Italian Creme

Italian Creme

1. The butter is softened at room temperature and cut into small pieces. Add icing sugar and beat until the color is white and the volume is enlarged

2. Use a whisk to beat the egg whites until 70% of the hair is formed, that is, the egg whites will not disappear.

3. Boil 30 grams of water and 50 grams of caster sugar in a small pot and turn off the heat

4. Pour the boiled syrup slowly into the beaten egg whites while slowly beating with a whisk

5. The whipped egg whites will become delicate and shiny

6. Add the beaten egg whites to the butter and continue to beat with a whisk

7. It will be a little okara-like at first, don’t worry about continuing to beat until the mixture becomes smooth

8. Add a little coloring to the whipped cream and stir evenly with a whisk

9. Then put it in the refrigerator for a while, when the cream becomes a little thick and adjusts to the hardness you want, you can decorate the flowers

Tips:

1. The butter should be taken out in advance and softened at room temperature before adding powdered sugar to beat. At this time, notice that powdered sugar is used instead of granulated sugar, because the cornstarch added to the powdered sugar is cornstarch, which is more plastic than granulated sugar;
2. The flowers mounted with cream frosting should be placed in the refrigerator and then moved to the cake with scissors.