How to Make Buttercream Icing | Cake Decorations


Hi, my name is Amanda Oakleaf. I am owner, head baker, decorator of Amanda
Oakleaf Cakes in Winthrop, Massachusetts where we do custom cakes of all kinds — wedding
cakes, birthday cakes, sculpted cakes. Anything you can think of we can make it into
a cake. And today I will be talking to you about cake
decorating. And now we’re going to make an Italian meringue
buttercream, which is a cooked sugar folded into whipped meringue with egg whites, and
butter gets whipped in in the end. So, we’re gonna start. we have half a cup of water in our saucepan
and we’re gonna add one and a fourth cup of granulated sugar. and we wanna heat it up
until it comes to a boil. And we wanna watch it with a candy thermometer
to make sure it comes up to 248-250 degrees. So we just wanna give it a stir, make sure
it dissolves, and then keep an eye on it with the candy thermometer. In the mean time we wanna add one cup of egg
whites and then with the whisk attachment on your mixer, we wanna keep it on high speed
until they get frothy. And then we’re gonna add one teaspoon of cream
of tartar. So we have the sugar syrup boiling and that’s
gonna reach 250 and we got the egg whites whipping. They’re gonna be white and fluffy, they’re
gonna double in volume. Once they get to soft peaks stage, we’re gonna
add one third a cup of granulated sugar. And we just need to wait a few minutes for
everything to come to temperature. And now our egg whites are at soft peak stage
so we’re gonna add our cup, our 1/3 cup of granulated sugar. Now our sugar is at 250 degrees so it’s okay
to go ahead and add it to our meringue. Turn down the mixer to a low speed, you don’t
wanna get any of the sugar syrup on the beater blade or on the side of the bowl. Those are cold, so if the sugar sticks to
that it’s gonna harden and you’ll have little chunks of candy inside. So you just wanna slowly pour it right on
the edge, without getting any sugar on the side of the bowl. Scrape it down, make sure you get all of it
in there. And then we’re gonna turn the mixer back up
to high speed, whip it, until the meringue is cooled down. We don’t wanna add the butter too soon. If you added the butter now, it would melt
because the sugar has been so hot. So maybe five minutes or so, it’ll cool down
then we’ll add the butter. So now that our bowl has cooled down to room
temperature, we wanna add our room temperature butter, a couple tablespoons at a time. Adding a couple tablespoons at a time ensures
that everything gets mixed in smoothly and you don’t have any chunks of butter in the
end. Give it a couple more minutes, its gonna look
a little curdled in the beginning, but give it a couple minutes in the mixer on medium-high
speed and everything will get really smooth for you. At this stage the buttercream has come together
really smoothly and it’s making that flop-flop sound that buttercream’s supposed to make. We’re gonna add one tablespoon of vanilla. Mix it in, just until it incorporated and
that should be Italian meringue. And you’re ready to frost a cake.

100 comments

  • Illiana Vogel

    how about poop cakes……. i didn't think so

    Reply
  • Courtney Binns

    This was just so annoying

    1) we are making buttercream strop saying mirange (I can't spell it)

    2) get a hand mixer, they're much easier.

    3) just get a big stove hun you probably have one. Use it! Don't use a small pathetic one.

    4) never tough the side of a pan still on the stove you'll burn yourself

    5) I wrote this on my iPod at half eleven at night so don't comment on my mistakes

    Reply
  • BeeJK

    i thing italian meringue is a kind of buttercream

    Reply
  • loraine1130

    ohh thanks ^.^

    Reply
  • fat belly

    u ugly

    Reply
  • Gamze Karakus

    U talk to much

    Reply
  • Catherine Springer

    complicated..this is not a typical buttercream frosting

    Reply
  • Jasmine Begum

    FFS!! Do u defiantly need a thermometer!!!!!????

    Reply
  • GoodLuckCourtney

    Where can u Buy cream of tartar? Thanks! 😀

    Reply
  • FrozenDragonFlames

    Italian meringue is a style of buttercream.

    Reply
  • FrozenDragonFlames

    At the grocery store.

    Reply
  • FrozenDragonFlames

    Italian meringue is buttercream, as opposed to swiss meringue buttercream, or american style buttercream.

    Reply
  • FrozenDragonFlames

    It tastes a lot better though.

    Reply
  • GoodLuckCourtney

    Yup!! I bought it! And I'm excited!!!

    Reply
  • NegusBoi50

    Thanks for wasting 3 minutes of my life.

    Reply
  • EveningFantasy

    This aint butter cream.

