* Sorry the music is a little low! It is not you, it is me lol*!
Italian meringue buttercream is the perfect buttercream for cakes that need a little more structure and flavor. In my opinion, it makes having super smooth and sharp buttercream cakes easier. Use this as a base recipe and flavor as needed. In this video, I show you how I flavor it with freeze-dried strawberries.
Italian Meringue Buttercream Recipe:
Sugar 250 g
Water 60 mL
Lemon Juice 2 mL
Cook 243’F
Egg Whites 125 g
Whip soft peaks then slowly add the hot syrup.
Butter 435 g – Room Temp
Add to egg whites when the bowl is cool to touch.
Vanilla 4 mL
3 Scoops Freeze-dried Strawberries
or you can add 3 ounces of melted and cooled chocolate or 1 ounce of lemon juice to create other popular buttercream flavors.
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Candlepower by Chris Zabriskie is licensed under a Creative Commons Attribution 4.0 license.
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