ITALIAN MERINGUE BUTTERCREAM
Next in our continuing “Cake 101” series; buttercream. Specifically, Italian Meringue Buttercream. Now that we’ve got a great vanilla cake base, and a flavorful syrup for the layers, we need a great filling and frosting for the cake.
American buttercream, made with butter (or Crisco) and powdered sugar is much too sweet for my taste and I don’t like the gritty mouthfeel. I find French buttercream, made with egg yolks, sugar syrup and butter, a little too rich.
INGREDIENTS
1/4 cup (60 ml) water
1 cup (8 oz, 226g) granulated sugar, divided
5 large (6 oz, 170g) egg whites, at room temperature (see note 1)
Pinch of salt
1 pound unsalted butter (453g) room temperature, cut into 16 pieces
1 tablespoon real vanilla extract
Other flavorings to taste
INSTRUCTIONS
American buttercream, made with butter (or Crisco) and powdered sugar is much too sweet for my taste and I don’t like the gritty mouthfeel. I find French buttercream, made with egg yolks, sugar syrup and butter, a little too rich.
INGREDIENTS
1/4 cup (60 ml) water
1 cup (8 oz, 226g) granulated sugar, divided
5 large (6 oz, 170g) egg whites, at room temperature (see note 1)
Pinch of salt
1 pound unsalted butter (453g) room temperature, cut into 16 pieces
1 tablespoon real vanilla extract
Other flavorings to taste
INSTRUCTIONS
- Combine the water with 3/4 cup granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir the syrup. Allow it to cook to 235°-240°F (soft ball stage).
- While the syrup is boiling, whip the whites on medium high speed. When the whites are at soft peak reduce the mixer to medium low and slowly add the remaining 1/4 cup of sugar and a pinch of salt. Increase the speed to medium high and whip to full peak.
- As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the whites are cooled to about 80°F.
- For full instructions please see : www.baking-sense.com
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