How To Make Italian Buttercream?
Italian buttercream, also known as meringue-type buttercream, is pastry chef’s delight as this light-textured cream gives stability while icing cakes and cupcakes. This kind of buttercream is popularly used in making wedding cakes as well as the pastries that require white frosting. Here are tips on How to make Italian Buttercream.
Ingredients and Equipments Required: Butter, egg whites, Vanilla, flavorings, water and sugar are the key ingredients that will be required for making Italian buttercream at home. Also collect heavy-bottomed saucepan, stovetop, a wooden spoon, candy thermometer, pastry brush, stand mixer, whip and paddle attachment before you start making the Italian Buttercream recipe.
Step 1: Take three-quarters of sugar and mix it with water in a saucepan over medium-high heat. Boil the mixture and stir occasionally to dissolve the sugar. Once sugar is dissolved, wipe sugar syrup drops with wet pastry brush from the interior sides of the pan in order to prevent them from forming lumps in finished frosting. Cook this mixture until a soft-ball is formed out of it. Normally, it happens when the temperature reaches 240 degrees Fahrenheit.
Step 2: Take egg whites and one-quarter sugar in another bowl and mix it with whip attachment on medium speed. This will make eggs frothy. Continue beating the meringue until it reaches medium peaks. The consistency should be such thick that when you lift the whip, the meringue droops slightly.
Step 3: When sugar syrup reaches a soft-ball stage, pour it into the meringue, while continuing whipping on medium speed. After incorporating sugar, whip at a high speed until the mixture cools down to room temperature.
Step 4: Make one-inch cubes of the butter and add the pieces in a paddle attachment gradually. Let each cube of butter to be fully incorporated and scrape down the bowl’s sides and bottom to create a smooth buttercream.
Step 5: In the end, add vanilla and beat it until it is blended. Use it immediately. If you are not planning to use it then and there, store it in an airtight container in the refrigerator.