Italian Butter Cream Icing

I have been using this reacipe for a couple of years now and only had rave reviews. I was shocked at how little sugar is in it and how much it tastes like whipcream frosting.When you first make this you might think that it is never going to come together but as the instructions say keep whipping it and it does work. The whole recipe did not fit into my kitchaid mixer I think it is a 4 1/2 quart but if you have a little bit larger one 6 quart it should work fine. I have the recipe and it fits fine. and it is verry easy to split.


  • The whole recipe…
  • 2 cups Light Corn Syrup
  • 2 cups Egg Whites
  • 2 tsp Cream of Tarter
  • 1/2 cup Granulated Sugar
  • 2 Lbs Butter
  • 1 Tbls of Extract


  1. Step 1. Place the corn syrup into a heavy bottom pot onto medium heat.
    Step 2 Start beating the egg whites (medium speed) until frothy then add the cream of tarter. Increase speed to high and while beating add the sugar. Beat till stiff
    Step 3. Back to the syrup. when the syrup has boiled… good bubbles covering the entire surface… let it boil for about a minute… its done.
    Step 4 Now back to the egg whites. Start beating the egg whites on high while you drizzle the hot syrup into the side of the bowl doing your best not to get any of the syrup on the whip.
    Step 5 Addwhatever flavoring you desire. After all the syrup has been incorporated leave mixer running and mix untill the mixture has cooled. Dont worry it does not have to be completly cold.
    Step 6 Beat in the softend butter a little at a time. your mixture wil sart to look like it is lumpy or curdled but dont worry it will be fine. keep beating untill it has whiped back up and to the consistansy of butter cream. This has a verry light taste and if you want it a little sweeter add about a cup of confectioners. sugar.

Comments (1)