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There’s something incredibly rewarding about making Italian Buttercream from scratch. It’s smooth, silky, and not overly sweet — the kind of frosting that makes your desserts look as beautiful as they taste. I still remember the first time I tried it; I was intimidated by the idea of boiling sugar syrup, but once I realized how forgiving this recipe actually is, it became one of my favorite frostings to make for special occasions. It’s my go-to for wedding-style cakes, birthday cupcakes, and even fancy macarons.
What I love most about Italian Buttercream is its stability — it holds up beautifully even on warm days. It’s lighter than American buttercream and perfect for anyone who wants an elegant, whipped texture that melts in your mouth. Once you make it, you’ll never want to go back to canned frosting again! For more inspiration, check out my other frosting and cake recipes like Buttercream Frosting, Chocolate Ganache, and Vanilla Cupcakes, or pair this Italian Buttercream with my Lemon Cranberry Bundt Cake and Snowflake Sugar Cookies for a professional, photo-ready finish.
Why You’ll Love This Recipe
- Silky and stable: Perfect for decorating and piping intricate details.
- Not overly sweet: Balanced flavor that complements any dessert.
- Versatile: Easily customizable with flavors like chocolate, coffee, or citrus.
- Professional finish: Smooth, glossy, and perfect for cakes or cupcakes that photograph beautifully.
Tools That Make It Easier
You don’t need much, but precision helps:
- KitchenAid Mixer – The stand mixer helps whip the egg whites to stiff peaks and incorporate the butter smoothly for the perfect texture. (or any stand mixer with a whisk attachment)
- Spatulas – Used for scraping the sides of the bowl and folding the mixture gently without deflating the meringue.
- Candy Thermometer – Essential for accurately heating the sugar syrup to 240°F before combining it with the egg whites, ensuring a smooth and stable buttercream.
- Medium Saucepan – Used to boil the sugar syrup evenly without scorching, ensuring a smooth, stable buttercream.
What You’ll Need From Your Pantry
- 4 large Egg Whites, room temperature
- 1⅓ cups Granulated Sugar
- 1½ pinches Salt
- 2 cups Unsalted Butter, room temperature and cubed
- 1 teaspoon Vanilla Extract
Before You Start: My Quick Tip
- Make sure your butter is soft but not melting for the perfect texture.
- If your buttercream looks curdled, don’t panic — just keep mixing! It will come together.
- If it becomes too warm and soupy, chill it for 10 minutes, then whip again.
- I love using this buttercream for my Lemon Cranberry Bundt Cake shoots because it holds perfect peaks under the studio lights.
- For pastel tones, use gel food coloring — it keeps the frosting glossy and vibrant.
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Let’s Make It Together
- Add the egg whites and ⅓ of the sugar to the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until soft peaks form.
- In a medium saucepan, combine the remaining sugar with ⅓ cup of water. Heat over medium heat without stirring until it reaches 240°F (115°C) on a candy thermometer.
- With the mixer running on medium-high speed, slowly pour the hot syrup down the side of the bowl between the whisk and the bowl. Continue whipping until the bowl and mixture are cool, about 10–15 minutes.
- Once the mixture is thick and holds peaks, mix in the salt.
- While the mixer is running, add the butter a few pieces at a time. The mixture will look thin at first but will thicken as all the butter is incorporated.
- Add the vanilla extract and beat on high if the buttercream still seems too soft.
- Use immediately or store in an airtight container in the refrigerator.
Recipe variations
- Chocolate Buttercream: Blend in 4 oz of melted and cooled dark chocolate for a rich, elegant twist.
- Coffee Buttercream: Add 1 tablespoon of instant espresso dissolved in 1 teaspoon of hot water.
- Lemon Buttercream: Add 1 tablespoon of lemon zest and a few drops of lemon extract for brightness.
- Berry Buttercream: Beat in ¼ cup of strained berry puree for a fruity variation that pairs beautifully with Vanilla Cupcakes or Lemon Bundt Cake.
Storage
- Freezer: Freeze for up to 1 month. Thaw overnight in the refrigerator and rewhip to restore its silky texture.
- Room Temperature: Best used immediately, but can sit out for up to 2 hours while decorating.
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature and rewhip before using.
More Frosting Recipes
If you love this one, you’ll also enjoy these favorites from my kitchen:
- Caramel Glaze for Bundt Cakes
- Buttercream Frosting
- Meringue Frosting
- Chocolate Ganache
- Homemade Whipped Cream
Related Recipes from My Kitchen
If you enjoyed making Italian Buttercream Frosting, try pairing it or experimenting with these other delicious recipes from my blog:
- Vanilla Cupcakes – Perfect base for testing different frosting styles.
- Lemon Spritz Cookies with Cranberry Buttercream – A colorful and festive cookie that pairs beautifully with light frostings.
- Lemon Cranberry Bundt Cake – A stunning cake that looks and tastes elegant with buttercream.
- Chocolate Bundt Cake with Ganache – For rich, indulgent dessert lovers.
- How to Decorate Snowflake Cookies with Royal Icing – Learn my step-by-step cookie decorating techniques.
- Homemade Caramel Sauce – Ideal for drizzling over buttercream-frosted cakes for an extra layer of sweetness.
Italian Buttercream Frosting
Equipment
Ingredients
- 4 Large Egg Whites
- 1 ⅓ Cups Sugar
- 1 ½ Pinch Salt
- 2 Cups Unsalted Butter
- 1 teaspoon Vanilla Extract
Instructions
- Add the egg whites and ⅓ of the sugar to the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until soft peaks form.
- In a medium saucepan, combine the remaining sugar with ⅓ cup of water. Heat over medium heat without stirring until it reaches 240°F on a candy thermometer.
- With the mixer running on medium-high speed, slowly pour the hot syrup down the side of the bowl between the whisk and the bowl. Continue whipping until the bowl and mixture are cool, about 10–15 minutes.
- Once the mixture is thick and holds peaks, mix in the salt.
- While the mixer is running, add the butter a few pieces at a time. The mixture will look thin at first but will thicken as all the butter is incorporated.
- Add the vanilla extract and beat on high if the buttercream still seems too soft.
- Use immediately or store in an airtight container in the refrigerator.
Nutrition
From My Kitchen to Yours
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I’ve Got Answers
Why did my buttercream separate?
It may have been too warm or added too quickly. Chill the bowl for a few minutes, then whip again.
Can I use pasteurized egg whites from a carton?
Yes, but they might not whip as stiffly as fresh eggs. Choose high-quality, pasteurized egg whites for best results.
How do I make it less buttery?
Try adding a teaspoon of powdered sugar at a time, but Italian buttercream is meant to be buttery and smooth.
Can I color or flavor it?
Yes! Use gel-based food coloring for vibrant shades and extracts or melted chocolate for flavor.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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