how to frost a cake with italian

Applying two layers of frosting gives the final cake an even appearance.

Italian buttercream frosting is a favorite among cake decorators. However, many home cooks shy away from it because it is similar to a meringue in that it incorporates eggs and requires cooking. If made properly, Italian buttercream is a stable frosting, which means it is not prone to breaking and separating. It also withstands high heat better than other buttercream frosting. Working with this version requires the same techniques you need to decorate a cake with other frosting.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Cake
• Italian buttercream frosting
• Off-set spatula
• Bowl
• Cake stand or plate

1. • 1
     Bake and cool the cake according to your recipe. You must let a cake cool to at least room temperature before frosting it. Warm cakes fall apart easily.
   • 2
     Work with frosting that is room temperature. Warm frosting is runny, and chilled frosting is too thick and inconsistent if you are trying to spread it.
   • 3
     Assemble the cake on a surface, such as a cake stand or cake plate, that allows you a broad range of motion around and over the cake. If you are decorating a sheet cake, you have little to no assembly. If you are assembling a layer cake, slice each cake in half, then sandwich the layers with a generous amount of frosting between them. Appearance does not matter here.
   • 4
     Scoop some frosting onto the top of the cake with the off-set spatula, and spread it around until it's smooth. Do not worry about the crumbs. You are frosting the cake with its first of two layers of buttercream. The first layer is the crumb layer and is meant to catch crumbs so they are not visible on the outermost layer.
   • 5
     Spread the frosting in a thin, even layer. It should be roughly 1/8 in. to 1/4 in. in thickness. In addition to trapping crumbs, even out of the surface of the cake. Cakes are higher in the middle and lower at their edges. You should ultimately apply slightly more frosting to the edge of the cake than the middle, to even the top surface of the cake.
   • 6
     Continue scooping more frosting onto the cake and spreading it evenly. You will likely want to frost the sides, but you can also leave them unfrosted for a more rustic looking cake, if desired.
   • 7
     Scoop a generous amount of frosting on top of the cake to begin the second layer. Repeat the space procedure, but apply a thicker coat of frosting. This layer should be 1/4 inch to 1/2 inch thick, and some cake decorators prefer even more.
   • 8
     Spread the frosting with big, arching strokes. This is the visible outermost layer of the cake and the foundation for any detailed decoration you add later.