Easy Italian Buttercream Frosting Recipe

How to make Italian Buttercream Preppy Kitchen

WebOct 11, 2016 · 2. Beat the egg whites, salt, and cream of tartar in the mixing bowl of a stand mixer, then slowly add in ⅓ cup of sugar …

1. Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
2. While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
3. Stir until sugar melts and becomes clear.
4. Maintain at medium-high heat until temperature reads 235-240F.

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Perfect Italian Buttercream Frosting Self Proclaimed …

WebJun 6, 2020 · Instructions. Add the sugar and corn syrup to a small saucepan, drizzle a few tablespoons of water over the sugar, and stir …

1. Add the sugar and corn syrup to a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened. It will have a wet sand feeling about it. Cook the sugar over medium high to high heat to the softball stage of 235 F using a candy thermometer. Use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
2. Begin to whip your egg whites with a whip attachment in a stand mixer. When the meringue begins to look opaque, but is not to any sort of 'peak' stage yet, slowly pour the cooked sugar syrup down the side of the mixing bowl, as the mixture is whipping on a medium speed. Allow the mixture to whip until glossy medium peaks form and the meringue is cool to the touch.
3. Turn the mixer on a low speed, and add the butter, one stick at a time. Be sure meringue is cool to the touch first so that the butter doesn't melt! Mix until the mixture comes together. Don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
4. Once the mixture is smooth and wonderful-looking, add the vanilla and whip just until combined.

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SugarFree Frosting (Low Calorie + Keto) Skinny …

WebSep 2, 2020 · Sugar-Free Frosting (Keto + Low Calorie) Yield: 4 cups. Prep Time: 5 minutes. Refrigeration Time: 30 minutes. Total Time: 35 …

1. In a medium-sized mixing bowl, whisk the milk and pudding mix until the mixture thickens.
2. Add the vanilla extract and fold in the cool whip until blended. If it is a little lumpy, use a whisk to beat out any remaining lumps.
3. Refrigerate for at least 30 minutes before frosting cake or cupcakes. It will thicken a little bit more as it chills.
4. Store frosting in the refrigerator.

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