Step 1 - Place pasteurized egg whites and powdered sugar in a stand mixer bowl. Once the butter is mixed in, the frosting should look fluffy and light like it does in the picture below. This should dissolve any sugar that's hardened in the pan. To make the sugar syrup, place the candy thermometer in the . Its delicious, its silky, it spreads BEAUTIFULLY, and I will never make a different recipe. Incredibly flavourful. It was a Egg whites consist of water and proteins. Italian Buttercream Recipe | King Arthur Baking The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. You can add coloring by adding a couple of drops of your favorite food coloring into the bowl as it's whipping in the final step. This is an absolutely lovely buttercream. This creates a much silkier, lighter, and not overly sweet buttercream. All rights reserved. Keep the mixer on medium to medium-high speed while you drizzle in the syrup. Whisk everything together. Remarkably, the only ingredients needed to make meringue are egg whites and sugar, though an acidusually lemon juice or cream of tartaris often included as well. This lemon Swiss meringue buttercream is made with fluffy, whipped meringue and has the perfect balance of bright citrus flavor and sweetness! If you freeze it, let it thaw in the fridge overnight then let it sit at room temperature to get soft. Tip: Avoid the temptation to stir the sugar and water while it's boiling. Stir . Captain Morgan. It has a wonderful balance of rich flavor from the butter while being soft and airy because of the meringue. 2. This can prevent your buttercream from becoming soupy in the next step. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Not nearly the same melt-in-your-mouth texture. Chill the bowl in the fridge for 10-20 minutes or the freezer for 5-10 minutes. Then mix the buttercream for a few minutes to see if it comes together. Increase the speed to medium-high, and continue to whisk until it is doubled in size and the bottom of the bowl is no longer warm, about 10 minutes. Instructions. I dont think Ill even bother trying another recipe like ever! How to make Italian Meringue - Great British Chefs Lets walk through everything you need to know to make the smoothest, fluffiest lemon Swiss meringue buttercream! Ok_Computer_1979 1 min. Have all your ingredients at room temperature and read the notes before you begin. American Buttercream 2. Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). In a medium saucepan, combine 2 cups sugar and cup water. This morning I could see how nice my frosting became! cake with lime curd filling, so I For safety, especially if feeding children, older adults, pregnant individuals, and those with weakened immune systems, use pasteurized eggs. Italian Meringue Buttercream Recipe | Bakepedia I followed the recipe to a tee. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Fell completely and looked like cottage cheese and water. Pipes beautifully! It is so light, fluffy, and stable that it can be used as a frosting. On occasion, Savor the Best is compensated through the use of affiliate links, product reviews, andsponsored posts. It can be frozen for 6 months or more. Lemon Cake with Lemon Meringue Buttercream Recipe | Food Network Could I Add Different Flavors or Colors to the Buttercream? To do this, scoop 1/2 cup of the finished buttercream into a microwavable bowl. If your frosting looks curdled or soupy at this point, please refer to the troubleshooting section below. The color of the frosting will deepen over time! Classic Italian Meringue Buttercream - Sugar Geek Show Cooled completely but when I started adding the butter, geez, what a mess. Switch to the paddle attachment. You might want to start with 1/2 teaspoon of almond extract then taste it to see if you want more. Half a I made the buttercream only, no This recipe is so velvety and decadent. The cooked sugar syrup results in a more stable and silky smooth buttercream. Increase the speed to high and continue to whisk until the mixture reaches medium-stiff peaks. While it takes a little more effort to create than standard buttercream, you'll appreciate the work involved in creating this silky, melt-in-your-mouth icing. This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls. The first is that we kill any potentially harmful bacteria. YUM!!!!!!!!!!! If so, how much do you think coulis do I have to add? Perfect Swiss Meringue Buttercream - Sally's Baking Addiction Great recipe, easy to make. The first part of the process, up to incorporating the sugar syrup and whipping the meringue, went well. If it looks curdled and watery just keep whipping. : First, it will become runny. I have the white bowl to the Bosch universal 800 watt and you use a metal bowl. Enough frosting for two large cakes. (Hot sugar is just as dangerous as fryer oil, so use caution!) Place your egg whites into the bowl of your stand mixer with the whisk attachment. Italian meringue buttercream (IMBC) is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter. Copyright 2023 Sugar Geek Show on the Cookd Pro Theme, Cream Cheese Frosting Without Powdered Sugar. 