Italian Buttercream Icing

Clean the bowl of your mixer really well fat is the enemy of meringue. Continue to cook without stirring and bring to the softball stage 240 f. Pro tips for making italian buttercream.

Olivia Luz

Ingredients 1 cups white sugar cup corn syrup cup water 5 large egg whites egg whites 1 cups unsalted butter chilled and cubed 2 cups shortening 2 teaspoons vanilla extract. Directions separate egg whites from yolks. Instructions for the syrup. Bring to a boil. Directions place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment.

Add your pieces of room temperature butter in slowly. Whip egg whites until stiff. Meanwhile whip the whites at high speed until soft peaks form approximately 5 minutes. It s so easy to get the fondant nice and smooth on top of this stuff. Once the cooked meringue cools simply beat in plenty of butter creating an emulsion that s extraordinary rich and creamy.

When the syrups gets above 240 f 115 c and. Occasionally use a pastry brush and cold water to brush down any crystals that form on. Beat until bowl is cool to the touch ten minutes or so. While the syrup is cooking combine the meringue powder water and salt in the bowl of your mixer. Italian meringue buttercream frosting is best on the day it is made.

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Meanwhile pour the remaining sugar and 1 3 cup water in a medium saucepan set over medium heat. Combine the sugar and water in a small nonstick preferable if you have one saucepan. Bring sugar and water to a boil. Begin adding sugar syrup when eggs reach soft peaks. Heat sugar and water to between 248 and 250 degrees f.

Pour sugar mixture slowly into egg whites. Italian meringue buttercream is essentially meringue that s cooked by pouring very hot sugar syrup into it while it beats. Italian meringue buttercream icing is a naturally gluten free recipe and hands down my favorite wedding cake frosting recipe especially if it s going under fondant. Pasteurized eggs may be used but they do not whip up as well as regular eggs and will yield less frosting. Monitor the temperature of your sugar syrup closely you don t want it to get too hot.

Put 1 cups of the sugar and the water in a heavy saucepan and bring to a boil over medium high heat stirring with a wooden spoon to dissolve the sugar. The egg whites and syrup should be ready at about. It s important to use room temperature egg whites and butter. Put 1 cups of the sugar and the water in a heavy saucepan and bring to a boil over medium high heat stirring with a wooden spoon to dissolve the sugar. Pour sugar mixture slowly into egg whites.

It s important to use room temperature egg whites and butter. Meanwhile pour the remaining sugar and 1 3 cup water in a medium saucepan set over medium heat. When the syrups gets above 240 f 115 c and. Add your pieces of room temperature butter in slowly. Ingredients 1 cups white sugar cup corn syrup cup water 5 large egg whites egg whites 1 cups unsalted butter chilled and cubed 2 cups shortening 2 teaspoons vanilla extract.