Italian Buttercream
| egg whites | 14 ounces |
| sugar | 27 ounces |
| butter, light salt & soft | 44 ounces |
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Procedure: |
1. All ingredients should be at room temp before beginning.
2. Place the egg whites in a mixer bowl. Have 9 ounces of sugar nearby.
3. Place 1 pound 2 ounces of sugar in a heavy saucepan with enough water to moisten. Bring to a boil over high heat.
4. As the sugar syrup's temp approaches a soft ball stage 238 F begin whipping the egg whites. Watch the sugar closely so that the temp does not exceed 238 F.
5. When soft peaks form in the egg whites, gradually add the 9 ounces of sugar to them. Reduce mixer speed to medium and continue whipping the egg whites to stiff peaks.
6. When the sugar syrup reaches soft ball stage, immediately pout it into the whites while the mixer is running. Pour the syrup in a steady stream between the side of the bowl and the beater. If the syrup hits the beater, it will splatter and cause lumps. Continue beating at medium speed until the egg whites are completely cool. At this point, the product is known as Italian Meringue.
7. Gradually add the softened butter to the Italian Meringue. When all the butter is incorporated, add the flavoring ingredients as desired.
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Variation: |
Chocolate: Add 1 tablespoon vanilla extract and 10 ounces melted and cooled bittersweet chocolate.
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Note: |
Italian Buttercream, also known as meringue buttercream, is based on an Italian Meringue, that is, whipped egg whites cooked with hot sugar syrup. Softened butter is then whipped into the cooled meringue, and the mixture is flavored as desired. This type of buttercreams extremely soft and light. It can be used on most types of cakes and is particularly popular for multilayered genoise and spongecakes.
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