Reduce the mixer speed to low. Now you can add in food coloring if you desire. This takes quite a bit of time! We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. I will add that info to the recipe . You might want to start with 1/2 teaspoon of almond extract then taste it to see if you want more. Place the bowl on top of the pot filled with simmering water. . This cake is meant for smaller gatherings or you can make it for a smash cake. Even a tiny amount of egg yolk will prevent the whites from whipping. Then I came across this recipe and method and was successful both times I made it on the first try. If the sugar dissolves in your fingertips, it hasn't cooked long enough; If the sugar is too hard and forms a hard ball, it has been overcooked. Add in the lemon zest. Pour the syrup into the egg whites: As soon as the syrup reaches between 240F to 245F, remove it from the stove and slowly drizzle the syrup into the meringue. This recipe works best if you have a stand mixer but you can do it with a handheld mixer as well, it just takes a bit more coordination. Please read our. Let the butter come to room temperature. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. long, but used it anyway. Cook mixture. But dont worry, your frosting isnt ruined! This can happen if the meringue was too warm when you added the butter, if the butter is too warm, or if your kitchen is too toasty!! Add butter one tablespoon at a time. . I will definitely tag you in my post. Continue boiling the mixture without stirring until the thermometer reaches 235F, Begin whisking your egg whites on high to soft peaks. In my kitchen, it usually takes 1-2 hours (1 hour in the summer, 2 hours in the winter). It adds a luxurious touch to any cake, cupcake, or cookie sandwich and it is easy to spread or pipe decorations. If they have any grease on them, the egg whites will not whip. recipe will frost a Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. It is also a little bit more finicky. The only slight modification I made was adding a little extra vanilla extract. Add egg whites and citric acid to bowl of a stand mixer fitted with a whisk attachment. It is a bit of a rollercoaster however. We used it to cover our lemon curd cake. A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Set mixture aside. The cooked sugar syrup results in a more stable and silky smooth buttercream. Once the sugar-water syrup reaches 230F, begin whipping your egg whites and the remaining cup sugar in a stand mixer at a high speed with the whisk attachment until soft peaks form. Specifically strawberry reduction (using your recipe), how much reduction per an 8cup batch of IMBC? Used Chambord instead of suggested liqueur. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Beat in vanilla extract. Chill the bowl in the fridge for 10-20 minutes or the freezer for 5-10 minutes. Are these failed batches salvageable? Pour hot syrup into the meringue. Its very important that the sugar is fully dissolved before you make the meringue, or else your frosting can end up with a grainy texture. If it still feels warm, either wait another 15 minutes to add the butter or pop the bowl into the fridge for 5 minutes to help it cool down. Whisk together the all-purpose flour, coconut flour, baking powder and salt in a medium bowl; set aside. The process starts with making a regular meringue like the kind you put on a lemon meringue pie. I know the last two buttercreams (swiss meringue) I have done have lost a lot in texture after chilling. Choose a cake pan size(based on 2" tall cake pan). Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. 2016-2023 Chelsweets LLC. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. My question is if I add bittersweet chocolate ganache to the Italian Meringue buttercream recipe, do you know how much I should add? About 45 minutes. Place the mixer on medium speed and add the butter 1 to 2 tablespoons at a time. I'm an artist and cake decorator from Portland, Oregon. Tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media! American Buttercream Then mix the buttercream for a few minutes to see if it comes together. I tasted it before adding the raspberry brandy and after, and the brandy really added something special. The time it takes for a stick of butter to come to room temperature can vary based on the type of butter you use and the temperature and humidity of your kitchen. honest. Add egg whites, sugar, and salt to a large bowl. 50 minutes. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. frosting. The melted, warm buttercream around the edge of the bowl will mix with the frosting thats too cold. The mixing bowl and whisk need to be squeaky clean. Butter gets pretty soft at 80F and starts to melt at 90F. We believe nutritious, wholesome food doesnt have to sacrifice flavor. At this point in time, I recommend feeling the bottom of the bowl with your hand. Line a 23cm (9 inch) tart pan. Our best lemon curd recipe is low-effort, high-reward, and results in a spread so light youll want to eat it with a spoon. My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. Thank you for the detail that you provide on this recipe. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Ingredients and substitutes Eggs - I like using large eggs as a default for all my baking. This is my go-to buttercream and it is about time I share it with you. too large for my mixer. raspberries and yellow With the mixer on medium speed, slowly add the cubed butter a couple pieces at a time until the butter is fully incorporated, smooth, and fluffy before adding the next addition. When it comes to hot weather, Italian meringue buttercream holds up better than German buttercream, Swiss buttercream, Russian buttercream, Ermine frosting, or even American buttercream. But, upon tasting it when finished, it tastes well, too much like butter. As soon as the sugar is dissolved, stop stirring and increase the heat to high. Well, our Italian Buttercream Frosting is just the ticket. Can I Make Italian Meringue Buttercream Ahead of Time? Bring the syrup to a boil. At the same time, whisk the egg whites until they form peaks. If you notice sugar crystals on the side of the pot while cooking, either wipe them away with a pastry brush dipped in cool water or cover the pot with a lid for a few minutes to allow the condensation to drip down the sides. While the meringue whips, I like to add something cold around the base of my bowl. came together.) too sweet frosting. The temperature of the butter is very important. