link rel="shortcut icon" href="/favicon.ico Baking Biscuit: Italian Buttercream

Friday, June 14, 2013

Italian Buttercream

Okay, this buttercream is the BEST! It has a lot of butter in it, but believe me it tastes wonderful!!  My pastry instructor at the green ladle taught me how to make this. Make sure you  fallow the recipe exactly or else it wont turn out.

1 lb sugar
1/2 C water
8oz egg whites
2lbs butter (cut into med. chunks)
1T Vanilla extract

Combine 12 oz of the sugar with the water in a heavy bottom sauce pan and bring to a boil over medium- high heat, stirring to dissolve the sugar. Continue cooking. without stirring, to the soft ball stage. 240 deg F.

Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.

when the sugar syrup has reached about 230 deg. whip the egg whites on medium speed until frothy. Gradually add the remaining 4 oz of sugar and beat the meringue to medium peaks.

When the sugar syrup reaches 240 deg add it to the meringue in a slow, steady stream while whipping on medium speed. Whip on high speed until the meringue has cooled to room temp.

Add the soft butter one peace at a time, mixing until fully incorporated after each addition, scrape down the sides of the bowl as needed. Blend in the vanilla.  Now the buttercream is ready to use!

Makes enough to frost two 6' OR two 8' Or  one 10'-12'

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