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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Buttercream Icing Recipe

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This recipe for Italian Buttercream Icing is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup water
2 1/4 cups white sugar ( not confectioners sugar)
12 egg whites
1 1/2 lbs unsalted butter
1 teaspoon vanilla
Directions:
Directions:
1.Separate egg whites from yolks. Whip egg whites until stiff.
2.Bring sugar and water to a boil. Occasionally use a pastry brush and cold water to brush down any crystals that form on the side of the pan. Boil for seven minutes over medium heat.
3.Pour sugar mixture slowly into egg whites. Beat until bowl is cool to the touch - ten minutes or so. (You might want to place this bowl in another bowl with a little cold water in it to speed the cooling process a bit.).
4.Cut butter into 1" pieces, and add them slowly to the sugar/eggwhite mixture. The mixture gets more "soupy" as you add the butter, but this is OK.
5.Add vanilla when butter is mixed in well.
6.Beat until light and fluffy. It may look a little curdled, but keep beating, and it will become smooth.
7.This icing can be refrigerated for weeks, or even frozen for months. To get it back to be nice and creamy after being in the fridge or freezer, just mix it again, and it will return to its' creamy texture.
Number Of Servings:
Number Of Servings:
Frosts 3 8" cakes
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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