15.12.10

Italian Buttercream

I've been thinking to open a bakeshop in my country in the near future and I've been wondering where  can I get a meringue powder  to help stabilize the icing because I am not really sure if the store there already carry this kind of baking product. Then,a day before my class I remembered that when I was attending the baking vocational class in high school, my instructors' icing recipe was made with egg whites...so I decided to use that kind of icing on making basket weave as you see on the image beside this. It happened that accidentally burned my sugar and water and it smells like caramelized sugar which my instructor was  so intrigue to know what kind of icing I made since it smells so good. I responded her that I it's the Italian butter cream and accidentally burn my sugar and that's the smell you smell. She then added..oh smells so good. Oh well, I think the accident turns out good. Anyways the recipe I use is as follows:


Ingredients:

1 pound (4 sticks) unsalted butter, cut into tiny cubes at room temperature
1 3/4 cups sugar
1/4 cup water
5 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla

Directions:
1. In a bowl of a stand mixer, place egg whites with cream of tartar and 1/4 cup of sugar nearby.
2. Heat 1 1/2 cup sugar and 1/4 cup water in a small saucepan. Heat over high medium heat until sugar is dissolved
3. Meanwhile, whip the whites at high speed until soft peaks from approximately 5 minutes. When the egg whites are frothy, add the cream of tartar. Gradually add the 1/4 cup remaining sugar.
4.When the sugar reaches 240 degrees F, with the motor running, pour it into the egg whites, very slowly, in a thin stream, to avoid cooking the eggs. Raise the speed to high, and continue to whip the mixture has cooled to room temperature between 10-15 minutes.
5. Stopping the motor between additions, add the butter one lump at a time and continue beating until mixture smooth and fluffy, approximately 12-20 minutes.
Note: It will look like ricotta cheese for a while..just keep beating.
6. Once it is smooth, stir in flavorings if desired.

No comments:

Post a Comment