Italian Buttercream

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While the Swiss buttercream is often thought to be heavier than the Italian buttercream, I found it to be somewhat heavier but not overbearingly so. The Italian buttercream, which is made with a hot sugar syrup, is deemed to be more stable.

Prep Time5

Cook Time5

Total Time10

Course: Dessert

Cuisine: Italian

Keyword: buttercream, italian buttercream

Servings: cups

Calories: 868kcal

Author: Helen S. Fletcher

Ingredients

6 tablespoons water
1 cup sugar (200 grams or 7 ounces)
¾ cup egg whites (6 eggs or 180 grams or 6 ⅓ ounces)
¾ teaspoon cream of tarter
¼ cup sugar (50 grams or 1 ¾ ounces)
1 tablespoon vanilla
1 tablespoon almond extract
1 ¼ pounds unsalted butter softened but not runny (5 sticks or 570 grams or 20 ounces)

Instructions

This small amount of sugar syrup comes to temperature very fast after it reaches 220 degrees. Watch is carefully to prevent it from going too high.
Place the water in a small saucepan. Add the sugar and stir; bring to a boil. Wash down the sides of the pan with a brush dipped in cold water to prevent crystallization. Boil to 250 degrees on a candy thermometer.
Simultaneously, place the egg whites and cream of tarter in a 5 quart mixing bowl fitted with the whisk attachment. Beat until soft peaks form. Gradually add the ¼ cup sugar. Beat until stiff on high, then immediately turn them down to low or #1 to hold them.
When the sugar syrup is ready, raise the mixer to medium and slowly pour it over the whites. Aim for between the whisk and the side of the bowl. Do not pour it over the whisk as it will not incorporate into the egg whites. If necessary, let it hit the side of the bowl, but as little as possible. Also, make sure it is poured in slowly to prevent the syrup from sinking to the bottom of the bowl, as it cannot be incorporated from there.
Beat until completely cool. Add the butter, a couple of tablespoons at a time.
Do not add more butter until the preceding butter is incorporated. The meringue will deflate considerably. That is how it should be. When all the butter is in, add the extracts and beat to incorporate. Continue beating until very light in texture.
Yield: 2 + pounds, 950 grams or 6 cups

Nutrition