Recipe

Italian Buttercream From The Culinary Institute Of America Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 7 months, 2 weeks ago this recipe is the one used on the Lemon Chiffon Cupcake recipe from the CIA..... it makes 7 cups... Prep:20m Servings:0	Peetabear
	frosting buttercream

Does this look good? Yeah! / Nope

Fans

quaziefly

hunnee

shirleyoma

sparow64

pinkpasta

Ingredients

* 2 cups sugar

* 1/2 cup water

* 8 large egg whites

* 4 cups unsalted butter, cubed, room temperature

* 1 tbsp vanilla extract

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Frostings And Fillings / Frostings

Or see more just like this

Comments

quaziefly 7 months, 2 weeks ago said:
These sound absolutely decadent! FIVE ++ !

shirleyoma 7 months, 2 weeks ago said:
WOW Peeta this really is super dooper good! Got my 5

hunnee 7 months, 2 weeks ago said:
You got my my 5 too :D

sparow64 7 months, 2 weeks ago said:
YUM! Sounds fabulous. Thanks for sharing.

pinkpasta 2 months, 1 week ago said:
Great recipe to keep on file...
BIG 5!

haines96 2 weeks, 5 days ago said:
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?

Add a Comment