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]

So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥

[@victoriamaclaren568]

Oh wow!!! MUST HAVE!!!!

[@helenesholidayhome3566]

Preppy! You’ve gained so many followers! Cheers my man! I will be grabbing a cookbook for sure! So happy for you! 🎉

[@nige13]

Are your weights in metric for us in the UK or just American cups in yur book?

[@ThatDogMaxAndRuth]

What if I don’t have a un salted butter

[@mmesomalams1027]

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 .

[@jessicaharris463]

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!

[@desireesnyders5870]

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👍

[@FilipeOliveira1]

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

[@kaniyaru117]

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!

[@carmenseeley3739]

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!!!

[@juradoclaudia500]

Hhhhĥ

[@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!

[@MD-hp8pg]

😍😍😍😍 Thank you sure I will try it

[@phoenix2.020]

Thanks John. Can't wait to try this recipe 😋

[@Thelittleone18]

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!

[@PumpkinToast420]

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!❤️🙏🏽

[@kamilah.3888]

Thanks!!

[@wsconsn]

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!

[@heleendijkens7040]

hey i love your recipes!!! i was wondering how many cups of frosting this recipe makes?

[@lisaz45]

I love all your videos - you have some really great tips! Thank you. Happy Holidays!

[@jeremyhawkins5278]

I've heard of the softball stage of sugar for years but never knew that this was what they were referring to lol

[@PreppyKitchen]

It's actually fun to see how it works, and I've had to do this when a thermometer has been misplaced!

[@nehtentow490]

Ur swiss merigue is my go to recipe

[@shiva_seth]

Hi John! I admire all your recipes and all have been a success, but I wanted to let you know that you shouldn’t say straight from tap because in some states and countries, you can’t get clean water from the tap. It needs to be filtered. Just wanted to point that out. Thanks!

[@marylynnmcdaniel7415]

I absolutely love your videos. The Italian and Swiss meringues look amazing. I am just afraid to try them because I don't know how long they will hold up on a cake. I'm making my granddaughters birthday cake and need to refrigerate it overnight. Then I will have to transport it at least an hour away the next day. Will the icing hold up for the trip? I plan to carry it in a cooler with ice packed around it.

[@hayleynewtonninjaturtles]

I'm a little confused as you say it holds its shape but you also said it turns to seafoam consistency very quickly. If I decorate with it in the morning will my cake be a mess by the afternoon?

[@charissepura2041]

My go to baking channel💕

[@sindhujasurendhar7682]

Hey John..could you please make a pistachio buttercream cake ??

[@gaboca97]

How well does this frosting hold up on a cake? Will it keep its shape for 5-6 hrs at room temperature? Is it OK to put it on a cake the day before the party?

[@Enisa_makeup]

Amazing! I’m following your recipe when I bake my cake tomorrow. Question, are these ingredients enough to cover an 8” cake with 3 cake layers

[@LuisaAzon]

I have been wondering the same thing, did you make it? If ao can yoixtell me how much batches it tooked you. Thanks!

[@thasneemshaji1102]

for how many kg cake we can frost this quantity of buttercream ..pls reply sir...

[@alvinjackson9685]

Love the apron. Where can I get one from?

[@princessladypirate]

cool

[@shannoncollier8145]

I made this and it tasted more like butter than I think it’s supposed to? I whipped it forever and it didn’t seem to help get rid of the butter taste. Is that what it’s really supposed to taste like??

[@jaquelinedeponce5251]

Can you use meringue powder for this procedure?

[@tawnyvogt57]

• 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

[@tawnyvogt57]

**powder sugar is what I added because this recipe wasn't as sweet as I'd like 🥰

[@colleengallo4831]

Your Italian merengue buttercream is the only frosting my family will eat. Too bad I suck at baking actual cake.

[@harmonicaveronica]

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!

[@RachelBennett-nb6ct]

How many cups of frosting does this make?

[@myVillage2323]

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

[@deslee2640]

I bet your mother made the very best 👍 I can remember my grandma & mom’s cooking, nothing can compare 🤗

[@TasteBuds1993]

👍

[@PreppyKitchen]

I love that! Thank you for sharing that memory!!

[@carmenseeley3739]

I took me one hour and a half, with a hand mixer. But it came out great!!! I was thrilled!

[@myVillage2323]

@@carmenseeley3739 wonderful... Thanks for sharing 👍

[@jedrzejdemianiuk1130]

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?

[@leeleeree3316]

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?

[@jedrzejdemianiuk1130]

@@leeleeree3316 hey there! Unfortunately I failed with this cream - it got super bubbly and I had to make another one in the end :(

[@leeleeree3316]

Oh no, okay, I think I may just have to make a different one instead because my cake will be sitting overnight

[@leeleeree3316]

Thankyou!

