Add the butter slowly (about two tablespoons at a time). Let it cook until it the syrup reaches 240F when measured with a candy thermometer. One batch of this recipe makes about 7 cups of frosting. Stand mixer or hand mixer, small heavy-bottomed saucepan, instant-read or candy thermometer. Feel free to add your favorite flavors to this recipe in place of vanilla, and adjust the amount to fit your preference. Once the sugar-water syrup reaches 230F, begin whipping your egg whites and the remaining cup sugar in a stand mixer at a high speed with the whisk attachment until soft peaks form. This will now be my go to frosting recipe - with or without the lemon curd. You do NOT need to whip to a meringue. Meanwhile, put the egg whites and salt into a the bowl of a stand mixer fitted with the whisk attachment. Meanwhile prepare the filling. I just have to say THANK YOU Liz for sharing this and everything you share. Continue to beat the buttercream until it is light and fluffy. It uses instant pudding mix and tastes similar to the filling in Costco cakes. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Perfect! A sky-high pie with sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust. How could a simple egg white whipped with sugar transform into the voluminous lovechild of marshmallow and whipped cream? 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. Fell completely and looked like cottage cheese and water. All three are useful in their own way, but today we're going to talk about Italian. Let the tart crust cool completely (in the mold) on a wire rack before filling with lemon curd. A go-to favorite in home kitchens, it is also commonly found in professional bakeries because of its stable structure, ease to work with in piping and decorating, and subtle sweetness that goes with any dessert frosting need. If they have any grease on them, the egg whites will not whip. Sometimes they worksometimes they dont and its always heartbreaking especially since I end up wasting so many eggsWell this recipe is a winner!!! Once all the hot syrup is added, beat the mixture on high speed for 2 minutes. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. I would not recommend leaving out the Meringue. I liked the brightness of the lemon, but didn't care for the eggy taste. flavored this with about 3 T. the butter - used 3 1 pound (2 cups) butter, softened but slightly cool. I find the meringue stays quite warm while it whips up and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. To make the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. Let the chocolate come to room temperature then beat it into the buttercream. You can test the mixture to see if its ready by rubbing a tiny bit between your fingertips. If you have leftover egg yolks, make lemon curd or chocolate chip egg yolk cookies. http://angiesrecipes.blogspot.com, Oh thanks Angie, I wish you lived next door, I would share ;), Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. Also just wanted to mention that when I first looked at the ingredients I was concerned with the amount of butter that the recipe called for but the result was absolutely heavenly! This a creamy, not Italian Meringue Buttercream - Every Nook & Cranny I dont recommend using egg whites from a carton to make Swiss meringue frosting. If it looks curdled and watery just keep whipping. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Continue to beat the mixture until the bowl has cooled to room temperature, which should take about 10-12 minutes. Make thisfrostingahead of time or save any leftover frosting! Thank you for any advice. Cant wait to try this again with some added flavors. Is the icing thick and stiff enough for them? By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. With the mixer on medium speed, slowly add the cubed butter a couple pieces at a time until the butter is fully incorporated, smooth, and fluffy before adding the next addition. How to make Italian Buttercream - Preppy Kitchen The buttercream should be used at room temperature but can be stored in the fridge, in an airtight container, for up to a week, or in the freezer, in a freezer-safe bag or container, for up to six months. Practice Mise en Place (everything in it's place). Let it sit out for a few hours to get soft and spreadable then whip it with a mixer to fluff it up a bit. Place 1 cup of sugar and water in a small saucepan. How to make Italian Meringue Buttercream - Marcellina In Cucina Make the meringue: Whip the egg whites until they reach stiff peaks. Add 3/4 cup of fruit puree or lemon curd. i have bought a sugar thermometer and will try again. Place the pan over medium heat and bring the sugar mixture to a boil. Italian buttercream is the most stable of all the buttercreams. With the