Italian Buttercream

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orange blossom buttercream

Yield: approximately 2 cups

Ingredients:
178 g sugar
43 ml water
1 egg
225 g unsalted butter, cut into small cubes
*extracts/essences for flavoring
*food coloring for color

Procedure:

• Boil together sugar and water until it reaches 118C.
• Meanwhile, beat the egg until light in color.
• Once the sugar syrup reaches 118C, pour the syrup into the egg in a stream while continuously beating the egg.
• Continue beating until the egg mixture cools down or until it reaches ribbon stage.
• Beat in the butter into the egg mixture a couple of cubes at a time.
• Add your desired flavor and color. Voila.

Bon appétit,

Charlotte