Name: Italian Buttercream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 cake, 1 serving(s)
Ingredients: 5 ounces egg whites; 1 1/4 cups sugar; 1/3 cup water; 1 lb butter

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Recipe by Chef Chrisite

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One of the many true buttercream frostings that i learned in culinary school. It is great on cakes!

Ready In:: 20mins
Serves:
Yields:
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ingredients

5 ounces egg whites
1 ¹⁄₄ cups sugar
¹⁄₃ cup water
1 lb butter

directions

Heat sugar and water to 240 degrees.
whip egg whites till almost a stiff peak then shut off.
when sugar is done flip mixer on low and pour sugar in bowl.Immediately turn mixer on high and whip till cool.
slowly add butter.
flavor to your liking (any kind of extract will work and so will liquors).

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RECIPE MADE WITH LOVE BY

@Chef Chrisite

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@Chef Chrisite

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"One of the many true buttercream frostings that i learned in culinary school. It is great on cakes!"

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review by Lmmo4956

4/2/2013

I decided to make this frosting for Easter because I have been wanting to move away from the cloyingly sweet confectioners sugar recipes and I got rave reviews! Best frosting I have made! I did end up adding a little bit of confectioners sugar at the end because I also found it very buttery and not quite sweet enough. The cupcakes that I frosted and refrigerated were still delicious the next day after letting them sit out a little to let the frosting soften up. However, the leftover frosting that I had packed up and refrigerated tasted really bad and the texture changed by the second day when I wanted to use it again -as this was my first attempt at buttercream I am not sure why this happend but had to throw it out :( If anyone has suggestions on what to do about that please let me know!

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review by nycbeachmama

12/12/2012

I've enjoyed the recipes on Food.com for many years but I signed up just now just to review this recipe! Freakin' unbelievable! I was afraid to overdo the butter but since it is added slowly, I just checked it after the third stick was incorporated. I added 1/2 teaspoon of clear vanilla and skipped the last butter. (so only used 3/4lb) It was heavenly tasting and such a JOY to spread. This will be going on my brother's wedding cake!

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review by mrskristah

1/6/2012

This was my first time making Italian Buttercream. I did not love the taste, until after I turned it chocolatey by adding in some cocoa powder. Then it was really yummy. As written, it was very, very buttery tasting, for me it was a bit much. That's why I added cocoa. The texture is AMAZING. Silky smooth, I can't wait to experiment more with Italian Buttercream, but I definitely need to maybe add more sweetness? Not sure I can ever get past that super buttery taste.

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review by awpacky

9/12/2011

This is an excellent recipe. I have made it many times.

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review by hollums02

1/27/2011

This turned out very well. Light and fluffy and slightly sweet. I thought it could stand to be a bit sweeter, but overall very good.

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