Italian Butter Cream Cake: Making a good vintage cake with icing
Butter cream good for icing practice! Made of Italian meringue for a smooth and vintage look Please watch the home baking video until the end! All the recipes in the world. 10,000 recipes
4 serving
Within 90 minutes
만개의레시피
Ingredients
  • Syrup
    100g
  • egg
    140g
  • Sugar
    170g
  • Water
    50g
  • unsalted butter
    450g
  • Vanilla Extrack
    little
  • food coloring
    little
Video
Cooking Steps
STEP 1/10
[Italian meringue butter cream]
Put water and sugar in a pot and place over medium heat.
STEP 2/10
When the syrup starts to boil, put the egg whites in a bowl and place the meringue on top with a hand mixer.
STEP 3/10
When the syrup reaches 118 degrees Celsius, remove from the heat and continue to whip with a hand mixer, pouring little by little into the bowl of 2.
STEP 4/10
When all the syrup is in, whip at high speed and lower the temperature of the meringue.
STEP 5/10
When the meringue's horns are strong and warm, whip it at medium speed and mix little by little with butter at room temperature.
STEP 6/10
[Completing the cake]
Put an appropriate amount of butter cream for sand in another bowl (about 300g) and mix the remaining butter cream with the desired pigment.
STEP 7/10
Make a cake repeatedly with Genuwaz -> syrup -> butter cream.
STEP 8/10
Put the butter cream mixed with the pigment in a piping bag and squeeze the cake around the outside.
STEP 9/10
Clean the butter cream with a scraper.
STEP 10/10
Squeeze the remaining butter cream into a piping tip and top with marasino cherries.
[Preparing tools] Spatula, spatula, piping bag, piping tip, rubber spatula, pot, hand mixer, ball, scraper
Cooking review
5.00
score
  • 814*****
    score
    It's so pretty
    2020-03-25 19:19
  • 521*****
    score
    It looks delicious
    2020-03-25 17:54
  • 435*****
    score
    I'll enjoy it~^^ Thank you for the recipe information~^^
    2020-03-25 17:35
  • 837*****
    score
    It looks delicious...
    2020-03-19 18:18
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