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Italian buttercream frosting

  • Author: Emily
  • Total Time: 50 minutes


  • 5 large egg whites at room temperature
  • 1 and 1/4 cups sugar, divided
  • 2 sticks butter cut into 1/2 inch cubes
  • 1/2 cup room temperature water
  • 2 teaspoons vanilla extract


  1. Assemble and measure out all ingredients. Make a simple syrup by pouring the water and 1 cup of sugar into a small saucepan. Heat on low until the sugar begins to dissolve, then turn up the heat to medium high. You will need a thermometer to measure the temperature of the syrup. The final temperature should reach 245 F, this should take about 10 to 15 minutes.
  2. When the syrup reaches a temperature of about 230 F, begin to whip the egg whites in your stand mixer. Whip on medium low for 30 seconds, then high speed. Slowly pour in 1/4 cup sugar and continue to whip until the whites have reached soft peak stage. Test by removing the whisk from the bowl. If the whites have made a jiggly ‘peak’ on the tip of the whisk, they’re just right.
  3. When the sugar syrup has reached 245 F remove from heat. With your stand mixer running on high speed, slowly pour the syrup into your egg whites, and continue to whip for 15 minutes or until the bowl comes back to room temperature.
  4. Turn the speed to medium and slowly add cubes of butter one at a time, ensuring each is fully incorporated before adding another, about 10 seconds. Once all the butter is added, whip on high speed for an additional 12-15 minutes.
  5. Turn the stand mixer off. Pour in the vanilla or other flavoring extract and food coloring if using. Mix on medium for 2 or 3 minutes more. Turn the machine off and taste the best frosting you have ever made :0) Makes enough frosting for one cake box mix.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Cuisine: Italian