How to Make Italian Buttercream - Easy Frosting Recipe

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.

Add 1 cup granulated sugar and 1/4 cup water to a medium-large saucepan.

Heat the mixture on medium to medium-high heat, stirring until the sugar dissolves.

Once dissolved, stop stirring to prevent crystallization.

In a stand mixer with a whisk attachment, add room temperature egg whites and mix on low until frothy.

Increase the heat to bring the sugar syrup to 200 degrees Fahrenheit while whipping the egg whites on low speed.

Once the sugar syrup reaches 240 degrees Fahrenheit, remove the thermometer and turn the mixer to medium-high speed.

Pour the hot sugar syrup into the egg whites in a slow, steady stream, aiming for the space between the bowl and the whisk.

Continue to whip until the mixture is glossy and voluminous, and the bowl is at body temperature.

Add room temperature unsalted butter, one cube at a time, mixing until well incorporated.

Scrape down the sides of the bowl and continue to whip until all butter is added and the mixture is thick and velvety.

Add 1 tablespoon of vanilla bean paste and a pinch of salt, whisking until fully combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens