ITALIAN BUTTER CREAM FROSTING
Steps:
- In a clean pot, boil sugar and water to 240 F, softball stage. In a mixer whisk whites until foamy. Carefully pour the hot sugar in a thin stream in the whisking egg whites, on speed 2. Scrap bowl. Continue beating on speed 2 until egg whites are cool and cool when you touch the bottom of the bowl. Drop butter in walnut size pieces into whisking whites. Add flavoring. Continue whisking until combined. If b.c. is not coming together chill and rewhip. To store left over frosting - sandwhich in clearwrap and store at room temp for 1 week or refrigerate for 1 month. Rewhip left over room temp b.c. If chilled, heat 1/4 of b.c. on microwave and whisk in room temp b.c.
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Shaon Chanda
chanda@aol.comOverall, this is a good frosting, but it could be improved with a few tweaks.
Thuzar Thuzar
t_thuzar@gmail.comI would have liked this frosting to be a bit more flavorful.
Erick Chenwlah
chenwlah.erick84@gmail.comI found this frosting to be a bit too runny, but it still tasted good.
Annmarie Francis
f-a30@aol.comThis frosting is a little too sweet for my taste, but it's still very good.
Tshiamo Junior
t.junior@hotmail.comI used this frosting to make cupcakes and they turned out beautifully. The frosting was the perfect finishing touch.
Louise Smith
l.s60@aol.comThis frosting is perfect for piping. It holds its shape well and doesn't get too runny.
Jazmin B
b.j27@hotmail.frI love the combination of butter and cream cheese in this frosting. It's so rich and creamy.
World_ Cricket3
cricket3_world_@gmail.comThis frosting is so easy to make and it tastes amazing. I will definitely be making it again.
Thati Moropa
m@gmail.comI made this frosting for a birthday cake and it was a huge hit! Everyone loved it.
Joan Dela Pena
joan57@hotmail.frThis was a great frosting. The perfect balance of sweet and salty flavors.