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:
Schaut zu wie wir diese Buttercreme auf unserem YouTube Kanal machen hier:


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