mixer running, add the syrup in a steady stream. Pro-tip - In traditional SMBC, fresh egg whites and granulated sugar are cooked together to dissolve the . I also had black currant If you cant manage to pour the hot syrup into the meringue without getting it on the beaters or the side of the bowl then stop the mixer, pour a small amount of syrup in, then immediately start the mixer back up for 5 seconds. Beat the butter on medium speed until creamy. Let me just say that I have tried numerous frosting recipes looking for that perfect frosting with the right fluffy texture. I tasted it before adding the raspberry brandy and after, and the brandy really added something special. Do not begin adding the butter until the mixture has cooled fully. If you want to use Italian meringue buttercream after it has been refrigerated, it will need to come up to room temperature, then be mixed again until it is smooth and creamy. Gently stir to combine (I use the candy thermometer for this). It pipes like a dream, and I love using it to frost cakes, cupcakes, pies, and cookies. This lemon Swiss meringue buttercream is made with fluffy, whipped meringue and has the perfect balance of bright citrus flavor & sweetness! Once this recipe becomes second nature, try adding some chocolate for another delicious flavor option. You will let the syrup boil until it reaches between 238F to 245F. If youre not sure what to do with the egg yolks youll be left with after making this frosting, heres a great post with loads of ideas for using up leftover egg yolks. So I gave it go and I'm so glad I did. If theres any grease it can make it difficult to whip up the meringue. To do this, just pop the mixing bowl and whisk right into the fridge. I've made it before, similar to this recipe. Italian Meringue Buttercream Recipe Italian Meringue Buttercream is silky, buttery but still light. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I find so much joy in my kitchen and hope to inspire you to do the same! Bring the syrup to a boil. This recipe works best if you have a stand mixer but you can do it with a handheld mixer as well, it just takes a bit more coordination. In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat the egg whites until foamy then slowly stream in the remaining cup of sugar. This buttercream is excellent for any celebration cake, cupcakes, or baked good topping. Consuming raw and lightly-cooked eggs poses a risk for food-borneillness. Add the butter. Directions. It can be frozen for 6 months or more. Copyright 2023 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. If you notice sugar crystals on the side of the pot while cooking, either wipe them away with a pastry brush dipped in cool water or cover the pot with a lid for a few minutes to allow the condensation to drip down the sides. In a small saucepan, combine 1 and 1/4 cups of granulated sugar and 2/3 of a cup of water. I would like to know when I am doing my lives on facebook if I can give you credit? Tip: Avoid the temptation to stir the sugar and water while it's boiling. I find the meringue stays quite warm while it whips up and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. Do not stir the syrup while it is cooking since this will cause the sugar to crystalize. Best Lemon Meringue Pie | What's Cookin' Italian Style Cuisine Be careful as you do this because they wont whip up properly if any yolk gets into the mixture. However, you can use them to make my hybrid buttercream frosting. Salt - Just a little salt helps bring out the flavor of the Italian meringue buttercream. While the syrup cooks, whip the egg whites with the remaining sugar. Or more specifically the egg whites! I tried again, determined to get it right, I used real egg whites and it was divine. Making it with a stand mixer is much easier and quicker. Italian buttercream can be left at room temperature for 2-3 days. You can also use vanilla beans, emulsions or ground up freeze-dried fruit. Line a 23cm (9 inch) tart pan. Beat the egg whites, salt, and cream of tartar in the mixing bowl of a stand mixer, then slowly add in cup of sugar and continue beating until soft peaks form. This is my go-to buttercream and it is about time I share it with you. Italian meringue buttercream has been described as light, silky, rich, and less sweet than standard buttercreams or icings. Could you tell me the reason for adding some of the sugar to the egg whites? Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. American Buttercream recipe, using 1/2 t. cream of With the mixer running, carefully and slowly drizzle in hot sugar syrup. You just make the IMB plain, then add (cooled) homemade caramel sauce to taste. You can bake in 2 batches if you don't have enough tins. Creamy Lemon Pops With Basil Samantha Seneviratne. Italian Meringue Buttercream Frosting - Scotch & Scones Italian Meringue Buttercream is perfect for any dessert that needs frosting. Italian Meringue Buttercream: 1 1/8 C Granulated Sugar 9 oz 1/3 C Water 3 oz 4 1/2 oz egg whites 4 1/2 or 1/2 C + 1 Tbs 3 Tbs Sticks Unsalted Butter room temperature sliced into 1 pieces (16 oz) Lemon Simple Syrup 1/8 C Water 1 oz 1/8 C Lemon Juice about 3/4 of a lemon (1 oz) 1/8 C Sugar 1 1/2 oz 1 Tbs Lemon Cello optional Instructions For the Cake Attach the whisk and combine ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid. That usually does the trick! In a medium saucepan, combine 2 cups sugar and cup water. I was Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. Lemon Meringue Pie Leslie Land, Alice Waters, Chez Panisse . Only a few ingredients are needed to make this buttercream at home: fresh egg whites, granulated sugar, water, unsalted butter, and vanilla extract. most helpful review was It can take about 15 to 20 minutes for the mixture to cool down. White Chocolate Buttercream Recipe Whip, whip whip! Hi there Liz. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Bring the mixture to a boil until a candy thermometer reaches 240 F (115 C). the cake. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface. Best of all, it tastes fantastic and goes with any flavor of cake. I did have to hold a dish towel around my mixing bowl for a bit to catch all of the splatters but that was the only issue I had. Italian Meringue Buttercream Frosting Recipe, Vanilla Swiss Meringue Buttercream Frosting Recipe. Melt 8 ounces of white chocolate slowly over a double boiler. Because the sugar syrup is cooked to 238 F, it makes a much stronger and stable buttercream. Ideally you want the whites to be whipped to stiff peaks just as the syrup comes to temperature. Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes. 4 large egg whites, at room temperature and preferably from fresh eggs (see note), 1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon (see note). It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. The temperature of the butter is especially important (see notes). Italian Buttercream Recipe | King Arthur Baking You may also want to put a splash of vanilla extract along with the almond extract because they play very well together. The time it takes for a stick of butter to come to room temperature can vary based on the type of butter you use and the temperature and humidity of your kitchen. Italian meringue is also the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie. lemon flavor I have Wipe down your bowl and attachments with lemon juice or white vinegar to make sure there are no traces of oil or fat on them that would prevent your meringue from whipping up. Lemon Cake with Lemon Meringue Buttercream Recipe | Food Network Here's my affiliate link if you're interested in learning more: http://shrsl.com/239du. I love you recipes and all your videos. Once all the hot syrup is added, beat the mixture on high speed for 2 minutes. Simply place the bowl over a hot water bath / double boiler until the frosting around the edge of the bowl has melted. I failed on my first attempt where I used egg whites from the carton and it was a runny mess. Can a wedding cake that is 3 tiers frosted in Italian Meringue Buttercream stay at room temperature in an air conditioned room for 6 hours? The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. I was amazed at how light and almost whipped cream like it was. Bake for about 20-25 minutes in the bottom third of the oven, until golden. If you add it too fast, the butter will not have a chance to emulsify with the meringue. 3. Whatever the reason, your frosting looks chunky, dense, watery, and greasy. Separate the egg yolks from the egg whites. If you have tried our Ermine frosting, you know that buttercream doesnt have to be packed with pounds of sugar to have a great texture and flavor. Salmonella is killed at this temperature. Its not only made my life easier but also more successful in my business. Stir to incorporate the cream of tartar and keep the mixer on low speed. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Lemon Cupcakes with Buttercream Meringue Frosting Slowly beat the butter into the cooled meringue. I ended up putting the entire bowl (not spooning it out onto a sheet tray like in the video bc honestly I was too lazy) into the fridge for about 20 mins until the sides of the bowl felt neutral in temperature. In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. You dont pay any extra but it will help us keep the lights on. Thank you, Yes it can. Once all the sugar is added, increase the speed to medium-high, and continue to whip until the meringue has cooled to room temperature. If you are outside, find a shady area to place the cake. : First, it will become runny. . The only slight modification I made was adding a little extra vanilla extract. It warmed up a Everyone could use a 6-inch yellow cake at some point. Looking to kick your homemade frosting skills up a notch and aren't scared of a little extra work? It will need to heat up to about 238F. (Hot sugar is just as dangerous as fryer oil, so use caution!) I made I find that mixing the finished buttercream on a low speed with a paddle attachment for a few minutes makes a world of a difference. It is not nearly as sweet as buttercream that is made with confectioners sugar. This is the most indulgently creamy and ultra-decadent buttercream. See below for variations. mixer and the batch was Can this recipe be used for Russian flower piping tips? I love your recipe for your Italian buttercream. 2023 Cond Nast. The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. Before making this frosting, be sure to thoroughly clean your mixing bowl. The part where I got in to trouble was with refrigeration. Can I Make an Italian Meringue Buttercream Without a Candy Thermometer? half and beat each Once the sugar syrup reaches 238 F, remove from the heat. Incredibly flavourful. Directions. Can I use this buttercream to make buttercream roses? The sad fact about using shortening in your buttercream is that it affects the flavor (and not in a good way). In a small saucepan, combine sugar and water. Perfect Swiss Meringue Buttercream - Sally's Baking Addiction Someone told me to add ganache because it would not be as likely to harden. Maybe your butter was too cold, or your kitchen was too chilly. Cover with a lid and bring to a boil. Are these failed batches salvageable? Please leave a rating and comment below. Add white chocolate to the buttercream (see the notes in the printable recipe below). I have the white bowl to the Bosch universal 800 watt and you use a metal bowl. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. I bake a lot and this is one of the most decadent frostings I have ever made. I know the last two buttercreams (swiss meringue) I have done have lost a lot in texture after chilling. Whether you plan to spread your frosting onto a cake or pipe with it, the frosting needs to be smooth and free of air bubbles. Cook until sugar syrup registers 240F (115C) on an instant-read or candy thermometer. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage). The melted, warm buttercream around the edge of the bowl will mix with the frosting thats too cold. IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Pour hot syrup into the meringue. When the hot syrup gets added, it creates a very stable Italian meringue. Or you can divide your buttercream and hand-mix in food coloring. Select an option below to calculate how much batter or frosting you need. Would it be ok to use almond extract instead of vanilla for a different flavor? Bring the syrup to the softball stage (235-240F). teaspoon Lemon or coconut extract (to taste) US Customary- Metric Instructions Preheat oven to 350F. In a small heavy saucepan, combine 3/4 cup sugar and water. Golden sweet-tart lemon bars are like squares of sunshine. Italian Meringue Buttercream - Allrecipes Wow, not too buttery at all, in fact less buttery than other buttercreams. sticks for a half I was SOOOO happy. Once the meringue has cooled, you add butter piece by piece until the meringue and butter are thoroughly combined. If you click on these links and purchase something, we may receive a small commission. this recipe again Lemon Cake - Preppy Kitchen This white chocolate mousse cake filling is light, fluffy, and creamy. The meringue should be able to stand up on its own when flipped upside down, and it should look shiny. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. 1 1/4 hours, plus cooling. You might want to try 6 ounces of chocolate and 3 ounces of heavy cream. I had to stop while I was whipping the egg whites, I out in the refrigerate and one hors late, I restarted again. What can I add to make chocolate Mocha IMBC, Your email address will not be published. Lemon Sheet Cake With Buttercream Frosting Yossy Arefi. Italian Meringue Buttercream Recipe - Martha Stewart . too sweet frosting. Lemon Swiss Meringue Buttercream - Chelsweets How to Make Italian Meringue Buttercream Combine some of the sugar with water in a small saucepan. Amount is based on available nutrient data. Set aside to cool. too large for my mixer. Ive been baking a lot for the past 5 years and I know how finicky meringue buttercream can beI cant stand American buttercream - its too sweet for my taste - so Ive tried a variety of different Swiss and Italian meringue recipes along the way. To have your sugar up to the necessary