Start with 2T and see if you get the flavor you like. Since your frosting will need to be mixed for quite some time, I highly suggest using a stand mixer, which is much more powerful than a hand mixer. It's the only buttercream I used in my wedding cake business for 10 years. Italian meringue takes a little effort to make. Depending on the temperature of your kitchen, this could take as long as 15 minutes, so give your buttercream time to cool completely. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. It’s available now on Amazon. I’ve seen a lot of recipes that have you boil the syrup well into the firm ball stage (248°F), but I find this makes a buttercream with a texture that is too tight and marshmallow-y. Hello! I like to boil the syrup to the softball stage (235°-240°F) for a slightly softer buttercream, and I think it whips up a little lighter. Never made this before and I am quite a novice in the kitchen but it came out brilliantly! However, if you must make it in advance, you can store it in the refrigerator for up to 1 week. If your frosting is still runny, keep whipping it until it begins to come together. Heat, stirring frequently, until the temperature of the egg … Let the syrup cook until it reaches 240 degrees F when measured with a candy thermometer (or “soft ball stage”). 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. If the butter is too cold when it’s added to the cooled meringue you’ll end up with lumps of butter that can’t be whipped out. It is definitely a step up in terms of difficulty, but it is worth it. The key with adding the chocolate is to have the buttercream at room temp and the chocolate cooled but still flowing. If your working in a warm kitchen and your buttercream is just a little too soft you can refrigerate it briefly and then re-whip it until it’s light and fluffy. We suggest using vanilla extract, but you can also add almond extract or your favorite flavors for easy customization. How to Store Chocolate Swiss Meringue Buttercream. Timing is super important with this recipe, so make sure your ingredients are measured out and ready to go before you start. That is a yolk based buttercream and she just replaces all the sugar and water with honey which has been brought up to the boiling point. Patience is key! Cook it over medium-high heat, stirring just until the sugar dissolves. It might sound scary and complicated, but it’s really not. Keep it moving at all times to avoid burning the buttercream. I would say to start with a teaspoon and go from there. But if the buttercream becomes soupy and grainy the meringue has broken down and the buttercream can’t be fixed. While Italian meringue does require a little elbow grease, it’s well worth it in the end! The best temperature for the butter is about 70°F. Like the name suggests, this recipe is meringue-based, meaning it has egg whites in it. Without a thermometer, you run the risk of over or undercooking your syrup, both of which means disaster for your Italian meringue! Or, share a photo of your Italian meringue dessert on social media and tag us @wiltoncakes! Prepare your stand mixer with the whisk attachment. 2-Quart Saucepan: This small saucepan will help ensure your liquid will come up far enough on the thermometer to get an accurate reading. To warm the buttercream, slip a bowl of warm water under the mixer bowl while the mixer is running. American buttercream is not cooked and does not use eggs. Posted on Last updated: June 21, 2019 By: Author Eileen Gray, Categories Fillings & Frostings / Recipes. Adding flavor is much easier! I also used a pre-prepped bag of ice to put under my mixing bowl to cool the whites and that really worked well. If you do have a propane torch and want to use it, here’s what you do; with the mixer running, wave the torch back and forth across the outside surface of the bowl to warm the buttercream. Italian buttercream uses a hot syrup to cook the egg whites, while Swiss buttercream involves cooking the eggs whites with sugar in a double boiler. A candy thermometer is necessary to heat the sugar syrup accurately. Make sure your bowl and whisk attachment are clean before whipping the egg whites. If you got little lumps of chocolate in the buttercream there's not much you can do about it. Made it today for the first time with real vanilla and tasted gorgeous. You should also stop the mixer and scrape down the sides of the bowl, as needed. Step-by-step tutorial on how to make fluffy, mousse-like, light-as-air Chocolate Italian Meringue Buttercream, that feels like biting into a chocolate cloud. Begin adding sugar syrup when eggs reach soft peaks. It takes on almost any flavor and is strong enough to pipe roses and other decorations. https://www.thekitchn.com/recipe-rescue-how-to-save-a-br-69323 Swiss meringue is best used as soon as it’s made. Italian Meringue Buttercream is by far my favorite cake frosting. Some markets sell pasteurized eggs still in the shell, those can also be used for this recipe. If your mixture is still hot or even warm, your butter will melt. If you have everything measured and ready to go, you can start whipping your egg whites when the sugar syrup reaches 225 degrees F. By the time your syrup is at the right temperature, your egg whites should be at the stiff peak stage. It may also be difficult to hold a hand mixer and pour hot syrup at the same time, so save that hand mixer for something else and go with the stand mixer for this one. Melt in your mouth texture, but firm enough to pipe, Italian Meringue buttercream is a great all-purpose frosting. How to Make Flavored Buttercream Frosting, 10 Buttercream Cake Decorating Techniques, How to Pipe Buttercream Daises and Buttercream Carnations, How to Make Brown Sugar Buttercream Frosting, How to Make Chocolate Swiss Meringue Buttercream, How to Make Marshmallow Buttercream Frosting, Brookies: Layered Brownie and Chocolate Chip Cookie Bars. I didn’t make any other changes. If you enjoyed this post, check out these out! As whisking continues, the proteins then link back together loosely and re-bond around air bubbles and moisture to create a foam. If you’re looking for something that looks and acts like American buttercream but isn’t as sweet, this is the frosting for you! Once all the butter has been added, add the vanilla (or flavoring of your choice) and continue whipping for 1 to 2 minutes until your frosting is nice and smooth. It’s worlds apart from the standard buttercream made up of twice the amount of icing sugar to butter, plus a little flavouring such as vanilla, which can feel overly sweet and even a little lumpy or grainy if you haven’t sifted the icing sugar … It is light and rich without being too sweet. Also great to have the 'things that can go wrong' advice. Italian Meringue Buttercream Frosting is best on the day it is made. Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, … If you use pasteurized egg whites from a carton make sure the package says they can be used for meringue. Too cold and it won’t whip into the meringue smoothly, too warm and it will melt. Sign up today and you’ll receive exclusive offers, recipes and how-tos from other members of the Wilton community, as well as the professionals! Seems that, as you suspected, the honey wouldn't behave as table sugar does in a syrup. The higher the temperature of the syrup, the less water there is relative to sugar. Because of its high butter content, Italian meringue frosting is rich and creamy in flavor. Let each piece of butter incorporate fully before adding another. Since the temperature of your syrup is so important to this recipe, we don’t suggest doing this without a candy thermometer. It’s made by combining butter and sugar until light and fluffy. While the syrup is boiling, whip the whites on medium high speed. Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. So, the next time you need to buy powdered sugar read the label and make sure you purchase powdered sugar made from cane sugar. Add the vanilla and increase the speed to medium high and whip until the buttercream comes together. I also want a bit firmer as covering a cake and want straight sharp edges. Have you ever made a honey-flavored buttercream? Pasteurized eggs may be used, but they do not whip up as well as regular eggs and will yield less frosting. Or what do you recommend me? The possibility of a grainy buttercream is higher in powdered sugar made from beet sugar. Any extra buttercream can be double-wrapped in plastic (so it doesn’t pick up any off flavors) and frozen for a few weeks. When making Swiss or Italian meringue, make sure it is whisked until cooled to room temperature. Once all the syrup has been added, continue to beat the mixture until the bowl has cooled to room temperature, about 10 to 12 minutes. It can be used for smooth buttercream icing and crisp but chewy meringue nests. The great Rose Levy Beranbaum has a recipe for honey buttercream in one of my favorite baking books of all time, The Cake Bible. If the buttercream becomes "spongy" while standing re-whisk to correct the texture. Check out this collection of recipes that use extra yolks for some great ideas. My new book is now available at Amazon! Reasons. A hot sugar syrup is slowly added to the egg whites to “cook” them, then butter is whipped in, giving it that super fluffy texture. Tell us a few of your tips and tricks below! It’s not nearly as sweet as traditional buttercream frosting, but has a smooth, buttery flavor – perfect for pairing with a rich chocolate cake! Allow it to cook to 235°-240°F (soft ball stage). When you say "grainy," it leads me to think that, in the case of a Swiss meringue buttercream, the egg whites and sugar didn't reach a temperature high enough to dissolve the sugar, as happened to me once as a result of a stemmed thermometer in need of calibration. You can also freeze this buttercream for up to a month. Once the syrup begins to boil do not stir the syrup. Italian meringue can be colored, however it does not take color as well as other buttercream recipes. As an Amazon Associate I earn from qualifying purchases. The flavor and texture of this Italian Meringue Buttercream are unbeatable, in my opinion. Thanks again. Wow! Swiss meringue buttercream is a sturdy beast. Please help xx. When the sugar is completely dissolved, you get that incredibly … https://blog.wilton.com/how-to-make-italian-meringue-buttercream First, it may appear runny, then it may appear curdled…just keep going! Italian Meringue Buttercream Frosting. You can definitely make cinnamon flavored buttercream, I've done it. This step-by-step tutorial includes options for vanilla, chocolate or strawberry buttercream… This rich buttercream, made with butter, sugar, and egg whites, isn't too sweet, yet is very stable, can be flavoured, and is the best frosting for … It was in the form of the unforgettable Chocolate Velvet Cupcake from Kara’s […] Great idea to use a bag of ice to cool the whites. However, I want to cover a cake with chocolate version and after adding nearly cooled chocolate to the wonderful vanilla IM it started to shrink down and looked like it started to curdle? It’s rich, buttery, and airy – and a favorite among many bakers around the world. Store at room temperature until ready to use. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. Make sure the butter is soft and pliable, but not at all greasy or melted. The whole thing kind of breaks down and then comes back together. I’ve only come across two unfixable problems with this buttercream. Required fields are marked *. Waiting until 248° might mean your syrup is over 250° by the time you begin pouring it into the egg whites. Meringue buttercream has the perfect balance of rich flavor from the butter, and lightness from the meringue. I use a propane torch to warm up the buttercream, which is fun, but you can use a bowl of warm water as shown in the photo below. Just add cinnamon at the end to taste. I often add rum, limoncello and other liquid flavoring to the buttercream with no adverse effect on the texture. To prepare it, pour a hot sugar syrup over whipped egg whites and whip until the mixture cools off. This is an excellent recipe that I've used many times, so thank you. The only limit to the flavors you can make with this buttercream is your imagination. Light, fluffy and not too sweet, Italian Meringue Buttercream is a dream to work with. It’s important that your butter is at room temperature. Almost one year ago, on a trip to San Francisco, I had one of the best chocolate experiences of my life. This will help make sure everything is being mixed evenly. Should I leave it and whip it up again or have I ruined it by not having cold chocolate added? Let me know if you try it how it works out. What is Swiss Meringue Buttercream? If you want a frosting that’s light, pipes like a dream, and isn’t too sweet, Italian meringue buttercream is for you!
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