Italian Buttercream
Hello Everyone!
I had made Italian Buttercream and I never want to use anything else. The concern I have of it is the stability. How long can it set out for? What temp will melt it at? Any one having any information would be helpful or if you know of another recipe that has the same texture and taste of Italian Buttercream with stability.
Thanks for all your help!
Marnee
I had made Italian Buttercream and I never want to use anything else. The concern I have of it is the stability. How long can it set out for? What temp will melt it at? Any one having any information would be helpful or if you know of another recipe that has the same texture and taste of Italian Buttercream with stability.
Thanks for all your help!
Marnee
Replies to This Discussion
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Permalink Reply by Milinda Shay on
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I use IMBC all the time. I think the stability depends a lot on how humid and hot your area is. I live in a very humid part of TX. Where it is always hot! During the winter I cn leave it out for a few hrs while working on it. In the summer, I keep the cake in the fridge as much as possible. In the summer as I am working with the buttercream if it starts t "melt", i'll put it in the fridge for a couple of min. ot long enough to firm up , but long enough to cool down. Basically it has the texture of buter almost. if butter is going to melt, in the fridge otherwise you can leave it out. FYI: In Aug. I had a wedding cake and they wanted IMBC covered with fondant. The IMBC start to melt and "poofed out" my fondant. The fondant and IMBC "melted" together and tasted great though!
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Permalink Reply by Marnee Kaufman on
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Okay, I live in Northern California and it really does not get hot until July Aug Sept. I appreciate your information. It sounds like I can leave it out for a pretty good length of time as long as it is maybe not over 80?
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Maybe, just remember that it is meringue and butter so you have to be careful of spoilage, but I have been known to leave it out all day while working with it. Just make sure it does not get too soft.
Marnee Kaufman said:Okay, I live in Northern California and it really does not get hot until July Aug Sept. I appreciate your information. It sounds like I can leave it out for a pretty good length of time as long as it is maybe not over 80?
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Permalink Reply by ceshell on
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I think I have seen 80-84 listed as appx temps that it can endure. Supposedly it is a little more stable than Swiss buttercream. I too like to keep it chilled until the cake is ready for display but then I prefer that it sit out for at least an hour to soften up for eating. Some people swear that it is allowed to remain at room temp for at least 3-4 days but I always refrigerate to store. As for food safety, if the egg whites have been cooked to safe temp, then that doesn't matter - that particular dead bacteria is now dead. Think of it in terms of the cake itself: there are eggs and often milk in your cake...however it doesn't usually require refrigeration. That said, I'm paranoid about food safety so I actually always use pasteurized ew from the carton; there is much debate on the internet as to whether or not the sugar syrup truly heats the ew to safe temp so I err on the side of caution, especially since so many of my cakes are for baby showers or are eaten by kids.
I am in SoCal and use IMBC all the time - in NoCal I think you will be totally OK. If it's a hot, hot day, just try to keep the cake inside, or else in a cooler or something.
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Permalink Reply by Brandii Magliulo on
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I'm in Northern California also. So far I have had great luck with IMBC it's all I use. Provided your buttercream is not to thick under the fondant it holds up pretty well. But again on especially hot days July August you'll want to be a little more careful watching the temp of the cake. And always keep it out of direct sun.
Where in Nor Cal are you? I'm in Santa Rosa, Sonoma County!
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Hi Brandii,
I live in the Bay Area, Pleasanton. We are not that far from each other a couple of hours maybe. I appreciate you letting me know about the IMBC. I really love the taste and texture of it. Do you use the one that calls for cream of tartar? I do not and not sure if that would be a big difference or not. Would you mind sending me your recipe so I can compare them.
Have a Blessed Day
Marnee
Brandii Magliulo said:I'm in Northern California also. So far I have had great luck with IMBC it's all I use. Provided your buttercream is not to thick under the fondant it holds up pretty well. But again on especially hot days July August you'll want to be a little more careful watching the temp of the cake. And always keep it out of direct sun.
Where in Nor Cal are you? I'm in Santa Rosa, Sonoma County!
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Thanks for all the information!
Have a Blessed Day
Marnee
ceshell said:I think I have seen 80-84 listed as appx temps that it can endure. Supposedly it is a little more stable than Swiss buttercream. I too like to keep it chilled until the cake is ready for display but then I prefer that it sit out for at least an hour to soften up for eating. Some people swear that it is allowed to remain at room temp for at least 3-4 days but I always refrigerate to store. As for food safety, if the egg whites have been cooked to safe temp, then that doesn't matter - that particular dead bacteria is now dead. Think of it in terms of the cake itself: there are eggs and often milk in your cake...however it doesn't usually require refrigeration. That said, I'm paranoid about food safety so I actually always use pasteurized ew from the carton; there is much debate on the internet as to whether or not the sugar syrup truly heats the ew to safe temp so I err on the side of caution, especially since so many of my cakes are for baby showers or are eaten by kids.
I am in SoCal and use IMBC all the time - in NoCal I think you will be totally OK. If it's a hot, hot day, just try to keep the cake inside, or else in a cooler or something.
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Hi Marnee
This is the recipe I use it's originally from "The Cake Bible" by Rose Levy Beranbaum. It does call for cream of tartar which I think just helps with whipping the egg whites. I've included the whole recipe as it's written but added a few of my own notes in ((( ))).
It makes 4 1/2 cups of delicious creamy not to sweet frosting. I love it...enjoy
2 Cups unsalted butter (((be sure to use unsalted or your frosting will have a salty taste)))
1 cup sugar
1/4 cup water
5 large egg whites
1/2 + 1/8 teaspoon cream of tartar
3 fluid ounces liqueur or other liquid
In a mixing bowl beat butter until smooth and creamy and set aside in cool place.
Have ready a heated glass measuring cup near the range. (((I don't use the measuring cup because I find the sugar cools to quick for me in it so I pour from the sauce pan but do what works best for you)))
In a small heavy saucepan heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low.
In another mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form. Gradually beat in the remaining 1/4 cup sugar until stiff peaks are formed.
Increase the heat and boil the sugar syrup until it reaches 246 degrees. Immediately pour into the glass measure cup. Beat syrup in several additions without letting it fall directly on the beater stopping mixer to pour in syrup additions. (((if you are using a hand mixer which I do you don't have to stop it just be sure not to hit the mixer with the sugar as you pour it in this is so it doesn't spray the sugar around your bowl. If you do you will end up with hard sugar balls in your frosting))) beating on high for 30 seconds before adding more syrup. Beat on high speed for up to two minutes to completely cool.
Beat in the butter at medium speed 1 tbs at a time. It will appear thin but thicken as all the butter is added. If it looks curdled, increase the speed slightly and beat until smooth before adding more butter. Drizzle in flavoring at the end on low speed.
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Thanks Brandii!
I will give this one a try this week! You are awesome and I totally appreciate the time you took for me.
Be Blessed!
Marnee
Brandii Magliulo said:Hi Marnee
This is the recipe I use it's originally from "The Cake Bible" by Rose Levy Beranbaum. It does call for cream of tartar which I think just helps with whipping the egg whites. I've included the whole recipe as it's written but added a few of my own notes in ((( ))).
It makes 4 1/2 cups of delicious creamy not to sweet frosting. I love it...enjoy
2 Cups unsalted butter (((be sure to use unsalted or your frosting will have a salty taste)))
1 cup sugar
1/4 cup water
5 large egg whites
1/2 + 1/8 teaspoon cream of tartar
3 fluid ounces liqueur or other liquid
In a mixing bowl beat butter until smooth and creamy and set aside in cool place.
Have ready a heated glass measuring cup near the range. (((I don't use the measuring cup because I find the sugar cools to quick for me in it so I pour from the sauce pan but do what works best for you)))
In a small heavy saucepan heat 3/4 cup sugar and 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low.
In another mixing bowl beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form. Gradually beat in the remaining 1/4 cup sugar until stiff peaks are formed.
Increase the heat and boil the sugar syrup until it reaches 246 degrees. Immediately pour into the glass measure cup. Beat syrup in several additions without letting it fall directly on the beater stopping mixer to pour in syrup additions. (((if you are using a hand mixer which I do you don't have to stop it just be sure not to hit the mixer with the sugar as you pour it in this is so it doesn't spray the sugar around your bowl. If you do you will end up with hard sugar balls in your frosting))) beating on high for 30 seconds before adding more syrup. Beat on high speed for up to two minutes to completely cool.
Beat in the butter at medium speed 1 tbs at a time. It will appear thin but thicken as all the butter is added. If it looks curdled, increase the speed slightly and beat until smooth before adding more butter. Drizzle in flavoring at the end on low speed.
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