Italian Buttercream
Servings 10
Ingredients
- 4 large egg whites room temperature
- 1 1/3 cups 267g sugar
- 1/4 tsp salt optional
- 16oz 454g unsalted butter room temperature cut into 1-inch pieces
- 1 tsp 4.5ml vanilla
- 1/4 tsp .84g cream of tartar
- 1/3 cup 79ml water
Instructions
- Beat the egg whites, salt, and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
- While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and 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. At this point, the meringue should be at the soft peak stage.
- Run mixer until meringue is cool/tepid.
- Switch to a paddle attachment. 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.
Notes
This creamy, silky buttercream is perfect for decorating cakes and beyond delicious! It's easier to make than you think and might just become your go-to frosting!
Notes:
Common Problems: 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 consistency.
If you're adding flavorings (i.e. chocolate, fruit, etc). to your Italian buttercream, I suggest doing this as the very last step.
Storage: 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 to 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.