Italian Meringue Buttercream

Quick question for those of you out there that have tried making Italian meringue buttercream. My first batch tasted bad (too buttery - like taking a bite out of a stick of sweetened butter), but I made it again and it turned out lovely. I added coconut extract and the frosting was beautiful, light and delicious. I put it in the fridge to use the next day on a cake but when I went to use it it was back to a buttery consistency. I let it warm up to room temp and put it back into my blender to whip up again but it just went heavy and felt like butter (when you dipped your fingure in it it felt oily like butter again instead of fluffy and light). I'm thinking that I didn't allow it to come to full room temp before I whipped it up (it was still a bit cold). I love the taste but I tried putting it on a cake after trying to whip it up and it was horrible.... ideas?

I know some people who make cakes professionally only use italian meringue buttercream so I don't know why I'm having so many problems with this frosting...

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Permalink Reply by Bettina Dwyer on July 9, 2010 at 10:29pm

The thing with IBC is that the temperatures involved pasteurise the egg white and kills any bugs. Anyone who has made this knows how long it takes to whip it until it cools. I prefer to use it underneath fondant IF I'm not using ganache. It's very stable in warmer weather, something that I need here in Australia. Last summer here was terrible! The humidity was around the 90's and the temperatures were in the high 30's low 40's celsius.

Italian Meringue Buttercream

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