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Heat over medium-high heat until the sugar syrup reaches 238 F, about 10 minutes. If it still feels warm, either wait another 15 minutes to add the butter or pop the bowl into the fridge for 10 minutes to help it cool down. Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Gently stir to combine (I use the candy thermometer for this). portion to the desired Meanwhile, place the egg whites in the bowl of a stand mixer fit with the whisk attachment. Whatever the reason, your frosting looks chunky, dense, watery, and greasy. Continue to beat the mixture until the bowl has cooled to room temperature, which should take about 10-12 minutes. If you are outside, find a shady area to place the cake. worried when the I've made a couple of times already, with rave reviews. It can be stored in an airtight container at room temperature for up to 2 days, in thefridge for up to 2 weeks, or in the freezer for up to 3 months. Remember, the higher the quality of butter you use, the better your buttercream will taste. Butter - Use softened, butter (but not melted) to whip into your cooled meringue so that it incorporates smoothly. If the weather is extremely hot, I have some tips to help your buttercream hold up (without using shortening). Can't stress enough! Whip the meringue until your peaks are stiff enough to defy gravity. Amount is based on available nutrient data. Once the butter is mixed in, the frosting should look fluffy and light like it does in the picture below. Once all the sugar is added, increase the speed to medium-high, and continue to whip until the meringue has cooled to room temperature. The buttercream locks in all the moisture, keeping the cake fresh and delicious! Bring to a boil over medium-high heat, swirling pan occasionally. My husband hates sweet icing and he raved about this. Cover with a lid and bring to a boil. Read More. Silky smooth Italian buttercream is the most stable of all the buttercreams and is not very sweet. Keep the cake in an air-conditioned building. Once the meringue has cooled, you add butter piece by piece until the meringue and butter are thoroughly combined. However, you can use them to make my hybrid buttercream frosting. All rights reserved. In a medium sized pot, add about 1 inch of water and bring to a simmer. Line bottoms with buttered parchment paper and dust with flour. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. This can lead to the sugar crystalizing, resulting in a gritty texture. The only thing I might do different next time is maybe reduce the butter, but really it's just delicious. How to Make Italian Meringue Buttercream: Some Other Recipes We Are Sure You Will Love: Make the sugar syrup. I followed the recipe to a tee. 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 one of the more stable frostings. You can also freeze it for a few months. i have bought a sugar thermometer and will try again. This buttercream is excellent for any celebration cake, cupcakes, or baked good topping. . Use this recipe to frost your favorite layer cake. 2. changed within Be sure to give it a goodstir once it thawsto room temp to get the consistency nice and smooth again. teaspoon Lemon or coconut extract (to taste) US Customary- Metric Instructions Preheat oven to 350F. Meanwhile, put 1 1/2 cups of the granulated sugar in a small pot. IMBC won't crust at all, it'll stay nice and soft. Hey! Learn how your comment data is processed. Compared to a simple buttercream that blends powdered sugar, butter, and flavorings quickly, Italian meringue buttercream takes more time to prepare and requires a few specific tools to ensure success. I had to stop while I was whipping the egg whites, I out in the refrigerate and one hors late, I restarted again. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Bring to a boil; cook over medium-high heat until a thermometer reads 250 (hard-ball stage), 8 to 10 minutes. I would not recommend leaving out the Meringue. Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize. Swirl to combine. Did you make this recipe? At this point, you can use the buttercream as it is or you can add flavorings. Place 1-1/4 cups of sugar and the water in a saucepan. The recipe lends itself well to different flavorings and extracts. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Liz! most helpful review was Make sure the meringue cools down to room temperature before you add the butter. Marissa Sertich Velie is a pastry chef who worked in restaurants, writes, and graduated from the Culinary Institute of America. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. I was Since the meringue gets cooked to such a high temperature, it makes the buttercream more stable. So so good! Add up to 3 ounces of liqueur such as Grand Mariner, Amaretto, Chambord, or Cointreau. Next, in a large bowl, beat the 5 egg whites and 1/2 teaspoon of salt with an electric stand mixer fitted with the whip attachment on high speed until stiff peaks form. Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240F before being added to the whipping egg whites. 173 Comments. Learn how to torte, fill, and frost a cake like a pro. Meanwhile, put 1 1/2 cups of the granulated sugar in a small pot. If you dont have a digital thermometer on hand, you can test the mixture by rubbing a tiny bit between your fingertips. 2 cups granulated sugar, separated (550 grams), 2 cups (1 pound) unsalted butter, at room temperature (454 grams). It is smooth, light, incredibly soft, and creamy but quite stable. 4 large egg whites, at room temperature and preferably from fresh eggs (see note), 1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon (see note). Slowly pour hot sugar syrup over egg whites while beating continuously. Measure the remaining cup sugar into a small bowl and set aside. I waited until the meringue was 70 degrees before adding room temp butter slowly in small chunks so I have no idea what I keep doing wrong.