Italian Meringue Buttercream Food

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ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

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

5 large egg whites, room temp
1 pinch cream of tartar (optional)
1 1/4 cups sugar, divided
1/3 cup water
1 1/2 cups butter, room temp (unsalted)
2 teaspoons vanilla

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 MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

7 cups granulated sugar
4 cups water
8 1/4 cups egg whites
1 tablespoon salt
12 cups soft butter
1/16 cups vanilla extract

Steps:

  • Dissolve sugar in water over medium heat, in a medium saucepan. Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer. Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form. When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed. Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl. Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled. Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

ITALIAN BUTTERCREAM



Italian Buttercream image

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

4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract

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



Italian Meringue Buttercream image

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

5 egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

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 BUTTERCREAM



Italian Buttercream image

Provided by Dianne Rossmando

Categories     Mixer     Dairy     Egg     Dessert     Butter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 1/2 cups (enough to fill and ice an 8-inch cake)

Number Of Ingredients 6

Italian Meringue:
3/4 cup sugar
5 large egg whites
Italian Buttercream:
2 cups (4 sticks) unsalted butter, cut into small pieces, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • 1. In a small heavy saucepan over moderately high heat, combine 1/2 cup of the sugar with 1/4 cup water and cook, without stirring, until the mixture reaches 230°F.
  • 2. While the sugar is heating up, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until frothy. Add the remaining 1/4 cup of sugar and beat the meringue until medium peaks form.
  • 3. Continue heating the sugar mixture until it reaches soft-ball stage, 240°F. Reduce the mixer speed to low and pour the soft-ball-stage sugar into the meringue in a slow, steady stream. Increase the mixer speed to medium-high and whip until the meringue cools to room temperature and holds a stiff peak, 2 to 3 minutes.
  • 4. Exchange the mixer's whisk attachment for the paddle attachment and reduce the speed to medium. Add the butter, a few pieces at a time, until all of the butter has been incorporated and the buttercream is thick, fluffy, and very smooth. Add the vanilla extract and beat briefly to incorporate. Use the buttercream immediately or cover and refrigerate it up to 3 weeks.

MERINGUE BUTTERCREAM (SWISS & ITALIAN)



Meringue Buttercream (Swiss & Italian) image

For the professional and social media cooks the meringue buttercream is a very popular way to frost and fill a cake. It's not overly sweet but it is fluffy and can be easily used in piping, making beautiful and accurate patterns. The Swiss one is lighter in color though the color also depends on the shade of the butter. If you wonder why this recipe really needs this amount of butter: it becomes more stable the more you add. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/843809/Marenki-voikreemi%20(Sveitsiläinen%20&%20Italialainen)/

Provided by Annastiina Salonen @Elaini

Categories     Cakes

Number Of Ingredients 6

1 - recipe of either swiss or italian meringue, linked in directions
300 gram(s) butter, preferably unsalted
- flavoring (opt.)
- food coloring (opt.)
WHILE MAKING SWISS MERINGUE:
200 gram(s) sugar, instead of the amount in the recipe

Steps:

  • Make either a soft Swiss or Italian meringue according to the recipes I've linked. Nearly all the amounts mentioned in the recipes are correct for the base of this recipe, except for the Swiss meringue which needs 200 grams of sugar instead. https://www.justapinch.com/recipes/dessert/other-dessert/swiss-meringue.html https://www.justapinch.com/recipes/dessert/other-dessert/italian-meringue.html
  • Make sure that the meringue has cooled down and the butter has softened to the same room temperature; this is essential for the success. If the butter is grainy then the butter has been too cold. Keep whisking in this case since it'll even out eventually. If the butter is melted then the meringue has been too hot and the cream cannot be saved after.
  • Add the butter bit by bit as pieces as you whisk the mix. It will inevitably turn runny while the amount of butter is low but no need to be scared of that. If done correctly it's only temporary - once the whole amount of butter has been added it'll once again become stable and fluffy. Keep whisking until the cream is smooth and light.
  • Add the flavoring and food coloring if desired. Meringue buttercream accepts many additions such as vanilla, mint, floral aromas, juice (50 ml / 100 grams of egg white), puree, powder and molten chocolate without much problem. All you need to do is to mix them even.
  • Preserving and using it later: Meringue buttercream keeps much better than the simple meringue that it's made of. It'll keep for a few days in room temperature, a week in the fridge and three months in the freezer. The frozen buttercream is defrosted for a few hours in the room temperature. If it's newly defrosted or has been in the fridge for a long time it will become hard and snappy like butter. In this case put the dish in a comfortable warm (not hot) water bath to soften. Some liquid may separate but even then the meringue buttercream is surprisingly stable: a quick whisk will make it soft, smooth and as beautiful as new.

