Description
Smooth and creamy Italian Buttercream Frosting perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup water
- 4 large egg whites
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves.
- Continue cooking without stirring until mixture reaches 245°F (118°C) on a candy thermometer.
- While sugar syrup cooks, beat egg whites in a clean, dry bowl with an electric mixer until stiff peaks form.
- Slowly pour hot sugar syrup into egg whites while mixer is running on low speed.
- Increase speed to medium-high and beat until bowl is cool to the touch.
- Gradually add softened butter, beating until smooth and creamy.
- Stir in vanilla extract.
Notes
- Use a candy thermometer for accurate sugar syrup temperature.
- Ensure egg whites are at room temperature for best results.
- Butter should be softened but not melted.
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 20g
- Sodium: 10mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg