Perfect Buttercream Frosting is a rich, smooth, and incredibly delicious traditional icing that is the best choice to decorate cakes and cupcakes.
This is the same kind of buttercream frosting that you’ll find on many wedding cakes. Its silky texture is unlike any other frosting or icing recipe that you’ll ever find, it is gorgeous when piped, and can be flavored and colored in countless ways.
Perfect Buttercream Frosting was a first in my kitchen. I’ve always been a cream cheese frosting or butter frosting kind of girl and I probably always will be, like my brown butter vanilla bean frosting or my blueberry cream cheese frosting. Yum! I’ll admit, I had never made a traditional Italian buttercream frosting before. This was the first time I had made frosting with a hot sugar syrup.
What are the different types of buttercream frosting?
- AMERICAN: Powdered sugar + softened butter + milk + vanilla
- SWISS: Egg whites + light corn syrup + white sugar + softened butter
- FRENCH: Egg yolks + homemade sugar syrup + butter
- ITALIAN: Homemade sugar syrup + egg whites + white sugar + softened butter
When you consider how perfectly smooth, rich, creamy, and heavenly this buttercream frosting is and how incredibly easy it is to use for decorating, it will soon be one of your favorites. Whether you use it for a dry crumb frosting base only before adding fondant and fancy decorations, or you cover the entire cake in buttercream frosting, it truly is one of the most gorgeous things you can put on a cake.
How to make this frosting recipe:
- You must get your sugar to the soft-ball stage which is 235 degrees F. I live close to sea level, so this is the temperature I go by. At high altitudes, water boils at a lower temperature. For example, at 4500 feet above sea level, water boils at 204° F. If candy is cooked until it reaches the soft-ball stage on a candy thermometer, it will have cooked too long.
- I add a bit of corn syrup because it adds a beautiful sheen, but this can be omitted if you want to make a pure Italian buttercream recipe.
- When you whip your egg whites, you want them to have a lot of air and a beautiful sheen, but do not let them get to the stiff peak stage.
- Remember to be patient. I’ve had a lot of readers who had this recipe turn out perfectly and others who couldn’t get it to work. Once you start adding the butter, it will look awful, but you just have to keep mix and just like magic, you will end up with the best buttercream frosting.
I’ve talked before about my fear of boiling sugar. I’ve since gotten over that fear because I’ve found making homemade marshmallows is worth it, and am so proud that I’m not longer afraid to face boiling sugar because that’s how you make this buttercream. If you follow the directions exactly, you’ll watch magic happen right before your eyes. To think, whisking in melted sugar at the exact right temperature into whipped egg whites and then adding an obscene amount of butter yields absolute perfection – its like a chemistry class right in your kitchen!
What else you can make with boiling sugar besides buttercream icing?
- Raspberry Marshmallows – can you imagine how wonderful these are roasted and sandwiched between graham crackers and dark chocolate?
- Salted Caramel Sauce – put it on ice cream, put it on pie, put it on a brownie
- Marshmallow Creme – the homemade version is roughly 1000x better than any pre-made kind you’ll find at the store
- Chocolate Marshmallows – outstanding on hot chocolate
- Salted Mocha Caramels – probably the best caramels I’ve ever had
- Peppermint Marshmallows – these make fantastic Christmas gifts
Some of the tools I used to make this Perfect Buttercream Frosting:
Stand mixer: This is a kitchen must-have. I use mine almost any time I bake. It’s one of the few appliances I will allow to always remain on the counter rather than be put away.
Silicone spatula: Any time you’re working with a frosting, you’ll need a good quality scraper. These are the ones I use because they do the job right and don’t leave a nasty silicone taste when I like the batter off at the end!
Icing decorating set: You can always use the old snip-the-corner-off-the-ziplock-bag method, but using a real bag and an official frosting tip makes it oh-so-pretty. I know it’s wasteful, but I prefer the disposable bags for easy clean up.
Watch me make this amazing buttercream recipe!
Step-by-step recipe video below in recipe card.
Perfect Buttercream Frosting
RECIPE VIDEO WILL AUTOPLAY
Ingredients
- 1 1/4 cups granulated sugar
- 2 tablespoons corn syrup
- 5 egg whites (approx 185g )
- 1 lb unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Portion the sugar and corn syrup in a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened, it will have a wet sand feeling about it. Cook the sugar to the softball stage of 235 F using a candy thermometer, use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
- Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch.
- Turn the mixer on a low speed, and add the butter, one stick at a time. Mix until the mixture comes together, don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
- Once the mixture is smooth and wonderful-looking, add the vanilla and whip just until combined.
I made both the normal and the chocolate version. I must say, this is definitely not your beginners frosting. It takes some getting used to. But, if you can pull it off… which I did by my 3rd attempt… it is certainly a crowd-pleaser! MAKE SURE YOU LET THE SUGAR/EGG MIXTURE COOL DOWN BEFORE ADDING BUTTER!!! I can’t stress this enough. If you add butter while it’s still hot, the butter melts and you have a melty-soupy mess. It still comes together after what seems like 45 minutes of mixing… but not as well as if it was cooler. IF you messed up and melted the whole batch, I found mixing it until it came together somewhat and solidifying the butter again in the refrigerator at least an hour or over night… then whipping it back up again for around 15-20 minutes fixed my melted mess!
Hi Krissy, Can I use liquid egg whites to replace fresh ones? Thanks
You bet!