    Reply
  • A Al

    I didn't understan ,,what did she put after the egg white?? Help please

    Reply
  • FrozenDragonFlames

    How is it not buttercream?

    Reply
  • FrozenDragonFlames

    Are you talking about cream of tarter? It's an acid in powder form, you can find it in the spice section of your grocery store. McCormick makes it.

    Reply
  • Ismael Serrano

    same thing

    Reply
  • maddie onorato

    creme of tarter

    Reply
  • Esther Martz

    i think its the same thing lol
    like thats another name for it

    Reply
  • Kaylah Stanley

    how much butter did she use?

    Reply
  • Dave Tippett

    It's just that she says in the video its an Italian Meringue Buttercream, which is eggwhites, sugar and butter with some cream of tartar and vanilla. The title just says Buttercream – a traditional buttercream frosting is ONLY butter and icing (confectioners) sugar with a splash of milk and vanilla – very different tastes, very different methods.

    Reply
  • Karen Weekes

    they are completly different 🙂

    Reply
  • Karen Weekes

    its is italian meringue buttercream

    Reply
  • Karen Weekes

    okay how are you going to measure the tempreature?

    Reply
  • Karen Weekes

    you just mix it for a longgg time 🙂

    Reply
  • Karen Weekes

    yeah it should come out smoother 🙂 sugar is all the same icing sugar is just punded harder so its dusty

    Reply
  • Karen Weekes

    did you add the icing sugar? did you heat it right? if not keep mixing

    Reply
  • Karen Weekes

    add more sugar

    Reply
  • Dee Dee

    I just finished making this and it's too runny:( any one got the same results? I'm going to leave in the fridge hope that helps:/

    Reply
  • Sharlie Bug

    how much butter did she get into this recipe cause she didn't say, i'm french and i'm learning i would know wich recipe as teh better taste the original or this one made with italian meringue ?
    thanks for your help ..

    Reply
  • Lolimoog

    Such hostility..

    Reply
  • Simone Brown

    Great video, really made this simple for me.

    Reply
  • Jose Luis Zorrero

    Its 1 1/2 pound of butter or 24 oz, or 3 cups

    Reply
  • Mimi Damur

    No need to be so rude! Its obvious that some people may not know! You could have say it much better, but anyway!

    Reply
  • Mimi Damur

    Take a chill pill and keep cool 🙂

    Reply
  • DollTron VR

    God when she touched the pan
    i was like omg..
    lol

    Reply
  • Lolimoog

    Haha, yeah..My high school years were not kind to my usernames.

    Reply
  • cuunon28

    I think it is Fahrenheit :D, it means 118 degrees Celsius

    Reply
  • N.TSwift

    There's this thing called editing videos…

    Reply
  • Thuyvy Le

    I made it and watch this at the same time to put on my cupcake for my friend birthday tomorrow

    Reply
  • nicoleisthenewblack

    this video is horrible. i want to see what the icing is suppose to look like at different stages so i know that i am doing it right. why have the camera on the presenter? this might as well be a podcast cause the visuals are useless.

    Reply
  • wrmikwrmjij

    can you say how much you use, i can't make a cake whit 1 cup. Will you send the origenal receptie to me.

    Reply
  • Hazze HQA

    1500 gr Butter

    Reply
  • serah mansaray

    Cool

    Reply
  • sofia cardero ortiz

    really 1500 gr?????

    Reply
  • Gracie Sciotto

    Was the sugar temperature reaching 250 degrees celsius or fahrenheit? How much butter is grams was used?

    Reply
  • asukathethief

    In the video, it's 250 degrees Fahrenheit, so it would be about 120 degrees Celsius, and she used 6 sticks of butter, so it's about 680 grams.

    Reply
  • Razna Begum

    I love your cooking

    Reply
  • Alle Kett

    Dont no how much butter to use and I dont have a sugar temperature. so I cant do this

    Reply
  • Luis V., Latorraca

    Hi Amanda, great video. Greetings from Venezuela, I wonder how much butter you use in this recipe. By the way, I like the background music. Much success to you and your business.

    Reply
  • Luis V., Latorraca

    Thank you for your appreciation

    Reply
  • gabbi rose

    what happens if you dont get the sugar up to temp?

    Reply
  • Jefferson Shi

    Great

    Reply
  • FrozenDragonFlames

    Looks like 6 sticks to me.

    Reply
  • Annisa Nadhila 击

    totally agreed. I am so pissed that I could not see the changes in the mixture.

    Reply
  • Baby Shah

    can i just add cocoa powder or melted chocolate to make chocolate cream?

