375gramsunsalted butter* must be at room temperature
60ml (grams)emulsified shortening
4ml (grams)pure vanilla extarct
Instructions
Make the meringue (Italian Meringue procedure. See notes for details)
Whip until completely cool.
Little by little, add the soft butter and continue to whip (a). Add each piece after the previous one has been incorporated. In the same way, whip in the shortening, if using, or the additional butter.
When all the fat has been incorporated, whip in the vanilla.
The mixture will appear curdled at first, but it will become smooth with continued whipping.
Notes
Flavor Variations:Extracts / Emulsions - (orange, lemon, etc...) Flavor add according to taste. Start by adding drops for too much can be too strong.Spirits and liqueurs - (rum, brandy, baileys, etc...) Add according to taste.Almond - Use 6 ounces (180 g) almond paste. Soften almond paste with a few drops of water. Blend in a little of the buttercream until soft and smooth, then blend this mixture into the remaining buttercream.Chocolate - Use 3 ounces of semi-sweet dark chocolate. Melt chocolate and cool slightly. Do not let it cool too much for then it will solidify when you add the Italian buttercream. Blend with about one-quarter of the buttercream, then blend this mixture into the rest.Coffee - Use 1 1/2 tablespoon (5 g) instant coffee dissolved in 1/2 ounce (15 mL) water.Notes: Go to the Italian Meringue recipe to see the procedure.