Mr Browns Italian Meringue Buttercream Food

ITALIAN BUTTERCREAM

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

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.

GENOISE WITH BUTTERCREAM-ITALIAN MERINGUE

Steps:

• To make an Italian meringue, combine 3 1/2 pounds of sugar with 1 cup water in a large, heavy saucepan and heat over high heat until the syrup reaches a temperature of 240 degrees F on a candy thermometer. When syrup reaches a boil, watch carefully, as the temperature can escalate quickly.
• Meanwhile, in the bowl of an electric stand mixer, whisk the egg whites, the remaining 1 pound of sugar, and the cream of tartar to medium peaks. Once the syrup has reached 240 degrees F, start to drizzle the hot sugar syrup into the meringue while the beaters are running. Continue until all of the syrup is used and then continue to whip the meringue until it cools to room temperature.
• Slowly add in the softened butter; the mixture will tend to curdle. Continue to mix until all of the butter has been incorporated; the buttercream will eventually come together, becoming a smooth mixture in the end. Make sure to scrape down the bowl from time to time while mixing. Divide the mixture into 2 large sheet pans, cover securely, and refrigerate until ready to use.
• Make the cake:
• Lightly spray a size 400 hotel pan or large sheet pan with non-stick cooking spray and then line with parchment paper; set aside. Preheat the oven to 400 degrees F.
• Sieve the cake flour at least twice and set aside. Cream the eggs and sugar in a mixing bowl, beating until a pale yellow color. Gently fold in the cake flour. When this stage is almost completed, fold in the melted butter. Spread the genoise batter onto the prepared sheet pan. Bake for 10 to 12 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cake in the pan for 10 to 15 minutes, and then remove to a rack to cool completely before frosting.
• While cake cools, make a simple syrup by combining 1 cup sugar and 1 cup water in a heavy saucepan over high heat; bring to a boil and then remove from the heat and let cool.
• Assembly:
• Cut the cakes into 4 equal pieces so that they will fit perfectly on top of each other. Brush the bottom cake layer with simple syrup and then brush it with framboise. Brush a thin layer of raspberry marmalade on top and then apply a layer of the buttercream-Italian meringue. Repeat 2 more times. For the fourth and final cake layer, brush it with simple syrup and then framboise, but do not apply the marmalade. Frost the top and the sides of the cake, smoothing it out until perfect.

ITALIAN MERINGUE BUTTERCREAM

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.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• Separate the egg whites and put them into the mixer bowl.
• In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz. Add the remaining sugar to the egg whites.
• Cook the sugar and water to 245ºF, or if you're at high altitude, about 238ºF. Have the pastry brush and bowl of water near the stove. Stir the sugar and water until the sugar is mostly dissolved. Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar. Continue doing this.
• Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks. I usually turn it on when the sugar mixture reaches 200ºF.
• When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites. If you pour too fast the egg whites will curdle. Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.
• Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool. About 20 minutes.
• Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.
• Turn the mixer up to high and mix until the butter is emulsified. The buttercream will look like it's separating, but keep mixing it. Once it comes together again, mix it on high for about 5 minutes.
• At this point you can make any variations to the recipe. Or just use the buttercream.
• Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.
• Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie. Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness. After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.
• Refridgerate any buttercream.

ITALIAN MERINGUE BUTTERCREAM

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.

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

Steps:

• Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
• Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes.

MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM

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.

SWISS MERINGUE BUTTERCREAM

Steps:

• Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
• Remove from heat and beat with a mixer on high speed. The mixture should then become cool and glossy and triple in volume.
• Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
• Add the vanilla and beat until fluffy.

ITALIAN MERINGUE

Steps:

• Bring sugar, corn syrup and enough water to wet to a boil.
• Remove from heat at softball stage (240 degrees).
• Pour into a heatproof measuring cup.
• Meanwhile whip egg whites to stiff peaks.
• Continue whipping whites while very slowly pouring sugar syrup into mixer bowl.
• Be careful not to pour on whisk as it will splatter on to the sides of the bowl When sugar is fully incorporated, whip on low speed until cool.

SARAH'S ITALIAN MERINGUE BUTTERCREAM

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.

ROXSTARBAKES SWISS MERINGUE BUTTERCREAM

Steps:

• Bring ½ cup of water to a simmer.
• Whisk together egg whites and sugar.
• Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
• Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160˚F.
• Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you're using a mixer).
• Mix on high until the bowl is room temperature (about 15 minutes) and add salt (the peaks should be stiff).
• Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
• Keep beating until thick.
• Add vanilla and beat 1 more minute.
• Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.