Hello all. I have a client who is asking for a White cake with Raspberry Filling with Italian Cream Icing. I have only every made Buttercream icing or Fondant for my cakes. Does anyone have a recipe for Italian Cream icing?

Thanks!!

Hi, I have one. I'll get right back to this forum.

Rayetta,

1    8 ounce cream cheese

1 stick butter

1 teaspoon vanilla extract

1 pound of powdered sugar

1/2 cup nuts 

cream together cream cheese and butter until well mixed.

add 1 teaspoon of vanilla and 1 pound of powdered sugar.

mix until well mixed and add nuts.

I hope this helps. 

P.S. icing may be a bit soft, then add more powdered sugar.

and keep the cake cold

Thanks K8memphis. Forgot that point.

I've literally never heard of Italian Cream before. Is it a regional thing? What makes it Italian? To me it looks like cream cheese frosting with nuts mixed in? Sorry, so many questions! 

hippiecac -- I was always mildly curious but I never went looking till you asked -- check out the 4th paragraph and following here:

https://www.pinterest.com/pin/272538214929386450/

but most accounts say that the origin is unknown as does this but it does have a bit more info fwiw

btw -- it is a wonderful cake and I find it to be a little more solid/heavy than the average white cake -- but it's great

I need to clarify with my client exactly what they want. i got the order via email and they asked for the icing to be Italian Cream. My first thought was why would they want Cream cheese icing with nuts (with is normally reserved for Italian Cream Cake). But then I started googling and found that there is actually an icing called Italian Creme (more of a meringue like a Swiss meringu). Apparently this is very popular and standard with high end bakeries but can be tough to make I hear. I was looking for a recipe for that.

@Rayetta ‍, that's IMBC - Italian Meringue Buttercream 

Thanks for info @-K8memphis ‍ !

Ahhh...Do you have a  recipe for that?

Maybe they mean Italian Meringue buttercream.  It turns out virtually the same as Swiss Meringue Buttercream, but the sugar and water are heated together to the soft ball stage and added into the whipped whites.  Here is a recipe from Rose Levy Beranbaum's Cake Bible (she calls it Mousseline buttercream).  I have made it many times with no problem, although I usually make Swiss meringue now because I find it is easier and less cleanup with virtually the same results.

 http://recipecircus.com/recipes/MEANCHEF/FROSTING/Mousseline_Buttercream.html

At the very top of the page there is a search bar. Type "IMBC" in it - there are several recipes on the site

The link above is to Warren Brown's recipe, but it is EXACTLY the same as the one from the cake bible.  I don't know who stole it from whom!

http://www.food.com/recipe/mr-browns-italian-meringue-buttercream-217454

I'll try again!

Well, I don,t seem to be able to post the link.  Just google Rose Levy Beranbaum Mousseline Buttercream or Warren Brown's Italian Meringue Buttercream.  

then there's the Italian cream that is used for filling -- it's cream cheese, real sour cream, confectioner's sugar, more lemon juice than vanilla and then I use gelatin in it too usually -- if anyone wants to make it -- 

it'd be something like 16 oz  cream cheese, 8  oz sour cream, powdered sugar (to taste-- you don't want it super sweet just sweetened), tablespoon of lemon juice, teaspoon of vanilla or more (I use more!) and then gelatinize it if you want to -- it's optional --

i often remove the water from the sour cream either set it in a strainer or wrap it in cheesecloth suspended over a bowl so the water drains --

i know I'm a little vague here but this is well worth the effort if anyone tries it -- these simple ingredients transform into something indescribably wonderful -- seriously

Thank you all so much. This will be my first time making IMBC. For those who have made it, does it taste better than regular American buttercream.? It is easier to work with? I usually use the ButterCream Dream recipie for my cakes.

I have never used ButterCream Dream, but compared to the powdered sugar based recipes there is no comparison.  It is delicious, but not so overly sweet, and the texture is so smooth and silky.  It is also so easy to work with.  (It does not crust).  The key is the added flavorings.   Don't be afraid to add extracts, citrus oils or even curds, and (my favorite) liqueurs to the BC.  (Melted cooled chocolate with Godiva liqueur is amazing).  You may never go back to the American buttercream except for kid's cakes once you try it!

What flavor do you need?