Tuesday, September 3, 2013

Italian Butter Cream

Last Butter Cream....I mean it...

  • 1/2    cup cold water
  • 2 1/4 cups white sugar
  • 12     egg whites room temp.
  • 1 1/2 lbs of unsalted butter cut into tablespoons room temp
  • 1       teaspoon GF Vanilla

  1.  Bring sugar and water to a boil on medium /low.
  2.  Using a pastry brush wash down the sides of the pan so crystals do not form.
  3. Boil 5 minutes and start whipping your room temperature egg whites.
  4. Slowly pour sugar mixture into the side of the bowl to the egg whites, while beating until cool to the touch. About 10 minutes on high speed.
  5.  If you have a cover for the top of your bowl this would be a good time to use it.
  6.  Add the cut butter into the mixture and beat after each addition.
  7. The mixture may look soupy. When batter is completely mixed, slow down to low and add Vanilla, beat until light and fluffy.
  8.  If it looks curdled keep beating as it will become smooth.
  9. Stop and scrape the bowl at least 2 times.
  10.  This can be refrigerated for a week or frozen. to get it back to it's original state just beat it to it's original texture.

1 comment:

  1. Oli! I'm totally with you on the love of buttercream. And aren't we lucky that it's naturally gf?
    I hope you and your family are well,