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Italian Buttercream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.7738
Energy (kCal)3691.3807
Carbohydrates (g)372.6442
Total fats (g)218.0115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238F on a candy thermometer (soft-ball stage). | 2. 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. | 3. With mixer running, add syrup to whites in a thin 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 and brandy. If icing curdles, keep beating until smooth. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    egg white 5 85.8 1.2045 17.985 0.2805
    cream tartar 1 pinch 0.4838 0.1153 0.0 0.0
    butter 1 lb unsalted chilled 2585.5259 118.7981 80.7863 217.7285
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    brandy - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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