Classic Italian Meringue is simply whipped egg whites that are sweetened and stabilized with hot sugar syrup. Italian Meringue Buttercream takes this one step further by incorporating butter into the meringue. Italian meringue’s unwavering stability allows the resulting desserts to be finished in the oven or torched to dramatic effect. From mousses to buttercream to the toasted finish of a baked Alaska, meringue is one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our favorite desserts.
Here I’m showing you how to convert this recipe into Italian Meringue Buttercream -IMBC. The most stable buttercream of all and the least sweetest too. Of all the buttercreams in the world Italian meringue buttercream might just be my favorite! It’s light as a cloud, silky, not too sweet and it pipes beautifully!! Most of all it just melts in your mouth heavenly.
Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all 🙂
Ingredients:
Italian Meringue A :
60g (2 eggs with shell weight approx 60g each) egg whites (room temperature)
1/2 tsp lemon juice or white vinegar
125g granulated sugar
40ml water (room temperature)
Italian Meringue Buttercream:
Italian Meringue A (prepared above, full quantity)
200g unsalted soften butter (room temperature)
1/2 tsp vanilla essence
For a large batch to frost and fill a 6 inch cake or 6 cupcakes, following are the measurements:
Italian Meringue B:
120g (4 eggs with shell weight approx 60g each) egg whites (room temperature)
1 tsp lemon juice or white vinegar
250g granulated sugar
80ml water (room temperature)
Italian Meringue Buttercream:
Italian Meringue B (prepared above, full quantity)
400g unsalted soften butter (room temperature)
1 tsp vanilla essence
Tips and Notes:
Fresh egg whites – Don’t use boxed (pasteurized) egg whites, chances are they will not whip into a stiff meringue which is vital to a stable buttercream frosting. Room temperature egg whites whip faster.
Sugar – Make sure you cook your sugar to the proper temperature ( 120 C /248ºF) to ensure all the water has evaporated and the sugar is stable enough to be whipped into the frosting. Monitor the temperature of your sugar syrup closely. Do not heat the syrup any further 121C as it will change it’s colour to golden once the temperature reaches 125C. Remember to whip the egg whites on high speed before you pour in the syrup else it will cook the egg whites. If the syrup is prepared ahead and egg whites are whipped later, syrup will thicken and crystallize as it cools. Re-heating the syrup later will thicken the syrup more and makes it difficult to pour. Hence whip egg whites and cook syrup simultaneously!
Butter – Use unsalted softened (room temperature ) butter to whip into your cooled meringue so that it incorporates smoothly. Remember, the higher the quality of butter you use, the better your buttercream will taste. You can substitute half of the butter for vegetable shortening for more stability in high heat areas.
HOW LONG DOES ITALIAN MERINGUE LAST?
When using a meringue frosting, it is best to serve it the day it is made but cake or cupcakes that have been frosted with it can be stored in the refrigerator for up to two days. Re-whisk and use when you’re ready. After which the meringue will become unstable and weepy.
HOW LONG DOES ITALIAN BUTTERCREAM LAST?
Italian buttercream can be left at room temperature for 2-3 days. I usually refrigerate leftover buttercream if I’m not going to use it in 24 hours. Refrigerate the buttercream up to a week. It can be frozen for 2 months. Bring the buttercream to room temperature and re-whip until it’s a smooth consistency before you use it.
HOW DO YOU COLOR ITALIAN BUTTERCREAM?
If you just add food coloring to meringue-based buttercream the color will not really show. A little trick I picked up is taking a tablespoon of the buttercream and microwaving it in a little bowl with a drop or two of food coloring for 8 seconds. The color will REALLY come alive. Now you can mix this colored buttercream into larger batches and you’ll see much more vibrance. I usually use gel food colorings to color my buttercreams; they are more concentrated than liquid colors.
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Credits:
Music by Relaxing Music – [No copyright] | Piano Music | Getting up early means getting ahead
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