italian buttercream frosting

Aside from my Cream Cheese with Whipped Cream Frosting, which what I normally use when baking chocolate cupcakes,  Italian Buttercream frosting is another favorite of mine because it is very light, silky, not too sweet and pipes beautifully like my photo below. 

​
See how beautiful those cupcakes are? I made these Vanilla Cupcakes with Italian Buttercream frosting for a family friend daughter's 18th birthday.

I used Russian Piping tips to make them (see Amazon link on the right or below) but upon research, in order to make these famous piping tips work, I need a good frosting with a nice and smooth texture to hold it's shape. 
​

To make the frosting, we need 1/3 cup water and 1 cup sugar.
Mix them together in a sauce pan and let it boil until temperature reaches 230-240 F. Use a kitchen thermometer to maintain a medium to high heat. Please see Amazon link on the right or below.

​I suggest to invest on a kitchen thermometer because it really does help a lot when baking and cooking. 

While waiting for the sugar syrup to achieve it's desired temperature, prepare the egg whites.  Make sure that the eggs are at room temperature.  Beat the egg whites and add cream of tartar. Then add sugar and beat until soft peak stage.

When sugar syrup has reached 230-240 F, pour it over the meringue and beat until meringue is cool/tepid. 

Makes sure your butter is at room temperature. Important: Do not add the butter to the meringue after pouring the hot sugar syrup. You have to wait until the meringue is cool/tepid. 

When the meringue has cooled down, add the butter, one small piece (about a tbsp) at a time. Keep adding all of the butter in and whip. It will become runny but will come together if you continue whipping or mixing. 

Keep on mixing until achieve a light, silky frosting like this photo below. 

Try these Vanilla cupcakes and frost it with Italian Buttercream. Delicious! 

italian buttercream frosting

​INGREDIENTS: 

• 4 egg whites large
• 1 cup + 1/3 cup granulated sugar 
• 2 cups or 16 ounces unsalted butter, room temperature cut into small pieces
• 1 tsp pure vanilla extract 
• 1/4 tsp cream of tartar 
• 1/3 cup water 

HOW TO PREPARE: 

• In a medium saucepan add the 1 cup sugar and 1/3 cup water then place on medium-high heat until temperature reads 235-240 F.
• While waiting to achieve your desired temperature for the sugar syrup, beat the egg whites until foamy. Add cream of tartar then slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
• When sugar syrup is ready, drizzle the sugar into the meringue immediately.
• Continue beating until meringue is cool/tepid.
• Add room temperature butter into running mixer one piece at a time.
• Add vanilla .
• Beat until butter is combined and mixture has reached a silky consistency.

​

​More recipes to try:

Mocha Roll

Brazo de Mercedes Cupcakes

Loading...