Italian Buttercream Frosting Recipe

Italian buttercream frosting recipe. Otherwise if you are an intermediate baker this frosting is a must. This frosting is not as sweet as american buttercream it s my favorite tasting frosting it s a softer frosting so it s not the best if you plan on serving them outside in the summer.

Olivia Luz

This icing is incredibly smooth and creamy and not overly sweet. It has a dainty taste and airy rich texture which makes this italian meringue buttercream an upscale option for both frosting and decorating everything from a simple 2 layer chocolate cake to an. Italian buttercream is creamy velvety and delicious. In a saucepan combine the sugar corn syrup and water. It also holds up pretty well in warmer temperatures so if you re planning a summer party outside this is your go to buttercream.

It is not difficult to make but does require some time. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. To color italian meringue buttercream gel food coloring works best. 1 1 2 cups sugar. Heat to between 223 and 234 degrees f 106 to 112 degrees c or until a small amount of syrup dripped from a spoon forms a soft thread.

It still has many calories though i haven t found another one like it. I use this icing for wedding cakes or other special occasions mostly because it does require more time than other buttercream icings but there really is no comparison. This recipe makes a batch of buttercream that s less sweet than an american buttercream and not quite as buttery tasting as its french counterpart. French buttercream which uses egg yolks for a custard like frosting and german buttercream are also delicious options i would urge you to try out. This frosting recipe is only limited by your imagination.

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Bring to a boil over medium high heat stirring just enough to dissolve the sugar. 1 2 to 3 4 cup 92g to 138g vegetable shortening optional. Buddy customized this recipe from one he used at the culinary institure of america and was shown to him by a group of students for whom he did a demonstration. Because it s made with italian meringue it s a lot lighter in color than most buttercreams and it looks almost pure white against a dark chocolate cake. 8 extra large egg whites 2 cups sugar cup water 3 cups 6 sticks unsalted butter at room temperature but into small cubes 1 tablespoon.

Add a bit of coconut cream or melted and cooled white chocolate to lemon curd italian meringue buttercream. 4 large egg whites. Want to make your own italian buttercream icing right at home. Chocolate italian meringue buttercream is fabulous with a tablespoon or two of frangelico. 1 teaspoon pure vanilla extract.

48 tablespoons 680g unsalted butter at room temperature at least 65 f. 16 ounces 32 tablespoons unsalted butter room temperature cut into 1 inch pieces. 48 tablespoons 680g unsalted butter at room temperature at least 65 f. Add a bit of coconut cream or melted and cooled white chocolate to lemon curd italian meringue buttercream. Bring to a boil over medium high heat stirring just enough to dissolve the sugar.

16 ounces 32 tablespoons unsalted butter room temperature cut into 1 inch pieces. It still has many calories though i haven t found another one like it. It is not difficult to make but does require some time. This icing is incredibly smooth and creamy and not overly sweet.