This buttercream is similar in preparation to a French buttercream. A boiling syrup of sugar and water cooked to soft-ball stage is poured over beaten egg whites to create a meringue. The sugar syrup essentially cooks the egg whites, eliminating most health concerns. Fat is added to the meringue as it cools. Frequently, when adding in the butter or shortening, the mixture will separate and look "curdled". Extensive mixing is needed to incorporate the ingredients. This is the most commonly used frosting for bakery cakes, and it does not form a crust.
Below is a video showing you how to make Italian Butter Cream. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
Recipe 250 gm Sugar 60 ml Water 4 nos Egg White 500 gm Unsalted Butter (Room temperature and cut into small pieces)
Method
1) Place sugar in a heavy pot and pour water covering it evenly. 2) Bring it to a boil (do not stir) until soft ball stage which is about 240F / 116C. Refer to video on how to check consistency without a thermometer. 3) Remove from heat and immediatelt start to whisk egg whites together till fluffy.
4) By the time the egg whites are fluffy the sugar syrup should have cooled a little. Pour sugar syrup while still whisking the egg white. The correct technique would be to let the sugar syrup flow down the sides of the mixing bowl thus cooling it further.
5) Continue to whisk even after pouring in the sugar syrup to cool down meringue.
6) Once meringue has cooled to a warm temperature, add in butter and mix till smooth. If meringue is too hot, the butter will melt and becomes watery without the desired volume.
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