Perfect Italian 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 professional 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.
Why this recipe works:
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.
- Italian buttercream is considered more difficult than traditional American buttercream only because you must get the hot sugar syrup to an exact temperature, but once you get the hang of this recipe it is actually super easy to make.
- This frosting is a decorator's dream! It is incredibly smooth and creamy. When refrigerated it gets hard because of all the butter, which makes it perfect as a crumb coat before your final layer of frosting or fondant is added.
- Italian buttercream holds up really well at room temperature. You can use it to decorate both cakes and cupcakes.
- If you like a frosting that is rich and buttery and not too sweet, this is your kind of recipe!
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 my Italian buttercream:
- First step is to get the sugar mixture to the soft ball stage. This is done by heating the sugar and corn syrup in a pot over the stove. You must use a good thermometer to ensure it is the correct temperature.
- Next you will beat the egg whites. Once they begin to get foamy but soft peaks haven't formed, you will add the hot sugar syrup.
- Then you will add the softened butter, one cube at a time.
- Finally, you will mix in the vanilla extract. If you're wanting to color the frosting, this is when you would add the food coloring.
Cooking tips:
- 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 to my recipe because it adds a beautiful sheen, but this can be omitted if you want to make a pure Italian buttercream recipe.
- I recommend mixing the egg whites while the sugar syrup heats up. Ideally you want them ready as soon as the sugar syrup hits it's temperature.
- 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.
Different types of buttercream frosting:
If you're like me, you probably grew up making what is considered American buttercream. As far as taste goes, that is still my preference, but some consider it too sweet.
If you didn't realize there are different kinds of buttercream frosting, here's a quick summary:
- AMERICAN: Powdered sugar + softened butter + milk + vanilla
- SWISS MERINGUE: Egg whites + sugar whisked together over boiling water and then beaten with butter
- FRENCH: Egg yolks + homemade sugar syrup + butter
- ITALIAN: Homemade sugar syrup + egg whites + white sugar + softened butter
Related Recipes:
Since Italian Buttercream can be more difficult to make, you might be more interested in making these other super easy frosting recipes:
- Brown Butter Vanilla Bean Frosting
- Mascarpone Frosting
- Cream Cheese Frosting
- Maple Cream Cheese Frosting
- Blueberry Cream Cheese Frosting
And what good is frosting without a delicious, moist, scratch made cupcake or cake recipe!
- Homemade Chocolate Cupcakes
- Carrot Cake
- Hummingbird Cake
- Lemon Cupcakes
- Orange Cupcakes
- Traditional Yellow Cake
- Super Easy Chocolate Cake
Italian Buttercream Frosting
Perfect Italian Buttercream Frosting is a rich, smooth, and incredibly delicious traditional icing that is the best choice to decorate cakes and cupcakes.
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RECIPE VIDEO WILL AUTOPLAY
Hover to scale: 12 servings
Ingredients
- 1 ¼ cups granulated sugar
- 2 tablespoons corn syrup
- 5 egg whites (approx 185g )
- 1 lb unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Add the sugar and corn syrup to 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 over medium high to high heat 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. Be sure meringue is cool to the touch first so that the butter doesn't melt! 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.
Notes
Makes about 4 cups - more than enough to frost a two layer 9-inch cake
Cooking tips:
- 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 to my recipe because it adds a beautiful sheen, but this can be omitted if you want to make a pure Italian buttercream recipe.
- I recommend mixing the egg whites while the sugar syrup heats up. Ideally you want them ready as soon as the sugar syrup hits it's temperature.
- 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.
NUTRITION INFORMATION
Serving: 4tablespoon | Calories: 369kcal | Carbohydrates: 23g | Protein: 1g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 81mg | Sodium: 27mg | Potassium: 29mg | Sugar: 23g | Vitamin A: 945IU | Calcium: 10mg
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This recipe was originally published in June 2019 and has been updated with helpful information and recipe tips. Don't worry - the recipe hasn't changed!
Michael C
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!
Brooke
I love this frosting, but I would love to make it into chocolate frosting! What is the ratio of melted chocolate to the rest of the mixture?
Krissy
I've never added chocolate to this recipe. Sorry!
Gerry
Hi Krissy, Can I use liquid egg whites to replace fresh ones? Thanks
Krissy
You bet!
Ashley Hulett
I went to school for baking and pastry and I remember making a recipe like this in school so I found it pretty easy, Definitely not a beginner recipe. I don’t think 1 1/4 cup is near enough sugar because it tastes like a Whipped butter. Will make again but I will do at least 2 cups of sugar
Krissy
It definitely has a strong butter taste. I think this recipe is best as a decorating frosting and not so much a "shove in your face and lick your fingers" frosting. Would love to know your results with more sugar!
