ITALIAN BUTTERCREAM
Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
Provided by YummyBaker
Categories World Cuisine Recipes European Italian
Time 35m
Yield 32
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
- When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
- Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.1 g, Cholesterol 20.3 mg, Fat 24.8 g, Protein 0.6 g, SaturatedFat 9.1 g, Sodium 14.1 mg, Sugar 9.7 g
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Md Ariful Hossen
[email protected]Yum!
Namatovu Sharifah
[email protected]5 stars!
Stacey Wambui
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make buttercream frosting.
Mian Usama
[email protected]Overall, I'm really happy with this recipe. It's easy to make, delicious, and versatile.
BDRAYHAN AHMED
[email protected]I had some trouble getting the frosting to the right consistency. It was a little too runny at first, but I was able to fix it by adding more powdered sugar.
Jermaine Prass
[email protected]This frosting is a bit sweeter than I prefer, but it's still delicious. I would recommend using less sugar if you're looking for a less sweet frosting.
Nirob Hosen
[email protected]I love using this frosting on red velvet cake. The creaminess of the frosting pairs perfectly with the richness of the cake.
Nadine Hernandez
[email protected]This frosting is so versatile. I've used it on cakes, cupcakes, and even cookies, and it's always a hit.
Tj Lee
[email protected]I've tried many buttercream recipes, but this one is by far my favorite. It's the perfect balance of sweetness, creaminess, and richness.
Grace Hoffman
[email protected]I used this frosting on a chocolate cake and it was a hit. The frosting was light and fluffy, and it didn't weigh down the cake.
Tatyana Thomas
[email protected]The flavor of this frosting is amazing. It's sweet, but not too sweet, and has a hint of vanilla that really shines through.
Deividas Skamarakas
[email protected]I love how easy this buttercream is to make. It comes together in just a few minutes and doesn't require any special equipment.
Saad Saad Shahzad
[email protected]This Italian buttercream is the creamiest, most delicious frosting I've ever had. It's so easy to make and pairs perfectly with cakes, cupcakes, and even cookies.