ITALIAN MERINGUE BUTTERCREAM
Learn how to make Italian buttercream! This Italian meringue buttercream tutorial will teach you how to make the silkiest buttercream for cakes and cupcakes.
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Get all of your ingredients laid out and prepped and read the recipe once over, timing is important so you want to be ready to go. In a medium to large pot add the water and one cup of granulated sugar. Cook over medium heat stirring constantly to help prevent sugar crystals. After the sugar has almost all dissolved let it cook as you start mixing the egg whites, still stirring the water/ sugar frequently. In the bowl of an electric stand mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat the egg whites until foamy then slowly stream in the remaining 3/4 cup of sugar. Then increase the speed and whisk until stiff peaks form, ideally, the meringue will reach stiff peaks as the sugar reaches 238-240F.
- Once the meringue has reached stiff peaks and the sugar has cooked slowly stream it into the meringue with the mixer on LOW you don't want the syrup to splash back at you. Once the sugar syrup has been combined increase the speed to medium-high and mix for 5-8 minutes until the mixture has cooled, it will look glossy. If the mixture is still warm to the touch let the mixture sit and cool for 5 minutes or take a bag of frozen peas to place around the bowl to help it cool faster.
- Next, add the butter chunks one at a time, I kind of smoosh them in my hand as I am adding them all, the mixture may look curdled and you'll think you've ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
- Once you have a smooth buttercream add the vanilla bean paste and mix again until fully incorporated.
- Store frosting at room temperature for up to a day. You can store the frosting in the fridge for up to a week or in the freezer for up to a month. If frozen, thaw in the fridge overnight then place on the counter for 1-3 hours to come to room temperature and remix until you have a beautiful smooth frosting again.
MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM
Make and share this Mr. Brown's Italian Meringue Buttercream recipe from Food.com.
Provided by candcmom
Categories Dessert
Time 25m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
- Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
- Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
- Add in desired flavorings.
- Flavorings.
- Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
- Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
- Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Nutrition Facts : Calories 861.7, Fat 73.7, SaturatedFat 46.6, Cholesterol 195.2, Sodium 65.6, Carbohydrate 50.3, Sugar 50.2, Protein 4.4
ITALIAN MERINGUE BUTTERCREAM
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Provided by Taste of Home
Time 45m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN MERINGUE BUTTERCREAM
While it might seem daunting, it's really very easy! Butter and light, not gritty and overly sweet. You can flavor it by adding 1/4-1/2 cup puree or curd. this makes enough to generously frost 24-36 cupcakes, depending on how much you pipe on! prep time includes the mixer time.
Provided by newmama
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put egg whites in the bowl of your stand mixer
- combine 1 cup sugar and 1/3 cup water in a small sauce pan and bring to a boil over medium high heat. reduce heat to medium and boil 7 minutes (if you have a thermometer it should be 140-145 degrees)
- after 5 minutes of boiling whip the egg whites to stiff but not dry peaks (use optional cream of tartar if you like) and add the other 1/4 cup sugar.
- with the mixer on high stream in the boiling sugar syrup slowly into the egg whites. try to get it near the edge of the bowl but not onto the bowl.
- keep beating on medium high until the meringue cools to room temp (you can now use this frosting for fluffy white frosting, great on lemon or white cake!).
- meanwhile, cut the butter into tbs and when the meringue is cooled to room temp with the mixer going add it 1 tbs at a time until they are all in.
- it might look liquidy or curdled but it will come together if you keep beating it. if its not, put it in the fridge for a few minutes then whip it again.
- it should turn into a silky smooth frosting and you can now add your vanilla or whatever flavoring you want.
Nutrition Facts : Calories 146.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113, Carbohydrate 10.5, Sugar 10.5, Protein 0.9
ITALIAN MERINGUE BUTTERCREAM
Have butter at room temperature, but not extremely soft, or it will make for a really wet icing. Unwrap the butter, cut it into tablespoon sized pieces, cover, and sit out for one hour before use, do not sit it out the day before.
Provided by Tuck Burnette
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Have a mixer bowl with no fat in it, and a whisk, clean them with vinegar and salt, if nessecary, then rinse and dry.
- Put the egg whites into the mixer bowl with a pinch of cream of tartar, and about 1/4 teaspoon salt, stir once or twice, fit into the mixer with the whisk attachment in place and ready. Set aside.
- Grease a 2-cup glass measure with soft shortening, or use an ample quantity of vegetable cooking spray, set aside, by the stove.
- Put the sugar and water into a 4-6 cup saucepan with a lid, stirring very briefly with a spoon to ensure that the sugar has been absorbed by the water on the bottom of the pot. Turn the heat to medium, and cook until the mixture starts to simmer. Cover with a lid. Cook 1-2 minutes (2 at the most), uncover, insert a candy thermometer, and cook, without interruption, until the sugar mixture reaches 238 degrees f.
- While the sugar mixture is cooking, and keeping a steady eye on it, beat the egg whites at high or medium high intensity until this is stiff. (The object is to have the sugar mixture ready, the same time that the whites are beaten, I know that other recipes do not typically specify this process, but some do, and it's the method I learned, and am used to).
- Transfer the sugar syrup, all at once, to the greased measure.
- Pour it into the mixer, with it running, little at the time, avoiding the beaters entirely, and the side of the bowl, but allowing it (the sugar) to run gently down one spot of the side of the bowl, is preferable to having it sling on the beaters. Do not add it to fast, if there is any left in the cup, after a minute, throw it away, do not scrape it into the sauce.
- Beat the mixture for 10 minutes moderately, or until the base is room temperature. Stir in the vanilla.
- Beat in the butter, 1-2 tablespoons at the time.
- Carefully transfer to a bowl, and chill to spreading consistency if nessecary. Add a few spoonfuls of rum before chilling, if required.
Nutrition Facts : Calories 492.6, Fat 36.9, SaturatedFat 23.3, Cholesterol 97.6, Sodium 352.2, Carbohydrate 40.3, Sugar 40.2, Protein 2.2
More about "mr browns italian meringue buttercream recipes"
ITALIAN MERINGUE BUTTERCREAM RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
Ratings 110Calories 203 per servingCategory Dessert
- You want to make sure that you have everything measured out and ready to go. This recipe is simple but it does require seamless execution. You also want to make sure that your mixing bowl is clean and free of any residual fat, or your meringue will not whip up and there will be sadness abound.
- Mix half of the sugar with the water in a medium saucepan over medium heat, stir just until the sugar dissolves. When the pan heats up, brush around the sides of the pot with a clean pastry brush dipped in water to dissolve any sugar crystals adhered to the sides of the pot. You can also use a paper towel that you roll up (I did because I forgot my brush at school.)
- When your sugar starts to bubble begin whipping your egg whites in the bowl of a stand mixer fitted with the whisk attachment. You can add a pinch of salt and/or cream of tartar for stability if you wish. I only used salt in the photos you see. When your eggs begin to look frothy, slowly begin adding the second half of the sugar, whipping constantly on medium-high.
- Continue whipping your egg whites until they form stiff peaks. Ideally your meringue should reach stiff peaks at the same time that your sugar syrup reaches 235˚F. If your egg whites are whipping too fast, reduce the mixer speed to medium. You can also adjust the heat on the sugar syrup to make it cook faster or slower.
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