temperature, 240F, will mean your sugar is at the "soft-ball" stage. Make sure the meringue cools down to room temperature before you add the butter. Next, add the lemon zest, fresh lemon juice, vanilla extract, lemon extract, and fine salt and mix until combined. If you freeze it, let it thaw in the fridge overnight then let it sit at room temperature to get soft. What Sets Italian Meringue Buttercream Apart From a Standard Icing? Butter - Use softened, butter (but not melted) to whip into your cooled meringue so that it incorporates smoothly. I halved the recipe for a 9" three layer cake. Two of the most common issues people run into when making this type of buttercream are curdled or soupy frosting. This creates a much silkier, lighter, and not overly sweet buttercream. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. You can freeze it for up to 6 months, when you take it out, let it whip on your stand mixer until smooth. Instructions. What is that fancy mixer with the double whisk? Photo: Caitlin Bensel; Food Styling: Torie Cox. Measure the remaining cup sugar into a small bowl and set aside. As a side note, I was talking to a professional pastry chef a few days ago, and he told me to NEVER chill a buttercream. If it doesn't seem to come together after an additional 10 minutes of mixing, check out the troubleshooting section in the post above. When all the ingredients are mixed in, its time to swap out your whisk attachment. Thats why the eggs in this recipe are so important. The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Found hardened sugar syrup in bottom of bowl so i am guessing syrup temperature guessing is not going to work. This buttercream is easy to spread or pipe and holds its shape perfectly plus is more stable in warm conditions than regular buttercream. Stir to wet sugar. Whisk the mixture constantly for about 3 minutes, until it reaches 160F / 71C. Keep an eye on the candy thermometer. Start by weighing out the egg whites into the bowl of a stand mixer. If you try this lemon Swiss meringue buttercream recipe, Id love to hear what you think of it! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Liz! Thank you so much for sharing this recipe. 50 minutes. Place the bowl on top of the pot filled with simmering water. Add up to 3 ounces of liqueur such as Grand Mariner, Amaretto, Chambord, or Cointreau. Add 7 egg whites and 2 cups sugar and whisk together. I am doing a four tiered cake so will need a lot of buttercream. Even a tiny amount of egg yolk will prevent the whites from whipping. Next, it may appear curdled. The only real Eventually, as the bubbles become so small that an individual bubble is not observable to the human eye, the whipped whites take on a glossy, shaving cream-like texture. The correct temperature of your ingredients is essential to success. Taste of Home is America's #1 cooking magazine. In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. I'm making a coconut Can I add strawberry coulis to this to flavor it? This would be an excellent recipe if you intend to frost with it right away, but does poorly with refrigeration and for that reason, the recipe is misleading. Once the meringue is thick and glossy, butter is slowly added in to create a creamy and decadent frosting! To make it bright and colorful, gel food coloring is a must. Ad Choices, 1/2 stick (1/4 cup) unsalted butter, softened, 10 sticks (5 cups) unsalted butter, cut into pieces and softened to cool room temperature. I am not a professional cake decorator but I occasionally dabble with fun cake designs. This basic concept remains the same for all meringues, but there's more than one way to skin a cat; the various methods to create meringue can be categorized into three different groups: French (made by simply whipping egg whites and sugar), Swiss (the whites and sugar are gently heated in a double boiler while cooking), and Italian (a hot sugar syrup is drizzled into egg whites as they whip). Combine your sugar and water together in a medium-sized saucepan and stir to distribute the water evenly. It can be hard to tell when the meringue reaches this stage just by looking at your mixing bowl, so feel free to take breaks and test it by removing the whisk attachment and flipping it upside down. If you want to make deep or really intense colors, I highly recommend making your frosting in advance. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. I want to use it to fill and top a red velvet cake and flavour it with white chocolate. Then mix in 2 cups of unsalted butter at a medium speed, 1 stick at a time. Chocolate Italian Buttercream: Fold in 8 ounces of melted, slightly cooled semisweet or bittersweet chocolate along with the vanilla. Thanks, Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth.