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Italian Buttercream from the Culinary institute of america Recipe

Ingredients

How to make it

  • 1. Combine 1 1/2 cups of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking without stirring to the soft ball stage (240°F).
  • 2. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the wire whip attachment.
  • 3. When the sugar syrup has reached approximately 230°F, whip the egg whites on medium speed to soft peak consistency. Gradually add the remaining 1/2 cup of sugar and beat until the egg whites hold to medium peaks.
  • 4. When the sugar syrup reaches 240°F, immediately pour it into a heatproof glass measuring cup with a pouring spout. This will allow better control of the flow of the hot syrup into the egg whites. You can also stream the hot syrup into the egg whites directly from the pot, if desired. Pour the sugar syrup into the egg whites with the mixer running on medium speed. As soon as all of the syrup has been added, increase the speed to high and continue to whip until the meringue has cooled to room temperature.
  • 5. Add the cubed butter gradually, mixing after each addition until fully incorporated and scraping down the sides of the bowl as necessary. Blend in the vanilla. The buttercream is ready for use or may be tightly covered and stored in the refrigerator for up to 1 week.

Reviews & Comments 7

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  • horsebackrider 4 years ago
    @Haines96 I know your question was posted several years ago, but I think this may help others in your situation. Be careful not to pour all of the syrup in the center of the bowl. Instead, pour it near the edges of the bowl away from the balloon attachment, but not directly on the bowl. Also, pour it in a little at a time. You don't want to pop those air bubbles nor weigh down the buttercream.
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    " It was excellent "
    violetteviridian ate it and said...
    too much butter! second go around i used 2 cups instead of 4. turned out less like lighlty sweetened whipped butter and much more like frosting. i also added 1 teaspoon of butter extract with the vanilla to create more of a salty-sweet like flavour. yum!
    if your frosting is deflating you are either adding too much butter too quickly, or your butter or egg whites are far too warm yet to be combined. if your butter is too soft it will not work- and if your egg whites are too warm still- your butter will melt rather than blend.
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  • haines96 14 years ago
    can anyone help, i tried this and felt my egg white mixture was cool enough but when i added the butter it literally deflated. im thinking it was still too warm? any suggestions?
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    " It was excellent "
    pinkpasta ate it and said...
    Great recipe to keep on file...
    BIG 5!
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    " It was excellent "
    sparow64 ate it and said...
    YUM! Sounds fabulous. Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    hunnee ate it and said...
    you got my my 5 too :D
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    " It was excellent "
    shirleyoma ate it and said...
    WOW Peeta this really is super dooper good! Got my 5
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    " It was excellent "
    quaziefly ate it and said...
    These sound absolutely decadent! FIVE ++ !
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The Cook

peetabear Mid-hudson Valley, NY

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