Italian Buttercream

Once upon a time (several years ago), there lived the most beautiful and talented kitchen Princess (me).  She set out to make the most delectable birthday cake with traditional buttercream frosting for her littlest brother.  American buttercream with it's "shortcut" butter, powdered sugar, milk, and flavoring would not be good enough.  Thus, she embarked on a buttercream journey wrought with peril, egg whites, sugar syrup, and the whipping in of chunks of butter.  The Princess overcame each obstacle winningly until it was time to slowly add the chunks of butter.  This is where the journey came to an abrupt and not too pretty end.  Broken buttercream.  The Princess was unable to salvage the buttercream, rendering the birthday cake not so delectable.


Fast forward several years and the Princess is still the most beautiful and talented, but is now the master of Italian buttercream.  Why?  Because she tried again and was successful!  I realize that my rate of success is not good.  My mother would weep at a 50%, but in the world of scary intimidating buttercream, I am a winner.  For step by step pictures and instructions, visit this page.


Italian Buttercream


Sugar Syrup:
1 1/4 cups sugar
1/2 cup water


Meringue:
1/2  cup meringue powder
1 cup water
1/4 teaspoon salt
1/3 cup sugar


Frosting:
3 cups (6 sticks) unsalted butter, room temperature
1/2 to 3/4 cups vegetable shortening (optional, helps to prevent melting when decorating)
1 teaspoon to 2 Tablespoons flavoring (I used 2 teaspoons vanilla)


For the syrup, combine the sugar and water in a small saucepan.  Bring to a boil over medium heat and stir until the sugar dissolves.  Continue to boil (without stirring) until the syrup reaches 240F (but no higher than 248F) on an instant read or candy thermometer.


While the syrup is cooking, combine the meringue powder, water and salt in the bowl of a stand mixer.  Beat on high with the whisk attachment until you start to see tracks in the meringue.  At this point, slowly add the sugar while the mixer runs.  Continue beating until the mixture is stiff.


When the syrup reaches between 240F and 248F, remove it from the heat in slowly pour it down the side of the mixing bowl and into the meringue.  Once the syrup is all in, leave the mixer running until the mixture cools to 80F.  Once the meringue is cool, add the butter, a few pieces at a time, with the mixer running at medium-high speed.  The meringue will deflate and begin to look curdled.  Continue running the mixer and slowly adding the butter.  Soon, the frosting will begin to come together around the whisk and then the rest of the bowl.  Once most of the butter has been added, add the flavoring of your choice.  If using shortening, you can add it in chunks now.  Use the buttercream within 4 hours, or refrigerate up to a week, or freeze.  Makes 7 to 7 1/2 cups.


Enjoy!  -Cardamommy