by Katherine Walton on May 18, 2022 30 Comments
This Italian Buttercream is enriched with flavour that is not too sweet as traditional buttercream can be. It is also less buttery in flavour than its cousin Swiss Meringue Buttercream. It does share the same silkiness and delicate soft texture as Swiss Meringue Buttercream. It is very stable and pipes amazingly.
I make my Italian Buttercream recipe a little different to how a traditional recipe is made. The main difference is that I beat the butter separately and then I add the Italian meringue to the beaten butter and mix them together at the end. Watch my full step by step video below so that you can see each stage throughout this recipe.
How are the ingredients measured in this recipe?
In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.
What is caster sugar and can I substitute it in this recipe?
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar and confectioners’ sugar. You may replace the caster sugar with standard granulated white sugar in this Italian Buttercream recipe as the sugar is dissolved in a liquid.
What does cool temperature but soft butter mean?
The butter must be cold to the touch but soft. That means you should be able to press with your finger and make an indentation. If the butter looks like it is melting or too soft, you can put it back in the fridge until it feels cold to the touch again and firms up a little bit. Five minutes should suffice.
How to separate egg whites from egg yolks?
It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.
Do I need to use a food thermometer?
I recommend the use of a digital food thermometer in order to know if the temperature of the sugar syrup has reached 115 degrees Celsius (239 Fahrenheit), which is the soft ball stage the sugar syrup needs to reach.
How to store this Italian Buttercream and what is its shelf life?
This frosting can be kept at cool room temperature for up to 3 days. It can be kept refrigerated for up to 5 days. Bring to room temperature before use. You can re whip with a metal spoon, or with a mixer.
The Italian Buttercream becomes runny when I mix the meringue and the butter. What can I do to prevent it and fix it?
There are a few factors that can directly affect the stability and the end result of this Italian Buttercream.
The first thing is to make sure that the frosting has the right ratio of butter to meringue to successfully achieve a stable, easy to pipe and silky smooth Italian Buttercream. The butter is the key ingredient that gives this Italian Buttercream its structure and firmness. Using less butter than what is required for the amount of meringue in this recipe may yield a runny frosting.
It also very important to make sure that the meringue has completely cooled before adding it to the beaten butter. A warm meringue will “melt” and soften the butter, which will make it difficult to achieve a firm frosting. You can refrigerate the meringue while the butter is being beaten if you wish to speed up the process. You may also refrigerate the runny frosting for five to ten minutes and beat it again in the mixer.
Other small factors such as mixing the frosting in warm bowl can affect how well the Italian Buttercream comes together. Also preparing the Italian Buttercream in a warm or hot room can also affect the end result and could yield a frosting that does not firm up or appears runny or lumpy as if the ingredients are not incorporating together.
Watch the full step by step video provided with this recipe for visual instructions. If you have any questions leave me a comment and I’ll be more than happy to guide you through.