Once the meringue has cooled, you add butter piece by piece until the meringue and butter are thoroughly combined. The ingredients are few, but how they are blended makes a light, smooth icing with a subtle sweetness that is ideal for decorating any cake, cupcake, or dessert. Make sure the temperature is correct in every step and you will nail this. Salt - Just a little salt helps bring out the flavor of the Italian meringue buttercream. These lemon cornmeal scones are great to have in your freezer at all times. How to Make Italian Meringue Buttercream: Some Other Recipes We Are Sure You Will Love: Make the sugar syrup. Vanilla Lemon Layer Cake - Completely Delicious I have never been successful adding melted chocolate to buttercream because the chocolate always hardens into small bits. Now you can add in food coloring if you desire. Can I add strawberry coulis to this to flavor it? 50g of egg white. 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. To have your sugar up to the necessary temperature, 240F, will mean your sugar is at the "soft-ball" stage. How would you rate Lemon Meringue Buttercream? Once all the hot syrup is added, beat the mixture on high speed for 2 minutes. I went away , left it whipping and when I came back it was light fluffy beautiful icing! About 45 minutes. Sugar - Make sure you cook your sugar to the proper temperature (240F) to ensure all the water has evaporated and the sugar is stable enough to be whipped into the frosting. Best of all, it tastes fantastic and goes with any flavor of cake. It is a bit of a rollercoaster however. This can lead to the sugar crystalizing, resulting in a gritty texture. Then mix the buttercream for a few minutes to see if it comes together. Put it on anything from chocolate cake to vanilla cake or even unusual flavors like lavender cake. 1 1/4 hours, plus cooling. I bake a lot and this is one of the most decadent frostings I have ever made. In a medium saucepan, combine 2 cups sugar and cup water. Could you tell me the reason for adding some of the sugar to the egg whites? Place about of the icing sugar and butter in a large bowl; beat with an electric mixer while gradually adding the remaining confectioners' sugar in batches, until mixture is smooth. In a medium pot, add about 1-inch of water and bring to a simmer. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Whip the meringue until your peaks are stiff enough to defy gravity. If so, how much do you think coulis do I have to add? Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. We would love to hear from you. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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! Mix for about 10 minutes, or until you have stiff, glossy peaks that stick straight up. If you freeze it, let it thaw in the fridge overnight then let it sit at room temperature to get soft. Do not overfill cake pans above manufacturer's recommended guidelines. You may also want to put a splash of vanilla extract along with the almond extract because they play very well together. Account Holders: Some account features have changed. Italian Meringue Buttercream (IMBC) - Baking Sense :), Sugar helps stabilize the egg whites and keeps them from collapsing. Thanks, In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. 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. Cream butter and sugar together in a mixer until light and fluffy. The World of Buttercreams: 6 Varieties to Try at Home, Strawberry Frosting (Swiss Buttercream) Recipe. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. . I tasted it before adding the raspberry brandy and after, and the brandy really added something special. How to Make Lemon Cake 1. The most stable buttercream you can make for hot weather will have shortening in the recipe. Brush down sides of pot as necessary with a pastry brush dipped in water. You might recognize this method if you've made an Italian meringue for other desserts, such as a lemon tart or a baked Alaskabut this recipe takes it one step further. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). One batch of this recipe makes about 7 cups of frosting. (-) Information is not currently available for this nutrient. Hey! Instructions Heat water, sugar and lemon juice in a pan until you reach 117 C / 243F. If you are outside, find a shady area to place the cake. I waited until the meringue was 70 degrees before adding room temp butter slowly in small chunks so I have no idea what I keep doing wrong. Just keep whipping and it will come back together. This is an absolutely lovely buttercream. Italian Meringue Buttercream Advertisement Ingredients Ingredient Checklist 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 Directions Instructions Checklist Step 1 In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. this based on ease of use, but it I had to stop while I was whipping the egg whites, I out in the refrigerate and one hors late, I restarted again. To make the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. 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. Start by weighing out the egg whites into the bowl of a stand mixer. 2 cups unsalted butter, room temperature (452g or a 1 lb. Add 7 egg whites and 2 cups sugar and whisk together. Hi there Liz. Brittany. In a nutshell, here's how we make lemon Swiss buttercream: Whisk egg whites, sugar and lemon juice and gently cook it in a double boiler over simmering water until the mixture reaches 160F. It has an Italian meringue base consisting of egg whites and sugar syrup (since this is an SCD recipe, honey will be used instead of refined sugar). Gradually add the butter, 1 piece at a time as the mixer runs, beating on medium-high speed. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Attach the whisk and combine ingredients on low, then whip on high for 1-2 minutes to dissolve the powdered sugar. decorated with lots of Cooled completely but when I started adding the butter, geez, what a mess. Italian Meringue Buttercream combines the light, airy quality of meringue with the richness of buttercream. Our best lemon curd recipe is low-effort, high-reward, and results in a spread so light youll want to eat it with a spoon. This might look like a strange list of ingredients for buttercream but trust me, it works. 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. Add white chocolate to the buttercream (see the notes in the printable recipe below). 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. Not only did it taste good, it looked beautiful, froze well, and sliced well, too. Nik Pugmire is a reputable pastry chef, sharing his expertise gained from personal experience working in professional pastry kitchens and bakeries for over 15 years. This lemon Swiss meringue buttercream is made with fluffy, whipped meringue and has the perfect balance of bright citrus flavor and sweetness! Its very important that the sugar is fully dissolved before you make the meringue, or else your frosting can end up with a grainy texture. their comments. If you dont have a digital thermometer on hand, you can test the mixture by rubbing a tiny bit between your fingertips. Even a tiny amount of egg yolk will prevent the whites from whipping. While it might seem terrifying to watch your frosting seem to fall apart, fear not. Absolutely. Meanwhile, place the egg whites in the bowl of a stand mixer fit with the whisk attachment. Keep in mind that the buttercream stays soft at room temperature and won't develop a sugary crust like icings tend to do. Add a Comment. Tip: Avoid the temptation to stir the sugar and water while it's boiling. By heating up and whisking our egg whites and granulated sugar over a double boiler to 160 F / 71 C, we accomplish two things at once. While the meringue whips, I like to add something cold around the base of my bowl. Marissa Sertich Velie is a pastry chef who worked in restaurants, writes, and graduated from the Culinary Institute of America. While we want our buttercream to be fluffy and light in texture, we also want it to be smooth. Incredibly flavourful. Flavor it. Consuming raw and lightly-cooked eggs poses a risk for food-borneillness. Do I Need Any Unique Ingredients or Tools To Make This Recipe? When you drizzle the hot syrup into the meringue, try to keep it from falling on the beaters or it will fling syrup all over the sides of the bowl. Read through the reviews and found that someone had had to mix for 10 minutes. Heat over medium-high heat until the sugar syrup reaches 238 F, about 10 minutes. Making it with a stand mixer is much easier and quicker. It is so light, fluffy, and stable that it can be used as a frosting. Cover with a lid and bring to a boil. sugar syrup into foamy egg whites doesn't just make it the most stable of the meringuesit's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or "Italian Buttercream." But it would taste delicious! 3. 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. Simply place the bowl over a hot water bath / double boiler until the frosting around the edge of the bowl has melted. Place 1-1/4 cups of sugar and the water in a saucepan. kept whipping in the Tightly-wrapped, it can be frozen for a month or two. Fresh egg whites - Don't use boxed (pasteurized) egg whites, chances are they will not whip into a stiff meringue which is vital to a stable buttercream frosting. This helps you know exactly when the egg whites are warm enough and prevents you from overheating them. Slowly beat the butter into the cooled meringue. butter and it To do this, just pop the mixing bowl and whisk right into the fridge. So so good! Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage). Keep the mixer on medium to medium-high speed while you drizzle in the syrup. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Brush down sides of pot as necessary with a pastry brush dipped in water. Ok_Computer_1979 1 min. Melt 6 ounces bittersweet chocolate, let it cool, then beat it into the buttercream. We used it to cover our lemon curd cake. half and beat each honest. You will know it is at the right temperature if it is still firm but soft enough to leave an indent if you push your finger into the cube of butter. Is the icing thick and stiff enough for them? I decided to give it a try before giving up. Copyright 2023 Sugar Geek Show on the Cookd Pro Theme, Cream Cheese Frosting Without Powdered Sugar. Best Lemon Meringue Pie | What's Cookin' Italian Style Cuisine Ingredients and substitutes Eggs - I like using large eggs as a default for all my baking. Italian meringue butter cream | BBC Good Food Thanks. If it still feels warm, either wait another 15 minutes to add the butter or pop the bowl into the fridge for 5 minutes to help it cool down. Drop us a comment below. When I first started making this buttercream, I would check the temperature with an. 3 to 4 tablespoons eau-de-vie-de-framboise Make lemon curd: Step 1 In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. What is that fancy mixer with the double whisk? I didn't Someone told me to add ganache because it would not be as likely to harden. Whisk the egg whites occasionally while it warms up. Measure the remaining cup sugar into a small bowl and set aside. This recipe can be halved, but I don't recommend doubling it unless you have a commercial size KitchenAid (8 qt). This vanilla cake filling is the easiest filling ever. Almond extract tends to have a prominent flavor in buttercream. Reduce the mixer speed to low. wanted to thank the I love this recipe just as it is but Im trying to get all fancy this week. Lets walk through everything you need to know to make the smoothest, fluffiest lemon Swiss meringue buttercream! A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. Use this recipe to frost your favorite layer cake. How to make Italian Meringue Buttercream - Marcellina In Cucina Then whip the egg white mixture with a whisk attachment until stiff peaks form, about 10 minutes. Make thisfrostingahead of time or save any leftover frosting! It was definitely worth perusing through some of the reviews. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Bring the syrup to a boil. Almond extract would be delicious but I would cut back a bit on the amount. You just make the IMB plain, then add (cooled) homemade caramel sauce to taste. mixer and the batch was Finally, add your vanilla extract and blend; then, you have a deliciously light buttercream ready to use for decorating. Italian meringue buttercream is the secret weapon for professional bakeries. Beat the butter on medium speed until creamy. When it comes to hot weather, Italian meringue buttercream holds up better than German buttercream, Swiss buttercream, Russian buttercream, Ermine frosting, or even American buttercream. Whisk everything together. Clarice is a pastry chef with over a decade of writing and creating recipes. Thank you once again. Please follow us on our social media accounts, Facebook * Instagram * Pinterest * Youtube * Twitter. Sign up to receive exclusive offers, recipes, and how-tos plus get 10% off your first order! Italian buttercream is the most stable of all the buttercreams. Heat over high heat, stirring only until it comes to a boil. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Add the vanilla extract, and blend until well combined. If it still feels warm, either wait another 15 minutes to add the butter or pop the bowl into the fridge for 10 minutes to help it cool down. The texture of the frosting will change as the butter is incorporated. Use immediately, or store in an air-tight container in the refrigerator until needed. Celebrate our passion for real food with real flavor. I am just curious. will it hold up to that piping? Once all the sugar is added, increase the speed to medium-high, and continue to whip until the meringue has cooled to room temperature. This should be enough to fill and frost a seven- or eight-inch layer cake, or frost 3 dozen cupcakes (depending on the size of your swirls). Once the sugar syrup reaches 238 F, remove from the heat. Cut the butter into tablespoon-sized pieces and set aside in a medium bowl. Increase speed to high and whip until desired stiffness is achieved. Whisk the mixture constantly for about 3 minutes, until it reaches 160F / 71C. Did you make this recipe? This will now be my go to frosting recipe - with or without the lemon curd. I halved the recipe for a 9" three layer cake. 2. In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt.