Italian Buttercream

Ingredients

  • 1 teaspoon to 2 tablespoons flavoring (see baker's hints)
  • 1 teaspoon to 2 tablespoons flavoring (see baker's hints)
  • 3 cups (6 sticks) unsalted butter
  • ½ to ¾ cup vegetable shortening (optional)
  • 1 ¼ cups sugar
  • ½ cup water
  • ½ cup meringue powder
  • + 20 more ingredients
    • 1 cup water
    • ¼ teaspoon salt
    • 1/3 cup sugar
    • 3 cups (6 sticks) unsalted butter
    • 1 ¼ cups sugar
    • 1 teaspoon to 2 tablespoons flavoring (see baker's hints)
    • 1 ¼ cups sugar
    • ½ cup water
    • ½ cup water
    • ½ cup meringue powder
    • 1 cup water
    • ¼ teaspoon salt
    • 1/3 cup sugar
    • 3 cups (6 sticks) unsalted butter
    • ½ to ¾ cup vegetable shortening (optional)
    • ½ cup meringue powder
    • 1 cup water
    • ¼ teaspoon salt
    • 1/3 cup sugar
    • ½ to ¾ cup vegetable shortening (optional)

1)For the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Cook, without stirring, until the syrup reaches at least 240°F. It can go as high as 248 to 250°F. Just be s...

View full recipe at SpringPad

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