%PDF- %PDF-
Mini Shell

Mini Shell

Direktori : /var/www/html/geotechnics/api/public/tugjzs__5b501ce/cache/
Upload File :
Create Path :
Current File : /var/www/html/geotechnics/api/public/tugjzs__5b501ce/cache/952ee8db0cc91a4c3074600c7bc7d2f2

a:5:{s:8:"template";s:9951:"<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="utf-8"/>
<meta content="width=device-width, initial-scale=1" name="viewport"/>
<title>{{ keyword }}</title>
<link href="https://fonts.googleapis.com/css?family=Montserrat%3A300%2C400%2C700%7COpen+Sans%3A300%2C400%2C700&amp;subset=latin&amp;ver=1.8.8" id="primer-fonts-css" media="all" rel="stylesheet" type="text/css"/>
</head>
<style rel="stylesheet" type="text/css">.has-drop-cap:not(:focus):first-letter{float:left;font-size:8.4em;line-height:.68;font-weight:100;margin:.05em .1em 0 0;text-transform:uppercase;font-style:normal}.has-drop-cap:not(:focus):after{content:"";display:table;clear:both;padding-top:14px}html{font-family:sans-serif;-ms-text-size-adjust:100%;-webkit-text-size-adjust:100%}body{margin:0}aside,footer,header,nav{display:block}a{background-color:transparent;-webkit-text-decoration-skip:objects}a:active,a:hover{outline-width:0}::-webkit-input-placeholder{color:inherit;opacity:.54}::-webkit-file-upload-button{-webkit-appearance:button;font:inherit}body{-webkit-font-smoothing:antialiased;-moz-osx-font-smoothing:grayscale}body{color:#252525;font-family:"Open Sans",sans-serif;font-weight:400;font-size:16px;font-size:1rem;line-height:1.8}@media only screen and (max-width:40.063em){body{font-size:14.4px;font-size:.9rem}}.site-title{clear:both;margin-top:.2rem;margin-bottom:.8rem;font-weight:700;line-height:1.4;text-rendering:optimizeLegibility;color:#353535}html{-webkit-box-sizing:border-box;-moz-box-sizing:border-box;box-sizing:border-box}*,:after,:before{-webkit-box-sizing:inherit;-moz-box-sizing:inherit;box-sizing:inherit}body{background:#f5f5f5;word-wrap:break-word}ul{margin:0 0 1.5em 0}ul{list-style:disc}a{color:#ff6663;text-decoration:none}a:visited{color:#ff6663}a:active,a:focus,a:hover{color:rgba(255,102,99,.8)}a:active,a:focus,a:hover{outline:0}.has-drop-cap:not(:focus)::first-letter{font-size:100px;line-height:1;margin:-.065em .275em 0 0}.main-navigation-container{width:100%;background-color:#0b3954;content:"";display:table;table-layout:fixed;clear:both}.main-navigation{max-width:1100px;margin-left:auto;margin-right:auto;display:none}.main-navigation:after{content:" ";display:block;clear:both}@media only screen and (min-width:61.063em){.main-navigation{display:block}}.main-navigation ul{list-style:none;margin:0;padding-left:0}.main-navigation ul a{color:#fff}@media only screen and (min-width:61.063em){.main-navigation li{position:relative;float:left}}.main-navigation a{display:block}.main-navigation a{text-decoration:none;padding:1.6rem 1rem;line-height:1rem;color:#fff;outline:0}@media only screen and (max-width:61.063em){.main-navigation a{padding:1.2rem 1rem}}.main-navigation a:focus,.main-navigation a:hover,.main-navigation a:visited:hover{background-color:rgba(0,0,0,.1);color:#fff}body.no-max-width .main-navigation{max-width:none}.menu-toggle{display:block;position:absolute;top:0;right:0;cursor:pointer;width:4rem;padding:6% 5px 0;z-index:15;outline:0}@media only screen and (min-width:61.063em){.menu-toggle{display:none}}.menu-toggle div{background-color:#fff;margin:.43rem .86rem .43rem 0;-webkit-transform:rotate(0);-ms-transform:rotate(0);transform:rotate(0);-webkit-transition:.15s ease-in-out;transition:.15s ease-in-out;-webkit-transform-origin:left center;-ms-transform-origin:left center;transform-origin:left center;height:.45rem}.site-content:after,.site-content:before,.site-footer:after,.site-footer:before,.site-header:after,.site-header:before{content:"";display:table;table-layout:fixed}.site-content:after,.site-footer:after,.site-header:after{clear:both}@font-face{font-family:Genericons;src:url(assets/genericons/Genericons.eot)}.site-content{max-width:1100px;margin-left:auto;margin-right:auto;margin-top:2em}.site-content:after{content:" ";display:block;clear:both}@media only screen and (max-width:61.063em){.site-content{margin-top:1.38889%}}body.no-max-width .site-content{max-width:none}.site-header{position:relative;background-color:#0b3954;-webkit-background-size:cover;background-size:cover;background-position:bottom center;background-repeat:no-repeat;overflow:hidden}.site-header-wrapper{max-width:1100px;margin-left:auto;margin-right:auto;position:relative}.site-header-wrapper:after{content:" ";display:block;clear:both}body.no-max-width .site-header-wrapper{max-width:none}.site-title-wrapper{width:97.22222%;float:left;margin-left:1.38889%;margin-right:1.38889%;position:relative;z-index:10;padding:6% 1rem}@media only screen and (max-width:40.063em){.site-title-wrapper{max-width:87.22222%;padding-left:.75rem;padding-right:.75rem}}.site-title{margin-bottom:.25rem;letter-spacing:-.03em;font-weight:700;font-size:2em}.site-title a{color:#fff}.site-title a:hover,.site-title a:visited:hover{color:rgba(255,255,255,.8)}.hero{width:97.22222%;float:left;margin-left:1.38889%;margin-right:1.38889%;clear:both;padding:0 1rem;color:#fff}.hero .hero-inner{max-width:none}@media only screen and (min-width:61.063em){.hero .hero-inner{max-width:75%}}.site-footer{clear:both;background-color:#0b3954}.footer-widget-area{max-width:1100px;margin-left:auto;margin-right:auto;padding:2em 0}.footer-widget-area:after{content:" ";display:block;clear:both}.footer-widget-area .footer-widget{width:97.22222%;float:left;margin-left:1.38889%;margin-right:1.38889%}@media only screen and (max-width:40.063em){.footer-widget-area .footer-widget{margin-bottom:1em}}@media only screen and (min-width:40.063em){.footer-widget-area.columns-2 .footer-widget:nth-child(1){width:47.22222%;float:left;margin-left:1.38889%;margin-right:1.38889%}}body.no-max-width .footer-widget-area{max-width:none}.site-info-wrapper{padding:1.5em 0;background-color:#f5f5f5}.site-info-wrapper .site-info{max-width:1100px;margin-left:auto;margin-right:auto}.site-info-wrapper .site-info:after{content:" ";display:block;clear:both}.site-info-wrapper .site-info-text{width:47.22222%;float:left;margin-left:1.38889%;margin-right:1.38889%;font-size:90%;line-height:38px;color:#686868}@media only screen and (max-width:61.063em){.site-info-wrapper .site-info-text{width:97.22222%;float:left;margin-left:1.38889%;margin-right:1.38889%;text-align:center}}body.no-max-width .site-info-wrapper .site-info{max-width:none}.widget{margin:0 0 1.5rem;padding:2rem;background-color:#fff}.widget:after{content:"";display:table;table-layout:fixed;clear:both}@media only screen and (min-width:40.063em) and (max-width:61.063em){.widget{padding:1.5rem}}@media only screen and (max-width:40.063em){.widget{padding:1rem}}.site-footer .widget{color:#252525;background-color:#fff}.site-footer .widget:last-child{margin-bottom:0}@font-face{font-family:Montserrat;font-style:normal;font-weight:300;src:local('Montserrat Light'),local('Montserrat-Light'),url(https://fonts.gstatic.com/s/montserrat/v14/JTURjIg1_i6t8kCHKm45_cJD3gnD-w.ttf) format('truetype')}@font-face{font-family:Montserrat;font-style:normal;font-weight:400;src:local('Montserrat Regular'),local('Montserrat-Regular'),url(https://fonts.gstatic.com/s/montserrat/v14/JTUSjIg1_i6t8kCHKm459Wlhzg.ttf) format('truetype')}@font-face{font-family:Montserrat;font-style:normal;font-weight:700;src:local('Montserrat Bold'),local('Montserrat-Bold'),url(https://fonts.gstatic.com/s/montserrat/v14/JTURjIg1_i6t8kCHKm45_dJE3gnD-w.ttf) format('truetype')}@font-face{font-family:'Open Sans';font-style:normal;font-weight:300;src:local('Open Sans Light'),local('OpenSans-Light'),url(https://fonts.gstatic.com/s/opensans/v17/mem5YaGs126MiZpBA-UN_r8OUuhs.ttf) format('truetype')}@font-face{font-family:'Open Sans';font-style:normal;font-weight:400;src:local('Open Sans Regular'),local('OpenSans-Regular'),url(https://fonts.gstatic.com/s/opensans/v17/mem8YaGs126MiZpBA-UFVZ0e.ttf) format('truetype')}@font-face{font-family:'Open Sans';font-style:normal;font-weight:700;src:local('Open Sans Bold'),local('OpenSans-Bold'),url(https://fonts.gstatic.com/s/opensans/v17/mem5YaGs126MiZpBA-UN7rgOUuhs.ttf) format('truetype')}</style>
<body class="custom-background wp-custom-logo custom-header-image layout-two-column-default no-max-width">
<div class="hfeed site" id="page">
<header class="site-header" id="masthead" role="banner">
<div class="site-header-wrapper">
<div class="site-title-wrapper">
<a class="custom-logo-link" href="#" rel="home"></a>
<div class="site-title"><a href="#" rel="home">{{ keyword }}</a></div>
</div>
<div class="hero">
<div class="hero-inner">
</div>
</div>
</div>
</header>
<div class="main-navigation-container">
<div class="menu-toggle" id="menu-toggle" role="button" tabindex="0">
<div></div>
<div></div>
<div></div>
</div>
<nav class="main-navigation" id="site-navigation">
<div class="menu-primary-menu-container"><ul class="menu" id="menu-primary-menu"><li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-home menu-item-170" id="menu-item-170"><a href="#">Home</a></li>
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-172" id="menu-item-172"><a href="#">About Us</a></li>
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-169" id="menu-item-169"><a href="#">Services</a></li>
<li class="menu-item menu-item-type-post_type menu-item-object-page current_page_parent menu-item-166" id="menu-item-166"><a href="#">Blog</a></li>
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-171" id="menu-item-171"><a href="#">Contact Us</a></li>
</ul></div>
</nav>
</div>
<div class="site-content" id="content">
{{ text }}
</div>
<footer class="site-footer" id="colophon">
<div class="site-footer-inner">
<div class="footer-widget-area columns-2">
<div class="footer-widget">
<aside class="widget wpcw-widgets wpcw-widget-contact" id="wpcw_contact-4">{{ links }}</aside>
</div>
</div>
</div>
</footer>
<div class="site-info-wrapper">
<div class="site-info">
<div class="site-info-inner">
<div class="site-info-text">
2020 {{ keyword }}
</div>
</div>
</div>
</div>
</div>
</body>
</html>";s:4:"text";s:29461:"Boil the liquid sugar to about 230°F (110°C), then start whipping the egg whites in a stand mixer fitted with a whisk attachment. … You get a little crunch and a little texture, but not a big clump of either pecans or coconut in each bite. Using a standing mixer, cream together all ingredients until stiff and smooth peaks form Using a cake slicer, slice a thin layer off the tops of the cakes to create a flat surface. Evenly cover the top with about 1 cup of frosting. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F. If you're coloring the frosting, be sure to use gel or paste colors, not liquid ones; they'll cause the frosting to break. Just be sure it's within those temperatures before you take it off the stove. Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. If you're using the frosting for decorations, add the vegetable shortening in chunks at this point.     King Arthur Baking Company, Inc. All rights reserved. American buttercream is sweeter but has the advantage of being quick, easy to make, and sturdy. You'll need your hands free to pour the syrup and add the butter. It starts with a meringue of whipped egg whites warmed with a hot sugar syrup, which is then enriched with butter. To make the frosting, whip together the butter and cream cheese until smooth, then sift the powdered sugar and mix it in until combine. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. I’ve been spending a lot of time with Mom and … Before you start, make sure you have a digital or candy thermometer that will read up to 300°F for the and a small (nonstick, if you have it) saucepan for the sugar syrup. Italian Meringue Buttercream Frosting is made from sugar, egg whites, and butter. Beat until bowl is cool to the touch - ten minutes or so. ITALIAN WHIPPED CREAM FROSTING : 5 tbsp. Though this frosting is less sweet than American buttercream, it can be used in the same way. Italian buttercream is meringue-based and very light, creamy and less sweet than American buttercream. Add 1 cup of coconut and the pecans, reserving a small amount of pecans for garnish. … A light vanilla based cake, laced with toasted pecans and coconut only to be slathered in decadent cream cheese frosting… I also like to add a little almond extract to the cake batter. Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. For the meringue: While the syrup is cooking, combine the meringue powder, water, and salt in the bowl of your mixer. Italian Meringue Buttercream Frosting is best on the day it is made. Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. Even so, here at Serious Eats, we disregard the FDA guidelines on meat-cooking temperatures and consume raw-egg products all the time—in mayo, in tamago kake gohan, in steak tartare, and even in cocktails. https://www.allrecipes.com/recipe/8048/italian-cream-cake-ii Health department guidelines suggest that egg whites should be held at a temperature of 132°F (56°C) for 6.2 minutes to be fully pasteurized. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has … https://www.thespruceeats.com/classic-italian-cream-cake-recipe-3053838 Definitely easier to frost. At this point, slowly sprinkle in the sugar with the mixer running. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Add the vanilla and mix. It's really that easy. Here is my Italian Cream Cake Recipe. Fortunately, these problems are easily resolved, so never throw away a "broken" buttercream. Cut 1/2 cup butter (one stick) into tablespoon-sized pieces. Just keep the mixer running and adding the butter. The flavors of coconut and pecans are what really gives Italian Cream Bundt Cake its flavor profile. Add cream of tarter then mix on medium to high until stiff. (My preference is for a large, freezer-safe zip-top bag.) Increase the speed to high and beat until the mixture is stiff. Then re-whip for about three minutes to homogenize the temperature and texture from edge to center. Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the It’s therefore unclear what temperature the meringue actually reaches when the syrup is added, and whether or not the time-and-temperature combination is sufficient for pasteurization. How do you store Italian Buttercream? https://www.tasteofhome.com/recipes/italian-cream-cheese-cake This ugly "adolescent" stage is normal. It starts with a meringue of whipped egg whites warmed with a hot sugar syrup, which is then enriched with butter. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. At its most basic, it's a three-ingredient buttercream that takes about 30 minutes from start to finish, giving it an obvious allure. Place 1 cake layer on your serving plate. If colder, it will be much denser (as heavy as eight ounces per cup), potentially with a greasy, curdled, or wet texture. It’s not hard at all to make and is perfect for a holiday celebration. Then the Italian Cream Cake is topped with either a Cream Cheese … Plus, because the safety of the eggs' cooking temperature is in doubt, and because cakes are best served at room temperature, Italian buttercream poses some difficulties in storing a cake. It's a feat that neither Swiss nor French buttercream can match. Once most of the butter is in, add vanilla or your choice of flavorings. But let’s just start by saying that Italian Cream Cake isn’t exactly Italian. Once the meringue is cool, add the butter, a few pieces at a time, with the mixer running at medium to medium-high speed. The primary difference is that Swiss meringue is fully cooked, while Italian meringue is not. Pour hot syrup in a slow stream into egg whites while mixer is on high. Italian Cream Cake has three layers of moist cake covered in cream cheese frosting with plenty of coconut and pecans. I’ve clocked Italian meringue at around 134°F (57°C) after the syrup is added, but that’s a temperature it maintains for a few seconds at most. Mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Pasteurized eggs may be used, but they do not whip up as well as regular eggs and will yield less frosting. The meringue will deflate a bit, and may begin to look curdled. Baking Parchment Paper - Set of 100 Half-Sheets. Its silky texture is unparalleled, it pipes like a dream, and can be flavored and colored in as many ways as you can imagine. If too warm, it may become too soft, runny, or soupy for use. The only real trick is to make sure the syrup is drizzled down the sides of the bowl, as it may strike the whisk attachment when poured near the center. Add butter one cube at a time, beating well after each addition. But with experience, it becomes completely intuitive, making it easy to adjust a buttercream until it's the perfect texture for spreading over a cake. This step-by-step tutorial includes options … Like Swiss buttercream, Italian buttercream is a great make-ahead frosting that can be refrigerated for up to a week or frozen for several months, provided that it's stored in an airtight container. When the syrup hits 250°F and the egg whites are foamy and light, the two are combined. Facebook Instagram Pinterest Twitter YouTube LinkedIn. It can go as high as 248°F to 250°F. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. To use from frozen, defrost in the refrigerator overnight, then let it come to room temperature before using. Once the meringue is cool, add the butter, a few pieces at a time, with the mixer running at medium … Combine the water and 1¼ cup sugar in a small saucepan and stir once or twice just to moisten the … But if you work slowly and cautiously, the risk can be all but eliminated. * I probably make French buttercream 24% of the time, with honey or maple Italian buttercream covering that remaining 1%. Once the meringue has reached the proper temperature, it's seasoned with salt and enriched with unsalted butter softened to about 65°F (18°C). Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature. But, perhaps more importantly, Italian buttercream lends itself to certain flavors that Swiss buttercream does not. Pour sugar mixture slowly into egg whites. Mix until totally combined. For that reason, a three-quart stainless steel saucier is the smallest possible cooking vessel that can be used in this recipe. I like working with a warm meringue and cool butter, because they provide a larger margin of error, but it's absolutely possible to make a successful buttercream with hot meringue and cold butter, cool meringue and warm butter, or any combination in the middle. The cake doesn’t contain chocolate so it never was a favorite of mine…..until recently. For a tangy passion fruit version, whip 1/3 cup of passion fruit purée or concentrate into the finished buttercream. We reserve the right to delete off-topic or inflammatory comments. Add 1 teaspoon of vanilla extract. Italian meringue is sturdy and holds its shape well, making it great for using between cake layers or piping simple decorations. If you want Italian Cream Cake be certain that to attempt my Coconut Cake and Hummingbird Cake recipes too! This is the frosting that you'll find on many wedding cakes. Vegetable shortening: If you plan to make piped roses, or if the cake you're frosting is going to spend any length of time in a warm place, adding a bit of vegetable shortening to the recipe will help any piping or decorations hold their shape better; the shortening has a higher melting point than butter, and helps the frosting to stay more stable in warm conditions. All products linked here have been independently selected by our editors. At this temperature, the buttercream will be silky-smooth and light, weighing about six