Silky Smooth Italian Meringue Buttercream Recipe
Vložit
- čas přidán 26. 07. 2024
- (Recipe below) Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring.
PRINTABLE RECIPE AND MORE TIPS ON MY BLOG ► sugargeekshow.com/recipe/ital...
RECIPE ►
16 ounces (454 g) granulated sugar
8 ounces (227 g) water
1/4 teaspoon salt
8 large (264 g) egg whites
24 ounces (680 g) unsalted butter softened
2 tsp vanilla extract
PRO-TIPS ►
-Bring your butter to room temperature so that you can gently press a finger into the surface of butter, but not so that its melting.
-Use a scale to measure your ingredients
-If you cool your meringue in the mixing bowl, it will take longer to cool.
MIXER REVIEW ► sugargeekshow.com/news/bosch-...
SUBSCRIBE ► czcams.com/users/sugargeekshow...
WATCH RECIPES ► • Sculpting Rice Cereal ...
WATCH CAKE TUTORIALS ► • Pokemon Topper Pikac...
Facebook Page: / sugargeekshow
Online Cake Tutorial School: sugargeekshow.com
Instagram: / sugargeekshow - Jak na to + styl
You're the first blogger that offers the idea of refrigerating the meringue. That part just sounds so genius and from now on I plan to do that to hopefully speed things up a little. Thanks, Liz!
I have never in my life seen a mixer like that, it's so cool
I wanted one of these mixers for years!! I finally got one and ended up not liking it, too many pieces...I sold it and went back to my Kitchen Aid.
I love the fact that you explain the difference in temperature. I've watched other videos but no one explains if it's ok to leave or at room temp or for how long. I made some and it went flat the next day in the fridge so I'll definitely be trying your recipes. Keep them coming!
Liz, I am not sure you read my recent comment. I had commented elsewhere that I was a newbie but was going to try making 4 dozen cupcakes. Each dozen using using a different WASC flavor AND each dozen using a different type of Frosting (Italian Meringue Buttercream Frosting, Easy Vanilla Buttercream Frosting, Cream Cheese Frosting, and Ermine Frosting). All were piped in 4 different designs per dozen. ALL recipes (and the confidence to do this project) were thanks to you!!! Thank you so much!!! Regina
I’ve already made this recipe twice. Both times as I add butter and vanilla in, it first curdles and look like it’s not going to work but then after few minutes in the stand mixer, it comes together beautifully. Thanks for sharing!
Mine curdles but then just falls apart😩 while it’s mixing it slides around...I used room temp butter and cooled it in fridge for 15 minutes...please help
@@PB2024. mine too 😥
melt about 1/3 cup of bc and then reintroduce it to your mixture on high and it will be perfect
@@PB2024. I actually faced something similar, what helped is you damp a towel in hot water and press it against the bowl of the mixer from outside. What this does is it slowly starts giving the mixture a little warmth fir it to come together again and then after about 5 mins it should be perfectly find coming together. Try it and let me know how it works.
@@PB2024. your butter was probably a bit too cold!
I have made successful IMBC in the past but it was hit or miss. I want to say THANK YOU! Putting the meringue in the refrigerator for 15 minutes is brilliant. I used to just let it whip and feel the side of the mixing bowl. Twenty minutes later, when I added my butter, it would still melt. Made it today, no problems. I am going to use it on top of pumpkin cupcakes. I am so excited. You are a great baker and scientist, lol.
I loved your mixer !!of course recipe too ❤
Get all of my recipes on my blog! Thanks for watching :D sugargeekshow.com/recipe/italian-meringue-buttercream/
Thank you so much for this recipe/video, I have found the buttercream of my dreams! This will be my go to from now on especially here where the heat and humidity are so bad for sooo loooong in North Carolina!💙
Great recipe!
Absolutely amazing 🤩 you are queen I bow to you ! Helping bakers like myself successfully achieve a goal without charging May God bring blessings and lots of love and abundance! 🎀❤️🎀
I had questions/comments 6 months ago. Since then I have made this about 8 times. It is my Favorite frosting to make (I don't eat ANYTHING I make but the smell when the hot sugar syrup is added to the merengue is HEAVEN). And any frosting without that powdered sugar grit is so much nicer. I had to transport cupcakes in 98 degree heat last Sunday. Even with the car air conditioning on the heat affected them. I had cupcakes with this frosting, Ermine Frosting, Easy Buttercream Frosting, and Cream Cheese Frosting. All piped with the same 4 decorations. The Cream Cheese Frosting was the one that sagged the most. The other 3 managed to hold up until they could be put into a large refrigerator at the venue. I think that this one held up the best... GREAT frosting that I love...
