Italian buttercream frosting is the perfect frosting if you are looking for a frosting that can handle a little heat. I am in the process of making my son’s wedding cake and this frosting is ideal; just because it is June and I think the weather is going to be warm!

What Ingredients Do I Need For Italian Buttercream Frosting?

Here’s a list of ingredients you’ll need to make this frosting (scroll down for the full recipe):

• Egg whites
• Salt
• Cream of tartar
• Granulated sugar
• Water
• Unsalted butter
• Vanilla extract

How Do I Make Italian Buttercream Frosting?

Here’s the simple steps you’ll follow to make this frosting (scroll down for the full recipe):

• Place the egg whites and cream of tartar in a bowl and mix, then add 1/3 cup of sugar.
• While the egg white mixture is mixing, place the remaining sugar and water into a medium pan and place over medium heat.
• Stir the sugar mixture until the sugar dissolves, and becomes clear.
• Keep the mixture on medium until temperature reads 235-240 degrees Fahrenheit.
• Slowly drizzle the sugar mixture into the mixer immediately.
• Mix until the meringue is cooled down.
• Switch the beater to a paddle attachment.
• Add the butter into the mixer while it is still running.
• Add the salt and vanilla extract.
• Beat until the butter is combined and mixture has a silky consistency.

Tips and Tricks For Buttercream Frosting:

• Make sure that your bowl is clean and dry for whipping the egg whites and that you get all of the yoke out of the whites. If the bowl is not completely clean or you get a little yolk in the whites, it can prevent your meringue from setting up. Clean your bowl with a little vinegar, or lemon juice and then make sure it is dry.
• Also, eggs are easier to separate when they are cold, but the whites whip up a lot faster when they are at room temperature. So separate them ahead of time and allow your egg whites to get to room temperature. 
• Make sure you keep a close eye on the temperature of the sugar syrup, as you do not want it to get too hot or this can also make it so that your frosting is the wrong consistency. I like to use a candy thermometer. 

Some Delicious Cakes to Frost With Italian Buttercream Frosting:

Luscious Red Velvet Cupcakes

Best Ever Carrot Cupcakes

Never Fail White Cake

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Yield: 12 servings

Italian Buttercream Frosting

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Italian buttercream frosting is my new go to recipe when frosting a cake. I love that it is not too sweet, rich in flavor, creamy and smooth.

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

• 4 large egg whites, @ room temperature
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1 1/3 cups granulated sugar
• 1/3 cup water
• 2 cups unsalted butter, @ room temperature - cut into 1" pieces
• 1 1/4 teaspoons vanilla extract

Instructions

1. Place the egg whites and the cream of tartar in a bowl, mix on low, then add 1/3 cup of sugar and continue to mix the mixture until soft peaks form.
2. While the egg white mixture is mixing, place the remaining 1 cup sugar and 1/3 cup of water into a medium pan and place over medium heat.
3. Stir the sugar mixture until the sugar dissolves, and becomes clear.
4. Keep the mixture on medium until temperature reads 235-240 degrees Fahrenheit.
5. Slowly drizzle the sugar mixture into the mixer immediately. The meringue should look like soft peaks.
6. Mix until the meringue is cooled down or moderately warm.
7. Switch the beater to a paddle attachment, (this saves the beaters).
8. Add the room temperature butter into the mixer while it is still running, one piece at a time.
9. Add the salt and vanilla extract.
10. Beat until the butter is combined and mixture has a silky consistency.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 364Total Fat 31gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 10gCholesterol 81mgSodium 67mgCarbohydrates 22gFiber 0gSugar 22gProtein 2g