I'm an artist and cake decorator from Portland, Oregon. Swiss Meringue Buttercream Recipe . Combine your sugar and water together in a medium-sized saucepan and stir to distribute the water evenly. You can also use vanilla beans, emulsions or ground up freeze-dried fruit. How to Make Perfect Italian Meringue Buttercream ... - Recipes This delicious buttercream is based on Italian meringue which in itself can have many uses. Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk … Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends. Only stop whisking once the meringue is shiny/glossy. An Italian meringue, I call it wedding cake icing. So I took on the task of creating the buttercream for these little sweet delights, but not just any regular buttercream, vegan Italian meringue buttercream! Beat in the softened but COOL butter at medium speed 1 tablespoon at a time until the buttercream is shiny and fluffy, about 8 to 10 minutes. Place caster sugar and water in a small sauce pan with a long handle. Add the salt to the egg whites. How to make italian meringue buttercream and how to frost a cake. What can I do to prevent it and fix it? In a small heavy saucepan, combine 3/4 cups sugar sugar and water. The main difference is that I beat the butter separately and then I add the Italian meringue to the beaten butter and mix them together at the end. People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet. Using less butter than what is required for the amount of meringue in this recipe may yield a runny frosting. How to use Italian meringue • Make crisp meringues Heat the oven to 170C/fan 150C/gas 3. If you want to make the buttercream ahead of time, it can be refrigerated for a few days. Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting too sweet. Italian Meringue Buttercream recipe is similar to Swiss Meringue Buttercream but is made by cooking the sugar syrup and carefully drizzling it into an egg white mixture. Beat butter and vanilla until smooth and creamy; set aside. The meringue is whipped until it’s cooled, at which point it can be piped or you can incorporate butter to make an Italian meringue buttercream (recipe below). This frosting takes regular buttercream to the next level. Italian meringue is made by pouring hot sugar syrup onto beaten egg whites to create a thick, marshmallowy meringue. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F. Also preparing the Italian Buttercream in a warm or hot room can also affect the end result and could yield a frosting that does not firm up or appears runny or lumpy as if the ingredients are not incorporating together. Wipe down your bowl and attachments with lemon juice or white vinegar to make sure there are no traces of oil or fat on them that would prevent your meringue from whipping up. Or you can divide your buttercream and hand-mix in food coloring. Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. How to store this Italian Buttercream and what is its shelf life? In this recipe and in all of my recipes I provide all ingredients in grams and in mL (millilitres) where applicable. Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating … There are a few factors that can directly affect the stability and the end result of this Italian Buttercream. Traditional Swiss Meringue involves heating egg whites, then lots and lots of whipping. Your email address will not be published. It has an Italian meringue base consisting of egg whites and sugar syrup (since this is an SCD recipe, honey will be used instead of refined sugar). There are several different types of buttercream, serving an array of purposes throughout … Vanilla – I use a good amount of vanilla to flavor my Italian meringue buttercream but you can use whatever flavoring you desire. It also very important to make sure that the meringue has completely cooled before adding it to the beaten butter. From sugar, to gingerbread, rugelach and more! 20 Christmas Cookie Recipes you will definitely want to make this year. A step-by-step Italian Meringue Buttercream tutorial! It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring. I have made this recipe with unsalted butter with the addition of a pinch of salt and also with salted butter. Select an option below to calculate how much batter or frosting you need. Here are the steps to making Italian meringue buttercream. What is caster sugar and can I substitute it in this recipe? If the meringue looks frothy or like it’s starting to separate you have mixed for too long. When the egg whites reach soft peaks, pour the sugar solution in a steady stream on to the whipping whites while mixing on low speed. Italian meringue buttercream is made by combining sugar and water into a saucepan and boiling until softball stage, or about 240-245F. Italian meringue buttercream (IMBC) is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter. It is the smoothest and creamiest of all the buttercreams! Watch the full step by step video provided with this recipe for visual instructions. You will love it on cakes, cupcakes and more! Italian meringue is made with a sugar syrup boiled to the soft-ball stage (248 degrees F/120 degrees C) and carefully poured in a thin stream into egg whites that have been whipped with cream of tartar; the mixture is then further whipped until stiff peaks form and the mixture cools. Does anyone have a Swiss Meringue Buttercream recipe that has been lab tested to contain .85 or lower water activity? Meringue is the puffy heart of every sweet soufflé, the airy start to classic buttercream, the basis of seven-minute frosting, the secret to flawless macarons, the chewy-crisp foundation of pavlova, and the fluffy cloud atop a lemon pie.While there are countless applications for meringue, there are only three main ways of making it—French, Italian, and Swiss. Leave the lid on for 5 minutes to ensure all the sugar granules are dissolved or your sugar could crystallize and become grainy. When temperature has reached 115 degrees Celsius and the meringue has reached soft peaks and increased in volume, increase mixer speed to medium-high. Mix sugar and water with a metal spoon and cook over medium heat stirring until sugar is dissolved. At this stage, you have made Italian meringue. Practice Mise en Place (everything in it's place). Turn off the oven and leave in the oven for 1 hour. Italian Meringue Buttercream. (see notes at the bottom of the recipe). It should be glossy and thick, and very stiff. NOW with a video!!! You may replace the caster sugar with standard granulated white sugar in this Italian Buttercream recipe as the sugar is dissolved in a liquid. Looking for a cookie that doesn't kill the diet but also encompasses the holiday season? It can be kept refrigerated for up to 5 days. This recipe is light yet creamy and less sweet as well although not very stable in hot weather. 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