Italian Buttercream Frosting and Cake Decorating Demo
Mauro Castano and Lisa Valastro from Cake Boss share their recipe for a delicious Italian Buttercream Frosting you can use for cakes, cupcakes, and any dessert you feel like frosting!
Watch the video above for some tips on how to beautifully decorate a cake, and check out more of their sweet creations from Carlo’s Bakery!
Italian Buttercream Frosting
Makes about 7 cups
8 extra-large egg whites
2 cups sugar, divided
1/2 cup water
4 cups (8 sticks) unsalted butter, at room temperature, cut into small cubes
1 tablespoon pure vanilla extract
1. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites.
2. In a heavy saucepan over medium-high heat, bring 1 1/2 cups sugar and water to a boil, stirring with a wooden spoon to dissolve the sugar. Continue to cook, without stirring, and bring to the softball stage (240 degrees).
3. Meanwhile, whip the egg whites at high speed until soft peaks form, about5 minutes. With the motor running, add the remaining 1/2 cup sugar gradually, continuing to whip until medium peaks form.
4. Pour the sugar very slowly into the egg whites, with the motor running, in a thin stream, to avoid cooking the eggs. Raise the speed to high, and continue to whip until the mixture has cooled to room temperature, 10 to 15 minutes.
5. Add the butter in 5 increments, stopping the motor after every addition and scraping the bowl with a rubber spatula before adding each addition. With the motor running, add the vanilla, and whip just until it is blended in. The buttercream can be refrigerated in an airtight container for up to one week. Let it come to room temperature and paddle briefly before using.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!