BUTTERCREAM FLORAL CAKE RECIPES
ITALIAN MERINGUE BUTTERCREAM RECIPE | ALLRECIPES
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G
Categories Buttercream Frosting
Total Time 30 minutes
Prep Time 23 minutes
Cook Time 7 minutes
Yield 4 1/2 cups
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.n
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.n
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.n
Nutrition Facts : Calories 359.8 calories, CarbohydrateContent 21.1 g, CholesterolContent 81.3 mg, FatContent 30.7 g, ProteinContent 1.8 g, SaturatedFatContent 19.4 g, SodiumContent 27.7 mg, SugarContent 21 g
LAYER CAKE RECIPES - BBC GOOD FOOD
Bake one of our spectacular layered sponges for a special occasion. Choose from rainbow and ombre cakes, chocolate tortes and more.
Provided by Good Food team
Number Of Ingredients 1
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