Best Italian Meringue Buttercream Recipe

Italian Meringue Buttercream Recipe Chef Lindsey Farr

WEBApr 25, 2015 · Prepare the Italian meringue: Step 3: Mix half of the sugar with the water in a medium saucepan over medium heat, stir just until …

Rating: 5/5(113)
1. You want to make sure that you have everything measured out and ready to go. This recipe is simple but it does require seamless execution. You also want to make sure that your mixing bowl is clean and free of any residual fat, or your meringue will not whip up and there will be sadness abound.
2. Mix half of the sugar with the water in a medium saucepan over medium heat, stir just until the sugar dissolves. When the pan heats up, brush around the sides of the pot with a clean pastry brush dipped in water to dissolve any sugar crystals adhered to the sides of the pot. You can also use a paper towel that you roll up (I did because I forgot my brush at school.)
3. When your sugar starts to bubble begin whipping your egg whites in the bowl of a stand mixer fitted with the whisk attachment. You can add a pinch of salt and/or cream of tartar for stability if you wish. I only used salt in the photos you see. When your eggs begin to look frothy, slowly begin adding the second half of the sugar, whipping constantly on medium-high.
4. Continue whipping your egg whites until they form stiff peaks. Ideally your meringue should reach stiff peaks at the same time that your sugar syrup reaches 235˚F. If your egg whites are whipping too fast, reduce the mixer speed to medium. You can also adjust the heat on the sugar syrup to make it cook faster or slower.

Preview

See Also:

Show details

Italian Meringue Buttercream {StepbyStep Instructions}

WEBDec 14, 2020 · Once the cooked meringue cools, simply beat in plenty of butter, creating an emulsion that's extraordinary rich and creamy. Step …

Rating: 4.8/5(116)
1. Combine the water and 1¼ cup (251g) sugar in a small saucepan and stir once or twice just to moisten the sugar. Do not stir again; stirring encourages the sugar to crystalize. Bring to a boil over medium high heat and continue to cook until it reaches a temperature between 248 and 250 degrees F (120 - 121.1 degrees C).
2. As soon as you set the syrup to cook, begin the meringue. Beat the egg whites in a standing mixer fitted with the whisk attachment at medium speed until frothy. While beating, sprinkle in the cream of tartar and then the remaining ⅓ cup (67g) sugar. Beat until stiff, but not dry, peaks form. *The goal is to have the syrup at the right temperature and the meringue at the stiff peak stage at the same time. If the meringue is ready, before the syrup, continue to beat the egg whites with the mixer on the lowest speed until the syrup is between 248 and 250 degrees F (120 - 121.1 degrees C). If the syrup is done before the meringue is ready, add a very small amount of hot (not cold) water to lower the temperature slightly.
3. When the syrup is ready, turn off the mixer and quickly pour about ⅓ cup into the meringue. Immediately turn the mixer to medium-high and then continue to pour the hot syrup into the meringue in a thin, steady stream. Try to keep the syrup from getting on the beater, although some will get on there no matter what you do.
4. Continue to beat the meringue with the whisk attachment at medium speed, until you touch the bottom of the bowl and it is cool to the touch. *It’s important to not add the butter before the meringue is completely cool, so that the butter doesn't melt.

Preview

See Also:

Show details

Italian Meringue Buttercream (IMBC) Baking Sense®

WEBApr 27, 2015 · Combine some of the sugar with water in a small saucepan. Bring the syrup to a boil. While the syrup cooks, whip the egg whites …

Rating: 4.5/5(229)
1. Combine the water with 3/4 cup granulated sugar in a small saucepan. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Once the syrup begins to boil do not stir the syrup. Allow it to cook to 235°-240°F (soft ball stage).
2. While the syrup is boiling, whip the whites on medium high speed. When the whites are at soft peak reduce the mixer to medium low and slowly add the remaining 1/4 cup of sugar and a pinch of salt. Increase the speed to medium high and whip to full peak.
3. As soon as the syrup is at the correct temperature, remove the pan from the heat. With the mixer running on medium low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the whites are cooled to about 80°F.
4. When the whites have cooled, with the mixer running on medium, add the butter one piece at a time. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together.

Preview

See Also: Baking Recipes, Buttercream RecipesShow details