Italian Buttercream
By Tested and Perfected in the Sur La Table Kitchen
Images
Serves
Makes about 2 1/2 cups
Ingredients
1 ¼ cup granulated sugar
1/4 cup water
4 large egg whites, room temperature
1 teaspoon vanilla extract or vanilla bean paste
1 cup, 2 sticks unsalted butter, room temperature, cut into cubes
Pinch of kosher salt
1/4 cup water
4 large egg whites, room temperature
1 teaspoon vanilla extract or vanilla bean paste
1 cup, 2 sticks unsalted butter, room temperature, cut into cubes
Pinch of kosher salt
Procedure
Because of the Italian meringue base to this frosting, it is a very stable frosting and holds up to warm weather out of all of the buttercreams.
To a medium saucepan set over medium-high heat, add sugar and water. Cook, stirring only until the sugar dissolves. Do not stir once mixture comes to a boil. Cook mixture until it reaches 235°F.
Meanwhile. To the bowl of a stand mixer fitted with a whisk attachment, add whites. Mix over low speed until whites are frothy. When sugar solution reaches 200°F, increase mixer speed to medium and continue whipping.
When sugar mixture reaches 240°F, slowly drizzle the mixture into the whipping egg whites. Be careful to not pour the sugar mixture over the whisk, try to aim in the space between the whisk and the side of the mixing bowl. When all sugar has been added, keep mixing until the bottom of the bowl has cooled to body temperature.
Add the butter, one cube at a time, beating well after each addition. Scraping the side of the bowl as needed. Once all butter has been added, add the vanilla and salt. Beat until the buttercream is smooth and velvety. Don’t panic if your buttercream looks like it has split, just keep beating.
To a medium saucepan set over medium-high heat, add sugar and water. Cook, stirring only until the sugar dissolves. Do not stir once mixture comes to a boil. Cook mixture until it reaches 235°F.
Meanwhile. To the bowl of a stand mixer fitted with a whisk attachment, add whites. Mix over low speed until whites are frothy. When sugar solution reaches 200°F, increase mixer speed to medium and continue whipping.
When sugar mixture reaches 240°F, slowly drizzle the mixture into the whipping egg whites. Be careful to not pour the sugar mixture over the whisk, try to aim in the space between the whisk and the side of the mixing bowl. When all sugar has been added, keep mixing until the bottom of the bowl has cooled to body temperature.
Add the butter, one cube at a time, beating well after each addition. Scraping the side of the bowl as needed. Once all butter has been added, add the vanilla and salt. Beat until the buttercream is smooth and velvety. Don’t panic if your buttercream looks like it has split, just keep beating.
Italian Buttercream
By Tested and Perfected in the Sur La Table Kitchen
Serves
Makes about 2 1/2 cups
Ingredients
1 ¼ cup granulated sugar
1/4 cup water
4 large egg whites, room temperature
1 teaspoon vanilla extract or vanilla bean paste
1 cup, 2 sticks unsalted butter, room temperature, cut into cubes
Pinch of kosher salt
1/4 cup water
4 large egg whites, room temperature
1 teaspoon vanilla extract or vanilla bean paste
1 cup, 2 sticks unsalted butter, room temperature, cut into cubes
Pinch of kosher salt
Procedure
Because of the Italian meringue base to this frosting, it is a very stable frosting and holds up to warm weather out of all of the buttercreams.
To a medium saucepan set over medium-high heat, add sugar and water. Cook, stirring only until the sugar dissolves. Do not stir once mixture comes to a boil. Cook mixture until it reaches 235°F.
Meanwhile. To the bowl of a stand mixer fitted with a whisk attachment, add whites. Mix over low speed until whites are frothy. When sugar solution reaches 200°F, increase mixer speed to medium and continue whipping.
When sugar mixture reaches 240°F, slowly drizzle the mixture into the whipping egg whites. Be careful to not pour the sugar mixture over the whisk, try to aim in the space between the whisk and the side of the mixing bowl. When all sugar has been added, keep mixing until the bottom of the bowl has cooled to body temperature.
Add the butter, one cube at a time, beating well after each addition. Scraping the side of the bowl as needed. Once all butter has been added, add the vanilla and salt. Beat until the buttercream is smooth and velvety. Don’t panic if your buttercream looks like it has split, just keep beating.
To a medium saucepan set over medium-high heat, add sugar and water. Cook, stirring only until the sugar dissolves. Do not stir once mixture comes to a boil. Cook mixture until it reaches 235°F.
Meanwhile. To the bowl of a stand mixer fitted with a whisk attachment, add whites. Mix over low speed until whites are frothy. When sugar solution reaches 200°F, increase mixer speed to medium and continue whipping.
When sugar mixture reaches 240°F, slowly drizzle the mixture into the whipping egg whites. Be careful to not pour the sugar mixture over the whisk, try to aim in the space between the whisk and the side of the mixing bowl. When all sugar has been added, keep mixing until the bottom of the bowl has cooled to body temperature.
Add the butter, one cube at a time, beating well after each addition. Scraping the side of the bowl as needed. Once all butter has been added, add the vanilla and salt. Beat until the buttercream is smooth and velvety. Don’t panic if your buttercream looks like it has split, just keep beating.