ITALIAN BUTTER CREAM FROSTING
This is the best butter cream recipe that I have ever found a bit more work but so very worth it. It is actually a Wilton recipe. It is less sweet and much fluffier than other butter cream recipes that I have tried. I have done all kinds of variations of this recipe. For instance I omitted one stick of butter and put in 8oz of cream cheese. I have used lemon or orange extract instead of vanilla and I use it so much and it keeps so well in the fridge I always make a double batch.
Provided by brendathecakelady
Categories Dessert
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Mix together flour, sugar, and salt in sauce pan. then with a whisk stir in milk then heat on medium low heat till thick but stir constantly due to the milk will burn takes about 5-10 minutes.
- let mixture cool to room temperature then put in standing mixer and cut butter in small cubes and add slowly as it mixes on med high speed. Once all the butter is added mix on high till it is all fluffy. then add vanilla or what ever extract that you desire.
ITALIAN BUTTER CREAM FROSTING
Categories Dessert
Number Of Ingredients 6
Steps:
- In a clean pot, boil sugar and water to 240 F, softball stage. In a mixer whisk whites until foamy. Carefully pour the hot sugar in a thin stream in the whisking egg whites, on speed 2. Scrap bowl. Continue beating on speed 2 until egg whites are cool and cool when you touch the bottom of the bowl. Drop butter in walnut size pieces into whisking whites. Add flavoring. Continue whisking until combined. If b.c. is not coming together chill and rewhip. To store left over frosting - sandwhich in clearwrap and store at room temp for 1 week or refrigerate for 1 month. Rewhip left over room temp b.c. If chilled, heat 1/4 of b.c. on microwave and whisk in room temp b.c.
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