ITALIAN BUTTERCREAM RECIPE

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Italian Buttercream Recipe

Author: Sasha Nary of @SashaCakesChicago

Prep time: 2 MinCook time: 14 MinTotal time: 16 Min

The first buttercream I ever tried which made me fall in love with cake decorating! It's beautiful smooth finish, subtle sweetness, and airy consistency will have you bag for more! Perfect for both filling and decorating your cakes and bakes.

Ingredients

• 4 egg whites large, room temperature
• 1 1/3 cups (267 grams) granulated sugar
• 1/4 tsp salt, optional
• 2 cups (454 grams) unsalted butter, room temperature cut into 1-inch pieces
• 1 tsp pure vanilla extract optional
• 1/4 tsp cream of tartar
• 1/3 cup water

Instructions

1. Beat the egg whites, salt, and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
2. While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
3. Stir until sugar melts and becomes clear.
4. Maintain at medium-high heat until temperature reads 235-240F.
5. Drizzle the sugar into the mixer immediately. At this point, the meringue should be at the soft peak stage.
6. Run mixer until meringue is cool/tepid.
7. Switch to a paddle attachment. Add room temperature butter into the running mixer one tablespoon piece at a time.
8. Add the salt and vanilla if using.
9. Beat until butter is combined and the mixture has reached a silky consistency.

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