ITALIAN MERINGUE BUTTER CREAM
A great butter cream recipe that is not too sweet and worth the fiddling around to make
Provided by rajarmey
Time 25m
Yield Makes Enough to fill Wiltons Tasty fill cake tin
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
- While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature
- During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
- Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
- Add in desired flavourings Flavourings • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
- Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using
ITALIAN MERINGUE BUTTERCREAM
Steps:
- Dissolve sugar in water over medium heat, in a medium saucepan. Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer. Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form. When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed. Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl. Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled. Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ITALIAN BUTTERCREAM
One of the many true buttercream frostings that i learned in culinary school. It is great on cakes!
Provided by Chef Chrisite
Categories Dessert
Time 20m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 4
Steps:
- Heat sugar and water to 240 degrees.
- whip egg whites till almost a stiff peak then shut off.
- when sugar is done flip mixer on low and pour sugar in bowl.Immediately turn mixer on high and whip till cool.
- slowly add butter.
- flavor to your liking (any kind of extract will work and so will liquors).
Nutrition Facts : Calories 4297, Fat 368.5, SaturatedFat 233.2, Cholesterol 976.1, Sodium 3483.6, Carbohydrate 251.3, Sugar 250.8, Protein 19.4
ITALIAN MERINGUE BUTTERCREAM
Use this recipe to frost your favorite layer cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
ITALIAN BUTTERCREAM ICING
This icing is incredibly smooth and creamy, and not overly sweet. (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. 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. Thanks to my mother-in-law for this recipe as she had found it in a magazine years ago.
Provided by Piano Girl
Categories Dessert
Time 35m
Yield 3-4 (it will do a three layer wedding cake and stilll, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Separate egg whites from yolks. Whip egg whites until stiff.
- Bring sugar and water to a boil. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. Boil for seven minutes over medium heat.
- Pour sugar mixture slowly into egg whites. Beat until bowl is cool to the touch - ten minutes or so. (You might want to place this bowl in another bowl with a little cold water in it to speed the cooling process a bit.).
- Cut butter into 1" pieces, and add them slowly to the sugar/eggwhite mixture. The mixture gets more "soupy" as you add the butter, but this is OK.
- Add vanilla when butter is mixed in well.
- Beat until light and fluffy. It may look a little curdled, but keep beating, and it will become smooth.
- This icing can be refrigerated for weeks, or even frozen for months. To get it back to be nice and creamy after being in the fridge or freezer, just mix it again, and it will return to its' creamy texture.
Nutrition Facts : Calories 2280.8, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 246.9, Carbohydrate 151.2, Sugar 150.9, Protein 16.3
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
ITALIAN BUTTERCREAM
Fluffy, professional meringue type buttercream that's not too sweet and withstands high temperatures. Perfect for stack cakes such as wedding cakes. Easily adaptable to various flavoring extracts and colors.
Provided by YummyBaker
Categories World Cuisine Recipes European Italian
Time 35m
Yield 32
Number Of Ingredients 7
Steps:
- 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. 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 should take 1 or 2 minutes.
- When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
- Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 13.1 g, Cholesterol 20.3 mg, Fat 24.8 g, Protein 0.6 g, SaturatedFat 9.1 g, Sodium 14.1 mg, Sugar 9.7 g
ITALIAN BUTTERCREAM
Provided by Dianne Rossmando
Categories Mixer Dairy Egg Dessert Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups (enough to fill and ice an 8-inch cake)
Number Of Ingredients 6
Steps:
- 1. In a small heavy saucepan over moderately high heat, combine 1/2 cup of the sugar with 1/4 cup water and cook, without stirring, until the mixture reaches 230°F.
- 2. While the sugar is heating up, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until frothy. Add the remaining 1/4 cup of sugar and beat the meringue until medium peaks form.
- 3. Continue heating the sugar mixture until it reaches soft-ball stage, 240°F. Reduce the mixer speed to low and pour the soft-ball-stage sugar into the meringue in a slow, steady stream. Increase the mixer speed to medium-high and whip until the meringue cools to room temperature and holds a stiff peak, 2 to 3 minutes.