Thank for your comment it helped me decide to try this recipe. Living in Florida heat is difficult to keep icing good.
@@nilasmith8801 YMMV but it definitely worked for me!!! FUN TO MAKE!!! I was intimidated at first but even on my 1st try I was successful!!! Good luck!!!
Really love your vids ma'am!❤️
The best butter cream ever ❤ and today 👏👏👏💝 delicious 😋
Cool stand mixer, I have never seen mixer like that. So unique 😍
Yes it’s very unique. If you are wondering what type it is, it’s called the Bosch universal mixer :)
@@1a01n Oh thank you!
Hello. Not sure if you will be reading my comment. I tried your IMBC and I am totally using this recipe for my future frosting. Ur tips all came in helpful and I am so happy with the outcome😍😍
Thank you so much for sharing this frosting recipe!!
thank you so much! 🤗
Love it!
I made your Swiss meringue butter cream on Saturday and it was delicious, I have to try this one very soon.
Love it!! Thanks for sharing :D So glad you liked it
I typed in fool proof Italian meringue buttercream recipe, and yours was the first one that came up.
And I have to say thank you. It came out perfectly!
Amazing❤
I always struggle making buttercream you make it look so easy Liz.🙂 I will have to try this one.
The most delicious butter cream ever,i make it for all my birthday cake 🎂❤❤👏👏👏👏👏👏i have the that's mixer too 😊 Bosch
Nearly 200k! Well done, keep posting! 👏👏
Thank you!!! Almost there :D
Like your mixer
Me super encantan tus videos 😍 Y tu merengue luce exquisito.Te mando un gran abrazo desde San Miguel de Allende Guanajuato México 😘💯💕
Thank you so much!!! 💗💗💗
Hi. Love your work! Have learnt lots from you. I’d like to ask what brand of saucepans you use. I really like the round shape. Thank you.
You made that look so easy, well done!
Hi, I just discovered you and I’m loving your videos, thanks for sharing, also what brand is the thermometer that you’re using? Thanks in advance
Mouth open waiting for spoon!!!! Mouth watering!!!!❤️❤️❤️❤️❤️🎂🎂🎂
This & your easy buttercream have become my go to recipes! I would love a video on how you achieve darker colors. I’ve tried adding cocoa powder, letting it develop & the microwave method, but my coloring is never as dark and as smooth as I would like.
Seems like room temp ganache would be better. Fold a third of the buttercream into the ganache at a time until all three applications are done. Cocoa powder is just so dry and makes everything it touches so dense and chalky. Since you can’t add more moisture of leavening to the buttercream like you can a cake batter it just seems like a bad option to me.
Use an immersion blender 😊
I love you liz!❤️
💗💗💗
This is the best recipe for IMBC. I use it all the time. With the ratio of ingredients, it's easy to adjust more or less depending on what you need.
Side note a professional baker asked me for "my"IMBC recipe. I sent her here.
I have an idea so i loveeee the chocolate overload cakes from Jack in the box. So i was wondering if you can make one that taste exactly like it and bigger !! please !!!
Hi!! Where i live is really hot could i add half of the butter and the other half shortening to make it more stable?
hi, great video. How many cupcakes would you say this mixture would be for? I'm thinking small ish cupcakes and a piping method that isn't as tall as the one you piped in this video. Thanks!
Hi! I love your mixer. Would you mind sharing with me the brand?
Oh do we need to use pasteurized egg whites for this? And how many cups do we get this with recipe
Hi! I am researching how to make a Camouflage Cake with Neon Orange Frosting. I want to try this frosting. Will I be able to color this with Americolor Electric Orange Gel Color? I am a baking newbie and have relied on your Easy Buttercream recipe but I am dying to try this recipe... Any suggestions to make it the color of a hunter's safety vest? Thanks for your time!!!
Hi, can I use this buttercream to make strawberry buttercream (by adding strawberry reduction)? Thank you.
Bohat khoob you are doing such a great work ap hamin b video main behtri kaa koe mashwara dain
Can I do this with an electric hand mixer???. I would like to try this method. Seems better than the rest.
Hi! What size cake can you fill and cover with this recipe?