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. Whip, whip whip! Then I came across this recipe and method and was successful both times I made it on the first try. 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. In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. kept whipping in the Consuming raw and lightly-cooked eggs poses a risk for food-borneillness. 2 cups unsalted butter, room temperature (452g or a 1 lb. Add the sugar and lemon zest and beat until light and fluffy. Thanks, Thank you for any advice. recipe will frost a Copyright 2023 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. Once the consistency is right, swap out the whisk attachment for a paddle attachment and add in the zest of 2 large lemons, 1/4 cup fresh lemon juice, 2 tsp vanilla extract, 2 tsp lemon extract, and 1/2 tsp fine salt. Adjust the servings slider on the recipe card to change the amounts the recipe makes. The only thing I might do different next time is maybe reduce the butter, but really it's just delicious. For best results, use fresh eggs at room temperature. Making it with a stand mixer is much easier and quicker. This would be an excellent recipe if you intend to frost with it right away, but does poorly with refrigeration and for that reason, the recipe is misleading. Thank you for your support. Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. How to Make Italian Meringue Buttercream: Some Other Recipes We Are Sure You Will Love: Make the sugar syrup. But dont worry, your frosting isnt ruined! And theyre quick to make. Whip the buttercream some more. sugar syrup into foamy egg whites doesn't just make it the most stable of the meringuesit's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or "Italian Buttercream." 3. This gives your meringue time to incorporate the butter and helps it come together more easily. 2. How to Make Italian Buttercream 1. If after 3-4 minutes of mixing it still looks too soft, chill the bowl for another 10 minutes before mixing it again. You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. I did have to hold a dish towel around my mixing bowl for a bit to catch all of the splatters but that was the only issue I had. Ermine Buttercream. Even with gel food coloring, I have to use quite a bit to get my colors really vibrant. I have finally found it. I was going to make this icing but do you know if it will hold up if I am making a ruffle cake with it? While the meringue whips, I like to add something cold around the base of my bowl. If you click on these links and purchase something, we may receive a small commission. 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. Zest of 3 lemons 10 large egg yolks For the Italian meringue buttercream: 1 cup granulated sugar (230 grams) cup water (2 fl oz) 4 large egg whites 2 cups unsalted butter , at room temperature (1 pound, 452 grams) 1 tablespoon vanilla extract Instructions To make the cake: Preheat oven to 350F. Beat the egg whites, salt, and cream of tartar in the mixing bowl of a stand mixer, then slowly add in cup of sugar and continue beating until soft peaks form. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Italian Meringue Buttercream | Cookstr.com It will come together I promise. As soon as the syrup reaches between 240F to 245F, remove it from the stove and slowly drizzle the syrup into the meringue. Quitting My Corporate Job to Bake Full Time, My Business Model: A Baker Who Doesnt Sell Her Cakes, Things To Consider Before Quitting Your Corporate Job, Copyright 2023 Chelsweets | Bamboo on Trellis Framework by Mediavine. Meanwhile, put the egg whites and salt into a the bowl of a stand mixer fitted with the whisk attachment. I use a metal bowl because the sugar is boiling hot and I don't want to melt my bowl, This was my first time making homemade buttercream and it was fantastic! Make sure the butter is room temperature or about 68F to 70F. Meanwhile prepare the filling. While the syrup cooks, whip the egg whites with the remaining sugar. You can also freeze it for a few months. I tried replying to the answer you left $haiRedx about 2 weeks ago regarding how much reduction to add to IMBC at the end. Do not begin adding the butter until the mixture has cooled fully. Line the pastry with baking paper filled with dried beans and blind bake at 180 C/ 360 F for 15 minutes. This cake is meant for smaller gatherings or you can make it for a smash cake. Allow this sugar mixture to cook until the syrup reaches 240F. Place the bowl over a pan of simmering water. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. 