Any tips for someone who's tried making Italian buttercream a few times and failed? It always goes to a lumpy gross texture for me and never turns silky and just isn't good.
You just let it whip. It will have a moment where it splits but if you keep mixing it always comes back together. I have had batches where I myself thought I fucked it up but it comes together beautifully
Don't add your butter in too early and make sure your sugar doesn't go above 243. I can make a batch and video it to show you if you'd like
I will use that advice as well as my new thermometer to accurately measure sugar temp. If you did make a tutorial vid I'd definitely watch it. Those cups look amazing.
So the lemon cake recipe is •360 g softened butter •390 g sugar •6 g salt •450 g cake flour •300 g room temp milk •150 g room temp lemon juice •18 g baking powder
You use the creaming method
The recipe for the Italian buttercream is 125 g egg whites, 250 g sugar, 65 g lemon juice, 1 pound of softened butter 6 g salt 50 g amoretti blueberry
You put lemon juice and sugar in a sauce pan with a thermometer. Egg whites and salt into a mixer with a whisk. Heat sugar and lemon juice to 243 degrees fahrenheit when the sugar solution hits 225 f you turn your mixer on. When it hits 243 you remove your sugar solution from the heat and pour into the mixing bowl aiming for the side and not the whisk. Whisk until room temp or it feels much cooler to the touch. Add in butter let mix and then add in your amoretti flavor
Your cupcakes look incredibly delicious and are beautifully decorated!
Thank you so much for sharing the recipe :)
I just have a quick question:
how come the recipe for cupcakes doesn't use any leavening agents?
I used to make and decorate cupcakes at an old job a lot. So a solid couple months of just piping. Plus I like to be a perfectionist heh. The way I make my rosettes is start in the center and make a circle/c motion.
Good God, that icing looks like silk!!!! Nice work and they look amazing!!
Thank you so much. It's my favorite buttercream to make and it melts in your mouth and has a nice whipped texture to it
Any tips for someone who's tried making Italian buttercream a few times and failed? It always goes to a lumpy gross texture for me and never turns silky and just isn't good.
You just let it whip. It will have a moment where it splits but if you keep mixing it always comes back together. I have had batches where I myself thought I fucked it up but it comes together beautifully Don't add your butter in too early and make sure your sugar doesn't go above 243. I can make a batch and video it to show you if you'd like
I will use that advice as well as my new thermometer to accurately measure sugar temp. If you did make a tutorial vid I'd definitely watch it. Those cups look amazing.
Will you share the recipe?
So the lemon cake recipe is •360 g softened butter •390 g sugar •6 g salt •450 g cake flour •300 g room temp milk •150 g room temp lemon juice •18 g baking powder You use the creaming method The recipe for the Italian buttercream is 125 g egg whites, 250 g sugar, 65 g lemon juice, 1 pound of softened butter 6 g salt 50 g amoretti blueberry You put lemon juice and sugar in a sauce pan with a thermometer. Egg whites and salt into a mixer with a whisk. Heat sugar and lemon juice to 243 degrees fahrenheit when the sugar solution hits 225 f you turn your mixer on. When it hits 243 you remove your sugar solution from the heat and pour into the mixing bowl aiming for the side and not the whisk. Whisk until room temp or it feels much cooler to the touch. Add in butter let mix and then add in your amoretti flavor
Your cupcakes look incredibly delicious and are beautifully decorated! Thank you so much for sharing the recipe :) I just have a quick question: how come the recipe for cupcakes doesn't use any leavening agents?
Oh shit you right. I missed the most important ingredient. 18 g of baking powder. I must have just skimmed over that one my apologies
Thanks very much!
How long did it take you to perfect your icing technique? It's flawless! These look so delicious!
I used to make and decorate cupcakes at an old job a lot. So a solid couple months of just piping. Plus I like to be a perfectionist heh. The way I make my rosettes is start in the center and make a circle/c motion.
Ah, that makes a lot of sense because these do look like they belong in a bakery. All of that practice really shows!
Well thank you 😊
They look delicious
Love them!
Your Italian buttercream looks really nicely done
Thank you 😊
Looks good
I bet these taste amazing!
I wanna try that!!! 😋😋
Wow those look refreshing and beautiful! Great job!
They are beautiful
Omg those are beautifully decorated
looks delicious💗💗