1d • General discussion
Italian Buttercream
1 1/2cup caster sugar
1cup water
400g cold butter (cubed)
8 egg whites
1/4tsp cream of tartar
1tbsp vanilla essence
- Boil water and sugar together, wait until it reaches syrup like consistency
- Whip egg whites with cream of tartar to stiff peaks
- Once syrup has reached the desired consistency, slowly pour the syrup to the egg whites, keep whisking using the whisk attachment until it cools down. (Highest speed)
- Once cooled down, start putting cubed butter one at a time. Turn to medium speed to avoid splattering.
- Keep whisking until everything is incorporated
- Add vanilla essence or any flavourings you desire.
This recipe is what i use for cakes especially in weathers like Sydney and the Philippines. This recipe is stable and won't melt in the heat. I hope i can help those who are looking for stable buttercream frostings.
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Italian Buttercream
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