Aside from my Cream Cheese with Whipped Cream Frosting, which what I normally use when baking chocolate cupcakes, Italian Buttercream frosting is another favorite of mine because it is very light, silky, not too sweet and pipes beautifully like my photo below.
While waiting for the sugar syrup to achieve it's desired temperature, prepare the egg whites. Make sure that the eggs are at room temperature. Beat the egg whites and add cream of tartar. Then add sugar and beat until soft peak stage.
When sugar syrup has reached 230-240 F, pour it over the meringue and beat until meringue is cool/tepid.
Makes sure your butter is at room temperature. Important: Do not add the butter to the meringue after pouring the hot sugar syrup. You have to wait until the meringue is cool/tepid.
When the meringue has cooled down, add the butter, one small piece (about a tbsp) at a time. Keep adding all of the butter in and whip. It will become runny but will come together if you continue whipping or mixing.
Keep on mixing until achieve a light, silky frosting like this photo below.
Try these Vanilla cupcakes and frost it with Italian Buttercream. Delicious!
italian buttercream frosting
HOW TO PREPARE:
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Ube Cheese Pandesal