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Italian Buttercream
Preparation info
- Makes
385 g
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
Instead of egg yolks as in the previous recipe, this buttercream uses an Italian Meringue base to which the softened butter is beaten in, hence its name. I find this to be the most durable of all the buttercreams, but also the lightest.
Ingredients
60 g 2 oz 100 g 3½</
Method
- Whisk the egg whites in an electric mixer to a soft meringue. (1)
- Meanwhile, put the caster sugar and water in a saucepan, bring to the boil and heat to 121°C (250°F).
- Slowly pour the hot syrup into the meringue and whisk until thic
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