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Italian Buttercream

Makes about 6 cups


  • 3/4 cup sugar
  • 5 egg whites
  • 1/4 cup water
  • 2 cups (1 lb) unsalted butter, cut into 1-inch cubes, at room temperature
  • 1 1/2 teaspoon pure vanilla extract or 1 vanilla bean, scraped


  1. Combine 1/2 cup of the sugar with the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
  2. Combine the water with the remaining 1/4 cup sugar in a small saucepan. Cook the mixture over medium heat, without stirring, until it reaches the soft ball stage, 240°F on a candy thermometer.
  3. When the sugar syrup reaches 230°F, begin whipping the egg whites on medium speed. The egg whites should reach soft peaks at the same time the sugar reaches the desired temperature.
  4. With the mixer running, stream the hot sugar into the egg whites and continue whipping until cooled to room temperature.
  5. Once the meringue is cool, switch to the paddle attachment and gradually add the butter on medium speed. Add the vanilla and beat until smooth and light.
  6. Cover and refrigerate until ready to use.

Copyright © 2019 The Culinary Institute of America

One Comment

  1. rhimmel@poppiesdough.com

    do you have this recipe in grams? thank you

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