ITALIAN MERINGUE BUTTERCREAM
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- 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.
- With mixer running, add syrup to whites in a 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. If icing curdles, keep beating until smooth.
THE BEST GARLIC BUTTER
- In a small bowl, combine softened butter, minced garlic and parmesan cheese.
- Season with Italian seasoning, pepper and paprika.
- Mix until smooth.
If you are looking for a Italian bread dip, try this. It makes a spectacular bread dip, suitable for any occasion. Double or triple the recipe to make enough for a crowd. Serve with warm French bread.
Provided by Ginger
Categories Appetizers and Snacks
Number Of Ingredients 10
- Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
- Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 6.1 g, Fat 14.6 g, Fiber 2.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 585.9 mg, Sugar 0.8 g
GINA'S ITALIAN BUTTER COOKIES
Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles--or do both! Whatever you choose, these are sure to be your new favorite recipe for every holiday and celebration to come!
Provided by NIGGI823
Number Of Ingredients 12
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
- Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.
- Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
- Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 13.6 g, Cholesterol 17.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 65 mg, Sugar 4.2 g
A butter with garlic and herbs to perk up the taste of hot bread, potatoes, or veggies. Time for chilling included in prep time.
Provided by _Pixie_
Yield 1/2 cup
Number Of Ingredients 6
- Mix the garlic, oregano, basil, thyme and black pepper in a bowl.
- Beat in the softened butter until well combined.
- Put the mixture on a piece of wax paper and roll it into a tube.
- Refrigerate for at least three hours to allow the flavours to blend.
- Allow the butter to come to room temperature before serving, so that it will spread easier.
Nutrition Facts : Calories 1640.8, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1309, Carbohydrate 3.1, Fiber 0.7, Sugar 0.2, Protein 2.5
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Yield about 5 cups
Number Of Ingredients 5
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
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TRADITIONAL ITALIAN BUTTER COOKIES - OWLBBAKING.COM
5/5 (9)Category CookiesCuisine ItalianTotal Time 30 mins
- Measure in the flour and mix until large crumbles form. Add in the milk and mix well. The dough should NOT form a ball. It should be sticky and have the consistency of very thick buttercream. If you stick your spatula in the dough and pull it out, some of the batter should stick – that’s perfect! If you’re dough is not sticking enough after adding all of the milk, you can add a bit more but avoid using too much as this can cause the cookies to spread and lose their shape.
ITALIAN BUTTER COOKIES - ITALIAN RECIPE BOOK
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- In a mixer bowl add butter a room temperature. Beat on medium speed until it becomes fluffy and gets lighter in color.
- Using a kitchen spatula fold in previous measured and sieved flour, baking powder and vanilla powder. Pass again with a mixer to get a smooth batter.
ITALIAN COMPOUND BUTTER - MY SEQUINED LIFE
4.4/5 (8)Total Time 7 minsCategory SpreadsCalories 107 per serving
- Mix all ingredients together with a stand or hand mixer. Refrigerate in a covered container or shape into logs.
- Add combined butter to a sheet of parchment paper, then use the parchment to roll the butter into a cylinder shape. Wrap the log in the parchment paper, then wrap everything snugly with parchment paper. Refrigerate or freeze.
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- Add your butter to you mixer bowl & beat on high for several minutes using the paddle attachment. (don't use the whip- trust me on this)
- After the butter is whipped- add in your other ingredients & continue beating for another several minutes.
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- In a large bowl on medium speed beat the butter and sugar until creamy approximately 3 minutes, then add the egg and vanilla and combine. Add the sifted flour mixture a little at a time until combined.
- Place the dough on a lightly floured flat surface and gently form into a ball (do not over knead). Wrap the dough in plastic and refrigerate for one hour.
HOW TO MAKE ITALIAN BUTTERCREAM - PREPPY KITCHEN
Ratings 350Category DessertCuisine American, ItalianTotal Time 25 mins
- Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
- While the eggs are getting whipped add the remaining sugar and 1/3 cup water into a medium pot and place on medium-low heat.
ITALIAN BUTTER COOKIES (BAKERY STYLE) - OUR SALTY KITCHEN
Reviews 2Category DessertCuisine ItalianEstimated Reading Time 8 mins
- Position a rack in the center of the oven, then heat to 350°F. Line a baking sheet with parchment paper.
- Place butter into the bowl of a stand mixer. Using the paddle attachment, beat the butter on high until light and fluffy, scraping down the sides once, about 2 minutes.
- Add the sifted powdered sugar. Start the mixer on low, and then increase the speed to high. Beat until the mixture is very smooth and soft peaks form, scraping down the sides of the bowl once halfway through.
- Add the egg yolk one at a time, and blend completely after each addition. Add the vanilla extract and blend completely once more.
ITALIAN BUTTERCREAM | KING ARTHUR BAKING
4.3/5 (101)Total Time 1 hrServings 7-7.5Calories 213 per serving
- To make the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan.
- It can go as high as 248°F to 250°F. Just be sure it's within those temperatures before you take it off the stove., To make the meringue: While the syrup is cooking, combine the meringue powder, water, and salt in the bowl of your mixer.
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Top Asked Questions
How do you make Italian butter cookies?Italian Butter Cookies are way better homemade, you’ll never buy them from a store or bakery again! Preheat oven to 350 degrees and line cookie trays with parchment. In a large bowl, cream the butter, sugar & salt until light and fluffy using a hand mixer. Add the egg yolks and vanilla and mix on medium speed until well combined.
How do you make Italian buttercream?Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations. Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment.
What is Italian butter made of?This Italian butter is a blend of ingredients including an herb and spice, freshly grated cheese, fresh garlic and extra-virgin olive oil. Instructions for making Italian butter is rather simple. In a medium bowl combine garlic, olive oil, red pepper chili flakes, parmesan cheese and fresh basil.
What is an Italian sandwich butter cookie?The buttery sandwich cookie filled with jam and dipped in chocolate. It checks all the cookie boxes for me: crisp, fruity and chocolatey. Since I can’t be making bakery runs all the time, I decided I had to find an Italian sandwich butter cookie recipe that I could make at home.