    Reply
  • abigail gilzene

    Nice

    Reply
  • paady

    Look at that load of butter Heartattck, I entered eggwhite. Icin sugar butter watwill I get??
    Any suggestions for white or blue icing that's likebuttericing but better color?

    Reply
  • Skull Lady

    please put CC on this! Im Deaf 🙂

    Reply
  • Angelina Long

    Do u have to use butter can I use oil?

    Reply
  • sugarbunnyshop

    @craftandgoodies it's called buttercream so yeah u need to use butter

    Reply
  • Screamshoutrant

    This is not how mine looks like. LOOOL

    Reply
  • Cleo Tan

    how much butter again? QAQ

    Reply
  • • itshazel •

    Wouldnt the sugar caramelize?

    Reply
  • Kîtàñä Qūįńzėl

    I'm a frosting LOVER!!!!!

    Reply
  • Sathiabamah Arumugam

    Hi, this recipe looks suitable to make a buttercream for decorating a cake. But I would like to know how much butter did you use for this recipe.

    Reply
  • Elyashiv Bokobza

    how much butter and what kind

    Reply
  • e_surrency

    She has six sticks of butter and its unsalted.

    Reply
  • Sean Gent

    ILL CUTCHA

    Reply
  • Owen Joyce

    2:38 .. now that the burrrrr has cooled down to room temerature

    Reply
  • Goldenferrari

    She'll lost her business if she does… lol

    Reply
  • keyla superiorgirl

    what the heck is egg whites

    Reply
  • Baby Sale

    She says 'bowl' not burrr

    Reply
  • hannah bobana

    the whites of the egg

    Reply
  • Michelle z

    This video is probably not for the beginner baker or someone who doesn't bake very often- especially if you can't make frosting without pictures or don't have a clue what egg whites are.

    Reply
  • Vibha Deshpande

    Tried this recipe word by word this afternoon… worked perfectly… sugar was a bit too much for my taste… would be a good idea to taste the icing as you add… Also it gets a bit runny after you add sugar… I was quite scared then… but it all worked out perfectly… It also curdled like you said… thank you Amanda 🙂

    Reply
  • Vibha Deshpande

    Hi there. there really are just four different stages – fluffy eggwhites, a bit runny after adding sugar and then it curdles as you add butter, and finally goes smooth ( you'd know the final stage from your experience ).. Just copy her each step…

    Reply
  • Keliah Lancaster

    Que vous pouvez être critique dans vos commentaires, si c'est pour déblatérer, inutile de commenter!!!! Elle est trèsbien cette vidéo! Bravo!

    Reply
  • Jessica Javellana

    Hi can I use a regular mixer? Not the lind that u use with a big head ? Thanks!

    Reply
  • dianitasmiles

    Does anyone know if this holds (dark) colors?

    Reply
  • Ophelia V

    I did tried it and after I put the butter in and became soup it wasted my time and ingredient. it's not working. Don't tried it.

    Reply
  • Crystal Bailey

    After she put the egg whites in she put the cream of what in it? IM sorry I didn't catch that ingredient what was it?

    Reply
  • Teri Carter

    Each stick of butter is 1/2 cup of butter, she has 6 sticks of butter, or 3 cups of butter

    Reply
  • Nguyễn Thùy Dương

    i think this video will be better if it can show what it is in the bowl. cuz i 'm not sure at which form of the egg whites that we put the syrup in

    Reply
  • Liliana Mendoza

    Is it unsalted butter?

    Reply
  • felu fe

    hey cause 'of your  translation (subst:) we can not see….

    Reply
  • AlfayOmega87

    what's the difference between buttercream frosting and buttercream icing?

    Reply
  • Deeya Choudhary

    Whenever i add the syrup in the beaten eggs. The eggs settle down. Can u help me with it?

    Reply
  • Cutee Princess

    Which ingredients
    She add after egg whites

    Reply
  • Sweetness sugar cake

    Thats so cool, mabey some time I'll ceck out your store.

    Reply
  • paras naheed

    hello pls can u give me the ingredients in right quantity

    Reply
  • Amber Cage

    Can u make buttercream frosting by egg whites, powdered sugar, and unsalted butttter

    Reply
  • Brenda Severiano

    It would be better it they didn't have all that music it's very annoying

    Reply
  • Leila Mianji

    Egg whites should be pastorized?

    Reply
  • Julia Thomas

    Great video

    Reply
  • مزمل حسين

    it's really need 6 butter .but I need bangali

    Reply
  • مزمل حسين

    I have no machines but it's no problem I need a 6 butter

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *