Italian Buttercream Recipe

ITALIAN BUTTERCREAM
1 1/4 cups sugar
2/3 cup water
5 large egg whites
a pinch of cream of tartar (opt)
1 pound of butter
1 teaspoon pure vanilla extract

Place the water and sugar in the small pot, give it quick stir to make sure all the sugar is in the water, turn the stove on to high, stick the thermometer in and let it start to come to a boil. you want this mixture to come to 238 -240 degrees boil it for 7 minutes and that will be the correct temperature

In the meantime measure out 5 large egg whites and pour into the bowl of your kitchen aid mixer.
When the mixture gets to about 200 – 210 degrees I start to whip my egg whites on medium speed….I use about speed 6.

Once the egg whites start to get frothy, add the pinch of cream of tarter or vinegar to them

if the sugar mixture is done and the egg whites are not…add a bit of cold water to the sugar mixture to bring the temp down. Now remove the thermometer make sure your mixer is on a low speed about  2…take this mixture and add it slowly to the egg whites. Pour the mixture down the side of the bowl…make sure it does not get on the whisk.

Once all the sugar mixture is in turn the mixer up to 6 or 8 and let it go until all the steam is gone. The bowl will be very hot to the touch so be careful. Whip 5 minutes then touch the bowl lightly to see how hot it is Once there is no steam and you can comfortably touch the bowl you can start to add the butter.

Add the butter (room temperature) a spoonful at a time until the whole pound of butter is in. if
the mixture start to splash out of the bowl, you are adding to much butter at a time….put in smaller amounts at a time.

As you add the butter it is literally melting as it touches this mixture, it is going to look like a watery soup mess…..don’t worry…keep adding the butter…then it will curdle and look like cottage cheese…keep mixing ….it will all pull together at the end

Once is looks like it is starting to curdle, that is when I add my 1 teaspoon of pure vanilla extract or other flavour

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