How to Make Italian Buttercream
- 1). Combine the water and three-quarters of the sugar in the saucepan over medium-high heat. Bring the mixture to a boil and stir to dissolve the sugar. Once the sugar is dissolved, stop stirring. Wipe any drops of sugar-water that spatter away from the interior sides of the pan with a wet pastry brush to prevent them from hardening and creating lumps in the finished frosting. Cook the mixture until it reaches the soft ball stage, or 240 degrees Fahrenheit.
- 2). Combine the remaining sugar and the egg whites in the mixing bowl. When the sugar syrup reaches 230 degrees Fahrenheit, whip the egg whites in the mixer using the whip attachment on medium speed. Once the eggs are frothy, continue to beat the meringue to medium peaks: the consistency where peaks form but droop slightly when you lift the whip.
- 3). When the syrup reaches the soft ball stage, pour it in a slow, even stream into the meringue while continuing to whip on medium speed. Once the sugar is incorporated, change the speed to high and whip until the meringue cools to room temperature.
- 4). Cut the butter into one-inch cubes. Switch to the paddle attachment and add the butter pieces gradually. Allow each piece to incorporate fully and scrape down the sides and bottom of the bowl with a spatula frequently to create a smooth buttercream.
- 5). Add the vanilla and beat until blended. Add any additional flavorings, as outlined by your recipe. Use immediately or store, tightly covered in the refrigerator.
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