: Italian Meringue Buttercream Frosting Honeykki

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Todays video is How to make Italian Butter Cream Frosting.
Butter cream is quite a hassle to make, but its used a lot to ice cakes or cupcakes because its easy to shape.
It also lasts longer than whipped cream, so its more practical.
But it was a true challenge to film and make butter cream at once.
When I make videos, I pretend its easy no matter how hard it actually is. But this time, I could really use an extra hand.

* Ingredients
250g, 100g, 5, 453g, 1
250g sugar, 100g water, 5 egg whites, 453g or 1lb unsalted butter, 1tsp vanilla extract

* Recipe
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1. In a pan, boil the water and sugar.

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2. Bring syrup to boil, beat the egg white.

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3. When the syrup reaches 115, slowly drizzle the (2)simple syrup into (1)meringue on the side of bowl and keep whipping.

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4. Keep whipping at low speed until cooler. If you add butter when the meringue is hot, butter can melt.

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5. Add butter kept at room temperature and keep whipping.

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6. Add vanilla extract and mix well.

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You can store leftover butter cream in the fridge for up to 1 week, in the freezer up to 3 months.

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Thaw the cream at room temperature for 1 hour and gently whip before use.

* Music - Winter Greetings (: )

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YOUTUBE http://bit.ly/1DnVQs7
TWITTER @honeykkicook
INSTAGRAM @honey_kki
E-MAIL [email protected]
BLOG http://honeykki.com

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