Can I add some flavor to the Italian buttercream recipe????
Absolutely! If you’re adding flavored extracts, just start small, taste, and add more as needed!
Made this recipe exactly as written and it came out perfect, thanks!
What about adding liqueur for flavoring? Would you use the same amount as you would vanilla? I’m thinking St. Germain.
I would start with a small amount, taste, and increase from there. Different liqueurs and extracts pack different kinds of punch!
What brand/model of candy thermometer did you use? I need a new one and am looking for recommendations.
Hi Susan, Not sure if this is wrong or right, but I use a regular baking thermometer instead of a candy thermometer. This is the one I’ve used for years and it has never failed me: https://amzn.to/2L2yZvj
Thank you so much for this recipe. I’m printing it and am planning on using it for a sandwich cookie I will be making.
This really is a perfect buttercream frosting! My fave <3
Very helpful and detailed post about buttercream. Thanks for sharing!
Krissy, this buttercream sounds fantastic and I loved the links to the marshmallow recipes. I’ve never made those and I would love to try it sometime!
Totally pinning this! I’m always on the lookout for a good buttercream recipe!
I can think of so many tasty ways to use this! yum!
This is buttercream frosting perfection!! Looks so delicious!
This frosting is silky smooth! Vanilla frosting on chocolate cupcakes is my favorite.
Can’t wait to try this for the cupcakes I’m making for the school bake sale! Looks amazing!
Mmmmmm, it does look so perfect!
Wow! Delicious. I have never made this recipe let alone one you had to boil a syrup for to make. I don’t know much about buttercream frostings aside from traditional American buttercream but this leaves such a smooth nice taste in your mouth. Thanks for the recipe. It worked out great once I got my candy thermometer in the right place. I split it in two before I added the flavoring. One half mint and the other vanilla. They are going to be great on my chocolate cupcakes for a party this weekend. I am excited to try out something new for our friends.
I’ve made many, many different buttercream recipes throughout the years I’ve been baking, and this is by far my favorite! It is silky smooth and beautiful. And you’re right, it looks horrifying and bad when you add the butter, but then magically comes together. I’ve made it 4x now and it’s my go-to recipe!
This icing is so silky smooth and makes for the most beautiful piped flowers or any design really! You MUST follow the directions to a T! Especially cooking the sugar!! It’s very buttery in flavor and I like my icing to be a little sweeter so after it all came together I added 3 powdered stevia packets with the vanilla. It didn’t affect the consistency of the icing whatsoever but made it oh so delicious!
I do have one question though, my icing was not as white as yours looks in the picture. Mine had more of a yellow hue, I’m thinking because of the butter but ultimately wondering why mine was it white?
Hi Liz, I’m sure it had to do with the butter. Some are just way more yellow than others. I use trader Joe’s unsalted and it’s pretty white in color. Glad you liked!
I have made similar recipes and the butter always turns it an off white colour.
Is there any way of avoiding this other than adding titanium white colouring?
Fingers crossed.
I think it completely depends on your butter. The whiter the butter, the whiter the frosting.
Has anyone tried freezing this? It says that you can but will it change the taste or consistency at all?
Oh My!!! This is it! Thanks Krissy!! This is the taste I’ve searched years for!!! Thank you!!!
I’ve made this recipe at least 20 times now. I always double it when making a 8″ or 9″ cake with four 1″ layers. Its ok for decorating but the soft consistency can be difficult to work at times. I can get a cake to frost pretty smooth with this frosting, but it takes more time and work than other frostings.
I’ve had a couple issues along the way getting this frosting to work, but now it’s perfect every time…
I use a Kitchen Aid with the whisk attachment.
When heating the sugar, don’t add too much water. Add water in little increments stirring in between. The sugar should be should be the consistency of damp sand. Note that as the sugar heats up, it liquefies, so you don’t need to add as much water as you think.
Use room-temp, soften butter! Softer the better. Soft, not melted! 80 degrees. This will help speed the process of going from chunky to creamy. If the butter not soft enough, you’ll never get it out of the funky chunky stage.
You can use pre-separated egg whites, but add 1/4t of cream of tartar.
Let the eggs and sugar beat for a while. It takes like 20 minutes for them to start getting peaks. (I’ve accidentally let it beat for over a half hour while walking the dog. It still didn’t have stiff peaks. (The frosting turned out so white!!! but I haven’t been able to reproduce this brilliant white again.))
I always add the vanilla but my standard is adding few dashes of salt and a 1/4t of Almond extract, Other variations I’ve tried… added caramel syrup and salt. Adding chopped andies candies and cream de minth makes a great mint chocolate chip cake, Adding chopped reses and a 1/3 cup peanutbutter. Be cautious of adding to much liquidly flavorings as it will make the frosting very soft and harder to use for decorating.
Such fantastic suggestions! Thank you so much!!! -Krissy
Is there a way to make the Italian Buttercream a strawberry flavor?
My favorite way is to crush up freeze dried strawberries into a powder and then mix them in like I did in this recipe: https://selfproclaimedfoodie.com/blueberry-cream-cheese-frosting/ . I don’t like artificial fruit flavors. Enjoy! -Krissy
Hi Krissy, thank you for such fantastic recipe! My question is, is there anyway to make it firmer?.
I usually don’t change this recipe. If I want a firmer frosting, though, I’ll make a cream cheese frosting or a brown butter frosting – you can find both using the search bar on my site. Enjoy!