[@jedrzejdemianiuk1130]

@@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

[@veronicaalcaraz9573]

What happens if it feels and tastes like marshmallows but I followed this video

[@luckyfreedom3]

I went to pour the sugar syrup into a measuring glass before into the stand mixer bowl, thinking I was so smart and this will make sure it gets into the center… don’t do that friends. The sugar syrup instantly cooled into hard stickiness that was impossible to get into the stand mixer 😢

[@NM-ci6ld]

Hello, with this Italian buttercream can you build your cake ahead of time? If yes how do you store the built cake? Also can it be used to build big cakes like wedding cakes? If yes how resistant is it at room temperature when it is presented during the ceremony ?

[@mariaisabelmarshall5175]

I would like to know the same…

[@cheetahbug5]

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.

[@alozondria]

Can it still turn bubbly once you have used it to decorate? Like if I use this buttercream on cupcakes or to frost a cake will it be fine or is it still a chance that it could turn?

[@sparky711choc]

Is this an updated/different recipe than your previous Italian meringue buttercream recipes also on youtube? Love your stuff!

[@PreppyKitchen]

It is updated yes :)

[@dbanning733]

I used your Italian meringue recipe for my daughter’s wedding cake. They loved it 😍

[@cortneymonroe1890]

@@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.

[@dbanning733]

@@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.

[@christywilliams2870]

@@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?

[@gigi-bv1zl]

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.

[@niningrz4864]

Hi. Would you answer my question? Does it hold the shape and doesn't lose consistency when you decorate the cake? Becoz I always decor the cake the day before, put it in the fridge and serve it the next day. Or I shouldn't put the cake in the fridge? Thanks in advance

[@KristineT8]

wondering the same

[@a-rowland7279]

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!

[@Beautifly119]

Mine tasted SO buttery …. Is this how it’s meant to taste? 😔🥺

[@flowra19]

Delicous I really do love this recipe so good! Thanks a bunch John I'm definitely using this on my cupcakes!

[@PreppyKitchen]

Thank you!!! This frosting on cupcakes is my favorite thing ever!!!

[@amandaarirahaman9531]

@@PreppyKitchen with this recipe what quantity of cupcakes can be done approximately?

[@teresadunavant2029]

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!

[@_helloimmarta_]

Thank you for this recipe! Do you think you can make a recipe for people with high colesterol like me? Its hard to find delicious ones without specially butter and fats 😅

[@gabriellekalish7030]

There isn’t anything except for the butter you can substitute the butter with vegan butter

[@carlyhamilton7167]

Well, it would have a different consistency, but the Italian meringue by itself makes a nice covering for cakes. It's pasteurized thanks to the heat of the sugar syrup, it pipes nicely, and it has a consistency like marshmallow fluff.

[@_helloimmarta_]

@@gabriellekalish7030 I will try that!

[@_helloimmarta_]

@@carlyhamilton7167 thank you! I will for sure try this italian cream!

[@sandypants101]

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

[@PreppyKitchen]

THank you Sandy! I hope you get a chance to make this soon!!

[@trustinJesus_only-_]

@@PreppyKitchen your positivity is amazing!😁 I made your chocolate buttercream and we loved it!!!

[@RileyNA]

Perfect timing! I’m getting ready to make a raspberry Italian buttercream for a joconde layer cake! Love all of your videos/personality!

[@shanzehkhan6858]

How many grams of chocolate for this amount of IMBC?

[@charlottecallaghan8868]

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 ❤

[@SB-eu3gc]

Thank you for commenting this. I was going to ask how her stable it is

[@jahdeljohnson8180]

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

[@PreppyKitchen]

Thank you!!!

[@jellybeanparis584]

Can you send me a Big Bowl in the Mail? Yummmm

[@PreppyKitchen]

LOLOLOL 💖

[@robloxcharacter4226]

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

[@PreppyKitchen]

Thank you so much 🤗

[@darcyjane8031]

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 !

[@saoirse.pen15]

Could you make French buttercream? It's really fluffy and soft 🤤 love the video! Im making your chocolate cake tomorrow 💗 Your recipe is delicious

[@PreppyKitchen]

I have that video on the channel :)) Just search for french Buttercream

[@zee7190]

Camera person really wasn't doing a good job with zooming in. Couldn't tell much from the water and hot sugar test bit or where the icing had gone like cottage cheese. That was rather disappointing tbh

[@janiyyaaaa9188]

Hello, may I know how many Grams the butter is? I couldn't find those kind of butter in my country. Can somebody help how many grams is in the video?😢

[@HananKedir-ze5in]

452 grams

[@sabamahdavi5301]

Hello! LOVE you + your videos :) I'm wondering if the buttercream will last well after it's piped. Does it keep its strong, smooth consistency or would it fall apart like you'd said it would after only 5 minutes of being made. Thank you!