Cynthia
Can I add some flavor to the Italian buttercream recipe????
Krissy
Absolutely! If you're adding flavored extracts, just start small, taste, and add more as needed!
Brooks
Made this recipe exactly as written and it came out perfect, thanks!
Lucy
What about adding liqueur for flavoring? Would you use the same amount as you would vanilla? I’m thinking St. Germain.
Krissy
I would start with a small amount, taste, and increase from there. Different liqueurs and extracts pack different kinds of punch!
Susan
What brand/model of candy thermometer did you use? I need a new one and am looking for recommendations.
Krissy
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
Renee Goerger
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.
Taryn
This really is a perfect buttercream frosting! My fave <3
Annissa
Very helpful and detailed post about buttercream. Thanks for sharing!
Joi
How long does it take to come together. Mines looks like liquid pudding
Jamie Young
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!
Emily Hill
Totally pinning this! I'm always on the lookout for a good buttercream recipe!
Allison - Celebrating Sweets
I can think of so many tasty ways to use this! yum!
Taylor Kiser
This is buttercream frosting perfection!! Looks so delicious!
Mallory Lanz
This frosting is silky smooth! Vanilla frosting on chocolate cupcakes is my favorite.
Sabrina
Can't wait to try this for the cupcakes I'm making for the school bake sale! Looks amazing!
Carolyn
Mmmmmm, it does look so perfect!
Duei
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.
Vanessa
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!
Liz
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?
Krissy
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!
Melanie
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.
Krissy
I think it completely depends on your butter. The whiter the butter, the whiter the frosting.
Kaitlyn McMaken
Has anyone tried freezing this? It says that you can but will it change the taste or consistency at all?
Tyler Durden
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.
Krissy
Such fantastic suggestions! Thank you so much!!! -Krissy
Pattie
Is there a way to make the Italian Buttercream a strawberry flavor?
Krissy
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
Patience wanzie
Hi Krissy, thank you for such fantastic recipe! My question is, is there anyway to make it firmer?.
Krissy
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!
Lisa
I made this frosting and it looks nice, but it taste like straight butter. It’s not sweet at all. I tasted it before I added the butter and it was really good, but even adding extra vanilla and a cup of powdered sugar, it’s still like eating butter.
Krissy
It definitely has a very strong butter flavor. This frosting is really best as a base layer underneath any fondant or decorating icing because it hardens when cold because of all the butter!
Brenda
Thank you for your wonderful advice
Emma Scobbie
Hi Krissy,
Thank you for this recipe. I note you mention altitude but not exactly how you would adjust the temperature to account for it. I live at just over 5100ft (France) - what temperature should I be aiming for please ( so far both my SMBC and IMBC have been a flop so perhaps this is the problem!) Thanks in advance!
Krissy
Hi Emma, What I found is that if you are at a high altitude and do not make any changes to your candy recipes or procedures, you will most likely end up with overcooked candy. This is because water boils at lower temperatures at higher altitudes, so you do not need to cook your candy as long or to as high a temperature as you would at sea level. Based on 5000 ft, I'm not sure of the exact temperature, but it should be less. I hope that helps! Krissy
Lisa
I have been searching and experimenting for the perfect buttercream as I find traditional American buttercream to be too sweet and I have found it in this recipe. Thank you !
Alyssa
Fantastic recipe. Super easy, comes out perfectly if you just follow instructions. I like a little salt to cut sweetness, so I used half salted butter and half unsalted - amazing!
Laura Michele
This icing is perfection. I used it to ice and decorate a cake for 120 people. The temperature was in the 90's, and it held up perfectly in the heat- all the way through to the next day! I used glucose syrup instead of corn syrup because it is crystal clear and I didn't want the brown tinge of the corn syrup. Also glucose syrup is thicker and a bit glossier than corn syrup. I believe the glucose syrup also helped to stabilize it in the heat.
It is THE perfect consistency for piping. I quadrupled the recipe, so it was a bit tricky and had to separate it into two batches, but it really worked. I was running late in making the cake and did not have time to crumb-coat, so I piped the frosting on in strips and just smoothed it out with an offset spatula. Not a single crumb peeped through! I used clear vanilla so it would remain bright white. Everyone raved about it- it was smooth and buttery, but not gritty and super-sweet like many icings are that are made with powdered sugar.
The only thing that was difficult was pouring the hot sugar down the side of the bowl- it started pouring onto the counter instead. So I drizzled it directly onto the egg whites as they were mixing.
I will be using this recipe many times in the future!