Italian Buttercream Recipe

Gather the ingredients.

Let the butter come to room temperature. Meanwhile, put 1 1/2 cups of the granulated sugar in a small pot. Add the water and stir to combine. With your fingers or a pastry brush, wipe any sugar crystals from the sides of the pot.

Heat over medium-high heat until the sugar syrup reaches 238 F, about 10 minutes. Do not stir the syrup while it is cooking since this will cause the sugar to crystalize.

Meanwhile, put the egg whites and salt into a the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.

With the mixer running, in a slow, steady stream, add the remaining 1/3 granulated sugar to the bowl of the stand mixer. Increase the speed to high and continue to whisk until the mixture reaches medium-stiff peaks.

Once the sugar syrup reaches 238 F, remove from the heat. Reduce the mixer speed to low. With the mixer running, slowly stream the sugar syrup down the side of the bowl until fully incorporated into the meringue.

Increase the speed to medium-high, and continue to whisk until it is doubled in size and the bottom of the bowl is no longer warm, about 10 minutes.

Switch to the paddle attachment. With the mixer on medium speed, slowly add the cubed butter a couple pieces at a time until the butter is fully incorporated, smooth, and fluffy before adding the next addition. The mixture may seem to resemble the texture of cottage cheese or thin out at moments as you add the butter, but continue to whip the mixture and it will thicken to smooth, firm peaks.

Add the vanilla, continuing to mix until everything comes together into a beautiful silky smooth buttercream.