- 4. Exchange the mixer's whisk attachment for the paddle attachment and reduce the speed to medium. Add the butter, a few pieces at a time, until all of the butter has been incorporated and the buttercream is thick, fluffy, and very smooth. Add the vanilla extract and beat briefly to incorporate. Use the buttercream immediately or cover and refrigerate it up to 3 weeks.
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- In a clean stand stand mixer (free from any oils or butter) set with the whisk attachment, whip the egg whites, pinch of salt and cream of tartar.
- In a medium saucepan set to medium low heat add the remaining sugar and 1/3 cup water. Stir until the sugar dissolves and disappears into the water. This simple syrup should read: 235-240F. on a candy thermometer. Carefully and slowly pour this syrup into the stand mixer immediately as it continues to mix. Run the mixer until the meringue has time to cool down.
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM, RECIPE - BAKER ...
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- Combine the sugar and water in a saucepan over medium heat. As soon as the sugar is dissolved, stop stirring and increase the heat to high. Bring the mixture to a boil until a candy thermometer reaches 240 F (115 C).
- Meanwhile, place the egg whites in the bowl of a stand mixer fit with the whisk attachment. When the sugar reaches 220 F (104 C), begin whipping the egg whites on high speed.
- As soon as the sugar reaches 240 F (115 C), carefully and slowly begin streaming the sugar into the mixer down the side of the bowl while it is still running. Add the salt. Continue beating to stiff peaks and until the meringue has cooled to room temperature.
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM (RECIPE IN GRAMS ...
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- Pour the water in a small saucepan. Top with the granulated sugar, reserving a 1/4 cup. Don’t stir. Just put it on the burner on medium heat. Clip on your candy thermometer.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of cream of tartar. Start the mixer on medium-low to begin frothing the whites.
- When the sugar begins to boil, increase the speed of the mixer to medium-high. When the whites are at soft peaks, gradually add the reserved sugar. Continue beating to stiff (not dry) peaks.
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From tatyanaseverydayfood.com
- Before starting on this buttercream, it's crucial that your mixing bowl is super clean; otherwise, the egg whites will fall flat. Make sure to wash your mixing bowl with degreasing soap and white vinegar to rid of any residual grease.
- Place the egg whites into the stand mixer bowl and whisk on high speed for 2 to 3 minutes, just until stiff peaks form; set aside. Into a separate sauce pan, add the sugar and water but do not stir! Cook the sugar over medium heat until it reaches soft ball stage or 238F, about 7 minutes. With the mixer running on medium speed, immediately pour the hot sugar syrup in a slow and steady stream into the egg whites.
- Once all the syrup has been added, turn the mixer from medium speed to high and continue whisking for 6 to 7 minutes. The egg whites will be super fluffy, firm and will be slightly shiny. Test the temperature of the bowl before adding the butter. Place your wrist against the bottom of the bowl; when it's just lukewarm, begin adding the butter.
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- Heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside.Pro tip - using a heavy-bottom will distribute heat evenly and prevent the sugar caramelizing and a light-colored pan means you can see the color of the sugar and as you work.
- Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed.Pro tip - while this can be made with a hand mixer, if you do own a stand mixer I highly recommend using the stand mixer. This does need some good whipping
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- Wet a paper towel with white vinegar or lemon juice and wipe the bowl of a stand mixer. Place the egg whites in the bowl and fit the mixer with the whisk attachment.
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- Add the sugar and corn syrup to a small saucepan, drizzle a few tablespoons of water over the sugar, and stir together until the sugar is all moistened. It will have a wet sand feeling about it. Cook the sugar over medium high to high heat to the softball stage of 235 F using a candy thermometer. Use a pastry brush to lightly water down the inner sides of the sauce pan to prevent crystallization. When the sugar is done, turn off the burner (if gas), or move the pan off the burner (if electric).
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- Turn the mixer on a low speed, and add the butter, one stick at a time. Be sure meringue is cool to the touch first so that the butter doesn't melt! Mix until the mixture comes together. Don't be scared! The mixture will separate and look terrible before it comes together again, which It will- I promise. Be patient.
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- On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
- Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize.
- Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
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