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Italian Buttercream
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Durable, lightly sweetened buttercream for wedding cakes. Customizable with different flavors and colors.
Ingredients:
  • 1.25 cups white sugar
  • 0.66666668653488 cup corn syrup
  • 0.66666668653488 cup water
  • 5 egg whites
  • 1.3333333730698 cups unsalted butter, chilled and cubed
  • 2.6666667461395 cups shortening
  • 2 teaspoons vanilla extract
Instructions:
  • In a saucepan, mix the sugar, corn syrup, and water. Boil over medium-high heat, stirring gently until the sugar dissolves. Heat to 223-234 degrees F (106-112 degrees C) or until a soft thread forms when a spoon drips syrup, about 1-2 minutes.
  • Once the sugar mixture reaches the thread stage, take it off the heat. Use an electric mixer to whip egg whites in a large bowl until stiff peaks form. Slowly pour in the sugar syrup while whipping at medium speed, being careful not to pour too quickly. Whip for an additional 10 minutes to cool and create fluffy, glossy egg whites.
  • Gradually add cold butter pieces one by one to the whipped egg whites at medium or low speed. Repeat the same process with the shortening. The buttercream may temporarily appear curdled, but continue mixing until it comes together, which should take about 10 minutes. Once smooth, blend in the vanilla. Store at room temperature for up to 2 days or refrigerate for up to 1 week.
  • Before using, let the refrigerated mixture come to room temperature, then beat it with a mixer. If it's cold, gently heat it over a double boiler until liquid is visible around the edges. Beat with a mixer until smooth and fluffy before using.

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