How to Make Italian Buttercream

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and lighter in texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Prep a clean bowl for the egg whites, optionally wiping with lemon or vinegar.

Separate 4 egg whites from the yolks, ensuring no yolk breaks into the whites.

Combine 200 grams of granulated sugar and 1/3 cup of water in a pot.

Place the pot over medium-low heat and let the sugar dissolve.

In a stand mixer, add the egg whites and 1/4 teaspoon of cream of tartar, mixing until frothy.

Slowly drizzle in 67 grams of granulated sugar into the egg whites while mixing on high speed.

Heat the sugar syrup until it reaches 235-240°F, checking with the cold water test for soft ball stage.

Once the syrup is ready, slowly drizzle it into the egg whites while mixing on high speed.

Continue mixing until the meringue cools to room temperature and reaches soft peaks.

Add room temperature butter to the meringue gradually, mixing until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens