Swiss Meringue Buttercream Recipe - NatashasKitchen.com Before making this frosting, be sure to thoroughly clean your mixing bowl. Remove from heat and return to the mixer. Bring the buttercream to room temperature and re-whip until it's a smooth consistency before you use it. While it might seem terrifying to watch your frosting seem to fall apart, fear not. This might look like a strange list of ingredients for buttercream but trust me, it works. mouth. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. Can't stress enough! Make sure the butter is room temperature or about 68F to 70F. Chocolate Italian Buttercream: Fold in 8 ounces of melted, slightly cooled semisweet or bittersweet chocolate along with the vanilla. 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). Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Incredibly flavourful. 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. I'm making a coconut It can take about 15 to 20 minutes for the mixture to cool down. Since white chocolate has a higher melting point than butter. I The correct temperature of your ingredients is essential to success. Add white chocolate to the buttercream (see the notes in the printable recipe below). Next, add the lemon zest, fresh lemon juice, vanilla extract, lemon extract, and fine salt and mix until combined. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. icing the cake yet, so I can't rate Then comes the fun part! * Percent Daily Values are based on a 2,000 calorie diet. I've made a couple of times already, with rave reviews. This recipe can be halved, but I dont recommend doubling it unless you have a commercial size KitchenAid (8 qt). liquor on hand, so I used The caramel sauce is the type where you caramelize sugar, then add heavy cream. My question is if I add bittersweet chocolate ganache to the Italian Meringue buttercream recipe, do you know how much I should add? From mousses to buttercream to the toasted finish of a baked Alaska, it's one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our favorite desserts. You can also make this Swiss meringue buttercream with a hand mixer, but it takes forever!! Add the vanilla, continuing to mix until everything comes together into a beautiful silky smooth buttercream. Directions. Italian Meringue Buttercream is perfect for any dessert that needs frosting. I made the buttercream only, no Will make 3. Lemon Layer Cake with Lemon Curd - Sweet & Savory Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! Italian Meringue Buttercream Recipe Italian Meringue Buttercream is silky, buttery but still light. All rights reserved. Italian meringue buttercream is my personal buttercream of choice. With the mixer running, in a slow, steady stream, add the remaining 1/3 granulated sugar to the bowl of the stand mixer. Line the pastry with baking paper filled with dried beans and blind bake at 180 C/ 360 F for 15 minutes. The mixture might look like it is separating during this process, but that is entirely normalkeep mixing, and it will all come together. too sweet frosting. This morning I could see how nice my frosting became! Measure 1 cup sugar and the water into a 1-quart, heavy- bottomed saucepan. Adding bittersweet chocolate to the buttercream will make it more stable in hot weather. This can prevent your buttercream from becoming soupy in the next step. buttery and absolutely melts in your Account Holders: Some account features have changed. Once all the hot syrup is added, beat the mixture on high speed for 2 minutes. Let it cook until it the syrup reaches 240F when measured with a candy thermometer. These easy ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a sweet, tangy brightness. Meanwhile, place the egg whites in the bowl of a stand mixer fit with the whisk attachment. Continue to beat the buttercream until it is light and fluffy. If you end up using this method, let your frosting sit for about 30 minutes before you use it to allow it to thicken back up. How to Make Swiss Meringue Buttercream 1. the butter - used 3 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. You can also add food color to the buttercream, but keep in mind that using food color gels (available online and at specialty stores) will give you a more prominent color than liquid food colors commonly found in grocery stores. it with great results. The frosting should be runny but deeper in color. That would work but the extra cream could make the buttercream a bit softer. Ermine Buttercream. Once the sugar syrup reaches 238 F, remove from the heat. Had to beat it on top speed in professional grade stand mixer for a long time but was totally worth it. Absolutely! But it would taste delicious! This is the most indulgently creamy and ultra-decadent buttercream. We used it to cover our lemon curd cake. Cut the butter into tablespoon-sized pieces and set aside in a medium bowl. Both times I made it with the Meringue and it just tastes better. Heavy emphasis on the word butter. Meanwhile prepare the filling. Meanwhile, put 1 1/2 cups of the granulated sugar in a small pot. I tasted it before adding the raspberry brandy and after, and the brandy really added something special. Place the bowl on top of the pot filled with simmering water. 