Italian Buttercream Recipe

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 …

Rating: 4.9/5(69)
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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Italian Buttercream Recipe Food Network Kitchen

WebNov 16, 2016 · Directions. Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on …

Rating: 5/5(12)
1. Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
2. Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
3. The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
4. Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.

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