Italian Buttercream (Vanilla or Orange)
A sumptuous Italian Buttercream made with egg whites and whipped until smooth.
Birthday, Cake, Party, Sweet Treats
Gluten Free, Italian
Calories per serving:
Gluten Free Alchemist - Kate Dowse (Adapted from a recipe by Kelli & Peter Bronski)
heavy-based medium saucepan
additional small mixing bowl
additional caster sugar
fine sea salt
room temperature - cut into small cubes
Divide mix in half at stage instructed below and add :
For Vanilla Buttercream
: additional Vanilla Extract added
For Orange Buttercream
: add 1½ teaspoons orange extract (or to taste) + a drop of red and yellow food dye (to desired colour)
Put the water and 135g sugar in a small heavy-based saucepan and stir.
Using a candy thermometer, heat the mixture to 240⁰ F, without stirring.
Meanwhile, whisk the egg whites and salt using a stand mixer at medium-high speed until frothy.
Add he remaining 1 tablespoon sugar to the egg whites and whisk until soft peaks form. Turn the mixer off and leave to stand until the sugar mixture has reached temperature.
When the sugar mix reaches 240⁰ F, set the mixer to run at medium speed and slowly drizzle the sugar mixture down the inside of the bowl, into the egg whites.
When all the sugar is added, continue to whisk until the mixture is cool (approx. 10 minutes).
When cool, continue to whisk at medium speed and add the butter about 1 tablespoon at a time, allowing each to fully incorporate before adding more.
Divide the mixture into two halves.
Add the flavourings (vanilla/orange oil etc.) and colouring and mix to combine.
Hand beat with a spoon to remove any last air-bubbles before spreading on your cakes.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
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