Italian Buttercream
cupcakes generously frosted |
Italian Meringue
Beat until soft peaks, then cover to prevent whites from dryng out.
egg whites |
In a small saucepan with a nice lip for pouring.
Heat on medium high heat until 245F/118C (Firm Ball).
water |
With KitchenAid on 4/medium, slowly pour Firm Ball sugar syrup in a very narrow stream into soft whipped egg whites, between the side of the bowl and beaters. Making sure it doesn’t hit the beaters or it will splatter sugar all over the sides of the bowl.
Mix for about 1 minute, then scrape down and bottom with the mixer whisk to ensure you have all of the sugar syrup incorporated.
Increase speed and beat until it cools to (80F/27C) ~15 minutes.
Add butter
Slowly add a few small cubes at a time and mix until incorporated before adding more:
butter, cubed, softened (waxy) foonote:[max butter:sugar is 3:1] |
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vanilla extract |
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lemon juice (optional) |
Beat until past the "curdled" phase until smooth if necessary.
Chocolate Variation
After plain buttercream is made, add and beat until throughly mixed.
chocolate semi-sweet, melted (nuke 45-60 seconds on medium in a small measuring cup) |
total(!324 Calories/100g !) |
Nutella Variation
Use minimum sugar as called for in the recipe, as Nutella is quite sweet.
egg whites |
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sugar |
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water |
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butter |
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vanilla extract |
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Nutella or more to taste |
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?hazelnut extract? (optional) |
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total(!??434 Calories/100g !) |
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Note
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2017-07-30 Nutella flavor was too subtle increasing by 50% to increase flavor. |