2023 Cond Nast. Curious if they will harden enough to hold the frosting, like a royal icing but better taste!! I was a bit scared of this recipe but wanted to give it a try because I don't care for American Buttercream due to it's excessive sweetness and texture. Italian Meringue Buttercream - Confessions of a Baking Queen 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. Even a tiny amount of egg yolk will prevent the whites from whipping. At this point, the center might still be a bit soupy, but the buttercream along the sides of the bowl should be firmer. Thank you so much for sharing this recipe. The recipe lends itself well to different flavorings and extracts. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. Should I Only Use This Buttercream for Cakes? Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth. this based on ease of use, but it If you want it to crust, I would use American buttercream or royal icing. Otherwise, it can be really difficult to whip up the meringue to stiff peaks. Once the sugar syrup reaches 238 F, remove from the heat. 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. and again! box), 1/4 cup fresh lemon juice or the juice of 1 large lemon (60g). When the hot syrup gets added, it creates a very stable Italian meringue. The buttercream should be used at room temperature but can be stored in the fridge, in an airtight container, for up to a week, or in the freezer, in a freezer-safe bag or container, for up to six months. The most stable buttercream you can make for hot weather will have shortening in the recipe. To use this method, you'll need to drop a small amount of the cooked sugar into a glass of cold water, wait for it to cool slightly, then roll it in your fingertips. Measurements used are for 2" tall cake pans only. Cook, without stirring, until the syrup reaches at least 240F. I'm an artist and cake decorator from Portland, Oregon. How could a simple egg white whipped with sugar transform into the voluminous lovechild of marshmallow and whipped cream? Would appreciate any advice. Otherwise, it can be really difficult to whip up the meringue to stiff peaks. Let the syrup cool slightly, allowing the bubbles to slow down; then, with your mixer on low, add the sugar to the egg whites in a steady stream between the side of the bowl and the whisk attachment. Ingredients 1 cup sugar, divided 1/4 cup water 4 large egg whites, room temperature 2 cups unsalted butter, cubed, room temperature 1-1/2 teaspoons vanilla extract Directions In a small heavy saucepan, combine 3/4 cup sugar and water. 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. Line bottoms with buttered parchment paper and dust with flour. You can use a stand mixer or a handheld mixer but a stand mixer makes the process much easier. Do not let the cake sit out in hot weather for more than 1 or 2 hours (depending on the temperature). half and beat each This Italian meringue buttercream is similar in sweetness to Ermine frosting but it is richer and more decadent. Avoid stacking anything on the icing and use a light wrap when storing desserts. See below for variations. My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. came together.) Can I use this buttercream to make buttercream roses? Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Yossy Arefi. I will add that info to the recipe . Everyone could use a 6-inch yellow cake at some point. If you're not quite sure what to do with the egg yolks you'll be left with after making this frosting, here's a great post with loads of ideas for. Just keep whipping and it will come back together. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Immediately remove from the heat. Cream butter and sugar together in a mixer until light and fluffy. (see notes at the bottom of the recipe). It can sit out at room temperature for up to 2 days or be stored in the fridge for up to 2 weeks. ago. I have not yet tasted it with the cake. tastes fabulous. Keep an eye on the candy thermometer. huge hit. Remove from heat and return to the mixer. This can take from 10-15 minutes. Thanks! If the butter is too soft or if the egg whites are too warm when you add the butter, it will not emulsify into the egg whites and it will be a wet, sloppy mess. This takes quite a bit of time! Remember, the higher the quality of butter you use, the better your buttercream will taste. —Katelyn Craft, Stamford, New York, Italian Meringue Buttercream Recipe photo by Taste of Home. Ad Choices, 1/2 stick (1/4 cup) unsalted butter, softened, 10 sticks (5 cups) unsalted butter, cut into pieces and softened to cool room temperature. You can also take out about 1/3cup, melt it down in the microwave, and whip it back into the buttercream to make it extra smooth. Continue to stop/pour/beat until you add all the syrup. The science of meringue is easily explained, but no matter how many times I watch watery, viscous egg whites inflate into glossy white peaks, it always feels like alchemy. A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. I was SOOOO happy. Salmonella is killed at this temperature. This recipe can be halved, but I dont recommend doubling it unless you have a commercial size KitchenAid (8 qt). I tried again, determined to get it right, I used real egg whites and it was divine. Icing was flying I would like to know when I am doing my lives on facebook if I can give you credit? Italian Buttercream Recipe - The Spruce Eats Melt 8 ounces of white chocolate slowly over a double boiler. 