Cake Bot Faux Fondant Buttercream

By carvalhohm

Now we start with syrup buttercreams. Italian Buttercream uses water and sugar to make a syrup.
This syrup is slowly poured into a meringue. Then, butter is added to that meringue. It’s simple, but it takes practice! This is another delicious buttercream because it has a good flavor, but it isn't too sweet. It withstands hot weather fairly well, and is great for layering cakes. This recipe uses uncooked eggs.

Storage: This type needs to be used or refrigerated within a few hours.

Ingredients

• 1 1/4 cup + 1/3 cup sugar
• 1/2 cup water
• 8 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 1/2 pounds (6 sticks) unsalted butter, cut into cubes

Preparation

Step 1

1) Put 1 1/4 cup sugar and water in a saucepan. Stir to wet sugar and bring to a boil over medium heat.
Using a clean, damp pastry brush, wash down the sides of pan.

2) Meanwhile, put egg whites in grease-free mixing bowl and whip until frothy. Add cream of tartar and whip until soft peaks form.

3) Add 1/3 cup sugar and whip until stiff glossy peaks form.

4) When the boiling syrup reaches 240 degrees, reduce mixing speed of the whites to medium and slowly pour syrup (in thin stream) into egg whites. Try not to get syrup on sides of bowl or hard sugarballs may form in meringue.

5) Continue to whip until cooled, which may take up to 15 minutes. Add pats of butter and continue whipping
until smooth and all the butter is incorporated.