Italian Butter Cream Frosting Recipes

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ITALIAN BUTTER CREAM FROSTING



Italian Butter Cream Frosting image

This is the best butter cream recipe that I have ever found a bit more work but so very worth it. It is actually a Wilton recipe. It is less sweet and much fluffier than other butter cream recipes that I have tried. I have done all kinds of variations of this recipe. For instance I omitted one stick of butter and put in 8oz of cream cheese. I have used lemon or orange extract instead of vanilla and I use it so much and it keeps so well in the fridge I always make a double batch.

Provided by brendathecakelady

Categories     Dessert

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

1/4 cup flour
2/3 cup granulated sugar
1/2 cup milk
1 tablespoon salt
2 cups butter
3 teaspoons real vanilla extract

Steps:

  • Mix together flour, sugar, and salt in sauce pan. then with a whisk stir in milk then heat on medium low heat till thick but stir constantly due to the milk will burn takes about 5-10 minutes.
  • let mixture cool to room temperature then put in standing mixer and cut butter in small cubes and add slowly as it mixes on med high speed. Once all the butter is added mix on high till it is all fluffy. then add vanilla or what ever extract that you desire.

ITALIAN BUTTERCREAM



Italian Buttercream image

This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield about 5 cups

Number Of Ingredients 5

4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract

Steps:

  • Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
  • Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
  • The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
  • Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
  • While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
  • Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.

More about "italian butter cream frosting recipes"

Italian Buttercream Frosting. By Susan Reid. Soon the frosting will begin to bring itself together around the whisk, then in the rest of the bowl. Once most of the butter is in, add vanilla or your choice of flavorings. This is also the time to add food coloring, if using. (Be sure to use gel or paste colors, not liquid ones; they'll cause the frosting to break.) If you're using the frosting ...
From kingarthurbaking.com


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