Italian buttercream

2024-06-24 17:16:07  Views 2 Comments 0

Health benefits

Butter: activates blood circulation and removes blood stasis

Ingredients

Butter ( 250g )
Sugar (syrup) ( 60 Grams )
Water (syrup) ( 25 grams )
Egg white ( 3 pieces 120g )
Sugar (protein) ( 10g )
Lemon juice ( 5 ​​grams )
Seasoning wine ( 5g )

How to make Italian buttercream

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    1. Soften butter at room temperature in advance and cut into cubes for later use.

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    2.Put the sugar into a small pot.

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    3. Pour in water and shake slightly to spread the sugar evenly on the bottom of the small pot.Boil the syrup over low heat.Do not stir the syrup while the sugar is boiling to avoid sand.

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    4.While the syrup is boiling, beat the egg whites.Beat the egg whites with a few drops of lemon juice and sugar.

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    5. Beat until neutral foaming.

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    6. Boil the syrup to about 120 degrees.If you use a thermometer, you will see that the surface of the syrup is thick and yellow.Just make small bubbles.

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    7. Slowly pour the syrup into the whipped meringue, and use it while pouring Beat with an electric whisk, being careful not to pour the syrup on the walls of the container and the whisk head

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    8.After the meringue is beaten evenly, add softened butter in small amounts and continue beating.There will be no separation of oil and water using this method.

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    9. After beating evenly, add lemon juice and seasoning wine and continue beating until even..

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    10. Adjust it to your favorite color and install it in a decorating bag.

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    11.Picture of the finished product.

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    12.Cream frosting has a clear shape and is not easy to melt.

Tips

1.Italian cream has a lighter texture and is more suitable for us Chinese than French and American cream.Because raw egg whites are used, if you are concerned about raw egg whites, you can avoid it.
2.The butter must be completely softened, otherwise it will not be evenly beaten after adding the meringue.
3.I have reduced the amount of sugar in this cube, and the taste is lighter.If you like it sweet, you can add sugar as appropriate.
4.Making cream frosting syrup is the key.I don’t have a thermometer, so I have to pay attention to it.When the surface of the syrup turns yellow and sticky, and changes from large bubbles to small bubbles, it is difficult to boil it to 120 degrees because of the small amount.
5.The pot for boiling syrup is very difficult to clean.You can add some water and put it on the fire to continue boiling until all the syrup at the bottom of the pot is melted.
6.The amount of cream in this recipe is OK.Mount a 6-inch cake.As shown in the picture, the unused buttercream can be stored in the refrigerator or frozen.When using it again, just take it out and warm it up before smoothing it.

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