Vanilla Italian Buttercream Frosting
  • 2 cups sugar (separated into 1 cup each)
  • ΒΌ cup water
  • 5 egg whites
  • 1 pound room temperature (not soft) unsalted butter (cut into tablespoon pieces)
  • 3 teaspoons vanilla extract (2 teaspoons Madagascar and 1 Orlando Natural Vanilla)
  1. Begin by separating the egg whites into the bowl that fits a mixer.
  2. Use the whisk attachment.
  3. Whisk the egg whites with 1 cup sugar until they form stiff peaks.
  4. in a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
  5. Immediately remove the pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
  6. Once you've added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
  7. Place the flat paddle blade onto the mixer.
  8. Add the butter one tablespoon at a time with the mixer on high.
  9. I drape a towel over the mixer so it doesn't splatter everywhere.
  10. Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
  11. If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and smooth.
  12. Add in vanillas, then pour into a container with a lid.
Recipe by Created by Diane at