Making Italian Cream Frosting

Overview

Korean decorated cakes have become very popular in the past two years, and that’s right. Who doesn’t love beautiful cakes? Italian buttercream is simple and convenient to make, and the decoration is delicate and three-dimensional. It is widely used by everyone. I wrote down the recipe in my diary a long time ago, but people still often ask me, why don’t I just post a recipe.

Tags

• dessert
• butter
• egg white
• sugar
• water

Ingredients

Steps

1. 1 Add 50g of caster sugar to the egg whites in 3 batches and beat until not flowing

   

2. 2 Add the remaining 50g of sugar to 30g of water and cook over medium heat until it reaches 118 degrees. Do not exceed 120 degrees.

   

3. 3 Pour the syrup into the egg whites quickly and in batches while continuing to stir. Be careful not to pour the syrup on the wall of the basin or on the beater, otherwise it will easily agglomerate when exposed to cold. Keep beating until the egg whites are warm. This step is to sterilize the egg whites at high temperature.

   

4. 4 Butter is softened and whipped smooth. The butter should be softened until it forms a pit when pressed lightly.

   

5. 5 Continue beating the egg whites into the butter. If the butter is not softened enough, it will appear like tofu dregs in the picture. You can heat it in the oven or microwave. Pay attention to the heat and time to avoid turning it into water again.

   

6. 6 Beat until smooth and white in color, then adjust the color and use.

   

7. 7 Making buttercream requires a small-caliber non-stick pan and a needle thermometer, which are sold in stores.