Italian buttercream
± 500 g buttercream
Easy
30 minutes
15 minutesItalian buttercream is luxuriously smooth and incredibly stable. Hot sugar syrup is streamed into whipped egg whites to create a strong meringue, then emulsified with butter for a satin-smooth finish. Using light brown sugar adds gentle caramel notes and a soft colour, giving the buttercream a warmer, deeper flavour while keeping its signature silky texture and stability.
Ingredients
Method
- 150 g Woolworths light brown sugar
- ¼ cup water
- 3 large free-range egg whites
- ¼ t cream of tartar
- 250 g salted butter, at room temperature
- 1 t vanilla extract
Method
Ingredients
1. Gently heat the sugar and water in a saucepan, stirring to dissolve the sugar. Increase the heat and boil until the temperature reaches 118°C on a sugar thermometer.
2. While the sugar boils, beat the egg whites and cream of tartar using a stand mixer until soft peaks form.
3. Once the sugar reaches temperature, stream it into the whites while beating. Pour the sugar mixture down the inside of the mixing bowl, rather than onto the moving whisk.
4. Beat continuously until the mixture cools – the mixing bowl should be cool to the touch.
5. Add the butter 1 T at a time, followed by the vanilla, while beating until the mixture is thick and glossy.
Photography: Shavan Rahim
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones
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