14 ounces Egg whites
27 ounces Granulated sugar (1 lb. 11 oz.)
Water, as needed
2 3/4 pounds Lightly salted butter, softened but not melted
Yield: 85 ounces
1. All ingredients should be at room temperature before beginning.
2. Place the egg whites in a mixer bowl. Have 9 ounces (270 grams) of the sugar nearby.
3. Place 1 pound 2 ounces (540 grams) of the sugar in a heavy saucepan with enough water to moisten. Bring to a boil over high heat.
4. As the sugar syrup's temperature approaches soft ball stage (240°F (116°C), begin whipping the egg whites. Watch the sugar closely so that the temperature does not exceed 240°F (116°C).
5. When soft peaks form in the egg whites, gradually add the 9 ounces (270 grams) of sugar to them. Reduce the mixer speed to medium and continue whipping the egg whites to stiff peaks.
6. When the sugar syrup reaches soft ball stage, immediately pour it into the whites while the mixer is running. Pour the syrup in a steady stream between the side of the bowl and the beater. If the syrup hits the beater, it will splatter and cause lumps. Continue beating at medium speed until the egg whites are completely cool. At this point, the product is known as Italian meringue.
7. Gradually add the softened butter to the Italian meringue. When all the butter is incorporated, add flavoring ingredients as desired.
8. Yield: 5 lb. 5 oz.
Notes: Variations:
Chocolate Italian Buttercream -- Add 1/2 fl. oz. (15 milliliters) vanilla extract to the buttercream, then stir in 10 ounces (300 grams) melted and cooled bittersweet chocolate.
Lemon Italian Buttercream -- Add 2 fl. oz. (60 milliliters) lemon extract and 0.42 oz. (2 tablespoons/12 grams) of grated lemon zest to the buttercream.
Coffee Italian Buttercream -- Add 2 fl. oz. (60 milliliters) coffee extract or strong coffee to the buttercream.
27 ounces Granulated sugar (1 lb. 11 oz.)
Water, as needed
2 3/4 pounds Lightly salted butter, softened but not melted
Yield: 85 ounces
1. All ingredients should be at room temperature before beginning.
2. Place the egg whites in a mixer bowl. Have 9 ounces (270 grams) of the sugar nearby.
3. Place 1 pound 2 ounces (540 grams) of the sugar in a heavy saucepan with enough water to moisten. Bring to a boil over high heat.
4. As the sugar syrup's temperature approaches soft ball stage (240°F (116°C), begin whipping the egg whites. Watch the sugar closely so that the temperature does not exceed 240°F (116°C).
5. When soft peaks form in the egg whites, gradually add the 9 ounces (270 grams) of sugar to them. Reduce the mixer speed to medium and continue whipping the egg whites to stiff peaks.
6. When the sugar syrup reaches soft ball stage, immediately pour it into the whites while the mixer is running. Pour the syrup in a steady stream between the side of the bowl and the beater. If the syrup hits the beater, it will splatter and cause lumps. Continue beating at medium speed until the egg whites are completely cool. At this point, the product is known as Italian meringue.
7. Gradually add the softened butter to the Italian meringue. When all the butter is incorporated, add flavoring ingredients as desired.
8. Yield: 5 lb. 5 oz.
Notes: Variations:
Chocolate Italian Buttercream -- Add 1/2 fl. oz. (15 milliliters) vanilla extract to the buttercream, then stir in 10 ounces (300 grams) melted and cooled bittersweet chocolate.
Lemon Italian Buttercream -- Add 2 fl. oz. (60 milliliters) lemon extract and 0.42 oz. (2 tablespoons/12 grams) of grated lemon zest to the buttercream.
Coffee Italian Buttercream -- Add 2 fl. oz. (60 milliliters) coffee extract or strong coffee to the buttercream.
Last edited by a moderator: