This is the recipe I used when I made wedding cakes for a living. Industry recipe sized - makes a very large batch. Keeps well and is good for adding any number of flavors.

Italian Buttercream (Large Batch)

Ingredients

• 6 lbs. 9 oz. granulated sugar
• Water - as needed to cover sugar in pot
• 2 1/2 qts. egg whites
• 3 lbs. 3 oz. granulated sugar
• 17 lbs. unsalted butter, room temp but not overly soft

Procedure

Heat sugar and water to 121 degrees C. While sugar is cooking, begin whipping the whites. Once the syrup comes to temp, stream into the meringue that has been beaten to stiff peaks with the second sugar. Add the butter, in chunks. Note: if pastry kitchen is very warm, use slightly cooler butter; if meringue is very cold before adding butter or if butter has not incorporated into meringue (large cold chunks are still in buttercream) use a hand torch around the stainless steel bowl to help melt product. (Of course, only use torch as directed by manufacturer.)

Notes

Recipe from the files of Renee Shelton.

Content by Renee Shelton. Recipe was first published on PastrySampler.com on February 3, 2005. It was updated on September 30, 2020.