It’s all about Buttercream today folks!
It is one of my favorite things to make, and it is not as hard as you may think. All it takes is a little patience. One of my favorite buttercream’s to make is Italian Buttercream, you can’t go wrong with it. It’s definitely my go to buttercream when I am decorating or frosting a cake.
It is not greasy, heavy or overly sweet. It’s perfect.
Let’s get started….
What You Need:
1 1/4 Cups of Sugar, divided into 1 cup & 1/4 cup
1/3 Cup of Water
6 large Egg Whites, at room temperature
3/4 tsp Cream of Tartar
2 1/4 Cups (4 1/2 sticks) Unsalted Butter, very soft and cut into pieces
1 Tbsp. Vanilla (or any other flavoring you want)
What To Do:
Place your 1 Cup of sugar and 1/3 Cup of water in your pot. Gently stir the sugar and water together. Bring it to a boil over med-high heat. There is no need to rush this process, I actually put my heat on medium-low and let it sit, I then get my egg whites ready. Keep an eye on your sugar.
On medium speed whip your egg whites until they are nice and frothy. Then add your Cream of Tartar.
After your Cream of Tartar is added, turn your mixer to medium-high speed , beat your frothy egg whites until you get a soft peaks. (like in the photo above)
After you reached soft peaks, add your 1/4 Cup of sugar and turn your mixer on high speed.
Whip your egg whites and sugar until you get stiff peaks, (like in the photo above). Once you have achieved this, keep your mixer on stir. You are now able to leave your egg whites alone and focus on your sugar that is on the stove.
Your sugar should be clear and bubbly. If is is not turn the heat up a bit.
Your sugar will become bubbly and slowly start to have a slight yellow color to it.
When your sugar gets a yellow- caramel color pull it off the heat. This is considered Hard Ball Stage. It can go from a caramel color to a burnt color in seconds. So move quickly but safely.
Turn your mixer from the stir setting to a high setting. Pour your hot sugar mixture between the side of the bowl and whip. Do allow it hit either the sides of the bowl or while. Pour directly into the egg whites.Once the sugar is pour in, keep the whipping everything on high speed.
Tip: To get the harden sugar off of your pot..fill your pot up with water, and bring water to a rapid boil. This helps melt away any harden sugar on the bottom of sides of the pot.
Allow your mixture to keep mixing for several minutes oh high speed. The sides of your bowl will be very hot.
Once the sides of your bowl have reached a lukewarm- cool temperature add your chunks of softened butter. Not all at once. Keep mixer on medium speed. Once you added your last chunk of butter add about 1 TBSP of Vanilla. At this point this is when you can add any other kind of flavoring you want to.
I like to let my Buttercream sit for about an hour before I would frost a cake. Just so that everything comes together nicely.
And there you have it your first batch of Italian Buttercream!!
What is your favorite type of Buttercream or flavoring? I love Espresso Buttercream, it’s amazing!