How to Make Italian Meringue Buttercream Tutorial
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- čas přidán 1. 06. 2024
- Learn all the steps to create a deliciously smooth and creamy Italian Meringue Buttercream! This buttercream is so decadent and only uses a few ingredients.
Italian Meringue Buttercream Recipe
6 large egg whites
1 1/2 cups granulated sugar (300 g)
1/3 cup water (80ml)
3 cups unsalted butter (678 g)
2 tsp pure vanilla extract
pinch of salt
Method
1. Place egg whites in a grease free bowl with a whisk blade attached. Place the sugar and water into a medium sized saucepan, and place over a medium heat.
2. Keep a very close eye on the syrup, as it can boil over easily. Use a candy thermometer to check the temperature.
3. Once it reaches 110 degrees C, begin whipping the egg whites on a low to medium speed.
4. The egg whites will need to be foamy and frothy by the time syrup reaches 118 C. If the egg whites reach this stage before the syrup has reached 118 C, turn the mixer down to the lowest setting until it has reached the this temperature.
5. Once syrup has reached 118 C, and egg whites are frothy- slowly pour the syrup into the mixing bowl in a steady stream while mixer is beating on medium/high. Allow meringue to beat on high until stiff glossy peaks have formed, and meringue has cooled significantly.
6. Turn mixer down to a medium speed, and begin adding softened butter, 1 tablespoon at a time. Once all the butter has been added, whip on high for 2-5 minutes to fully incorporate. Coloring and flavorings can be added at this point.
7. The buttercream may look slightly curdled at this point, but do not worry! Continue whipping on high speed until is has become creamy. If the buttercream looks soupy it is most likely because the butter is too warm. Place the bowl into the fridge for about 10-15 minutes and rewhip.
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Thisss is so beautiful!
Nice cream and interesting blog.
I’m so looking forward to trying this! It looks a little easier than Swiss meringue buttercream but just as silky smooth and yummy. 😍
Maybe I can finally make good buttercream. Thanks for the video lesson.
Of course! I’m excited to hear how it goes! 💖
Loved this tutorial, I’m going to practice up on this as I love meringue based buttercreams! I usually stick to American buttercream for convenience and quick work, but love the taste of Italian Meringue Buttercream. Also I love your tutorials for Sprinkle Pop, that’s how I found you!
I can't wait to try your recipe! It looks so good!!!💖💖💖
Thank you so much Shay! I cannot wait to hear what you think of it! 😍
😍😍😍so satisfying and smooth!!
Thank you so much! 😋
Hello! With this measurement, how many cupcakes can it frost and what cake size can it cover? Thank you :)
Hi Sheri were are the recipes you put up in shorts they look amazing, disappointed, greetings from dublin Patricia
Hihi, if i want to add favouring? When to add? Is it the step when we are doing colouring? Also can i make buttercream advance and use it as and when i want? Thks🙏🙏
Do you think you could you demonstrate how you make chocolate imb sometime? 💗
Como se puede guardar para el otro día?
Can I make this without a thermometer?
Is the hot sugar syrup enough to make the egg whites food-safe? Would this also work with pasteurized egg whites from a carton? Those are safe, but I know they have a weaker protein structure.
Hi! Yes the hot syrup essentially cooks the eggs and makes them safe for consumption. I haven’t personally had the same success with using pasteurized egg whites for this method, but it’s definitely worth a try 👍
@@SheriWilson Can't wait to try it, thank you!
Is this your preferred buttercream to work with? I didn't know about that extra step for coloring!! The day I get a stand mixer will be the day I try this and Swiss meringue buttercream!! I'm someone that's never liked American buttercream that much because of how sweet it is lol and I've heard the others are much much less sweet!!
I use American buttercream most of the time for convenience, but IMBC is actually my preference as far as flavor goes. I highly recommend trying a meringue based buttercream if you don’t like the sweetness of American buttercream! It is definitely much less sweet and has a mousse like texture- it’s actually really yummy (coming from someone who doesn’t have a big sweet tooth) 😅💕💕
@@SheriWilson convenience of making process? Since there's no sugar syrup to heat? And I'm actually a big sweet tooth person but my indulgence favorite is chocolate! I'll definitely let you know the day I do try IMBC!😊
@@samanthasowers3889 yes it is much quicker to make because their is no cooking involved ☺️ and I’d have to agree on the chocolate front, I’m right there with you!
Is there any substitute of eggs??
@@payalpatel2643 this buttercream is egg based, but I have an eggless vanilla buttercream tutorial on my channel as well ❤️
What's the measurement for egg whites if I'm using pasteurized eggs in a carton?
Any egg replacer I can use as I have kid with egg allergy.
You'll probably want to just do American buttercream if you can't have egg
Do you have a Vegan recipe for this ?
In how much temperature its good to work? My temperature is almost 40 degrees Celsius plus alot alot humidity .
All the temperature ranges you’ll need to reach for making Italian meringue buttercream is listed in the caption 💗