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Italian Buttercream | Recipe Hub 97
Italian Buttercream
Ingredients:
- 1 cup granulated sugar
- 1/4 cup water
- 5 large egg whites, at room temperature
- 1 1/2 cups unsalted butter, softened and cut into tablespoons
- 1 teaspoon vanilla extract
Instructions:
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and insert a candy thermometer into the mixture.
Cook the sugar syrup until it reaches the soft ball stage, which is around 238°F (114°C). This usually takes about 5-7 minutes.
While the sugar syrup is cooking, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Whip the egg whites on medium speed until soft peaks form.
Once the sugar syrup reaches the soft ball stage, remove it from the heat. With the mixer running on low speed, carefully and slowly pour the hot sugar syrup into the whipped egg whites, aiming for the side of the bowl to avoid splattering.
Once all the sugar syrup has been added, increase the mixer speed to high and continue to whip the egg whites until the mixture is thick, glossy, and completely cool to the touch. This usually takes about 10-15 minutes.
Once the meringue is cool, reduce the mixer speed to medium-low and begin adding the softened butter, one tablespoon at a time, mixing well after each addition. The mixture may appear curdled or soupy at some point, but just keep mixing, and it will come together into a smooth and creamy buttercream.
Once all the butter has been incorporated, add the vanilla extract and continue to beat the buttercream until it's smooth, fluffy, and holds its shape.
Use the Italian buttercream immediately to frost cakes or cupcakes, or store it in an airtight container in the refrigerator for up to one week. Before using it, let it come to room temperature and then re-whip it until it's smooth and creamy again.
Enjoy your delicious and luxurious Italian buttercream frosting!
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