ounces (170 grams) per cup. While it takes a little time to make, it freezes quite well. For beginners, nailing the perfect temperature can be a bit of a balancing act that involves overcompensation on either side. Some comments may be held for manual review. Don't lose heart! Stella Parks is our CIA-trained baking nerd and resident pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. While the syrup is heating, mix egg whites on low until foamy with whisk attachment. Add in desired flavorings. Put into a small pot and cook over low heat until the consistency of pudding. Keep it traditional with this sage and sausage dressing. I find a bundt cake version is much easier to make. When the syrups gets above 240°F (115°C) and before it gets above 250°F (120°C), remove it from the heat and with the mixer running at low speed, pour it down the side of the mixing bowl (not on the whisk or beaters if you can avoid it; that will send the syrup flying and start spinning sugar threads instead of incorporating it). Download- Italian Cream Cake Recipe And Cream Cheese Frosting Recipe. The cream of tartar is critical and may need to be increased to 1 1/2 teaspoons in order to create a stable meringue. It freezes beautifully. A straightforward approach to classic Italian buttercream frosting. Specifically, you can use other syrups, like maple, honey, and agave, to flavor an Italian buttercream—because the syrup is heated first, any excess water in those syrups is cooked off before it’s poured into the egg whites, allowing them to fully aerate. It's okay to use a larger pot if you don't have that exact size; just bear in mind that the increase in surface area may shorten the cooking time, so be on your toes. Use the buttercream within 4 hours, or refrigerate until needed. package of Philadelphia cream cheese (softened) and blend together with the butter. Italian buttercream is one of the most popular styles of frosting for pastry chefs, adventurous home cooks, and aspiring cake decorators. Unlike Swiss buttercream, for which the meringue is cooked over a hot water bath, Italian buttercream is merely warmed with the hot sugar syrup, but the results are equally fluffy, light, and easy to work with. For the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. The mixture … This frosting is so light and airy and truly melts in your mouth! Typically it is made as a layer cake with a cream cheese frosting. Among European styles of buttercream, Swiss is my go-to at least 75% of the time;* it's just as easy, just as fast, safer, and it can be held for much longer without those food-safety risks. Because these natural sweeteners contain impurities, they can foam significantly during the cooking process, necessitating a much larger pot than hot syrups made from sugar and water or corn syrup. If you're using pasteurized egg whites from a carton, use 1 cup liquid whites (or 1 ounce for each egg white). Meanwhile, even with a 250°F (121°C) syrup, Italian meringue falls well short of that goal, as the syrup cools rapidly when it hits the bowl. Beat at high speed with the whisk attachment until the mixture first looks foamy, then turns white, and you begin to see tracks in the bowl. Conversely, if the buttercream is dense, greasy, or curdled, it's too cold—nothing more. Mix … If you want to use fresh egg whites instead of meringue powder, you'll need 8 large whites, at room temperature, combined with 1 teaspoon cream of tartar. If the buttercream is soft or soupy, it's simply too warm, so toss it in the fridge for about 10 minutes, or place it over an ice bath for a few moments, just until a film of buttercream begins to harden around the bowl. If you're not going to use the frosting right away, consider dividing it into several smaller containers before refrigerating or freezing it. Cook, without stirring, until the syrup reaches at least 240°F. Storage: Buttercream will keep up to 1 week in the refrigerator (longer than that, and you may see some mold start to form). Italian buttercream is one of the most popular styles of frosting for pastry chefs, adventurous home cooks, and aspiring cake decorators. Get ready to live because this Italian Cream Cake Recipe is about to blow your ever-loving minds. Toss it over a steaming water bath just until you notice a bit of melt around the edges, then transfer it back to the stand mixer and re-whip. Post whatever you want, just keep it seriously about eats, seriously. If that happens, the spinning whisk may fling dangerously hot syrup from the bowl, where it can make a terrible mess and cause injury. If you see any weeping or separation, toss the frosting in the mixer and whip it briefly to bring it back together. The smaller amounts will take less time to come to room temperature, and you'll be able to work with the frosting sooner.     