Appetite For Instruction: Italian Buttercream Frosting
Demonstrated by Michael Tyler from Beyond the Box
Pastry chef Michael Tyler is certainly not the sweet, gooey type. But the man makes a mean buttercream. At Beyond the Box Catering, Tyler bakes up everything from eye-catching occasion cakes to rich, flaky croissants for weddings, parties and corporate events. His oven gets more of a workout before 9 a.m. than ours did last year, so when we needed guidance in the dessert department, we knew just who to call.
Baking can be intimidating, but with Tyler's formula for Italian Buttercream at your fingertips, you have a home-cooked advantage. The truth is, we've all cracked open the cake mix at some point, and it can usually slip by under the radar. No amount of kitchen camouflage, however, can cover up frosting from a can.
This recipe is the solution, and it comes together in a snap. You'll need to invest in a candy thermometer, but it's a small price to pay to elevate a run of the mill cupcake to designer-level decadence.
Step 5: Add the flavoring of your choice: 1 tsp. vanilla or 1-2 squares of melted unsweetened baking chocolate. Tyler's favorite twist is the addition of berries to the saucepan in Step 2. Heat a handful or two of the berries of your choice with the sugar and water and strain them out before proceeding with the recipe.