Italian Buttercream Cake Recipe

Italian Meringue Buttercream (IMBC) Baking Sense®

WebApr 27, 2015 · How to Make Italian Meringue Buttercream. Combine some of the sugar with water in a small saucepan. Bring the syrup to a boil. …

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.

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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(120)
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.

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