Originally Posted by ChefJED
For Italian buttercream you can actually use a ratio of 2:1 sugar to egg whites, 3:1butter to sugar, and 3:1 sugar to water. And for every white you used add a 1/8 tsp of cream of Tartar. But if you wanted to make a Swiss buttercream then change the butter to sugar ratio from 3:1 to 2:1 instead.
Here is my problem with Italian Buttercream, when I add the hot syrup to the whisked egg whites no matter what I do most of the syrup gets clogged around the whisk
I usually use a very fast speed on the mixer (I have a Kenwood one) when I'm adding the hot syrup, should I being doing it slower or at the maximum speed to try and stop this from happening?? I've tried pouring it down the side of the metal bowl but then it begins to solidify on the way down... boooo
I'm determined to master this technique as I so much prefer the taske of the Italian Buttercream.
Also can this be given to pregnant women & children or is the traditional (non-egg) buttercream a safer bet?