3 Resep Membuat Italian Buttercream, Soft dan Fluffy

3 Recipes for Making Italian Buttercream, Soft and Fluffy

Dream - Making Italian buttercream that is soft and tantalizing turns out to be not as difficult as imagined. This typical Italian buttercream can be a perfect choice for filling, coating, or decorating various types of cakes. Many cake lovers enjoy Italian buttercream because it is not overly sweet when eaten. The basic ingredients used, such as egg whites, granulated sugar, and butter, produce a smooth, light, and delicious Italian buttercream.

Curious about how to make this cake coating cream? Let's take a look at the recipe that Dream has summarized from Diadona.

"Italian Meringue Buttercream"

Ingredients: 8 extra large egg whites, 2 cups of sugar, ½ cup of water, 3 cups of unsalted butter, 1 tablespoon of vanilla extract, a pinch of salt. Instructions: Cut the unsalted butter into small cubes and soften it at room temperature. Mix the sugar and water in a medium-sized saucepan. Heat it over low heat while stirring with a metal spoon until the sugar dissolves. Increase the heat to medium-high and cook until it boils.

Use a standing mixer with a beater attachment. Put the egg whites into the mixer bowl. Beat the egg whites using the mixer until they form soft peaks. Cook the syrup until it reaches a temperature of 240°F, then remove it from the heat and pour it into the bowl with the egg whites. If the syrup has been added, continue stirring until the bottom of the bowl cools. Add one cube of butter at a time and mix well after each addition. Beat in the vanilla and salt and add them to the mixture. Continue stirring until the buttercream is well combined. The buttercream is ready to be used or can be cooled in an airtight container in the refrigerator to prolong its shelf life.

Vegan Italian Meringue Buttercream

Ingredients: 300 gr powdered sugar 400 gr vegan butter 1 tsp vanilla extract 5 tsp cream of tartar Aquafaba as needed (boiled bean water and salt) Instructions: Prepare boiling water, add aquafaba and boil. Cook for about 5 minutes over low heat until boiling. After that, check the volume of aquafaba into a measuring cup. If it is more than half a cup, continue boiling until it reduces to half a cup.

Cool, and pour into a jar. Do this process overnight or one hour before making this buttercream. To make sugar syrup, prepare a pan, add 200 grams of sugar and water to the pan. Stir slowly and let the sugar dissolve. Place the pan on the stove, cook over medium-high heat. Stir slowly, do not stir too often. Use a thermometer to measure the temperature of the mixture. Continue cooking the mixture until it boils and reaches a temperature of 116°C for about 10-12 minutes. Prepare egg-free meringue and aquafaba.

Prepare a large bowl, add aquafaba and cream of tartar into the bowl. Beat using a mixer on high speed for about 5 minutes until soft peaks form. Add the remaining sugar, gradually adding it while continuing to beat. Keep stirring for 3 minutes. Once the sugar syrup is ready, gradually add the beaten aquafaba. Stir all the ingredients until well mixed. Beat the meringue mixture for 10-15 minutes until it cools down and reaches room temperature. Vegan buttercream is ready to be used.