How to Make Italian Buttercream
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- Опубликовано: 3 окт 2024
- 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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So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Oh wow!!! MUST HAVE!!!!
Preppy! You’ve gained so many followers! Cheers my man! I will be grabbing a cookbook for sure! So happy for you! 🎉
Are your weights in metric for us in the UK or just American cups in yur book?
What if I don’t have a un salted butter
Hi John. thank you much for this recipe @preppykitchen #preppykitchen..
Your recipe was the only one that came out successful for me . However , I had quite some air pockets in the end and I was wondering what i did wrong and how i can fix it . Thanks and God bless .
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!
😍😍😍😍 Thank you sure I will try it
Thanks John. Can't wait to try this recipe 😋
Thank you so much! The first time I tried it, it went perfectly and I was so proud of myself. The second time was a disaster and I could not figure out why. I'll try it again with this video!
I just completed this Italian Buttercream! I want to share some pics. It was awesome! My very first attempt! Thanks so much. I’ve been hooked on your channel the last 2 weeks and ordered baking supplies! You rock!❤️🙏🏽
Thanks!!
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.
I love how you are so detailed in your explanations on how it should be done!
THank you Sandy! I hope you get a chance to make this soon!!
@@PreppyKitchen your positivity is amazing!😁 I made your chocolate buttercream and we loved it!!!
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
I bet your mother made the very best 👍
I can remember my grandma & mom’s cooking, nothing can compare 🤗
👍
I love that! Thank you for sharing that memory!!
I took me one hour and a half, with a hand mixer. But it came out great!!! I was thrilled!
@@carmenseeley3739 wonderful...
Thanks for sharing 👍
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! 👍
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 ❤
Thank you for commenting this. I was going to ask how her stable it is
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!
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.
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 🤗🤗😁
You are so welcome!!!
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.
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...
the only italian buttercream i make! Thank u John. I have been a subscriber for years and i love your recipes ❤
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💞💞💞
When you pipe, does it still make the bubbles?
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.
From I saw your Swiss meringue butter cream I have been making that for every cake I make the best butter cream ever
Thank you!!!
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👍
Hello from Thailand🇹🇭 I love all your recipes❤❤ omg this butter cream turned out perfectly!! And the taste was so delicious not sweet! This was my first time making butter cream. When I first put half of butter, it seemed melted and not smooth at all just like having small little pieces of butter all in a bowl so I put it in the fridge (as you said in video) took it out then kept putting butter in and whisking it for a while… it really was smooth. 2 cups of butter idk how many grams so I put 400grams it was perfect! ❤
I made this today, and it's probably the best buttercream I've made in my life. Everything just somehow magically worked out! It didn't curdle, it didn't go soupy, the egg whites whipped to soft peaks within literal seconds... sometimes stuff just goes your way I suppose haha
Thank you for this recipe! My birthday cake (which is your lemon cake recipe) is going to be bomb!
Thanks John. You always explain everything so well.
You are very welcome!!! Thank you!!
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!
You, my friend, are a real blessing! So much talent and passion. Bless you and your beautiful family.
I’m glad you said we can use a hand mixer😂
I’m 16 and when i bake brownies cookies and cakes, I hand mix everything on my own (not hand mixer I mix everything with a spatula by hand)
Thank you so much for the recipe. I've tried it for the first time and it came out perfect. It is my new favorite buttercream and I'll be using it from now on.
You are one of the only people to say drizzle straight into the beater- most say run it in to the side of the bowl. Good tip so thank you.
Preppy kitchen can I just appreciate you videos are doing great and keep up the effort that you put in to upload and yesss another Preppy kitchen video
Thank you so much 🤗
Perfect timing! I’m getting ready to make a raspberry Italian buttercream for a joconde layer cake! Love all of your videos/personality!
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.
• 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
**powder sugar is what I added because this recipe wasn't as sweet as I'd like 🥰
The buttercream recipe I've been searching for decades... Tysm Jhon!!
Love love him. He makes baking and cooking looks so easy.
Thank you, thank you, thank you!!!
I made this icing... .and although I was nervous when I saw it churning, I screamed out of delight when it started getting to the right spreadable consistency. Yay!!! You're awesome!!!
Hhhhĥ
Thank you so much Chef Preppy you help me for my first ever IMB using in my 4 tier cake just today and I meade marble cake using your recipe and follow your instructions it was so great God bless Chef thank you ❤😇🙏🏻
Is the frosting enough to cover a 2layer 8 inches pan with piping ?
I would LOVE to see you create a cookbook for all things sweet... cakes, cookies, frostings etc!