Hi, can you refrigerate cakes with this kind of buttercream? Doesnt it sepeate when its cold?
Hey thank you for the recipe. It will work great for Indian climate I guess....for 1kg cake can I use 8inch pan
Hi dear is it possible to use pasteurized egg whites?
Hi dear, please tell me which buttercream is good for sharp dark colours. I like Swiss meringue buttercream but I can't get desired colours on Swiss meringue 😞
What kind of mixer do you use. I'm in love with that whisk attachment
What did I do wrong? When I finished incorporating the butter the frosting looked like ricotta and was not nearly thick piping consistency.
Hi. Can a paddle whisk be used instead of the ball whisk
Can you make this with premise egg whites that come in a separately carton?
do we still continue to cook the sugar and water mixture while the egg whites are getting into soft peaks stage?
Would this be good for covering up a 9 inch 2 layer cake ?
I always just whip my mixture until it cools down then start adding my butter . . I never thought of putting it in a pan in fridge to cool before adding the butter
You are awesome. Thanks so much for sharing will definitely try this. Is this also less sweet?
Least sweet of all buttercreams
Good recipe and clear tutorial. Please, will reducing the butter in this recipe make the icing more creamy and stable?
If you replace 1/2 the butter with vegetable shortening, it will be more stable! It’s very creamy already on its own too :)
Can I add a tad bit more sugar for sweetness? Will it ruin the consistency?
I didn't use your recipe , but i made it for the first time and it turned out really buttery and sort of greasy and not like a normal butter cream. my recipe was a whole pound of butter, the syrup consisted of 1/4 c water 1cup granulated sugar, 4 egg whites. And when the icing is chill it lost all of its fluffyness and became sort of brittle falling off into pieces. Any tips?
I love your mixer. What's the brand and model?
Great lesson👏🏻👏🏻thank you 🙏🏻🙏🏻
But could you give us the lesser amounts instead of BAKERY / PATISSERIE QUANTITIES PLEASE🙏🏻🙏🏻🤔💗💕💗💖
What is this mixer. Love it!
Can I add color to this buttercream? And can I use the Russian pipping method? Thank you for your help! I can’t wai to try it.
Love it.. Does it take color well?
It does! If you're making darker colors you'll want to add the color, then take about 1/2 cup out and melt it down in the microwave. Then pour it back into the buttercream and whip to combine.
I've tried making IMB twice and it always ends up looking like cottage cheese or watery or both. I'll try your method and hopefully have better results.
Liz please help!!! So I put my IMBC in the fridge. How do I get it back to its beautiful fluffy formal self? Do I do the microwave method? Please help
Hi love your channel I have a question so I'f I don't have a thermometer how do I know when I can add the sugar mixture to the eggs??? Thanks in advanced☺️
Buy a thermometer from Amazon or target etc. Its worth it bc you can use it for more than cakes. Cooking is a bit of this and that and forgiving, but baking must be precise for it to turn out.
In your review of Bosch mixer you said it doesn't come with a stainless steel mixing bowl, but in the video it is a SS one. Does it now come with ss bowl?
Very good tutorial 😊👌... Can we use pasturised egg whites in this recepie just like the way easy swiss meringue buttercream was made?
No
Hi, I love your recipes. I was wondering if we could use pasteurized egg whites or if it needs to be freshly cracked egg whites. Thanks in advance!
Chantal Lizotte in my experience pasteurized egg whites don’t whip up into a strong enough meringue, but I think some other people have made it work.
Sugar Geek Show Rhank you for your reply 👍🏻
@@SugarGeekShow can i use this under/ for fondant covered cakes
Your meringue looks so yummyy !! I just want to ask a question, which your Italian or swiss Meringue Buttercream is more sweet? I'm just looking for less sweet frosting. Thanks in advance (:
On her blog, she says the Italian Meringue Buttercream is the least sweet of them all.
@@akeshiacox8363 Thank you so much ☺️
Can you please show us how to colour it properly, I found it a bit harder to colour than regular buttercream
I pray someone responds to these questions as I plan to make a cake for my daughter two weeks from today.
Are the cakes at refrigerated or frozen temp when you add the final frosting layer?
Do you add the fondant to refrigerated frosted cakes, or immediately cover with fondant after frosting and before placing them in the fridge?
Can the fondant covered cake be fully decorated and refrigerated 24 hours before the event?
If so, how do you protect them from condensation?
