Italian Buttercream Frosting
  • 1 cup sugar
  • 2 tablespoons water
  • 3 egg whites
  • 1 cup unsalted butter- cut into tablespoon piece
  • 1 1/2 teaspoons vanilla
  1. In a small saucepan bring sugar and water to a boil until it reaches 245°.
  2. Meanwhile, put egg whites and sugar into mixer bowl with the whip attachment and whip on high until stiff peaks form.
  3. When the sugar mixture reaches 245° pour the syrup into the egg white mixture by drizzling it in as it's mixing.
  4. You'll mix on medium- high for about 10 minutes, the sugar will have cooled enough now that the butter won't melt.
  5. Now place the beater blade on the mixer.
  6. Add the butter one tablespoon at a time and mix until fully combined.
  7. The sound of the frosting will change it will sound "thick" if it looks soupy or lumpy, keep mixing. This takes time.
  8. The frosting will be smooth and creamy.
  9. Add in the vanilla and mix.
  10. Place frosting into a piping bag with a large round tip.
  11. Fill the layers of the cake with frosting and then top the cake with more frosting, then add fudge, then a dollop of frosting on top.
Recipe by Created by Diane at