How to Make Italian Buttercream

Of all the buttercreams in the world Italian meringue buttercream might just be my favorite! It's light, silky, not too sweet and it pipes beautifully!! It needlessly intimidates way too many home bakers so I'm here to help and provide that little bit of encouragement and know how to help you make this amazing frosting! I'm showing you all my tips and tricks to make Italian buttercream at home with ease so your next dessert can be a total showstopper!

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[PreppyKitchen]

Hi Friends! I freshened up one of my favorite recipes with a new video to bring you some more tips and tricks for making a perfect batch of this buttercream at home. Happy Baking!

[sandypants]

I love how you are so detailed in your explanations on how it should be done!

[myVillage]

My mother made this without using her stand mixer (I have it now...I'm 75 yrs old).
It seemed she stood at the stove for hours.
She made many delicious frostings on the stove.
It was fun reminiscing watching your video.
BTW...her mixer still works although I use my kitchen Aid

[cheetahbug]

You're really the only baking how-to person that I follow to get my pasty and cremes and cakes, etc just right. Love your friendly attitude too, that helps a LOT.

[charlottecallaghan]

This is a great recipe, I used it for a birthday cake for a party outside yesterday and it was stable in 80 degree heat and even some direct sunshine! Definitely recommend this for its stability and it tastes delicious. Thanks for the recipe John ❤

[jessicaharris]

I'm currently studying to be a pastry chef and I love the way you teach in your videos I can't wait to make this!

[hajarahajjojojo]

Thank you preppy kitchen your recipes ain't just regular, they are different kinds of recipes which makes you a unique chef indeed and I appreciate that 🤗🤗😁

[loveofiber]

I have been trying to make this for over a year now with the same sad results. I have been having to stay off my feet for medical reasons, and, by chance, I was watching the recipe instructions again. This time, I made a game plan based on your instructions, and followed them to the letter! It worked!!! I don't believe it. I also tried your pancake recipe, and that was also a great success! 👍

[jahdeljohnson]

From I saw your Swiss meringue butter cream I have been making that for every cake I make the best butter cream ever

[michellewood]

I've been watching your videos and learning so much from you! I made this on my first try, right along with the swiss and French meringues. I just wanted to say thank you! Thank you for your time, help, and sharing of your knowledge with us all.

[notbaltic]

Love this guy - particularly his diction. I come from an RP speaking family - so US accents can grate - but could listen to this guy for hours. A joy.

[tawnyvogt]

• 4 egg whites large, room temperature

• ▢1 1/2 cups granulated sugar (267g)

• ▢¼ teaspoon salt optional

• ▢16 ounces unsalted butter (454g) room temperature cut into 1-inch pieces

• ▢1 tbsp pure vanilla extract optional (4.9mL)

• ▢¼ teaspoon cream of tartar (0.84g)

• ▢⅓ cup water (79mL)

• 1/2cup powder sugar

[tacosmexicanstyle]

I can vouch for reviving frozen meringue buttercream in a microwave. Done it many times and it always works. You can also use a double boiler for better control.

Cut the frozen buttercream into small chunks, add to a microwave proof bowl, and heat at half power in 15 second bursts (lightly moving the chunks about between each burst). Keep heating until the chunks are soft and a bit melted. You just want it warm enough to whip (do not try whipping non-room temperature buttercream). After a quick whisk, the consistency will come back like new. If you overmelted, you can save it: immediately toss in some more frozen buttercream pieces to bring the temperature down, then whip. If you don’t have any, reserve your ‘ruined’ buttercream and make a new batch. At the end, add them together and whip. You will have double the buttercream, but you can freeze what you don’t use.

These tips came from a Natalie Paull, a successful baker and business owner.

[donnapollock]

John, I love the way you teach us in detail how to do each recipe. There is no questions. Your complete explenation of each part of your recipe is so easy to make sure everything is just right. Thank you so much...

[Kristen-dsgh]

I absolutely love watching John. I was searching for a different frosting & just happened to watch this video. I made it the first time & came out awesome. He has inspired me to want to learn more about making & decorating cakes, cookies etc. John you are so talented, funny & a great teacher.

[a-rowland]

I am on my way to trying all of your recipes! So far I have yet to mess them up, you make cooking, baking, frosting so easy. I'm preordering your book!

[desireesnyders]

Thank you so much John you give me courage to bake in the South African heat we experiencing at the moment👍❤️...I just love your videos👍

[sarahvic]

I did half of this recipe to decorate my birthday cake ( I only needed it for the details) and let me tell you, it is DELICIOUS. 🥰🥰
It has a slight buttery taste in the very end and a tinge of sweetness as well but it is not at all overwhelming and it goes great with any other flavors you might have.
It is an amazing recipe and with all of the directions it was very simple to follow. Thank you so so much💞💞💞

[cbowman]

What a journey this took me on. Went soupy at the end, so popped it into the fridge for 10min then re-whisked. Didn’t take long to go like cottage cheese 😂 stayed with it, trusted the process and tah dah! Beautiful Italian meringue buttercream 🎉 thank you for another wonderful recipe.

[FilipeOliveira]

You, my friend, are a real blessing! So much talent and passion. Bless you and your beautiful family.