ITALIAN MERINGUE BUTTER CREAM



Italian meringue butter cream image

A great butter cream recipe that is not too sweet and worth the fiddling around to make

Provided by rajarmey

Time 25m

Yield Makes Enough to fill Wiltons Tasty fill cake tin

Number Of Ingredients 5

5 large egg whites at room temp
1 1/4 c (250 g) ganulated or castor sugar, divided
2 sticks (226 g) butter at room temp and chopped into tablespoon-sized slices before continuing
1 tsp vanilla extract
1/2 c water

Steps:

  • Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245o F or the firm ball stage. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. It is very important that you watch it or it may burn. Another thing to do is to swirl the syrup. Don't stir it or whisk it, just gently swirl the pan by the handle to ensure that the sugar crystals are evenly distributed and dissolved
  • While the sugar is cooking, pour the egg whites into the bowl you plan to whip the icing in, then wait for the syrup to come to about 230F-235F. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat
  • Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
  • Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature
  • During this time fill the pot the syrup cooked in with water and bring it to a boil to remove the hardened sugar from the sides. Toss in the candy thermometer too, while you're at it
  • Beat in butter by the tablespoon using a medium speed. The butter will deflate the frosting a bit. After all of the butter is added, turn the speed up to high. The whole process will take about 10-15 minutes, but you will begin to see the buttercream go through stages after all of the butter is added. First it will deflate and become soupy, then thicken, then curdle, then thicken to the final stage. If, for some reason your buttercream does not progress from the "soupy" stage (typically due to adding the butter too quickly or the butter/meringue being too warm), simply place your work bowl in the fridge for 7-10 minutes before whipping again
  • Add in desired flavourings Flavourings • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract. • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract. • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee. • Also use jams to flavour buttercream, but be sure that they are quite thick as too much liquid will cause the buttercream to break down so be careful when adding jams and drop in about a tablespoon at a time
  • Leftover buttercream may be kept in the refrigerator for a week or two or frozen, well wrapped, until needed. Just be sure to bring it to room temperature and whip well with a beater before using

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

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

1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract

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.

MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM



Mr. Brown's Italian Meringue Buttercream image

Make and share this Mr. Brown's Italian Meringue Buttercream recipe from Food.com.

Provided by candcmom

Categories     Dessert

Time 25m

Yield 1 cake, 5 serving(s)

Number Of Ingredients 5

1 cup sugar
1/4 cup water
5 egg whites
1/4 cup sugar
2 cups unsalted butter, room temperature, cut into tablespoons

Steps:

  • Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
  • Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
  • Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
  • Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
  • Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
  • Add in desired flavorings.
  • Flavorings.
  • Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
  • Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
  • Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.

Nutrition Facts : Calories 861.7, Fat 73.7, SaturatedFat 46.6, Cholesterol 195.2, Sodium 65.6, Carbohydrate 50.3, Sugar 50.2, Protein 4.4

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From stevehacks.com


FREEZING ITALIAN MERINGUE BUTTERCREAM - HOME COOKING ...
Read the Freezing Italian Meringue Buttercream discussion from the Chowhound Home Cooking, Italian food community. Join the discussion today.
From chowhound.com


CLASSIC ITALIAN MERINGUE BUTTERCREAM - SUGAR GEEK SHOW
Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240ºF before being added to the whipping egg whites. The cooked sugar syrup results in a more stable and silky smooth buttercream. People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet.
From sugargeekshow.com


ITALIAN BUTTERCREAM RECIPE - THESPRUCEEATS.COM
Swiss buttercream is made by gently heating the egg whites over a double boiler while whisking to 160 F to kill any salmonella before turning it into a meringue. Italian buttercream is made by drizzling a hot sugar syrup into the whipped egg whites. Because the sugar syrup is cooked to 238 F, it makes a much stronger and stable buttercream.
From thespruceeats.com


ITALIAN BUTTERCREAM RECIPE FROM ... - BUDDY VALASTRO FOODS
Italian Buttercream Ingredients: 8 extra-large egg whites 2 cups sugar ½ cup water 3 cups (6 sticks) unsalted butter, at room temperature, but into small cubes 1 tablespoon pure vanilla extract Directions Put the whites in the bowl of a stand mixer fitted with the whip attachment. Put 1½ cups of the sugar and the water in a heavy saucepan and bring to a boil over medium-high heat, …
From buddyvfoods.com


CHOCOLATE ITALIAN MERINGUE BUTTERCREAM CAKE | GEM PACK FOODS
Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. Put the egg whites and a pinch of salt in the bowl, then set aside. Place 2 tablespoons of the sugar in a tiny bowl and keep near the bowl of egg whites. 3.
From gempackfoods.ie


HOW TO 'STIFFEN' ITALIAN MERINGUE BUTTERCREAM? - HOME ...
The buttercream has been in the fridge for ~24 hours, and is still like a thick batter. It's just vanilla flavored, and I've added different colored dyes to different pots of it so that the birthday boy can receive his requested 'rainbow' colors. The recipients of my baking prowess, such as it is, are a bunch of 4 year olds, so I'm not too worried about refined palates being …
From chowhound.com


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