Piano Girl's Note:
This icing is incredibly smooth and creamy, and not overly sweet. (It still has MANY calories though!!) I haven't found another one like it. It is not difficult to make, but does require some time. I use this icing for wedding cakes or other special occasions mostly, because it does require more time than other buttercream icings, but there really is no comparison. Thanks to my mother-in-law for this recipe as she had found it in a magazine years ago.
My Private Note
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Units: US | Metric
- 1Separate egg whites from yolks. Whip egg whites until stiff.
- 2Bring sugar and water to a boil. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. Boil for seven minutes over medium heat.
- 3Pour sugar mixture slowly into egg whites. Beat until bowl is cool to the touch - ten minutes or so. (You might want to place this bowl in another bowl with a little cold water in it to speed the cooling process a bit.).
- 4Cut butter into 1" pieces, and add them slowly to the sugar/eggwhite mixture. The mixture gets more "soupy" as you add the butter, but this is OK.
- 5Add vanilla when butter is mixed in well.
- 6Beat until light and fluffy. It may look a little curdled, but keep beating, and it will become smooth.
- 7This icing can be refrigerated for weeks, or even frozen for months. To get it back to be nice and creamy after being in the fridge or freezer, just mix it again, and it will return to its' creamy texture.
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Nutritional Facts for Italian Buttercream Icing
Serving Size: 1 (412 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 2280.7
- Calories from Fat 1659
- Total Fat 184.3 g
- Saturated Fat 116.6 g
- Cholesterol 488.0 mg
- Sodium 246.9 mg
- Total Carbohydrate 151.2 g
- Dietary Fiber 0.0 g
- Sugars 150.9 g
- Protein 16.3 g