Best 4 Italian Meringue Buttercream For Perfect White Cake Recipes
Indulge in the ethereal delight of Italian Meringue Buttercream, the crowning glory that transforms ordinary cakes into culinary masterpieces. This luscious frosting, crafted with the utmost care and precision, boasts an irresistibly smooth and velvety texture that melts in your mouth, leaving a symphony of flavors dancing on your palate. Discover the secrets behind achieving the perfect consistency, essential for creating stunning decorations and ensuring flawless results every time. Elevate your baking skills with this versatile buttercream, the perfect accompaniment to a variety of cakes, cupcakes, and pastries.
**Recipes Included**:
1. **Classic Italian Meringue Buttercream**: Master the art of creating the quintessential Italian meringue buttercream, a timeless classic that never fails to impress. This recipe provides a detailed guide, from preparing the Italian meringue to combining it with butter, ensuring a smooth and creamy texture.
2. **Chocolate Italian Meringue Buttercream**: Embark on a journey of chocolate decadence with this rich and indulgent variation. Learn how to incorporate melted chocolate into the classic Italian meringue buttercream, creating a luscious and velvety frosting that will satisfy any chocolate lover's cravings.
3. **Vanilla Bean Italian Meringue Buttercream**: Elevate your buttercream with the aromatic allure of vanilla beans. This recipe reveals the secrets to infusing the buttercream with the warm and inviting flavor of vanilla, adding an extra layer of sophistication to your culinary creations.
4. **Swiss Meringue Buttercream**: For those who prefer a denser and more stable buttercream, the Swiss meringue variation offers a delightful alternative. Discover the techniques for preparing Swiss meringue and combining it with butter, resulting in a frosting that holds its shape beautifully and withstands warmer temperatures.
ITALIAN MERINGUE BUTTERCREAM FOR PERFECT WHITE CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).
- In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
- With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.
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
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
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.
Tips:
- Use fresh egg whites. Older egg whites may not whip up as well and can cause the buttercream to be grainy.
- Make sure the egg whites and sugar are at room temperature. This will help them to whip up more easily and smoothly.
- Whip the egg whites and sugar over a double boiler or in a heatproof bowl set over a saucepan of simmering water. This will help to dissolve the sugar and prevent the egg whites from cooking.
- Whip the egg whites and sugar until they are stiff and glossy. This will take several minutes, so be patient.
- Add the butter one tablespoon at a time, beating well after each addition. This will help to prevent the buttercream from curdling.
- If the buttercream does curdle, don't panic. Simply place the bowl in a larger bowl of ice water and beat until the buttercream comes together.
- Flavor the buttercream to your liking. You can add vanilla extract, almond extract, chocolate, or any other flavoring you desire.
Conclusion:
Italian meringue buttercream is a delicious, versatile frosting that can be used to top cakes, cupcakes, and other desserts. It is easy to make, but it does require a little bit of time and patience. If you follow these tips, you will be sure to end up with a perfect Italian meringue buttercream that will make your desserts look and taste amazing.
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