Ingredients for Italian Buttercream Icing
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How to Make Italian Buttercream Icing
- In a medium saucepan, combine 1 cup of sugar and ½ cup of water. Bring to a boil over medium heat, stirring until sugar dissolves.
- Continue to boil, without stirring, until the syrup reaches 240°F (115°C) on a candy thermometer. This is the soft-ball stage.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat 6 large egg whites until soft peaks form.
- Gradually add the hot sugar syrup to the egg whites with the mixer running on low speed. Once fully incorporated, increase the speed to high and beat until the meringue is glossy, stiff, and cool to the touch.
- With the mixer running on medium speed, gradually add 1 cup (2 sticks) of unsalted butter, one tablespoon at a time. Beat until the mixture is completely smooth and creamy.
- Add 1 teaspoon of vanilla extract and beat for another minute to combine.
- Add your desired flavorings such as 1-2 tablespoons of cocoa powder (for chocolate icing) or lemon zest (for lemon icing) now
- Transfer the icing to an airtight container and refrigerate for at least 30 minutes before using. This will allow the flavors to meld and create a more stable icing.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
603g
Fat
583g
Carbs
50g
