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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
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Video
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
- 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Love the buttercream frosting recipe but want the sugar syrup get to cold while sitting during the tI’m you beat the egg.whites up?
Hi Deborah. That happened the second time I made it because I was making the video. Typically I like to try and time the egg whites with the syrup and have them both going at the same time. I could only do one thing at a time while filming and was worried it wouldn’t work! I just reheated the syrup until it got to the right temperature and it worked like a charm!
Thank you so much for this tip! The thing that has worried me in trying Italian Meringue Buttercream is timing the sugar syrup temp and the egg white peaks.
Thank you for this buttercream frosting recipe, but will the sugar syrup mixture cool down to much if you cook it first,then let it sit while beating the egg whites?
This is great. First time making Italian buttercream with no real problems except it took a while for it all to come together when adding the butter. I’d mention that it takes roughly 15 minutes for you mixer to smooth out the frosting after adding the butter. And yes, it does take patience as well!! This was a fun recipe will definitely try again, now that I know what I’m doing. Husband rating to come afterwards 👍
Yay! I love husband and wife ratings!
Actually you can use margarine if you use Fleishmans stick baking margarine. It tastes good and contains NO Dairy, which is important for some people. The consistency is fine. If you use soft spreading margarin it won’t be good because it won’t harden when refrigerated.
Hi! Please help! I’m a baker and will be decorating a cake tonight for a customer. I tried this recipe X5 because I need a lot and it’s been mixing and it’s still in a liquidy state
I’m so sorry I didn’t get to your comment in time. I took some time off for the holidays. Did it come out for you? There have been many times I thought it wouldn’t come together and it eventually does.
I was looking for new buttercream recipe and stumbled across is. Thank you so much! always gave up on my Italian buttercream as it looked broken, not one ever told me it would do thathe do to wait it would come back together,. I didn’t use corn syrup, just adjusted the water, perfect buttercream. Thank you so much!
How many cupcakes do you think this frosting will make? Thank you.
Hi Chloe, it depends on how high you want your frosting! This recipe can cover anywhere between 12-36 cupcakes depending on volume.
Can this be made with a butter substitute? We have to be dairy free due to allergies, and I’m hoping to make a “fake butter” buttercream but American buttercream is way too sweet (though it does work with Country crock)
Hi Heather, I have no idea if it would work. Maybe you want to try to make a half batch? Either way, will you let me know? thanks, Krissy
Love the out come of this recipe.looks great , tastes great and very easy to whipp…
Thanks for sharing such a wonderful reciepe!!
KRISSY, CAN YOU USE A MERINGUE POWDER INSTEAD OF RAW EGGS. TO MAKE THE ITALIAN BUTTERCREAM?
Hi Deanna, I’ve never tried but I’m pretty sure you can. If you try, will you come back to let me know if it worked? Thanks, Krissy