Italian buttercream is made with meringue, butter and flavourings. A meringue-based buttercream may be made with either Italian or Swiss meringue. The use of egg whites in Italian buttercream results in a relatively white product that is very light in texture. The light colour and texture of a finished Italian buttercream make it a common choice for wedding cakes or for any pastries requiring a white frosting.
- Sugar - 910g
- Egg Whites - 450g
- Water - 230g
- Butter, cubed and softened - 1.36kg
- Vanilla Extract - 15ml
- Flavourings - As needed
- Combine 230g of the sugar with the egg whites in the mixer bowl
- Combine the water with the remaining sugar in a saucepan. Cook the mixture until it reaches the softball stage (116°C)
- When the sugar syrup reaches 110°C begin whipping the egg whites with the whisk attachment on medium speed. The egg whites should reach soft peaks at the same time the sugar reaches the desired temperature.
- Stream the hot sugar into the whipping whites slowly & carefully in a thin steam. Continue whipping until cooled to room temperature.
- Once the meringue is cool, switch to the paddle attachment and gradually add the butter on medium speed. Beat until smooth and light; flavour as desired.
- Cover and store under refrigeration until ready to use.
Add 90g melted and cooled bittersweet chocolate to 450g of buttercream.
Add 14g coffee paste, 14g brandy and 5ml vanilla extract to 450g buttercream.
Add 60g praline paste, 15g brandy and 5ml vanilla extract to 450g buttercream.
Add 60g melted and cooled white chocolate and 30g kirsch to 450g buttercream.
Milk Chocolate Buttercream
Add 60g melted and cooled milk chocolate to 450g buttercream
Add 90g melted and cooled bittersweet chocolate and 14g espresso powder to 450g buttercream
White Chocolate Buttercream
Add 60g melted and cooled white chocolate to 450g buttercream