If this frosting looks a tad green, you would be correct! I added a bit of food safe dye to get a ‘seafoam’ green color for this batch if Italian Buttercream frosting. I love this frosting so much that I can’t keep from staring at this picture! I want to eeeeat this nooooow. I know how amazing it is. Absolutely the most delicious frosting I’ve had. Ever. Italian Buttercream Frosting is a light, creamy, and silky frosting that has just the right amount of sweetness that’s not overpowering. It does require a bit more time to make than other frostings, and a stand mixer and food thermometer is a must to whip up a batch of this frosting ambrosia. But I promise you will find it will be worth it. :0)
Italian Buttercream Frosting will be your new favorite frosting.
If you follow these simple steps listed below, you can’t go wrong with this recipe. We’ll start out by creating our own sugar syrup and whipping up some egg whites to soft peaks. But wait! Before starting anything, assemble and measure out all your ingredients. Cut your butter into 1/2 inch cubes now to soften and warm to room temp faster. (If you’re pulling a butter cube from the fridge.) Combine the sugar and water to boil in a small saucepan, and get out your thermometer. The goal is to reach 245 degrees F. When 230 F is reached, start whipping your egg whites, and they’ll be ready right about the time the syrup reaches the desired temp of 245 F. Slowly pour in 1/3 cup granulated sugar into the egg whites while they’re whipping.
Your egg whites should whip up to soft peaks. I’ll stop my machine and remove the whisk to study the shape of the ‘peak’ that is made when the whisk is pulled out. If it will hold a ‘peak like’ shape but still be jiggly like Jell-O, it’ ready. you can also check the whipped egg whites in the bowl, and see if you have a soft peak there too. A little ‘curl’ at the top is perfect!
Once your egg whites (meringue) are whipped and your boiling syrup has reached 245 F, turn the stand mixer on high and carefully and slowly pour the hot syrup into the meringue. It will deflate some, this is normal. Leave the stand mixer on high for about 10 to 15 minutes, or until the mixing bowl feels cool to the touch.
Now you’re ready to add butter. Adding the butter cubes slowly, one at a time, allows for full incorporation. Once you finish adding all the butter, whip this stuff again on high ’til the cows come home. It’s going to look a teensy bit chunky at first, this is normal. In fact, it’s going to go through all kinds of stages before the final smooth and light as air texture. Just keep whipping…just keep whipping…just keep whipping….
That’s it! Now try and keep your fingers out of the bowl, I dare you :0) It’s sooooo good, you just may wish you had made a double batch so you’d have some extra to eat. This recipe makes enough frosting to cover a 9″ two layer round cake, or about 18 cupcakes. I originally found this recipe on the Cake Style website, and this instructional video is super helpful too. If you love cakes, check out her Youtube channel!
*If you are making cupcakes from a box cake mix, and plan on piping the frosting on as shown above with a large round tip, you will need to make a double batch of this frosting.* Also, this frosting will stiffen up to the same consistency as cold butter if chilled in the fridge, so apply this frosting at room temp. As always I love comments! Please feel free to share below.Print
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