ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. 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.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
ITALIAN MERINGUE BUTTERCREAM
While it might seem daunting, it's really very easy! Butter and light, not gritty and overly sweet. You can flavor it by adding 1/4-1/2 cup puree or curd. this makes enough to generously frost 24-36 cupcakes, depending on how much you pipe on! prep time includes the mixer time.
Provided by newmama
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put egg whites in the bowl of your stand mixer
- combine 1 cup sugar and 1/3 cup water in a small sauce pan and bring to a boil over medium high heat. reduce heat to medium and boil 7 minutes (if you have a thermometer it should be 140-145 degrees)
- after 5 minutes of boiling whip the egg whites to stiff but not dry peaks (use optional cream of tartar if you like) and add the other 1/4 cup sugar.
- with the mixer on high stream in the boiling sugar syrup slowly into the egg whites. try to get it near the edge of the bowl but not onto the bowl.
- keep beating on medium high until the meringue cools to room temp (you can now use this frosting for fluffy white frosting, great on lemon or white cake!).
- meanwhile, cut the butter into tbs and when the meringue is cooled to room temp with the mixer going add it 1 tbs at a time until they are all in.
- it might look liquidy or curdled but it will come together if you keep beating it. if its not, put it in the fridge for a few minutes then whip it again.
- it should turn into a silky smooth frosting and you can now add your vanilla or whatever flavoring you want.
Nutrition Facts : Calories 146.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113, Carbohydrate 10.5, Sugar 10.5, Protein 0.9
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
ITALIAN MERINGUE BUTTERCREAM
Use this recipe to frost your favorite layer cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
ITALIAN MERINGUE BUTTERCREAM
Have butter at room temperature, but not extremely soft, or it will make for a really wet icing. Unwrap the butter, cut it into tablespoon sized pieces, cover, and sit out for one hour before use, do not sit it out the day before.
Provided by Tuck Burnette
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Have a mixer bowl with no fat in it, and a whisk, clean them with vinegar and salt, if nessecary, then rinse and dry.
- Put the egg whites into the mixer bowl with a pinch of cream of tartar, and about 1/4 teaspoon salt, stir once or twice, fit into the mixer with the whisk attachment in place and ready. Set aside.
- Grease a 2-cup glass measure with soft shortening, or use an ample quantity of vegetable cooking spray, set aside, by the stove.
- Put the sugar and water into a 4-6 cup saucepan with a lid, stirring very briefly with a spoon to ensure that the sugar has been absorbed by the water on the bottom of the pot. Turn the heat to medium, and cook until the mixture starts to simmer. Cover with a lid. Cook 1-2 minutes (2 at the most), uncover, insert a candy thermometer, and cook, without interruption, until the sugar mixture reaches 238 degrees f.
- While the sugar mixture is cooking, and keeping a steady eye on it, beat the egg whites at high or medium high intensity until this is stiff. (The object is to have the sugar mixture ready, the same time that the whites are beaten, I know that other recipes do not typically specify this process, but some do, and it's the method I learned, and am used to).
- Transfer the sugar syrup, all at once, to the greased measure.
- Pour it into the mixer, with it running, little at the time, avoiding the beaters entirely, and the side of the bowl, but allowing it (the sugar) to run gently down one spot of the side of the bowl, is preferable to having it sling on the beaters. Do not add it to fast, if there is any left in the cup, after a minute, throw it away, do not scrape it into the sauce.
- Beat the mixture for 10 minutes moderately, or until the base is room temperature. Stir in the vanilla.
- Beat in the butter, 1-2 tablespoons at the time.
- Carefully transfer to a bowl, and chill to spreading consistency if nessecary. Add a few spoonfuls of rum before chilling, if required.
Nutrition Facts : Calories 492.6, Fat 36.9, SaturatedFat 23.3, Cholesterol 97.6, Sodium 352.2, Carbohydrate 40.3, Sugar 40.2, Protein 2.2
SARAH'S ITALIAN MERINGUE BUTTERCREAM
This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.
Provided by Sarah Dipity
Categories Desserts Frostings and Icings Buttercream
Time 37m
Yield 12
Number Of Ingredients 5
Steps:
- Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
- Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
- Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g
ITALIAN MERINGUE BUTTERCREAM
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Provided by Taste of Home
Time 45m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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- Place the sugar, water and corn syrup in a medium-sized saucepan (do not stir). Cover and turn the heat to high. Once the liquid begins to simmer and steam develops, remove the cover (this helps prevent crystallization). Using a digital or candy thermometer, cook the sugar to the soft boil stage, 235-245 degrees F.
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- On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
- 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.
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