How to make Italian buttercream

Although eating out can save a lot of trouble, food hygiene cannot be guaranteed after all. It is not worth it if it harms your health. Therefore, it is necessary to learn to cook at home. The method of making Italian buttercream is very simple, and you can learn it quickly even without any basic knowledge.

1. Soften the butter at room temperature and cut into pieces for later use.

2. Put sugar in a small pot.

3. Pour in water and shake slightly to spread the sugar evenly on the bottom of the pot. Boil the syrup over low heat. Do not stir the syrup while boiling to avoid sanding.

4. Beat the egg whites while boiling the syrup. Beat egg whites with a few drops of lemon juice and sugar.

5. Beat until neutral foam forms.

6. Boil the syrup until it reaches about 120 degrees. If you use a thermometer, you can see that the surface of the syrup is sticky, yellow and has small bubbles.

7. Slowly pour the syrup into the whipped meringue, beat with an electric whisk while pouring, and be careful not to pour the syrup onto the container wall and the whisk head.

8. After the meringue is beaten evenly, add the softened butter in small amounts at a time and continue beating. Using this method, there will be no oil-water separation.

9. After beating evenly, add lemon juice and flavoring wine and continue beating until evenly mixed.

10. Mix the color you like and put it in the piping bag.

11. Finished product picture.

12. Use buttercream to decorate flowers, the shapes are clear and they don’t melt easily.

Eating out frequently can cause us to consume too much seasoning, which is bad for our health. Italian buttercream is simple to make and requires very little seasoning.