Italian Buttercream Frosting: how to make this blissful buttercream

Buttercream frosting means different things to different bakers. If you’ve gone to the trouble to make a special cake, how you choose to finish it can be a pressure-packed situation. Buttercream frosting is the obvious choice, but that term is the tip of a pretty big iceberg. I wrote at length about the many types of buttercream back in 2011, but today’s buttercream frosting tutorial is for Italian Buttercream, my hands-down favorite.

Italian buttercream takes some time and effort, but the rewards are many. It’s incredibly silky and smooth, yet pipes beautifully. It can be flavored and colored any way you wish and tastes wonderful. The frosting is often at its best paired with a contrasting filling, such as lemon curd or jam.

Learn how to make Italian buttercream frosting: the place where cake goes to put on its party clothes! Click To Tweet

Let’s make some, shall we?

How to make Italian buttercream frosting

Before you do anything, take your unsalted butter out of the refrigerator and cut it into cubes. The butter should be between 65°F and 70°F by the time you’re putting it in the mixer.

buttercream frosting via @kingarthurflour

To start the meringue, you’ll need:

1/2 cup meringue powder + 1 cup water, or 8 fresh egg whites + 1 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup granulated sugar
buttercream frosting via @kingarthurflour

Put the meringue powder, water, and salt (or the egg whites, cream of tartar, and salt) in the bowl of a stand mixer. Use the whisk attachment to move the powder around to moisten it, and to incorporate the salt.

buttercream frosting via @kingarthurflour

Whip at medium-high speed until the whites become opaque, the whisk leaves tracks in the bowl, and the mixture holds a soft peak when you pull the whisk out.

buttercream frosting via @kingarthurflour

With the mixer running, gradually add the sugar and whip until the meringue is shiny. At this point you can turn the mixer off or leave it running at its lowest speed.

Make the sugar syrup

In a small, preferably nonstick saucepan with a pour spout, combine:

1/2 cup water
1 1/4 cups granulated sugar

Place the pan on the stove over medium heat.

buttercream frosting via @kingarthurflour

Stir at first, just until the sugar dissolves, then don’t stir anymore.

buttercream frosting via @kingarthurflour

Bring to a boil and grab your digital thermometer. Cook the syrup until it reaches at least 240°F; I like to hit 245°F and you can go as high as 250°F before the syrup begins to color and turn to caramel. The sugar syrup is going to cook the meringue, setting the proteins in the egg whites and creating a stable base for the frosting.

buttercream frosting via @kingarthurflour

When the syrup is ready, the bubbles are large and make a snapping noise. Head for the mixer immediately and turn it to medium-high speed.

buttercream frosting via @kingarthurflourPour the syrup down the side of the bowl, in the sweet spot between the bowl and the track of the whisk. This can be a trouble spot; having a pan with a slight indentation on the side makes this easier to pour. If you have no such pan…

buttercream frosting via @kingarthurflour

…grease the inside of a heatproof measuring cup with a spout, and carefully but quickly pour your hot syrup from the pan into the cup, and from there right into the meringue.

Let the mixer run. The meringue needs to cool to about 80°F before adding the butter, or else you’ll have butter soup instead of frosting.

While you have the thermometer out, check your butter’s temperature. If it’s above 70°F, put it back in the refrigerator for 5 minutes (set a timer!). If it’s below 60°F, find a warm place for it for a few minutes.

Too hot, too cold, just right?

Ideally, the meringue should be about 80°F before you start adding butter. Don’t be too nervous about this. If you place your hands on the base of the mixer’s bowl and it’s lukewarm, you’re in the neighborhood. If the bowl is a little warm to the touch, start by incorporating cooler butter. For example, the first third of the butter can be more toward 60°F — the colder butter will bring down the meringue’s temperature the rest of the way. After that, it’s important that your butter is at 70°F, otherwise you can end up with lumps of unincorporated butter.

Some folks use flexible ice packs around the mixer’s bowl to help the meringue’s temperature drop more quickly. I will admit on hot days to doing the same.

buttercream frosting via@kingarthurflour

To finish the frosting, you’ll need:

1 1/2 pounds unsalted butter, cut in 1″ cubes
1 teaspoon to 2 tablespoons flavoring (I opted for 2 teaspoons vanilla extract)
1/2 cup vegetable shortening (optional; more about that later)

Once the meringue is cooled, it’s time to add the butter a little at a time with the mixer running. I made two batches of buttercream, one on the too-warm side, and one on the colder-than-it-should-have-been side. They both worked. Let’s take a look at each.

First, the warmer one

After the first few chunks of butter are added and mixed in…

buttercream frosting via@kingarthurflour

…the meringue will deflate. In the case of this warm meringue, the mixture in the bowl looks like thick butter soup. No worries, things will even out as we carry on. Keep adding the butter a few chunks at a time, waiting until they’re absorbed before adding more.

buttercream frosting via @kingarthurflour

The frosting just as it begins its “come together” moment. The pool of butter soup in the center of the whisk hasn’t been absorbed into the emulsion yet.

After going through its awkward adolescent phase where you’re sure you’ve ruined the whole thing, suddenly you’ll see this magical moment.

The frosting becomes fluffy around the whisk; if you look in the center there’s still a remnant of butter soup that has yet to be incorporated, but a few more chunks of butter and more beating and success is at hand.

Now, the cooler one

Let’s look at how a cooler meringue behaves.

buttercream frosting via @kingarthurflour

The cooler meringue deflates a little more dramatically after the first few chunks of butter.

As we add more soft butter, things get ugly.

buttercream frosting via @kingarthurflour

The buttercream with colder meringue now looks like cottage cheese, and once again you may think you’ve ruined it.

