Pinch of salt optional. Pour sugar mixture slowly into egg whites. Boil for seven minutes over medium heat. Use the buttercream within 4 hours or refrigerate until needed. Place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment.
Italian meringue buttercream is essentially meringue that s cooked by pouring very hot sugar syrup into it while it beats. Heat to between 223 and 234 degrees f 106 to 112 degrees c or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes. Otherwise if you are an intermediate baker this frosting is a must. 1 1 4 cups granulated sugar.
Heat sugar and water to between 248 and 250 degrees f. This frosting is not as sweet as american buttercream it s my favorite tasting frosting it s a softer frosting so it s not the best if you plan on serving them outside in the summer. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. If you re using the frosting for decorations add the vegetable shortening in chunks at this point. Bring to a boil over medium high heat stirring just enough to dissolve the sugar.
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Beat on medium high speed until the egg whites reach the soft peak stage. 2 teaspoons vanilla extract. 1 cup 2 sticks unsalted butter cubed and softened at room temperature. In a saucepan combine the sugar corn syrup and water. Bring sugar and water to a boil.
Bring sugar and water to a boil. Beat on medium high speed until the egg whites reach the soft peak stage. 1 1 4 cups granulated sugar. Heat sugar and water to between 248 and 250 degrees f. Italian meringue buttercream is essentially meringue that s cooked by pouring very hot sugar syrup into it while it beats.
In a saucepan combine the sugar corn syrup and water. Pinch of salt optional.
