Hey guys this is Amrita.
In this video I will show you how to make Italian butter cream step by step and you won’t fail.
Recently I started using this frosting for my cakes, cup cakes and pastries. I absolutely fallen in love with this and it goes really well with my anniversary cake ( Pink Velvet Cake).
I also find it really smooth and rich which helps in icing the cake without hussle.
If you are trying the cake icing for the first time, I must recommend this cream because it’s perfect for icing I can say.
Make it and keep in ziplock bag or in any container upto 2 weeks in freeze and upto 2 months in freezer. Just keep it out from the fridge for few hours to come it at room temperature and whisk it again with whisk.
Cream is ready for frosting!!
Measurements and abbreviations:
1 Table spoon (tbsp) – 15 ml
1 Teaspoon (tsp) – 5 ml
1 Cup – 236 ml (130 grams for dry ingredients)
ITALIAN BUTTER CREAM Recipe : –
INGREDIENTS :
200 grams (1 cup) sugar
80 ml water
4 egg whites
1 tsp lemon juice
75 grams(1/2 cup) sugar
450 grams (2 cups) butter
METHOD:
• Add 200 grams (1 cup) sugar and 80 ml water in a pan and keep it on medium flame.
• simultaneously beat the egg whites
Add 4 egg whites and 1 tsp lemon juice and beat on medium high speed.
Slowly start adding the 75 grams sugar (1/2 cup)
• Do a drop test to check the sugar syrup temperature.
Take a drop of syrup and put into cold water ,it if forms sap like drip, its the right temperature.
• Drizzle the hot sugar syrup slowly and carefully.
Beat on low speed.
• Hot syrup makes the bowl really hot.
Increase the speed and beat until bowl cool down.
Our Italian meringue is ready.
(Use it as it as for your cake if you are looking for less calories 😉)
• Start adding the butter 450 grams ( 2 cups)
Add small piece at a time and keep mixing.
• Beat it until it forms creamy texture.
Your Italian butter cream is ready!
Until next time,
Amrita Srivastava