Italian Buttercream Recipe

Place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Swiss is lighter and softer than italian meringue so it s great for frosting cakes or using as filling between cake layers. Italian buttercream uses a hot syrup to cook the egg whites while swiss buttercream involves cooking the eggs whites with sugar in a double boiler.

Olivia Luz

Bring to a boil over medium high heat stirring just enough to dissolve the sugar. Bring to a boil over medium heat stirring occasionally until the sugar dissolves. Combine the sugar and water in a small nonstick preferable if you have one saucepan. Heat to between 223 and 234 degrees f 106 to 112 degrees c or until a small amount of syrup dripped from a spoon forms a soft thread. In a saucepan combine the sugar corn syrup and water.

The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. Cook without stirring until the syrup reaches at least 240 f. It also holds up pretty well in warmer temperatures so if you re planning a summer party outside this is your go to buttercream. Because it s made with italian meringue it s a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. French buttercream which uses egg yolks for a custard like frosting and german buttercream are also delicious options i would urge you to try out.

It has a dainty taste and airy rich texture which makes this italian meringue buttercream an upscale option for both frosting and decorating everything from a simple 2 layer chocolate cake to an elaborate lemon wedding cake. Italian buttercream is creamy velvety and delicious. This recipe makes a batch of buttercream that s less sweet than an american buttercream and not quite as buttery tasting as its french counterpart. Beat on medium high speed until the egg whites reach the soft peak stage. It has a dainty taste and airy rich texture which makes this italian meringue buttercream an upscale option for both frosting and decorating everything from a simple 2 layer chocolate cake to an elaborate lemon wedding cake.

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Beat on medium high speed until the egg whites reach the soft peak stage. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. Bring to a boil over medium high heat stirring just enough to dissolve the sugar.