Although my second experience in making this recipe was unfortunately the first experience I succeed, thank you very much. It was very delicious and smooth. I’m going to try again for the third time. Wish me luck.
I made your Italian and French and they turned out AMAZING! U make it seem so simple and less intimidating so i tried and succeeded. Thank You!!!
Hey ! Since you've tried this recipe. I wanted to ask, as John said it's appearance doesn't last that long so after you decorated the cake did you eat it right away or you refrigerated it before. It'll be great if you could tell
Thank you for explaining everything so wonderfully , understandable and happy 😃
Love your channel !
You are so welcome! Happy Baking!
Hi John, I LOVE watching your videos. Your sparkling Virgo personality is well suited to teaching cooking . BUT,,i had just started the Keto diet protocol when I discovered your channel. My Keto journey was very successful and I quickly lost the weight I needed to.
There are a lot of Keto cooking videos online, but Id really like to see you do some main dish recipes adapted for Keto. Maybe some baking too.
Love you either way !
I love your videos so much. my brother and his wife are having a gender reveal party and I am in charge of making the cake. I am using your vanilla cake recipe and Italian buttercream recipe for their cake and cant wait to get started. I have already done your lemon tart recipe twice now and that came out so delicious. So basically thank you. 😄
This is quite a process! I've always been afraid to try this but you made it so doable. I'd love to make it. Maybe now I will! Thanks, John!
If you’re a bit intimidated by this, try a Swiss meringue first. Probably the most annoying part of italian meringue is the sugar syrup as the temperature needs to be quite exact. Swiss meringue just heats the sugar and egg whites over the stove, which doesn’t need a candy thermometer. No multitasking or much urgency in the process, and it tastes and functions almost the exact same
yes you aren’t lying when you say it’s quite a process 😂 but in my opinion this is the easier italian meringue buttercream recipe so it should come out great!
Delicous I really do love this recipe so good! Thanks a bunch John I'm definitely using this on my cupcakes!
Thank you!!! This frosting on cupcakes is my favorite thing ever!!!
@@PreppyKitchen with this recipe what quantity of cupcakes can be done approximately?
Maybe you can help me. Ok followed him to the letter. The buttercream came out so pretty, but it tasted awful. I added one tablespoon of lemon extract. I put it on a lemon cake. I tasted the first piece of cake and the buttercream tasted like grease. It also left a film in my mouth. Maybe I should have used vanilla in the buttercream instead. Not sure. Help!
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.
Italian meringue frosting is my absolute favourite. It's my son's 5 birthday this Friday so I'll be making him a 🌈 birthday cake.Can't wait to eat it again.
Thank you for the lovely recipe.
Italian buttercream is not good for 5 year olds because of raw egg.
Dogs love the yolks mixed with a little water for a treat! Makes their coat so shiny
You are awesome!!! So detailed and fun to follow. I love all of your recipes thus far. What a joy to share your enthusiasm and charisma! Thanks a million for being there and sharing alll of those amazing recipes. God bless.😊
Hi John I did it came out great. Thank you for always explaining with your great sense of humor, funny comments and more than anything clear steps. God bless you, love your recipes. Whisk, whisk, whisk 😂🥰
I just love this channel… the way everything is explained I tried so many of your recipes and is weird they always work I’m doing this frosting today … 🎉 for my daughter’s cake 🎂
This was a complete artwork to watch, loved it!
I love his videos!!! He really hits all the questions
Oh, wow!!! This looks amazing!! 😊 I have never made nor tasted an Italian buttercream frosting. I loved your thorough and easy to understand instructions. I can't wait to try it next week to frost cupcakes! Ithank you!!
Thank You for the recipe and techniques ❤️
What I find helps is using a paddle attachment with a built in bowl scraper when adding the butter and switching back to the whisk attachment once all the butter is added
Wanting to avoid all the fat, my Mother used to make a delicious frosting with egg whites, sugar, white corn syrup, cream of tartar, salt and almond extract. Might have forgotten something; it's been a very long time. It was whipped and cooked in a double boiler. Beautiful for cakes. Don't know whether it can be piped.
This looks amazing I'm definitely going to try it, I hate working with American buttercream, it's just so hard to work with and grainy and way too sweet.
I recently conquered how to make Italian Macarons . So I thought I give Italian Meringue buttercream ago. Thank you for sharing your delicious recipe. I had great success. Looking forward trying some of your other recipes. :)
Wow, John. The Italian buttercream looks great! I love trying different buttercream icings! This would be great for a birthday cake. Thanks for the recipe! 😋😋😊
My pleasure and thanks so much for the kinds words!
@@PreppyKitchen you’re welcome!
I really love this channel. You are such a delight to watch and your demeanor is so uplifting. Thank you!
Just made this and it turned out perfect. ❤
I'm not exactly sure why, but I had ALOT of mistakes with this recipe. I found that the video gave tips that the online recipe did not, and other way around. It was a headache as I first had to retry to cook the sugar 3 times since it kept crystalizing. This crystalizing was fixed by adding vinegar, which may have been the reason to my next mistake. Once I had completely finished adding the butter, the buttercream was to oily and buttery even tho I added less of the requested amount. I tried mixing I more aswell as freezing it. It turned out fine but was not very firm at room temperature and my buttercream would almost in a way melt easily. This recipe was lots of trial and error but overall good and the mistakes I made were obviously mine own. I'm not writing this comment to hate on the video, but instead to share my experiences as I tried looking for other comments that talked about struggles but couldn't find any.
I love ❤ Italian butter 🧈 cream. It looks so delicious 😋.
Thank you!
Thanks for this recipe - just made a batch of your peanut butter oatmeal cookies - Amazing 😀😀
Thanks Tom! I love that recipe too!
@@PreppyKitchen your son asking his grandfather to come see what you’re baking ❤️❤️❤️
I wish I could just taste test & eat all that you make right there as it looks fabulous! Thanks for the videos
I made it ❤️tastes great! Its like swiss b. but better
I am learning from your channel, I am a bigger on baking cakes thank you sooo much.. By the way I am a Gambian
I made your Whoopie Pie with the Swiss buttercream they were so amazing then the Chantilly Cake also amazing now this. I’m a cook not a backer I always say I’m an artist and a backer is a scientist after watching you I find myself measuring and weighting out stuff never done that before so I have a new understanding of art and food your an amazing artist I can see your love of food. I also have that love affair it’s super fun to discover I like making a cake from scratch as well I guess maybe you inspired me. Thanks
This video was immensely detailed and incredibly helpful. Thank you!!!
Your Italian merengue buttercream is the only frosting my family will eat. Too bad I suck at baking actual cake.
Cakes are something that just take a lot of practice! Most people don't make cakes very often because they're a special occasion kind of thing, so they don't get very much practice, so making a cake continues to be challenging. What I'm saying is that you don't suck at baking actual cakes, you just aren't good at it *yet* - and all that means is that you now have an excuse to eat a lot of cake while your practice.
Also, box mixes are completely fine and in fact have special ingredients that make them super tender and soft in a way that can't quite be replicated from scratch in a home kitchen. Besides, there's nothing that says every part of the cake has to be from scratch, so you can totally mix and match and spend all your effort on the frosting if that's what you like and what you feel confident at!
Thanks for the frosting definitely trying it, i am a Baker and i'm looking for a buttercream that is not too sweet that when i have bake the cake you eat everything in the plate , nit to leave out the frosting because is too sweet 🎉🎉🎉
A TH Metal BeaterBlade will fold the buttercream very nicely. Fits that glass bowl perfectly.
Great instructions, always encouraging, you are always my go to for basics like this. Thank you
It’s look stable and delicious., with chocolate it’s better. Thank you for sharing with us. Congratulations, my regards from Los Angeles, Ca.
You are so good to explain everything, good teaching. Thank you 😊
I love what you're doing I wish learn so many things from you I love to bake baking is my favorite
This buttercream is amazing. I didn't have any chocolate to melt, so I used cocoa powder. It came out so good!
How much cocoa powder did you use? Mine keeps coming out looking curdled 😢
@stephaniebenitez2849 Did you add it in immediately after whipping it?
I maybe added in 1/4 cup, but I didn't put that in the full amount of buttercream. I also did it by hand, using a spatula.
No not right after whooping it, although I did whip the cocoa powder in it with my mixer 👀 I’ll have to try by hand and spatula then, thank you 😁
@stephaniebenitez2849 oh ok! Yeah, if you mix it in immediately, it should be fine. I remember him saying, if you wait too long, then your BC would curdle a little. But, he then mentions that can be fixed. Good luck 😀
Awesome stuff. Thanks for sharing this amazing recipe
Thank you!!
Hello! You are such an amazing teacher, thank you! I have one concern though... if the consistency changes almost immediately, then will it change when I cover my cake with it? Or will it stay smooth? I mean - you mention it should be used immediately, but how do I prevent it from getting bubbly?
Hey, I am wondering the same thing, as I have to make the cake at night and bring it in the next day, do you end up making it and if so what we’re the results?
@@leeleeree3316 hey there! Unfortunately I failed with this cream - it got super bubbly and I had to make another one in the end :(
Oh no, okay, I think I may just have to make a different one instead because my cake will be sitting overnight
Thankyou!
@@leeleeree3316 what works for me, when I want something sure and not trying new things (you know, to feel secure that it will work) is butter plus condensed sweetened milk. I use 1:1 proportion. You cream the room temp butter for 3-4 minutes, then while still beating - add condensed milk with a steady but thin stream. And after a couple more minutes you have a delicious cream which works perfectly for covering a cake and stays smooth ;) maybe it could work for you. For a 23 cm cake (bottom measurement, not height), I use 300 g of each ingredient
You should do a video where you’re not allowed to touch anything and you have to instruct Brian and the kids on how to do everything. Would be chaotic comedy gold!
Could you make French buttercream? It's really fluffy and soft 🤤 love the video! Im making your chocolate cake tomorrow 💗 Your recipe is delicious
I have that video on the channel :)) Just search for french Buttercream
Hahaha you always post recipes right after I struggle to make it 😅 now I can look and see what I did wrong lol
Beautiful frosting I love it! 💓 Thank you for all your tips. They’re very helpful! 💌✍️ Ciao 👋🏻
Just made it, perfect, silky, and smooth.
Thanks man!My sister's gonna make this for me
Hope you enjoy!
Is this an updated/different recipe than your previous Italian meringue buttercream recipes also on youtube? Love your stuff!
It is updated yes :)
I used your Italian meringue recipe for my daughter’s wedding cake. They loved it 😍
@@dbanning733 how far in advance did you frost and decorate the cake? Im also doing a wedding cake, but I've only ever used American buttercream and groom doesn't like it.
@@cortneymonroe1890 . I made the frosting and decorated the cakes the day before the wedding. I would think you could do it even a couple days before as long as you have space to refrigerate it. I also used a raspberry filling. It was delicious.
@@dbanning733 I notice in a video that he says that it changes consistency quickly. Did it not change consistency once you put it on your cake?
Thank you so much.I take your lesson and work perfectly
I love your video. I have to add a remark, it is better to use pastorizie egg white, because the syrup it is not enough to pastorizie the eggs. Of course if you use super fresh eggs it is fine, but don’t trust supermarket. Love you and sorry for being to direct.
I am so excited to try this recipe...I will do it on my day off. Thank you!!
I loved this recipe very easy ! Already made today for a birthday cake ❤thank you !
Thanks so much for the updated recipe. Can't wait to try this out. Xoxo love from Trinidad.
You are so welcome! Hope I get to visit one day!!
I made this tonight and it turned out delicious and wasn't as hard to make as I thought it would be!
Hey, I have a question I have to make the cake at night and bring it in the next day, did the frosting stay good on the cake or is it going to turn while on the cake?
@Leelee Ree it stayed good but I kept mine in the fridge! I have also read that cakes frosted with IMBC can be kept at room temp (not in hot weather) for 2 days
This will be the next buttercream I try! Thank you! :)
I love this one too ❤
Thanks Julie!
Love love love this ! Thank you! 😋
Oh thank you so much!!
Also made those lemon cupcakes and they are the best! Lemon love!
Omg I just made my first Italian buttercream. Thanks so much
Can I use this on a wedding cake
I literally just used your other video recipe yesterday!!!
Yay! Happy Baking!
Trying this recipe out rn and praying that it doesn’t stay soupy. I live in a warm climate so I guess the butter wasn’t at “room temperature”. Lol. Parts of it was still cold while the outside was very soft. I’ve popped it in the fridge and am gonna pray it doesn’t stay soupy once I get it out again and whip it some more.
I've made the Swiss meringue buttercream from your channel several times. It's been my favorite so I haven't made anything else lol. However, it's not really the best for piping. I want to pipe and freeze the flowers because it's just a lot of work making cake, frosting, then coloring and piping. I just want to make colorful flowers that don't plop.
It's great for dollops and smooth cakes but I often use American for stiff flowers that have lots of detail.
@@PreppyKitchen ok good idea. I'll just mix and match.
Thank you so much I use this video so often, keep up the great work!
Thank you so much for making this video. I love IB over American but I feel that the recipe I’m doing just isn’t right, I can’t wait to try this
I’m going to be using this recipe for my daughters 1st birthday smash cake as it contains way less sugar than store-bought or American buttercream. Hopefully it comes out well! 🥰