Lemon Italian Meringue Buttercream Recipe

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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Classic Italian Meringue Buttercream – Sugar Geek Show

WEBJan 30, 2020 · Combine your sugar and water together in a medium-sized saucepan and stir to distribute the water evenly. Cover with a lid and …

1. On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
2. 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.
3. Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
4. When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.

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Italian Meringue Buttercream Frosting Scotch & Scones

WEBApr 9, 2021 · Step 1: Make the sugar syrup. As with making caramel, sugar can crystalize if stirred while boiling. Give the sugar and water a quick …

1. Remove 1 tablespoon of sugar and set aside.
2. Wet a paper towel with white vinegar or lemon juice and wipe the bowl of a stand mixer. Place the egg whites in the bowl and fit the mixer with the whisk attachment.
3. In a small saucepan, combine the remaining sugar and water and stir. Place the pan over medium high heat and boil until it reaches firm-ball stage (248°F to 250°F).
4. When the sugar starts boiling, begin beating the egg whites on a medium speed until frothy. Sprinkle in the cream of tartar and the 1 tablespoon sugar. Increase speed to medium high and beat until stiff peaks form. Don’t overwhip or the meringue can start to separate. If it’s ready before the sugar is to temperature, turn the mixer to the lowest speed and let it continue to run.

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