Authentic Italian Buttercream Icing Recipe for Cake Decorating

Discover the magic of Italian buttercream – a silky, cloud-like frosting that will elevate your cakes to new heights! This luxurious topping boasts a pristine white hue, making it a stunning contrast against dark chocolate cakes. Its heat-resistant properties make it ideal for outdoor summer gatherings, ensuring your desserts stay picture-perfect.

What makes this recipe a game-changer:

• Precise temperature control guarantees flawless Italian meringue every time.
• Strategic syrup drizzling technique ensures a smooth, fully incorporated buttercream.

Note: This buttercream contains raw eggs. Consume at your own discretion.

Irresistible Italian Buttercream Recipe

Ingredients

• 1 1/4 cups granulated sugar
• 1/4 cup water
• 4 egg whites (approximately 1/2 cup)
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter, cubed and softened to room temperature
• Pinch of salt (optional)

Directions

1. In a medium saucepan, combine sugar and water. Warm over low heat, stirring with a metal spoon until sugar dissolves completely and the syrup turns clear. Increase heat to medium-high and bring the syrup to a boil.
2. While the syrup heats, beat egg whites in a stand mixer with a whisk attachment (or use a handheld mixer) until they form soft peaks.
3. Once the syrup reaches 235°F, promptly remove from heat. Slowly drizzle the hot syrup into the egg whites while mixing continuously. Aim for a spot near the whisk to prevent splattering. Continue mixing until the bowl feels cool to the touch and the meringue reaches body temperature.
4. Gradually add butter, one cube at a time, beating well after each addition. Incorporate vanilla and salt. Don’t worry if the mixture appears to separate – keep mixing until the buttercream becomes smooth and luxurious.
5. Use immediately or store in an airtight container. Refrigerate for up to two weeks or freeze for up to two months. To use chilled or frozen buttercream, allow it to reach room temperature, then beat until smooth. Cakes or cupcakes adorned with this buttercream can be refrigerated for up to 3 days. Always serve buttercream at room temperature for the best taste and texture.