[@leeleeree3316]

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?

[@nilasarinugroho5461]

I tried your recipe for italian buttercream... But I find that there's small particles in the buttercream... Is is egg whites that cooked by the hot sugar syrup...? Do you know what cause it...?

[@HelloGudbye93]

It's possible that your sugar syrup didn't dissolve completely on the stove. Some sugar could've also crystallized in the pot and you may have transferred those crystals into your mixing bowl while pouring the syrup in

[@kathykaju1390]

Thanks John. You always explain everything so well.

[@PreppyKitchen]

You are very welcome!!! Thank you!!

[@dulcebilog]

You mention that it needs to be used right away, let’s say I do and put them into piping bags, will they lose its shape in the piping bag? I’m a little confused. If I need to use it right away will my cakes or cupcakes be a problem 20 minutes later?

[@tru-shadixon1114]

I would love to know the same thing

[@NooralainMirza]

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.

[@tacosmexicanstyle7846]

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.

[@weronikabiernat3384]

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.

[@loveofiber7564]

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! 👍

[@hajarahajjojojo8440]

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 🤗🤗😁

[@PreppyKitchen]

You are so welcome!!!

[@tomdececco2806]

Thanks for this recipe - just made a batch of your peanut butter oatmeal cookies - Amazing 😀😀

[@PreppyKitchen]

Thanks Tom! I love that recipe too!

[@tomdececco2806]

@@PreppyKitchen your son asking his grandfather to come see what you’re baking ❤️❤️❤️

[@breakingbadheisenberg9703]

Question, if I'm using a hand mixer that doesn't have a paddle attachment, do I simply use the regular beaters ? Thanks another fun recipe I wanna do .

[@nealfry2230]

I'll Always Love you Hayden Panettiere

[@k_96]

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)

[@sarahvic3022]

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💞💞💞

[@asteriaramona3463]

When you pipe, does it still make the bubbles?

[@kimthomas8717]

Thank you for explaining everything so wonderfully , understandable and happy 😃 Love your channel !

[@PreppyKitchen]

You are so welcome! Happy Baking!

[@dannytownsend3710]

This is a recipe I must try. Does the frosting change texture once it's on the cake?

[@michellewood4380]

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.

[@jacki2108]

Would you add chocolate the same way to Swiss meringue buttercream? I made your recipe yesterday and it was delicious, thank you!

[@MissLoveClub]

Does this taste less buttery than Swiss meringue buttercream? Because I really like Swiss meringue but it’s just too buttery for most people (I live in Germany and the Germans don’t really like it 🤣)

[@vanessap8477]

I tried a buttercream once and it was sooo heavy!!! It was just an american one but my god... I read its aupposed to be light but nothing about that felt light xD

[@isharakanaheraarachchi6579]

Thank You for the recipe and techniques ❤️

[@dominique9934]

If you use this kind of frosting do you have to keep the cake in the refrigerator?

[@PreppyKitchen]

Not really, the cake can stay out for a few hours.

[@nenengjhazzyvlogs]

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 ❤😇🙏🏻

[@ruth-ry3uf]

Is the frosting enough to cover a 2layer 8 inches pan with piping ?

[@maedent]

the only italian buttercream i make! Thank u John. I have been a subscriber for years and i love your recipes ❤

[@nahianafrida5285]

Love the recipe..but my only concern is if it turns soupy in 5 minutes, will it hold the shape of the designs of my pipework even for a day??

[@donato286]

Follow the recipe to the letter! And I mean it - to the letter! Baking is an interplay of physics and chemistry and precision is key to a good result. So use all the ingredients in quantities indicated (moisture matters, fat and sugar quantities too!), use room temp eggs, follow the mixer speed directions, patiently wait till you hit the temperature of the sugar syrup... drizzle the hot syrup slowly into the bowl, then whip until the meringue has cooled down. The 4 times that I made the IMBC so far, I used vegan butter. The vegan butter I use is of a brand called Naturli and it's sold in Ireland. I kept the butter on the top shelf of my fridge and it was soft to touch anyway, so I didn't take it out earlier, except for one time (the 3rd time I made the IMBC which was a while after the 2nd time, so I forgot how the vegan butter behaved). That time I got a bit of a soup, bit I put the mixture in the fridge for 10 minutes and it whipped up beautifully afterwards. I was even able to pipe some decorations on the cake with it afterwards. As for flavorings, I tried homemade pistachio butter 3 times (it pairs rrreally well with passion fruit or raspberry jelly), and most recently I substituted pistachio butter for the same amount of 70% cocoa chocolate. Flavor-wise, I found that the flavor of a flavored IMBC improved significantly after at least 24 hours, preferably even 48 hours. When I tried this most recent experiment with chocolate, I wasn't impressed with how it tasted initially. The meringuey, sugary flavor was really strong just after I finished making it. A day later it was much better. Two days in, I thought I was finally getting the pleasant chocolatey flavor and it actually started to smell like chocolate too, plus the texture was so creamy light and soft, structurally quite sturdy and stable, but feeling almost like a mousse in your mouth. With pistachio the results were a bit better when it came to flavor, but I still thought I got the best flavor out of it 1 to 2 days from making the buttercream and frosting my cake.