1. It is normal for the buttercream to look separated once it has been chilled but continue to mix until it comes back together. If you want to use Italian meringue buttercream after it has been refrigerated, it will need to come up to room temperature, then be mixed again until it is smooth and creamy. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. After all that mixing, youd think your bowl would have fully cooled off, right? Start the egg whites off whisking on medium speed in the stand mixer and meanwhile, put the sugar over a medium high heat and allow to come to a boil. Once all the hot syrup is added, beat the mixture on high speed for 2 minutes. Make thisfrostingahead of time or save any leftover frosting! This lemon Swiss meringue buttercream is made with fluffy, whipped meringue and has the perfect balance of bright citrus flavor and sweetness! Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Use immediately, or store in an air-tight container in the refrigerator until needed. After 2 minutes, beat on low speed until the mixture comes to room temperature. 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. Directions. This classic homemade lemon meringue pie recipe is sweet and tart with a fluffy, cloudlike meringue top and crisp and flaky pie crust. I am doing a wedding cake and would like to make the buttercream in advance and freeze it. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. I was amazed at how light and almost whipped cream like it was. Myfavorite gel food coloringis Americolor, and its the only food coloring I use. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I find so much joy in my kitchen and hope to inspire you to do the same! Beat in vanilla. Heavy emphasis on the word butter. Meanwhile, put 1 1/2 cups of the granulated sugar in a small pot. Bring to a boil on your stovetop. Looking to make the best desserts ever? Mix until your combination reaches room temperature. Cook over medium-high heat, stirring just until sugar just starts to dissolves. Do not stir the syrup while it is cooking since this will cause the sugar to crystalize. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Add up to 3 ounces of liqueur such as Grand Mariner, Amaretto, Chambord, or Cointreau. Italian meringue buttercream is the secret weapon for professional bakeries. You can bake in 2 batches if you don't have enough tins. Increase speed to high and whip until desired stiffness is achieved. I would make a strawberry reduction instead of using coulis because it will water down the buttercream. Copycat Cheesecake Factory Cheeseburger Egg Rolls, Quebec Maple Syrup Dumplings (Grands-Peres), We are no longer supporting IE (Internet Explorer), This Plant Subscription Box Means a New Houseplant on Your Doorstep Regularly, Do not Sell or Share My Personal Information, 2 cups unsalted butter, cubed, room temperature. Lemon Cake - Preppy Kitchen Best Lemon Meringue Pie | What's Cookin' Italian Style Cuisine Make sure the water does not touch the bowl. Beat in vanilla extract. Combine the sugar and water in a saucepan over medium heat. Once the sugar is fully dissolved and the mixture is smooth, its time to whip the meringue until it has stiff peaks. Use this recipe to frost your favorite layer cake. If you end up using this method, let your frosting sit for about 30 minutes before you use it to allow it to thicken back up. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. This basic concept remains the same for all meringues, but there's more than one way to skin a cat; the various methods to create meringue can be categorized into three different groups: French (made by simply whipping egg whites and sugar), Swiss (the whites and sugar are gently heated in a double boiler while cooking), and Italian (a hot sugar syrup is drizzled into egg whites as they whip). The texture of the frosting will change as the butter is incorporated. The sad fact about using shortening in your buttercream is that it affects the flavor (and not in a good way). added lemon curd. If youre not sure what to do with the egg yolks youll be left with after making this frosting, heres a great post with loads of ideas for using up leftover egg yolks.