Go Back
–+ servings
Close up of whipped icing in a Kitchen Aid mixer.

Auntie Nessa's Italian Buttercream

Amy Cross
This is the perfect icing to go with my Allergy-Friendly Sugar Cookies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 1 batch of my Allergy-Friendly Sugar Cookies
Calories 6614 kcal

Equipment

  • Stand Mixer
  • Measuring Cups
  • Medium Saucepan

Ingredients
  

  • 6.37 oz. Egg whites, roughly the whites from approx. 6 eggs (room temperature)
  • Pinch of salt
  • 1¾ c. Sugar,
  • ¾ c. Water
  • 5 sticks Butter (room temperature)

Instructions
 

  • Whip the egg whites in the bowl of a stand mixer until foamy, add a pinch of salt, continue to whip until it reaches stiff peaks.
  • In a medium saucepan, mix the sugar and water together and cook until it reaches about 240° F.
  • Slowly, and very carefully, drizzle the sugar syrup into the egg whites while the mixer is going. If you pour it too fast it will pool at the bottom of the bowl and won’t incorporate.
    Let it whip until it cools to just warm.
  • With the mixer still going, start adding the butter in pieces, roughly half a stick at a time.
    It might look soupy during this part, but don’t panic. Continue to add the butter until it has all been added. If it is still soupy, let it whip.  It should thicken as it cools. 

Notes

*For eggs, water, and butter, their weight is the same as their volume.
*The bowl and whisk should be super clean as any fat will cause the whites not to whip.
*This can be done in a large mixing bowl with a handheld mixer, or if you have really buff arms, can be mixed with a whisk.  But I recommend a mixer.
*To make it egg free use the same amount of aquafaba. The rest of the recipe would be the same.
*To make it dairy free, use a plant-based butter.  Oil will not work for this.
*To make it vegan, use aquafaba and a plant-based butter.  The rest of the recipe would stay the same.
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

Nutrition

Serving: 1batchCalories: 6614kcalCarbohydrates: 673gProtein: 20gFat: 440gSaturated Fat: 280gCholesterol: 1200mgSodium: 3909mgPotassium: 430mgSugar: 673gCalcium: 18mgIron: 0.1mg
Keyword buttercream, frosting, icing