1 2 to 3 4 cup 92g to 138g vegetable shortening optional. Separate egg whites from yolks. Bring sugar and water to a boil. Italian buttercream makes a great cake filling and frosting and is excellent for piping decorations. Italian buttercream uses a hot syrup to cook the egg whites while swiss buttercream involves cooking the eggs whites with sugar in a double boiler.
In a saucepan combine the sugar corn syrup and water. Bring to a boil over medium high heat stirring just enough to dissolve the sugar. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. 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.
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Less sweet than traditional buttercream and not as buttery tasting as its french counterpart its dainty taste and airy rich texture make it an upscale option for both frosting and decorating. To color italian meringue buttercream gel food coloring works best. Less sweet than traditional buttercream and not as buttery tasting as its french counterpart its dainty taste and airy rich texture make it an upscale option for both frosting and decorating. It also holds up pretty well in warmer temperatures so if you re planning a summer party outside this is your go to buttercream. In a saucepan combine the sugar corn syrup and water.
To color italian meringue buttercream gel food coloring works best. 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. 1 2 to 3 4 cup 92g to 138g vegetable shortening optional.
