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Here’s the recipe and instructions for making a smooth, silky Italian buttercream frosting: Ingredients: - 72 ml water - 215g granulated sugar - 85g egg whites - Pinch of salt (omit if using salted butter) - 630g unsalted butter (room temp cut in cubes) - 1 tbsp vanilla extract Instructions: 1. In a small saucepan, combine the granulated sugar and water. Heat over medium until it reaches 235-240°F on a candy thermometer. 2. While the sugar syrup is heating, in a large clean, dry bowl, combine egg whites and salt then beat with an electric mixer on medium speed until soft peaks form. 3. Once the sugar syrup reaches 240°F, carefully and slowly pour it into the whipped egg whites while the mixer is running on medium speed. Beat for 5-7 minutes until the meringue has cooled down and is thick and glossy. 4. Switch the mixer to low speed and add the softened butter one at a time. The mixture may look curdled at first but keep beating and it will come together into a smooth, creamy buttercream. 5. Beat in the vanilla extract until fully incorporated. 6. Use the Italian buttercream immediately or store in an airtight container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature and re-whip briefly to restore the smooth, silky texture. The keys to a smooth, silky Italian buttercream are heating the sugar to the right temperature, slowly incorporating the hot sugar syrup into the whipped egg whites, and then patiently beating in the butter. Let me know if you have any other questions! 🥰❤️ #buttercream #buttercreamcake #buttercreamcupcakes #butterfrosting #buttercreamrecipe #cake #italianbuttercream #italianbuttercreamfrosting

Here’s the recipe and instructions for making a smooth, silky Italian buttercream frosting: Ingredients: - 72 ml water - 215g granulated sugar - 85g egg whites - Pinch of salt (omit if using salted butter) - 630g unsalted butter (room temp cut in cubes) - 1 tbsp vanilla extract Instructions: 1. In a small saucepan, combine the granulated sugar and water. Heat over medium until it reaches 235-240°F on a candy thermometer. 2. While the sugar syrup is heating, in a large clean, dry bowl, combine egg whites and salt then beat with an electric mixer on medium speed until soft peaks form. 3. Once the sugar syrup reaches 240°F, carefully and slowly pour it into the whipped egg whites while the mixer is running on medium speed. Beat for 5-7 minutes until the meringue has cooled down and is thick and glossy. 4. Switch the mixer to low speed and add the softened butter one at a time. The mixture may look curdled at first but keep beating and it will come together into a smooth, creamy buttercream. 5. Beat in the vanilla extract until fully incorporated. 6. Use the Italian buttercream immediately or store in an airtight container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature and re-whip briefly to restore the smooth, silky texture. The keys to a smooth, silky Italian buttercream are heating the sugar to the right temperature, slowly incorporating the hot sugar syrup into the whipped egg whites, and then patiently beating in the butter. Let me know if you have any other questions! 🥰❤️ #buttercream #buttercreamcake #buttercreamcupcakes #butterfrosting #buttercreamrecipe #cake #italianbuttercream #italianbuttercreamfrosting