Italian Meringue Buttercream
(Warren Brown's) Itallian Meringue Buttercream
5 eggs (large)
10 ounces (1 1/4 cups) extra-fine granulated sugar, divided
1/4 cup water
1 pound (4 sticks) unsalted butter, soft
Set out the ingredients and equipment.
Separate the eggs and place the whites in the bowl of the standing mixer fitted with a wire whip attachment. Reserve the yolks for another use.
Measure 1 cup of the sugar into a heavy-bottomed 1-quart saucepan with 1/4 cup water. Gently stir to combine; I use the candy thermometer for this. Leave the candy thermometer in the saucepan, numbers facing down to balance the thermometer
.
Measure the 1/4 cup sugar into a small bowl and set aside.
Cut the butter into tablespoon-size pieces and set aside in a medium bowl.
Begin making the sugar syrup. Place the saucepan with the sugar and water over medium-high heat. Partially cover with a lid to capture the evaporating water -- this helps to moisten the sides of the saucepan to prevent sugar crystals separating from the syrup
.
Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment set to high speed. When the whites are at stiff peak you have a meringue. Keep the mixer running and pour the 1/4 cup of sugar into the meringue.
Raise the heat to bring the syrup to 245 degrees if it is not there already. When the syrup is at 245 degrees, remove the thermometer and slowly pour the syrup into the meringue.
When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. To maintain the same rate of pouring, pour slowly and raise the saucepan from your shoulder. Twisting at the wrist or elbow tends to throw off my aim.
After 1 to 2 minutes reduce the speed to medium for about 3 to 4 minutes or until the meringue is cooled.
Add the butter one tablespoon at a time. Increase the speed to high for one to two minutes to fully combine the butter with the meringue.
The following flavorings can be added to the base recipe for Italian meringue buttercream for cupcakes or a layered cake:
1 teaspoon vanilla extract
1/2 cup bittersweet chocolate, melted
2 to 4 tablespoons (to taste) dark rum
2 to 4 tablespoons (to taste) amaretto
1/4 to 1/2 cup raspberry puree
2 tablespoons lemon liqueur (lemoncello)
1 teaspoon orange oil
1 teaspoon lime oil
Replies to This Discussion
-
Permalink Reply by Stampinsher on
-
Thanks for sharing!
-
Permalink Reply by Kathy Kmonk on
-
You're welcome!
-
Permalink Reply by Rosann Testa on
-
Hi Kathy, can you tell me approx. how much this recipe yields. What size cake will it cover? Also I noticed it says extra-fine granulated sugar and not confectioner's or powdered sugar. I just wanted to clear that up as well since most frosting recipes I've made used confectioner's/powdered sugar. Thanks for your help.... Have a great day!
-
-
This makes enough icing to cover a two layer 8" round cake. I always have enough to decorate with too. As for the sugar, I just use granulated sugar (NOT powdered sugar or confectioners sugar) It's a little difficult to decorate with as it tends to melt quickly if your hands are warm. Put your icing bags in the fridge to get them to set up a little more or use Serious Cake's "insta-fridge" idea....take a cake pan, fill it about half way with water and freeze it. When it is frozen take it out of the fridge and place another cake pan on top. Now you can lay your icing bags in the cake pan on top and it keeps your icing cold and allows it to set up enough so you can decorate with it.
Rosann Testa said:Hi Kathy, can you tell me approx. how much this recipe yields. What size cake will it cover? Also I noticed it says extra-fine granulated sugar and not confectioner's or powdered sugar. I just wanted to clear that up as well since most frosting recipes I've made used confectioner's/powdered sugar. Thanks for your help.... Have a great day!
-
Permalink Reply by Sherry Qualls on
-
Kathy, I made Italian Meringue for the first time a couple of weeks ago...loved it...only iced the cake, didn't try decorating with it...but love love love the flavor and smoothness of the meringue icing!!!
-
-
I'm glad you loved it, Sherry. I love the flavor and the texture of it. Decorating with it is a little difficult because like I said it tends to melt but it's not impossible.
Sherry Qualls said:Kathy, I made Italian Meringue for the first time a couple of weeks ago...loved it...only iced the cake, didn't try decorating with it...but love love love the flavor and smoothness of the meringue icing!!!
-
-
Thanks Kathy for answering my question about coverage and the sugar. And thanks Sherry for your comments on the taste and using it. I will put this recipe in my favorites and give it a try. I am trying to find what I can work with best and then go with it... and also have some variety of choices for my friends and HOPEFULLY someday, a few paying customers too! ;~)
-
-
You are welcome, Rosann. I have never used this buttercream on a hot day but I suspect I won't be using it much during the summer. It tends to melt quickly when it's hot. That's why decorating with it is a little bit more difficult, the heat from your hands turns it to soup. that's why I suggest, Serious Cakes insta-fridge idea. Or, I know of several folks who will ice the cake with IMB and then decorate with a shortening based buttercream that stands up better in heat.
Here's a link to Serious Cakes' video with the "insta-fridge" http://www.youtube.com/watch?v=xkb7Tkso0pU
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
