Italian Buttercream

There are many different types of Buttercream. I have listed recipes for a few different types previously but my favorite is Italian Buttercream. It has a very light texture and consists of mostly butter and air. It will take food color but since the sugar to butter ratio is so low, it takes time for the colors to fully develop. You can also decorate (as flowers, shells, etc.) with Italian Buttercream but you have to keep a cool hand. Handling the decorating bag in a warm kitchen is especially tricky and this Buttercream is always ready to melt into little puddles in my hot mitts.
I have written variations of this recipe several times already but never have I posted the original, so here it is.

Italian Buttercream
adapted from The Whimsical Bakehouse

1/2 cup water
1 1/2 cups granulated sugar
3/4 cup egg whites (use only separated eggs or Eggology)
1 Pound plus 1/2 stick unsalted butter
Dash vanilla extract

In a small cooking pot, stir together water and sugar. Bring to a boil and using a pastry brush and water, wash down the sides of pan to remove any crystals. Do NOT stir again.

Boil 4 minutes then beat egg whites to stiff peaks.
With the mixer running, slowly pour the cooked syrup into the whites.
Beat at high speed until the bowl is cool to the touch (about 10 minutes).
Slowly add the butter and vanilla. Beat until light and fluffy.


Debbie said...

Hi I saw you on the quilting list of blogs then your blog about the pastry chef.Thnaks for the recipe.I love to cook also sweets omg my husband als .ITS not good with both of us likeing sweets.I saw you liked supernatural I watched on the travel channel last night about haunted places.It was the neatest I have seen that stuff facinates me also . just in case you want to check it out it was about Bobby Mackey place in Wider Ky. It was really freakie Ill add you to my blog to follow thanks Debbie

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