[@chickennuggie6564]

I loved this video! The buttercream looks sooo good! I was wondering where you get your piping bags from? They looks really nice! 😁😁

[@gabepetro358]

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.

[@PreppyKitchen]

It's great for dollops and smooth cakes but I often use American for stiff flowers that have lots of detail.

[@gabepetro358]

@@PreppyKitchen ok good idea. I'll just mix and match.

[@nealfry2230]

Mmm, Sweet Dreams Hayden Panettiere

[@streamguyentertainment]

Awesome stuff. Thanks for sharing this amazing recipe

[@PreppyKitchen]

Thank you!!

[@sebastianmartinezdiaz8595]

How much did the four egg whites weight?

[@AlCatrraz]

Just a FRIENDLY comment... Technically speaking, you can only drizzle liquids... not solids, like sugar.....

[@lynseyfleming1647]

Hi John, good morning. Quick question for you. How do you get your sugar mixture to NOT sling all over the mixing bowl 😅💯?

[@angiepulido4194]

I LOVE your videos!! I was wondering if you could maybe do a video on how to make peanut butter buttercream frosting!??

[@lindadietrich2609]

So if you have to use the frosting right away or it goes bubbly what about once you put it on a cake, surely it spoils on the cake?

[@rainingskittles6975]

This was a complete artwork to watch, loved it!

[@myrnamiranda1006]

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 😂🥰

[@alyssiaevans9499]

This icing is terrible. I put 4tsp of vanilla and it STILL just tasted like straight butter. Did I do something wrong?? Everything else turned out perfectly

[@k2chaos864]

I made this yesterday and left it in the fridge thinking I’m going to use it today. The recipe is easy to follow and the taste is incredible. HOWEVER, I don’t know what I did wrong. The texture today is all watery and cottage cheese like. It is a hot mess. I whipped it for 5 minutes on the stand mixer and nothing happened. I even tried putting it back in the fridge to firm up. That didn’t help… I have to make it again but I need to know what I did wrong. Please help!

[@Ohhhthatsnot-]

U had to let it get to room temperature before u whipped it

[@Yusnaim1997]

I had the same problem! I found out that might happen because it's gotten too cold, so I warmed it for a few seconds over a pot of water. It only needs a little bit of warming up and a lot of stirring with a spatula once it's taken off the stove, but eventually it'll come out the way it's supposed to :)

[@tokendaley3218]

Theres no need to add granulated sugar to the egg whites when whipping you just slowly drizzle the 240 degree sugar syrup in to the egg whites with soft peaks whipping on high

[@attaria3760]

Which one is better swiss meringue or italian butter cream in summers like 45 and 50° Tempratue..?+if we are making this with hand beater so in paddle attachmant part We have to Keep it in high Speed or slow in hand beater?

[@onecraftygal1740]

If I pipe a rosette on a regular size cupcake, approximitely how many cupcakes will this recipe allow me to pipe on?

[@valentina.M02]

How should i do the "paddle attachement" part by hand? Just with a normal wooden spoon? My standmixer isnt working rn😢😂

[@shaheensayed]

Hey John need you help while making this buttercream everything was fine till I pour sugar syrup my sugar got stuck to the bottom Of my bowl while mixing with eggs please help

[@barberfamily3367]

I made this for a cake I am making for a birthday cake. I made gum-paste flowers for the top. Will this buttercream be too soft for the flowers? I don't want the flowers to sink into the buttercream.

[@ilmamufees4841]

The buttercream recipe I've been searching for decades... Tysm Jhon!!

[@deahxthunder]

Once I have this in my piping bag, how quickly do I need to decorate before it gets that bubbly texture?

[@phoenix2.020]

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! 😋😋😊

[@PreppyKitchen]

My pleasure and thanks so much for the kinds words!

[@phoenix2.020]

@@PreppyKitchen you’re welcome!

[@TGmrz]

It was beautiful! Until the butter! Ended up with a soup that would not thicken up again... Next time I won't even bother with the butter taint