Italian Butter Cream Frosting Recipes

Steps:

• Mix together flour, sugar, and salt in sauce pan. then with a whisk stir in milk then heat on medium low heat till thick but stir constantly due to the milk will burn takes about 5-10 minutes.
• let mixture cool to room temperature then put in standing mixer and cut butter in small cubes and add slowly as it mixes on med high speed. Once all the butter is added mix on high till it is all fluffy. then add vanilla or what ever extract that you desire.

Steps:

• In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

Steps:

• In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
• When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
• Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
• To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.