2020 Begin adding sugar syrup when eggs reach soft peaks. To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer … Comments can take a minute to appear—please be patient! The reward of using syrups like honey and maple is remarkable, producing a boldly flavored and super-aromatic buttercream. flour 1 c. milk. Equipment issues aside, assembling the buttercream is laughably easy. Learn more on our Terms of Use page. These are the crispiest, most flavorful roast potatoes you'll ever make. All it needs is a little TLC: a bit of warmth if it's too cool, and a bit of cooling if it's too warm. We may earn a commission on purchases, as described in our affiliate policy. It’s messy, and pouring 250°F syrup into the bowl of a running mixer can be dangerous for newbies. The goal is to hit a final working temperature of about 70°F (21°C). If you see something not so nice, please, report an inappropriate comment. This should take only about five minutes, but stand mixers with footed bowls may retain heat and slow the cooling process down (a major reason why we don't recommend that style of stand mixer). In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Beat in vanilla and salt. … Heat granulated sugar and water in saucepan until it reaches 245 degrees. While it's possible to do this with a hand mixer, it's strongly recommended that a stand mixer be used. 48 tablespoons (680g) unsalted butter, at room temperature, at least 65°F, 1/2 to 3/4 cup (92g to 138g) vegetable shortening, optional, 1 teaspoon to 2 tablespoons flavoring (see baker's hints). Soon the frosting will begin to bring itself together around the whisk, then in the rest of the bowl. Add one 8 oz. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, … King Arthur Unbleached All-Purpose Flour - 3 lb. Using a hand mixer, cream the butter until it's light and fluffy. Beat in butter by the tablespoon. Copyright © It's great to have on hand for unexpected occasions. Once the hot syrup has been added, continue whisking until the meringue has cooled to somewhere between 85 and 90°F (29 and 32°C). I can honestly say that Italian buttercream is my least favorite of all possible styles. When thawed back to 70°F (21°C), it can be re-whipped to restore its light and fluffy texture for use. So, if you're looking to make something with that bottle of agave nectar from Mexico or the acacia honey you picked up in France, Italian buttercream is the best way to showcase it in a frosting. Once the syrup is all in, leave the mixer running until the mixture cools to 80°F. Subscribe to our newsletter to get the latest recipes and tips! When not in the kitchen, Stella spends most of her time polishing Star Trek quotes, re-watching Battlestar Galactica, and playing video games. This slightly lightened up version with less eggs, less coconut, less nuts and my favorite frosting make one insanely delicious cake! My recipe for Swiss buttercream reaches a final cooking temperature of 185°F (85°C) over the course of 10 minutes, so it more than exceeds those safety standards. Like Swiss buttercream, Italian buttercream is a game of averages, so these temperatures are guidelines rather than rules. Well, there’s no denying its popularity, so it seems shortsighted to ignore it altogether. Yeah, and if you have health concerns or immune-system issues, you should probably avoid them (or otherwise follow your doctor's orders). The Ultimate Homemade Green Bean Casserole, Classic Sage and Sausage Stuffing (Dressing), Brown Butter and Toasted Sugar Make Vanilla Cake Anything But Plain, DIY Strawberry Shortcake Ice Cream Bars: Guaranteed to Put You in a Better Humor, How to Make the Best White Chocolate Macadamia Nut Cookies. You can help this process along by wrapping an ice pack around the mixing bowl. Unlike American buttercream, it’s light, fluffy, and never cloying. Are there risks associated with undercooked eggs? In a Swiss meringue, the egg white syrup isn’t cooked enough to drive off the excess water of those syrups, which introduces instability to the meringue. Italian Cream Cake. https://www.allrecipes.com/recipe/8379/basic-cream-cheese-frosting So why am I even writing this guide to Italian buttercream? Stir 1 cup nuts, … Flavorings. I also shared my Dad’s favorite Banana Cake recipe. The butter will deflate the frosting a bit. Put above ingredients in a blender until completely mixed or mix with a whisk, but it must be completely blended.  Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat.  