Is it better to decorate the cake a few hours before an event after the fondant covered cake has been refrigerated?
Or decorate it at room temp?
I have watched 8 million hours of tutorials and can't seem to find the perfect advice for my cake.
I plan to make a tiered 10", 8", and 6" cake with each tier being 4 layers (approximately 4" in height each).
I will be using White Velvet Cake with Italian Meringue Buttercream.
The decorations will be royal icing cherry blossoms on toothpicks, tree branches made with chocolate fondant/gum paste and painted on details using Chocolate Royal Icing, edible brown and black powders and confectioners glaze.
Travel time for delivery: 1 hour
Please help! 😭🙏
Should the eggs be cold or room temp?
When the sugar solution reaches the desired temperature, should I remove it from the heat or continue boiling?
Can I use pasteurized egg whites?
Is this enough for 24 cup cakes or how much does this recipe make????
Will this buttercream go droopy if you leave it on the cake for too long at room temperature
Can you tell me what tip you used to frost the cupcakes?
I had a customer need a cake but can use anything corn or dairy. Yikes!
I used this icing but replaced the butter with Country Crock plant butter. I was worried it wouldn't work.. But it did. So if you have someone that can't have dairy use this. I'm so relieved.
do you know why mine just melted easily? i have make sure to cool down the meringue before adding the butter and the butter is kinda in room temperature but still a bit cold to touch.. at first is just so easy to frosting cakes but after like 5 minutes it gets runny 🥲 still hold shape but runny
I tried this is recipe, it tasted really good in the beginning but, I noticed after some time it kinda just turned into butter, I’m not sure if I did something wrong, idk every time I make any buttercream, after some time it basically turns into butter, Ik it’s in the name BUTTERcream but, I just don’t like the butter texture next time I’ll make this, I’ll try putting less butter so its mostly meringue.
I tried your easy buttercream in my kitchenaide mixer. It was a liquid mess. I don't what went wrong. Is Italian buttercream good for icing cakes?
I love that mixer you are using. Is there a special name for it?
Bosch
If we have a big amount ready of the mix (eggwhites with the syrop) how much (gr.)we use for this recipe?
This is an awesome recipe! I am wondering if anyone has tried to pipe flowers with this IMBC recipe?
I dont have a thermometer , how to check the right temparature ?
Is it possible to half the recipe? and achieve the same consistency?
Could i do half butter half shortening to get a more stable frosting? I live in the Caribbean and it's super hot
Chel X definitely! I can’t guarantee the taste will be the same, but it’ll be super stable :)
Hi could u plzz give measurements for this recipe for one 5 inch cake tin
Are pasteurized egg whites used in this recipe?
Can you give recept for 250gram with butter combination? Iam difficult to count...
Usually people have 250gram butter and 500gram or so
Thank you
Hi! Can I use this to pipe flowers? If so, how could I store them? I want to make flowers ahead of time so when I decorate my cakes, they will already be made❤️ Thanks for all your videos!!
You can put wax paper on you're steel thingy
And decorate the flower and put them in the refrigerator
And they will be ready to use
@@tianaantonie10 thanks!
@@victoriaguerra4639 Happy to help!
Ive added the sugar syrup. My meringue has been whipping for over 30 minutes and is stil not stiff peaks and has cooled down. My syrup was almost 225 when I added it. was the syrup too hot to add??
Do you add the sugar mixture while it’s boiling hot or bring it to room temperature then add it to the egg whites?
While it’s boiling hot :) that way it cooks the eggs
first off I just got a Bosch mixer! :-) I am making my first batch of frosting right now. but I have somehow misplaced my buttercream recipe and I couldn't remember how much sugar to water ratio to use....lol Question: Why not just put your whole bowl in the fridge to cool down instead of putting on a sheet tray?? Also I noticed your bowl looks metal...mine is plastic. Thanks!
Yay! I hope you like your Bosch :D It just takes longer to cool down in the bowl. And it's sometimes challenging to make a sturdy meringue in a plastic bowl, so that's why I always use metal for meringue.
Hi, how many cupcake can i decorate with this recipe ?
Can we use Pasturized eggs in this recipe?
When I make Italian butter cream the Syrup cooks my eggs and then I end up having like cooked egg in my other cream what am I supposed to do
Do how add color to this buttercream pls?
Would like to know what type of mixer that is and where to
So buy it
Margarida Wertz This is a Bosch universal plus and you can get it on the Bosch mixers website