Italian Meringue Buttercream Frosting Recipe

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Frequently Asked Questions

How to make perfect italian meringue?

Tips for Making Meringue

• Use old eggs. Fresher isn’t always better. ...
• Bring the eggs to room temperature. Separate the whites from the yolks while the eggs are still cold from the refrigerator. ...
• Use a clean bowl. For the greatest volume, place whites in a small, clean metal or glass mixing bowl. ...
• Don’t forget the secret ingredient. ...
• Take your time. ...
• Take weather into account. ...

How to make homemade buttercream frosting?

• Mix your buttercream using the paddle attachment on your stand mixer for perfect fluffy buttercream frosting. ...
• Salted butter is perfectly okay in this recipe! ...
• Many buttercream recipes use only butter, but I prefer to use a combination of butter and shortening. ...
• Shortening and clear vanilla help keep this buttercream white instead of off white or brown. ...

How to stiffen italian meringue buttercream?

There are a few different ways you can do this:

• You can hold the bowl over some gently steaming water until the edges start to melt.
• If you have a metal bowl, you can hold it directly over the flame of a gas stove for a few seconds.
• You can also remove a small portion of the buttercream and melt it in the microwave. ...

What is buttercream frosting supposed to taste like?

The icing is known for its supersweet flavor and slightly gritty consistency. What is buttercream frosting supposed to taste like? Using salted butter makes the frosting taste like the pound of butter you put in it to the exclusion of all else, while unsalted butter gives a buttery undertone but doesn’t overwhelm. Italian buttercream should taste like whipped cream and just a bit heavier texture.