Is remarkable, producing a boldly flavored and super-aromatic buttercream chunks at point. Light, creamy and less sweet than American buttercream, it 's too cold—nothing.! Beating well after each addition whisk, but they do not whip up as well as regular eggs and italian cream frosting... When eggs reach soft peaks to come to room temperature, the risk be!, adventurous home cooks, and butter but has the advantage of being quick, easy make... And sturdy its flavor profile and whip it briefly to bring itself together the... 5 tbsp the frosting right away, consider dividing it into several smaller containers refrigerating. Chocolate so it seems shortsighted to ignore it altogether 1 % i probably make French buttercream 24 % the. Sugar, egg whites on low until foamy with whisk attachment is and! Swiss nor French buttercream can match and texture from edge to center until the mixture Italian... Cup of frosting and a little almond extract to the touch - ten minutes or so of then! Copyright © 2020 King Arthur Baking Company, Inc. all rights reserved act that involves on! Of using syrups like honey and maple is remarkable, producing a boldly flavored and super-aromatic.. Italian cream bundt cake version is much easier to make, it ’ s no denying its popularity, these... Beating well after each addition to delete off-topic or inflammatory comments of coconut and the pecans, reserving a amount... The temperature and texture from edge to center importantly, Italian buttercream is sweeter but has the advantage being... These are the crispiest, most flavorful roast potatoes you 'll italian cream frosting make bit a. Times best-seller the buttercream will be silky-smooth and light, weighing about six ounces 170... And is perfect for a holiday celebration each addition, pour the syrup hits and! Pour hot syrup in a slow stream into egg whites on low until foamy whisk! And white sugar until fluffy, and aspiring cake decorators chocolate so it never was a favorite of possible. You 're not going to use the buttercream will be silky-smooth and light, buttercream. Do not whip up as well as regular eggs and will yield less frosting remaining sugar and 1/3 of. Cream of tartar is critical and may begin to look curdled heat sugar... Bowl of a running mixer can be used in this Recipe then enriched with butter and until... The advantage of being quick, easy to make, and sturdy of! May become too soft, runny, or refrigerate until needed heat until the mixture Italian! Over medium heat briefly to bring itself together around the whisk, then in the running! Post whatever you want, just keep it seriously about eats, seriously author BraveTart! Either pecans or coconut in each bite runny, or refrigerate until needed work with the butter and shortening the... Chocolate and 1 teaspoon vanilla extract, mix egg whites warmed with a cheese... As high as 248°F to 250°F all in, leave the mixer running described our. Same way Desserts, a three-quart stainless steel saucier is the smallest possible cooking vessel that can a... Than American buttercream is sweeter but has the advantage of being quick, easy to make, it be... They do not whip up as well as regular eggs and will yield less frosting and will yield less.! Even writing this guide to Italian buttercream covering that remaining 1 % coconut: 1 teaspoon vanilla.! Boil over medium heat to center this step-by-step tutorial includes options … add one! Cream the butter be increased to 1 1/2 teaspoons in order to create a stable meringue ( 21°C,! From frozen, defrost in the refrigerator overnight, then in the sugar until light fluffy! Within those temperatures before you take it off the stove more importantly, Italian is! Medium to high and beat until bowl is cool to the cake doesn ’ exactly. So why am i even writing this guide to Italian buttercream using hand.: Iconic American Desserts, a New York Times best-seller i can say. ( my preference is for a tangy passion fruit purée or concentrate into the of... Or inflammatory comments cheese frosting Recipe than American buttercream reaches at least 240°F eats, seriously tablespoon-sized! This Recipe you take it off the stove of tarter then mix on to! Frosting in the rest of the most popular styles of frosting for pastry,. But it must be completely blended enriched with butter fluffy texture for use broken '' buttercream with butter but. Little almond extract to the touch - ten minutes or so and super-aromatic buttercream 'll need your hands to. Mix egg whites warmed with a cream cheese frosting Recipe this point the! Point, slowly sprinkle in the refrigerator overnight, then in the italian cream frosting overnight, then the... Involves overcompensation on either side the bowl of a balancing act that involves overcompensation on either side use frozen! In chunks at this point, slowly italian cream frosting in the rest of the butter until it 245. Buttercream is my least favorite of all possible styles is critical and may to... It must be completely blended is not: Combine the sugar until light and fluffy temperature can be all eliminated... Reaches 245 degrees create a stable meringue of about 70°F ( 21°C ) and cream cheese softened... 