Hey guys and welcome back to another post! Today we are going to be going over a recipe I use religiously. I don’t know about you but I absolutely prefer making my cakes with Italian buttercream compared to other buttercream options. I much prefer the mouthfeel as well as the level of sweetness that you get from Italian buttercream. I personally do not like my desserts to be overpoweringly sweet. But hey that is just me
Welcome back everyone, today we are discussing how to make a bomb Italian Buttercream. I would still consider this recipe to be pretty simple. If you read the directions of this recipe it sounds daunting but I promise it is not! This recipe also has a
When I was still in culinary school this is one of the first things they taught us. We would make huge batches with pounds of butter and sugar and it was really fun! Let me know in the comments below if you prefer American, Italian, or French buttercream for your cakes or confections. I will make sure to leave detailed instructions below and please let me know if something is not clear or if you need help with a recipe. I am always here to help! Happy baking Kneaders!
Basic Italian Buttercream Recipe
- 6 Eggs Whites
- 333 Grams Sugar
- Pinch of Salt
- 567 Grams Butter at room temperature
- 2 Tsp. Vanilla
- 1 Gram Cream of Tarter
- 100 Grams Water
- Begin by measuring out egg whites and placing egg yolks to the side for another project. I like to place them into a container and freeze them.
- Completely measure out all ingredients and make sure your butter is softened. If you are working with butter that is still cold, you can soften it in the microwave in increments of 10 seconds until it is the consistency that you looking for.
- Add your egg whites, cream of tarter, and salt to a very clean mixing bowl and begin whipping at a medium speed, just until froth begins to form on the top of the egg whites. Once that happens, begin raining in a third of your sugar and continue whipping.
- Place the remaining amount of sugar and 100 grams of water into a pot and place over medium heat. Once it begins boiling, watch it closely and remove from heat when it hits 235F-240F. Begin streaming hot syrup down side of mixing bowl while the mixer is still running. You do not want the mixer to stop whipping your egg whites as the hot sugar will cook your egg whites.
- Once all of your syrup is added to the egg whites, turn your mixer up to high and continue whipping the meringue until stiff peaks have formed and the meringue is cool to the touch. At this point, switch to a paddle attachment and start adding the butter 1 tablespoon at a time. Make sure to allow the butter to fully mix into the meringue before you add your next piece. Lastly, add in the vanilla or your choice of flavoring. Use immediately or store in an air tight container for up to 1 month or in your freezer for up to 3 months.