ITALIAN MERINGUE BUTTERCREAM FROSTING RECIPE
Italian Meringue Buttercream is silky smooth, creamy, & gorgeous. Here's how to make the perfect buttercream for cakes and cupcakes.
Provided by Rebecca Blackwell
Categories Buttercream and Icing Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Combine the water and 1 1/4 cups (250g) sugar in a small saucepan and stir once or twice just to moisten the sugar. Do not stir again; stirring encourages the sugar to crystalize. Bring to a boil over medium high heat and continue to cook until it reaches a temperature between 248 and 250° F (120 - 121.1° C).
- As soon as you set the syrup to cook, begin the meringue. Beat the egg whites in a standing mixer fitted with the whisk attachment at medium speed until frothy. While beating, sprinkle in the cream of tartar and then the remaining 1/3 cup (67g) sugar.
- Beat until stiff but not dry, peaks form. The goal is to have the syrup at the right temperature and the meringue at the stiff peak stage at the same time. If the meringue is ready, before the syrup, continue to beat the egg whites with the mixer on the lowest speed until the syrup is between 248 and 250° F (120 - 121.1 ° C). If the syrup is done before the meringue is ready, add a very small amount of hot (not cold) water to lower the temperature slightly.
- When the syrup is ready, turn off the mixer and quickly pour about 1/3 cup into the meringue. Immediately turn the mixer to medium-high and then continue to pour the hot syrup into the meringue in a thin, steady stream. Try to keep the syrup from getting on the beater, although some will get on there no matter what you do.
- Continue to beat the meringue with the whisk attachment at medium speed, until you touch the bottom of the bowl and it is cool to the touch. *It's important to not add the butter before the meringue is completely cool, so that the butter doesn't melt.
- With the mixer running at medium speed, add 2 tablespoons (28g) of the butter at a time. Beat until each addition of the butter is incorporate before adding more. Keep mixing and adding the butter bit by bit until all 6 sticks are incorporated.
- If the buttercream doesn't look completely smooth at this point, just keep beating. It will smooth out. If it looks runny or curdled, the butter has probably melted. Put it in the refrigerator for 20 or 30 minutes and then continue beating until it's smooth. (*See trouble shooting tips above.)
- After the butter has been fully incorporated, you can add any flavor additions you like. (See the list of flavor ideas above.) At this point the buttercream is ready to use. If you'd like to store it for future use, see the notes below.
Nutrition Facts : Calories 222 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1/4 cup, Sodium 18 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
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.
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