Recipe: Italian Meringue Buttercream

 Italian Meringue Buttercream is quite similar to Swiss, but has a different method. You may notice that the ingredients are almost exactly the same as my Swiss Meringue Buttercream recipe.

Italian Meringue Buttercream:
2 cups (400g) sugar
1 cup (225mL) water
7 egg whites
2 cups (500g) butter
1 tsp vanilla extract
1/2 tsp salt

Begin by combining the sugar and water in a pot on high heat.
Then separate your eggs.
Place the egg whites in the bowl of your stand mixer.
Yes, you definitely need a stand mixer for this recipe. The method doesn't really allow you to use a hand mixer as you could easily burn yourself.
Whip up the egg whites to stiff peaks.
Allow the sugar syrup to come to between 235°F and 240°F (115°C - 118°C). This is the soft ball stage, if you need to know that.
Remove the syrup from the heat and pour slowly in a thin stream into the mixer as it is mixing the egg whites on low.
Allow to continue to mix on low until the meringue cools to room temperature. This can take a while, so in the meantime, cut your cold butter into small pieces (about 1 tbsp size).
Since my mixer has a plastic base, it helps to get the mixture to cool by wrapping a cold, wet towel around the metal bowl.
The meringue should look something like this.
Then, with the mixer on low speed, add the butter one piece at a time until all the butter has been added.
Initially, the mixture will look like this.
Scrape the bottom occasionally with a spatula to make sure that all the butter pieces are fully incorporated.
And allow to continue to mix until the buttercream comes together on its own.
Add salt and vanilla and scrape the bowl again. As long as there are no pieces of butter left, you're done.
This buttercream is light and fluffy. If there's any difference to Swiss meringue buttercream it would be that Italian meringue is just a bit fluffier.
Very nice.

Watch us make this buttercream on our YouTube channel here: https://youtu.be/cst3E2ODJRo
Schaut zu wie wir diese Buttercreme auf unserem YouTube Kanal machen hier: https://youtu.be/pxq7sqOQ-uQ

Comments

Post a Comment

Popular posts from this blog

Dress up a Sheet Cake: White on White Wedding Cake

Image
I've been thinking about all the things that have been cancelled because of Covid19 and I think the saddest is the weddings. So much expense, planning, excitement... gone. Now, I know most of you who had to reschedule your wedding will eventually have them. But I don't know how much money you would have lost because of the cancellation of your first planned wedding. So, I thought some of you might need to save money on your future wedding. So, I thought I would share with you a way you could make your own wedding cake out of a regular, plain sheet cake. I started out with a frosted sheet cake. You can frost it yourself or buy it frosted.  Then I thought I would use all of these tips, but I only ended up using the small round tip and the medium star tip. The petal tip and leaf tip weren't needed for this design.  Using a skewer, I traced two interlocking hearts as well as the monograms of the couple. In this case, T and C.  Then I traced over the letters with th
Read more

Dairy-Free Swiss Meringue Buttercream

Image
After going through the effort of making my vanilla cake gluten free, dairy free and soy free, I needed a dairy free frosting. American buttercream is easy to make dairy free. But the family I'm making the cake for prefers Swiss meringue buttercream. I googled how to make dairy free Swiss meringue buttercream, and basically every blog I found said that it wasn't possible. They all said you have to use butter. I am not willing to accept that answer. So, I decided to experiment a bit until I found a ratio that works. So, first off, here's the recipe: Dairy-free Swiss Meringue Buttercream: 7 egg whites 2 cups sugar 1 1/2 cups dairy-free margarine 1/2 cup shortening pinch of salt 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 tsp butter vanilla flavoring (optional, if omitting, double amount of vanilla flavoring)  I'm using a stand mixer today with a whisk attachment.  I first whisk the egg whites, sugar and vanilla sugar, if using vanilla sugar. Then I h
Read more

Tutorial: How to Make a 2D Simba Cake Topper

Image
 I tried to make this character 3D. I really did. But it was so terrible I just couldn't bring myself to use it.  I eventually decided to try making a 2D figure. Then I could use a template. So first, here's the image I used: First, I cut out a yellow circle to use as a background. Then I added some brown to yellow fondant and rolled it out. I cut around the template and cut out the paws. Then I added the paws cut out of white fondant. Then I used a pointed scuplting tool to press the lines of the template into the fondant. Then, removing the template, I deepened the lines to make them more visible. I added a white muzzle and a pink nose. I painted some brown food coloring mixed with alcohol into the shadows of the face and ears. Finally, I added some undiluted black food coloring to the ears, eyebrows and eyes. How adorable is this? And so clearly Simba. This is a great method for those who can't accurately draw the characters themselves. In other words, perfect for me. Wa
Read more