Italian Buttercream

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This is the frosting that you'll find on many wedding cakes. Its silky texture is unparalleled, it pipes like a dream, and can be flavored and colored in as many ways as you can imagine. While it takes a little time to make, it freezes quite well. It's great to have on hand for unexpected occasions.

PREP 1 hr.
TOTAL 1 hr.

Sugar syrup

½ cup (113g) water

1 ¼ cups (248g) granulated sugar

Meringue

½ cup (85g) meringue powder

1 cup (227g) water

¼ teaspoon salt

⅓ cup (64g) granulated sugar

Frosting

48 tablespoons (680g) unsalted butter, at room temperature, at least 65°F

½ to ¾ cup (92g to 138g) vegetable shortening, optional

1 teaspoon to 2 tablespoons King Arthur Pure Vanilla Extract, or your flavoring of choice

Directions at kingarthurbaking.com

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