I’ll be sharing my recipe for a super simple buttercream like no other… It’s my Italian buttercream, I know you’ll love it!
This buttercream is super simple to make and it only requires minimal ingredients, which is perfect. It’s different to other types of buttercream as it doesn’t require any special ingredients or method and at the end, you will have one of the best buttercream you’ll ever make.
I have been making this buttercream ever since I made it for the first time at college to decorate a cake with. I love it because its super smooth and rich but very stable and easy to work with. It’s super versatile as you can flavour it with extracts like vanilla or feel free to add in melted chocolate or even spreads and it will still be the perfect buttercream to decorate your cakes, cupcakes or traybakes with.
The only thing to know about this buttercream is that you will need a food/sugar thermometer and a copious amount of butter, I’m talking a James Martin amount.
Anyway, let’s get started, shall we?
500g Granulated sugar.
140g Egg yolks.
1 Whole egg.
1000g Butter, at room temperature.
2 tsp Vanilla bean paste/extract
Before you get started on any aspect of the recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, grabbing your stand/hand mixer and don’t forget to grab a spatula and thermometer.
To start on the recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.
While you’re waiting for your mixture to come up to temperature, you can work on the egg part.
Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.
Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.
Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.
Add in the vanilla and whisk until everything has been fully incorporated.
If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm.
You can then use this buttercream to decorate your cakes, cupcakes and traybakes. If you make the full recipe, it’s enough for a large cake, I’d half or quarter the recipe for cupcakes and traybakes.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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