“The rose speaks of love silently,in a language known only to the heart”
Since I’ve recently gotten a sugar thermometer, I’ve decided to go with the Italian meringue buttercream for the cupcakes.Making an Italian buttercream is slightly tricky but the result is just phenomenal.
This particular frosting is just so silky and not too sweet which compliments the vanilla cupcake so well.
This buttercream recipe is definitely a keeper.
If you are interested in making this frosting, all you need are;
1/4 cup of castor sugar
1/8 cup of water
3 egg whites
1/2 cup of castor sugar
226g of butter ,cubed and at room temperature
1 teaspoon of vanilla extract
1.Using a stand mixer or a held held mixer, combine B and whip till it reaches stiff peak.Your meringue should be glossy and hold its shape at this state.
2.Combine A into a small pot on medium fire and leave it to boil until in reaches 240f or 116c.
3.Turn your mixer on medium speed and very slowly pour the sugar syrup into the meringue from the side.
4.Once all the sugar syrup has been poured, turn the mixer on to high and leave it until the outside of the mixer bowl reaches room temperature.
5.Turn your mixer on medium speed and incorporate your butter,one cube at a time.
6.Continue on mixing until you end up with a beautiful,light and glossy buttercream.Now you can add your vanilla extract.
Tips & Tricks.
-Make sure your butter is at room temperature.Soft enough to cut through but still firm enough to hold its shape.
-Keep a close eye on your sugar syrup to make sure it doesn’t end up to be burnt caramel.
-If your frosting isn’t coming together well after adding the butter, refrigerate the frosting for a little while.
-I recommend that you keep the buttercream in the fridge to chill for a couple of minutes to ease the piping process afterwards.Remember not too chill for more than 20mins upon piping or it will turn into harden butter as this is a butter based frosting.