Italian Buttercream

I am in LOVE with this buttercream.  I have been hesitant to try European buttercream because it seemed so technical and I'm more of a figure-it-out-as-you-go kind a gal, but holy crap it is so worth the trouble.  And really after I've made it a few times I'm sure it won't even feel like a big deal to make.  It is so far superior to any American buttercream you will never look back.

It tastes like cross between whip cream and what we know as buttercream.  It is silky and smooth and light like whip cream, but tastes rich and creamy like a buttercream.

Here is what you need:

2 cups sugar

1/3 cup water

5 large egg whites (Room temp eggs)

1 tea cream of tartar

3 cups unsalted butter- (soft)

1 tablespoon vanilla paste (or 2 tablespoon vanilla extract)

Candy thermometer

Okay, this may sound complicated but really, it's not so bad, and totally worth it.  Here's a very key tip: Make sure all your ingredients are ROOM TEMPERATURE. 

1. Small pan over med heat, combine sugar & water.  Clip candy thermometer to side.  Cook mixture until reads 248 degrees. About 5-10 min.  Keep your eye on it!

2.  Meanwhile combine egg whites (room temp) and cream of tartar in bowl of standing mixer with whisk attachment.  When sugar mixture reaches 240 degrees start whisking egg mixture at med-low speed.

3. When mixture reaches 248 degrees, reduce speed to low and very slowly pour mixture into the bowl.  Try not to splatter the very hot sugar.  Once all the sugar has been added turn the mixer to high and beat until cool to the touch (not cold-cool, just barely warm if that makes sense).  An instant read thermometer would read 65-70 degrees.  This should take about 5-10 minutes (or even up to 15 min). 

4. Once meringue cool enough (very important, if not cool enough, it will separate), begin adding butter.  Reduce speed to medium and while mixer running add butter 1 tbl at a time.  Make sure it is completely mixed in before adding more.  The mixture may deflate and begin to look curdled.  Raise the speed to high and continue adding tablespoon sized butter, making sure each one is blended in before adding more. Once all the butter is added the frosting should be smooth and thick.  Add the vanilla and mix to combine.

5. Use it immediately, or cover and refrigerate until needed.  Store in zip lock bag for one week in fridge and up to one month in freezer.  (To thaw, leave in fridge over night, not counter).  To use frosting that has been chilled, remove from fridge and bring to room temp, about one hour or microwave in 15 second intervals, mixing in between each until soft. 

The pic I took is of a raspberry buttercream. After making the frosting add 3 tablespoons raspberry juice to every 1 cup frosting.  It gives it a very pretty pink color with just a touch of berry flavor.

Raspberry Juice

2 cups raspberries

2 tbl water

1 tbl sugar

Cook over med-low heat 10-15 min, until berries liquefied

strain

Cool to room temp before adding to buttercream