Citrus Italian Buttercream
5 large egg whites at room temperature
1 1/4 cups extra fine sugar (berry, not icing/powdered)
1/4 cup cold water
1 pound unsalted butter at room temperature
2 tablespoons limoncello or 1 tsp of either orange or lemon oil (not extract)
Separate egg whites into mixing bowl (preferred stand mixer with whisk attachment but a deep bowl and hand mixer will work).
Put 1 cup of sugar and the water into a small heavy bottomed pot with a candy thermometer. Heat over medium heat and partially cover the pot with a lid to trap evaporating water which aids in stopping sugar crystals forming on the sides of the pan. Do not stir syrup. You want the syrup to reach 245 on the thermometer.
Have softened butter and an ordinary tablespoon ready, as well as the remaining 1/4 cup sugar ready. .
On high speed, start whipping the egg whites to stiff peaks, like a normal meringue. With the mixer still running, add the 1/4 cup of sugar and flavouring. When the sugar syrup has reached 245 degrees, slowly add the syrup to the meringue while mixer is still on high. After a few minutes reduce the mixer speed to medium for 3 minutes or until the meringue is cooled. Add the butter a spoonful at a time on medium speed. When done, increase the speed to high for 2 minutes or until the butter is fully incorporated and the frosting is fluffy.
Once cooked and mixed, this is a very versatile and durable frosting. You can use it as a filling or crumb layer and it will not break down or go bad when sitting out for hours.
You can add 1 teaspoon vanilla, 1/2 cup dark chocolate or 1/3 cup raspberry puree if you like instead of the limoncello or orange oil.
Hope this helps!
Oh, I get the citrus oils from a little gourmet shop but you may get it at high end grocery stores or restaurant supply stores. It is expensive but a little goes a long way for very natural flavours and you can use it in so many things!