This is the moment where you need to trust yourself (and me) and carry on. Keep beating, keep adding butter. If all the butter is in and it still looks like this, there are three ways to get across the finish line.

Option 1: The beat(ing) goes on

The first is just to let the mixer go, and go, and go. buttercream frosting via @kingarthurflour

Eventually you’ll see this: fluffy frosting in the center of the bowl. In this case, the unincorporated remnants are on the outside of the bowl.

Option 2: Grab a hairdryer

Which brings me to my second option for cooler meringue: You can bring it together faster with the help of a hairdryer aimed at the outside of the bowl. It will warm up the outer edges and the whisk will bring everything together.

buttercream frosting via @kingarthurflour

Option 3: Shortening to the rescue

If you wish there was a magic bullet to cure ugly buttercream, you’re looking at it. A little bit of shortening brings buttercream together, warm or cold. It will also make the frosting a little sturdier if you’re serving the cake in a warm environment.

buttercream frosting via @kingarthurflour

Time to flavor things up and make a cake. You can go to this roundup of cake making videos and decorating tips to get warmed up.

The big finish

Since you’ve been such a trooper, you’ll be glad to know the payoff is how beautiful this buttercream frosting is to work with.

buttercream frosting via @kingarthurflour

Always frost in two stages. A thin crumb coat over completely cooled, filled layers first. Refrigerate the cake for half an hour to let that firm up. Finally, the second (finish) coat, including any piping you feel inspired to do.

buttercream frosting via @kingarthurflour

In conclusion, Italian Buttercream frosting is a little time consuming, but ever so worth it.

I can’t imagine trying to do this for the first time (or any time) without a good digital thermometer. If you want to take your baking from fingers crossed to confident, I sincerely recommend you make the investment in this tool.  Once you have it in hand, you can spread your wings and give this one a try; let us know what kind of cake you made and how your frosting goes in the comments below.

Thanks to Anne Mientka for the photos in this article.

Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.


    1. The Baker's Hotline

      Sure Henry, you can use any flavor you like! Fiori is pretty strong so we always say to start small. 1/4 teaspoon at a time until you get to the flavor intensity you like. Annabelle@KAF

  1. Anona

    I’m making a 2 tier wedding cake for my sister (outdoor reception so could be warmish). Thinking about baking a lemon cake and fill / cover with the Italian buttercream frosting (semi naked look) and a carrot cake and fill/cover with a cream cheese frosting semi-naked).

    Was hoping to be able to bake the cakes, fill and cover them and then freeze, then thaw and decorate with flowers on the day. Do you think the cakes/fillings would freeze and thaw well? If not, do you have any suggestions on what I can do to make it a stress free enjoyable day (I wont have any time to do it on the day and will also struggle to do much the day before. Any tips would be most appreciated – THANK YOU

    1. The Baker's Hotline

      Hi Anona! The cake and buttercream should freeze and thaw just fine. As long as you don’t use something like a custard for a filling, which would likely separate after thawing) you should be able to get the frosted cakes into the freezer a week or two ahead of time. They’ll probably need a few hours to thaw out so try to pull them out early in the day. Annabelle@KAF

  2. Michelle

    Great and easy to understand directions and problem solutions. Looking forward to trying this on my next cake. Thank you from Lewiston. 🙂

    1. The Baker's Hotline

      Hi there, Debbie! For a printable version of this recipe, you’ll just need to go to the Italian Buttercream recipe page or you can use the link under the header photo. Once there, there will be a “Print Recipe” button just to the right of the photo at the top of the page. Happy baking! Morgan@KAF

  3. Tricia

    Hello Susan
    How long can you store this buttercream in the freezer, and does it affect the quality? Also how long to defrost to bring back to its normal consistency?

    1. The Baker's Hotline

      Hi there, Tricia! Buttercream can be frozen for up to three months. To use from frozen, allow it to defrost in the refrigerator overnight, then let it come to room temperature before using. If you see any weeping or separation, toss the frosting in the mixer and whip it briefly to bring it back together. Happy baking! Morgan@KAF

    1. The Baker's Hotline

      Hi Sarah! It will depend on how much frosting is used per cupcake, but you should be able to frost about 30 cupcakes. Happy baking! Morgan@KAF

    1. The Baker's Hotline

      Hi Nikki! For a chocolate version, we’d suggest melting 2 ounces of chocolate (any more than this and the frosting can’t hold it) and then cool it back down to about room temperature so it doesn’t melt your meringue. After you’ve added the butter, then you can add in your cooled chocolate. Happy baking! Morgan@KAF

  4. Ginger Hackney

    Does the Meringue powder make a sturdier frosting? I am in Alabama & the heat & humidity are brutal!

    1. The Baker's Hotline

      Hi Ginger! Using Meringue Powder in your buttercream does make a more stable meringue but in the heat and humidity, it doesn’t really make a difference. If you haven’t checked it out already, we’d suggest reading our blog article, The best cake frosting for hot weather, for some great information on what kinds of frosting does best in the heat. Happy baking! Morgan@KAF

  5. susan

    I’m making a three-tier round birthday cake, for my friends 40th. I was wondering do I need to double up on the Italian buttercream? and can I make the buttercream the night before and put it in the fridge overnight and use it the next day?
    Many Thanks

    1. Susan Reid, post author

      Hi, Susan. It depends on the size of your tiers, but I would make two batches and you can always freeze any leftovers if you have extra. Yes, you can make the buttercream up to a week in advance; it will need several hours to come back to room temperature to be workable and may need a quick spin in your mixer to have the best consistency. Another strategy for getting ahead is to bake, fill, and crumb coat the layers in advance and to your last batch of buttercream and decorate on the day before. Hope this is helpful! Susan

Leave a Reply to susan Cancel reply

Your email address will not be published. Required fields are marked *