Can you make this with a hand mixer or by hand?
Hi Romy — Yes. Either work but you may be standing there for 20+ minutes. Ha-ha!
In your picture the frosting cord are very pretty. At what point did you add the color and what did you use?
Hi Amber — I add the color in at the end and I used gel colors. Thanks, John.
How stable is this icing? Will it stand up good on cup cakes for 2 days in refrigerator? TY. Ginny.Virginia
Hi Virginia — The icing is fairly stable and should be able to last that long. That said, I don’t recommend it. Refrigerators tend to alter the consistency of the cakes/frosting. Let me know how it goes! Best, John.
That icing is beautiful. It looks like antique white satin fabric.
Great post!
http://bujaren.com
If I frost my cupcakes, is it ok to leave them out at room temp? They don’t need to be refrigerated after do they?
Hi Abbi — It depends on a) how hot is, and b) now long they are staying out. It’s fine to put them out for a few hours as long as they’re covered BUT you may want to refrigerate them if it’s going to be for a day or so. Thanks, John.
Hi – love Italian buttercream and find is vastly superior to plain or American type. It is silky smooth and much more flavorful. Your directions are perfect! 0
A couple of notes from my experience: you can use cold butter ( keep out of fridge while whipping the meringue). If you do – the egg whites should be slightly warm – reduces overall time if you are in a hurry but requires a bit of experience in judgment. Also it is safer to switch to a paddle attachment while adding cold butter to avoid bending the whisk.
I find it keeps for up to a month if properly stored.
Do you ever make Swiss meringue buttercream? I find myself less successful at that.
Hi Ela — Thank you for all your input! I’ll definitely try this in the future. Thank you. Also — I’ve never made Swiss Meringue. What does it taste like? How difficult is it to make? Best, John.
It’s fluffy like Italian Meringue, but not as rich tasting.
You say egg whites, salt, cream of tarter, and sugar. Then the next line says the remaining sugar. Am I missing something here or was something left out. Not sure how much sugar in first step
Hi Mary — The recipe has been fixed. Thanks, John.
HI,
Just read your recipe and I think that you forgot to specify how much of the sugar to use in the first step and how much to use in the second step, making the simple syrup. Can you clarify this for me. Thank you.
Hi Eliz — The recipe has been fixed. Thanks so much! Best, John.
HI John, Your recipe calls for 1 1/2 C sugar. In step 1 you say to add the sugar to the egg whites, cream of tarter and salt and beat to soft peaks. In step 2 you advise to add remaining sugar to a saucepan with water. Can you tell me what amount of sugar is used for step 1 out of the 1 1/2 c sugar called for in the recipe?
Hi Donnna — The recipe has been fixed. Thanks so much! Best, John.
Would this recipe be suitable to use for cupcakes at an outdoor summer wedding?
Hi Shelley — Yes! Let me know how it goes. Best, John.
What brand of gel colors did you use and the color you put in for the frosting you made…it’s absolutely gorgeous and very vintage looking !!!!! This is a great recipe ????
Hi Angie — I use Americolor! Every color they sell is great. Hope this helps! Best, John.
Hi! Can the icing be made and frozen ahead of time?