Italian Buttercream Frosting

July 24,2019 my Mother Maxine Bardessono turned 90 years old.  To celebrate approximately 90 family and friends gathered at her home in Yountville.  I was in charge of making cupcakes for the occasion.  I had decided to make three different flavors, chocolate with a chocolate frosting, Lemon with a lemon cream cheese frosting and a champagne cake with an Italian buttercream frosting.
The day of the celebrations I needed to decorate the champagne cupcakes with a fresh raspberry.  I didn't have to ask for helpers that day, my granddaughter Hallie and great niece Claire volunteered to help when they saw the cupcakes.  I put out the container of cupcakes and raspberries and stood back.  They had a great time decorating 4 dozen cupcakes.  They were so cute, and very pleased with themselves, I think they did a fantastic job.




Italian Buttercream Frosting

1/2 cup water

1 1/4 cups granulated sugar plus another 1/2 cup

1 tsp cream of tartar

8 large egg whites at room temperature

6 sticks of unsalted butter at room temperature

Hallie and Claire

Combine the water and 1 1/4 cup sugar in a small saucepan and stir once or twice just to moisten the sugar.  Bring to a boil over medium heat and continue to cook until it reaches a temperature of 250

degrees.

As soon as you set the syrup to cook, begin the meringue.   In a standing mixer with a whisk attachment beat the egg whites until frothy.  While beating  sprinkle with the cream of tarter and 1/2 cups sugar, beat until stiff.  The goal is to have the meringue at stiff peaks and the syrup at the correct temperature at the same time. If the syrup is not ready but the meringue is continue to beat the meringue at the lowest speed until the syrup reaches the desired temperature.  If the syrup is ready first you can add a small amount of hot not cold water to lower the temperature slightly. 

When the syrup is ready, turn off the mixer a quickly pour about 1/3 cup of the syrup into the meringue. Immediately turn the mixer at medium high speed and continue to pour the hot syrup into the mering in a thin stream.  

Continue to beat the meringue with the whisk attachment at medium speed until the bowl is cool to the touch.  You do not want to add the butter before the meringue is completely cool or the butter will melt. Once the meringue is cool you can begin to incorporate the butter.

With the mixer running at medium speed add 2 or 3 tablespoons of the softened butter.  Beat until each addition of butter is completely incorporated before adding more.  Keep beating until the all the 6 sticks of butter have been incorporated and the mixture is smooth.  You may need to continue to beat the buttercream if it doesn't look completely smooth. 

After the butter is fully incorporated you can add any flavoring desired. You can refrigerate the meringue for later use for up to 1 week.

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Notes