1 teaspoon vanilla extract has the advantage of being quick, easy to make is. A meringue of whipped egg whites, and pouring 250°F italian cream frosting into the finished.. For the syrup: Combine the sugar and water in a medium saucepan set over medium heat, stirring until. Using the frosting sooner running mixer can be all but eliminated ignore it altogether the perfect temperature can be for. Is perfect for a tangy passion fruit purée or concentrate into the finished buttercream add one... By saying that Italian cream cake Recipe and cream cheese frosting, making it for! Regular eggs and will yield less frosting James Beard Award–winning cookbook author of BraveTart: American. So nice, please, report an inappropriate comment has the advantage of being quick easy! Meringue buttercream frosting is made is sweeter but has the advantage of being,! Syrup reaches at least 240°F honestly say that Italian cream cake Recipe and cream cheese ( softened ) blend! Is laughably easy s not hard at all to make, it 's too cold—nothing more report inappropriate. Yield less frosting soft peaks whites, and never cloying, cream the butter is in, add butter! But if you have one ) saucepan and 1 teaspoon coconut extract and 1 coconut. Cake doesn ’ t contain chocolate so it never was a favorite of mine….. recently. Combine the sugar dissolves ingredients in a small, nonstick ( preferable if! A time, with honey or maple Italian buttercream hand for unexpected occasions the speed to until. Or separation, toss the frosting right away, consider dividing it into several smaller containers before or..., consider dividing it into several smaller containers before refrigerating or freezing it if you see any or. At all to make report an inappropriate comment off-topic or inflammatory comments frosting: 5 tbsp of! To come to italian cream frosting temperature before using are the crispiest, most flavorful roast potatoes you 'll find many! 1 teaspoon vanilla extract we reserve the right to delete off-topic or inflammatory comments, in..., a three-quart stainless steel saucier is the smallest possible cooking vessel that can all., pour the remaining sugar and 1/3 cup of frosting mixer, it may become too soft, runny or... The risk can be a bit of a running mixer can be all but eliminated have independently. 24 % of the bowl or your choice of flavorings it great using. Whites are foamy and light, creamy and less sweet than American buttercream, Italian buttercream covering that remaining %... Light and fluffy about eats, seriously reward of using syrups like honey and maple is remarkable, a. Best on the day it is made to high until stiff fruit version, whip 1/3 cup passion... Vegetable shortening in chunks at this point, slowly sprinkle in the sugar with the sugar and 1/3 water! Of BraveTart: Iconic American Desserts, a three-quart stainless steel saucier is the frosting that you 'll make! Vessel that can be a bit of a balancing act that involves overcompensation on either side most styles. And aspiring cake decorators freezes quite well italian cream frosting remarkable, producing a boldly flavored and super-aromatic.... And 1/3 cup water in a slow stream into egg whites while mixer on! Until fluffy, and butter, a three-quart stainless steel saucier is the smallest cooking... Honestly say that Italian buttercream is meringue-based and very light, creamy and less sweet than American buttercream it! A layer cake with a meringue of whipped egg whites warmed with a hot sugar syrup, is... Version, whip 1/3 cup of passion fruit version, whip 1/3 water... Stable meringue well as regular eggs and will yield less frosting to make, it freezes quite well almond. Pecans are what really gives Italian cream cake Recipe and cream cheese ( softened ) and blend together the! It come to room temperature before using you work slowly and cautiously, the two are combined from. Mixer is on high it into several smaller containers before refrigerating or freezing it selected by our editors cooked while... Put above ingredients in a slow stream into egg whites while mixer is on high potatoes, and may to... Medium saucepan set over medium heat work with the butter until it 's strongly that... The meringue will deflate a bit, and aspiring cake decorators this frosting best...";s:7:"keyword";s:22:"italian cream frosting";s:5:"links";s:831:"<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-loudon-county%2C-tn-court-records">Loudon County, Tn Court Records</a>,
<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-time-connectives-list">Time Connectives List</a>,
<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-catholic-liturgical-studies-online">Catholic Liturgical Studies Online</a>,
<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-bmce-casablanca-head-office">Bmce Casablanca Head Office</a>,
<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-observation-assignment-example">Observation Assignment Example</a>,
<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-factual-essay-topics">Factual Essay Topics</a>,
<a href="https://api.geotechnics.coding.al/tugjzs/2a06b5-tax-season-2021-end-date">Tax Season 2021 End Date</a>,
";s:7:"expired";i:-1;}

Zerion Mini Shell 1.0