50 minutes. Curious if they will harden enough to hold the frosting, like a royal icing but better taste!! You can use a stand mixer or a handheld mixer but a stand mixer makes the process much easier. You can also freeze it for a few months. Bring the syrup to a boil. looked like a greasy, Chill the bowl in the fridge for 10-20 minutes or the freezer for 5-10 minutes. It can be hard to tell when the meringue reaches this stage just by looking at your mixing bowl, so feel free to take breaks and test it by removing the whisk attachment and flipping it upside down. It is delicious on a rich chocolate layer cake. Continue adding the butter until it is thoroughly combined, and mix the buttercream until it is noticeably light and smooth. Increase the speed to high and continue to whisk until the mixture reaches medium-stiff peaks. With the blender still mixing, add in eggs one at a time. Not nearly the same melt-in-your-mouth texture. Heat over high heat, stirring only until it comes to a boil. Classic Italian Meringue Buttercream - Sugar Geek Show Lemon Swiss Meringue Buttercream - Chelsweets If your frosting looks curdled or soupy at this point, please refer to the troubleshooting section below. This basic concept remains the same for all meringues, but there's more than one way to skin a cat; the various methods to create meringue can be categorized into three different groups: French (made by simply whipping egg whites and sugar), Swiss (the whites and sugar are gently heated in a double boiler while cooking), and Italian (a hot sugar syrup is drizzled into egg whites as they whip). Short answer yes! If you dont have a digital thermometer on hand, you can test the mixture by rubbing a tiny bit between your fingertips. worried when the As you add the butter, its super important that the butter is at room temperature. Copycat Cheesecake Factory Cheeseburger Egg Rolls, Quebec Maple Syrup Dumplings (Grands-Peres), We are no longer supporting IE (Internet Explorer), This Plant Subscription Box Means a New Houseplant on Your Doorstep Regularly, Do not Sell or Share My Personal Information, 2 cups unsalted butter, cubed, room temperature. Would appreciate any advice. Can a wedding cake that is 3 tiers frosted in Italian Meringue Buttercream stay at room temperature in an air conditioned room for 6 hours? It should be soft enough for you to press your finger into, but firm enough that you have to apply a bit of pressure to do so. You can color this buttercream. . Paired it up with flourless almond layers laced with caramelized fruit (pears, peaches and plums). If you have leftover egg yolks, make lemon curd or chocolate chip egg yolk cookies. about continuing to beat gloppy mess. Ive also shared a video below if youre more of a visual learner. I find that mixing the finished buttercream on a low speed with a paddle attachment for a few minutes makes a world of a difference. You can also use the microwave method to deepen the color. Then mix in 2 cups of unsalted butter at a medium speed, 1 stick at a time. Do not stir the syrup while it is cooking since this will cause the sugar to crystalize. But, upon tasting it when finished, it tastes well, too much like butter. The method for making an Italian buttercream frosting goes in two stages, make the Italian meringue, then beat in butter. Keep the mixer on medium to medium-high speed while you drizzle in the syrup. Best Lemon Desserts - Recipes from NYT Cooking mixer and the batch was Use this recipe to frost your favorite layer cake. I had to stop while I was whipping the egg whites, I out in the refrigerate and one hors late, I restarted again. Prep Time 2 minutes Cook Time 3 minutes Additional Time 15 minutes Total Time 20 minutes Ingredients 8 large egg whites (240g) 2 1/2 cups granulated sugar (500g) Egg whites consist of water and proteins. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat. Meringue Buttercream for Raspberry Ruffle, Meringue Buttercream for Gingerbread Cupcakes, Meringue Buttercream Frosting for Dotted Swiss Cake, Italian Meringue Buttercream for Perfect White Cake. Looking to make the best desserts ever? The part where I got in to trouble was with refrigeration. Use immediately, or store in an air-tight container in the refrigerator until needed. Choose a cake pan size(based on 2" tall cake pan). have a professional size Do I Need Any Unique Ingredients or Tools To Make This Recipe? This does NOT mean soft to the touch or greasy. You dont pay any extra but it will help us keep the lights on. flavored this with about 3 T. With the mixer running, carefully and slowly drizzle in hot sugar syrup. To revisit this recipe, visit My Account, then View saved recipes. Italian Meringue Buttercream Frosting - Scotch & Scones 2. I was a bit scared of this recipe but wanted to give it a try because I don't care for American Buttercream due to it's excessive sweetness and texture. I recommend separating the eggs when theyre cold. I'm an artist and cake decorator from Portland, Oregon. Mix on low speed while preparing sugar syrup. Put it on anything from chocolate cake to vanilla cake or even unusual flavors like lavender cake. I've made it before, similar to this recipe. But you might be wrong! It can be frozen for 6 months or more. He said in the kitchens he has worked in, they leave it out for a week at a time. 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. It was definitely worth perusing through some of the reviews. Immediately remove from the heat. Vanilla Lemon Layer Cake - Completely Delicious Sign up for our newsletter and get our cookbook! It's perfect for frosting cakes, silky smooth, and not too sweet. I have a question. Yes, you can. sticks for a half I went away , left it whipping and when I came back it was light fluffy beautiful icing! I would like to know when I am doing my lives on facebook if I can give you credit? Measure the sugar into a medium sized saucepan and add the water. My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste. What can I add to make chocolate Mocha IMBC, Your email address will not be published. Remember, the higher the quality of butter you use, the better your buttercream will taste. Do not stir. Italian Meringue Buttercream (IMBC) - Baking Sense Photo: Caitlin Bensel; Food Styling: Torie Cox. Looking to kick your homemade frosting skills up a notch and aren't scared of a little extra work? :), Sugar helps stabilize the egg whites and keeps them from collapsing. As soon as the syrup reaches between 240F to 245F, remove it from the stove and slowly drizzle the syrup into the meringue. Please leave a comment on the blog or share a photo on Pinterest. Has anyone tried cream cheese ? raspberries and yellow At this point, you can use the buttercream as it is or you can add flavorings. I love your recipe for your Italian buttercream. This white chocolate mousse cake filling is light, fluffy, and creamy. Is the icing thick and stiff enough for them? While the syrup cooks, whip the egg whites with the remaining sugar. Hey Liz, The science of meringue is easily explained, but no matter how many times I watch watery, viscous egg whites inflate into glossy white peaks, it always feels like alchemy. The temperature of the butter is very important. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. I didn't . I will definitely tag you in my post. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Beat in butter, 1 piece at a time, and beat until it is thick and smooth. Keep the mixer on medium to medium-high speed while you drizzle in the syrup. This punchy sweet-and-sour lemon drop martini is best served with a side of gossip at your next happy hour. It can be stored in an airtight container at room temperature for up to 2 days, in thefridge for up to 2 weeks, or in the freezer for up to 3 months. Italian Meringue Buttercream Frosting Recipe, Vanilla Swiss Meringue Buttercream Frosting Recipe. Whipping a hot (240F!) Add sugar and water to a medium saucepan. This is so delicious and easy to make. A glossy Italian meringue is the base for buttercream frosting, meringue pies, and mousses. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Can I use this buttercream to make buttercream roses? When you first begin adding the butter to the meringue, it will start to look a bit sloppy. Make sure the temperature is correct in every step and you will nail this. If it looks lumpy or broken, keep mixing until it looks fluffy and thick. Once the sugar is fully dissolved and the mixture is smooth, its time to whip the meringue until it has stiff peaks. It makes it way easier, and theyll be heated before being whipped so theres no need to bring them to room temperature ahead of time. Measure the remaining cup sugar into a small bowl and set aside. In a small heavy saucepan, combine 3/4 cup sugar and water. Would it be ok to use almond extract instead of vanilla for a different flavor? Normally Im a huge fan of using egg whites out of a carton, but thats when Im adding them into a batter. Add 3/4 cup of fruit puree or lemon curd. All three are useful in their own way, but today we're going to talk about Italian. Bring to a boil; cook over medium-high heat until a thermometer reads 250 (hard-ball stage), 8 to 10 minutes. ever had! glitch I had, was was in In a small saucepan, combine 1 and 1/4 cups of granulated sugar and 2/3 of a cup of water. I can't find it anywhere! Whisk the mixture constantly for about 3 minutes, until it reaches 160F / 71C. portion to the desired "Italian Meringue: It is amazing how these simple ingredients turn into a not-too-sweet smooth and fluffy frosting! A lot of different things can cause SMBC to break or curdle. Make the meringue: Whip the egg whites until they reach stiff peaks. Maybe your butter was too cold, or your kitchen was too chilly. This vanilla cake filling is the easiest filling ever. Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth. I'm leaving this one on the counter all night. I don't have a specific amount but if you look at the fresh strawberry buttercream then you can get an idea of where to start, Hi Im new to Learn Im from hot country so Im looking to it Im going to try it thank you hope I can make it.and I love your mixer too Im going to look at it at amazon thank you. Lemon Coconut Cupcakes - Chef Lindsey Farr Once all the sugar is added, increase the speed to medium-high, and continue to whip until the meringue has cooled to room temperature. Makes enough to frost an 8-inch layer cake. (-) Information is not currently available for this nutrient. Drop us a comment below. Basic Italian Meringue Recipe - Serious Eats Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. Italian Meringue Buttercream - Confessions of a Baking Queen Almond extract tends to have a prominent flavor in buttercream. Finally, add your vanilla extract and blend; then, you have a deliciously light buttercream ready to use for decorating. Vanilla - I use a good amount of vanilla to flavor my Italian meringue buttercream but you can use whatever flavoring you desire. Italian Meringue Buttercream - Savor the Best This Italian meringue buttercream is similar in sweetness to Ermine frosting but it is richer and more decadent. Add additional gel food coloring and mix until the frosting reaches the desired color. You will let the syrup boil until it reaches between 238F to 245F. Italian meringue buttercream is the secret weapon for professional bakeries. Thank you for your support. Continue to stop/pour/beat until you add all the syrup. Be careful as you do this because they wont whip up properly if any yolk gets into the mixture. When you do start to add in the unsalted butter, add it one stick at a time. Once the butter is mixed in, the frosting should look fluffy and light like it does in the picture below. I did try putting an ice pack around the mixer but it was cooling down fast enough. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. This will help prevent soupy buttercream. If you notice sugar crystals on the side of the pot while cooking, either wipe them away with a pastry brush dipped in cool water or cover the pot with a lid for a few minutes to allow the condensation to drip down the sides. How to Make Italian Meringue Buttercream Combine some of the sugar with water in a small saucepan. Make sure you read the tips below and scroll down to the printable recipe card for all the details. Two of the most common issues people run into when making this type of buttercream are curdled or soupy frosting. Do not overfill cake pans above manufacturer's recommended guidelines. Some of the following links are affiliates. In a medium pot, add about 1-inch of water and bring to a simmer. recipe will frost a What Sets Italian Meringue Buttercream Apart From a Standard Icing? Whip, whip whip! creamy appearing You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Italian meringue is also the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie. This can prevent your buttercream from becoming soupy in the next step. The texture of the frosting will change as the butter is incorporated. While American buttercream uses mostly powdered sugar and butter, both Italian and Swiss buttercreams are meringue-based and use egg whites, granulated sugar, and butter. Not only does it make a great cake filling, you can use it as a fruit dip or make parfaits. If it feels pretty much room temperature, then add in the butter. Combine the sugar and water in a saucepan over medium heat. Thank you for the detail that you provide on this recipe. Be sure to give it a goodstir once it thawsto room temp to get the consistency nice and smooth again. Brittany. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. As long as your meringue was cooled down, it will firm up by the time you finish whipping all the butter into the mixing bowl. 1 pound (2 cups) butter, softened but slightly cool. You might want to try 6 ounces of chocolate and 3 ounces of heavy cream. Add 7 egg whites and 2 cups sugar and whisk together. most helpful review was You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. You can substitute half of the butter for vegetable shortening for more stability in high heat areas. IMPORTANT: Make sure all your ingredients are at room temp and you're using a scale to measure. Other buttercream recipes you might want to try Cook until sugar syrup registers 240F (115C) on an instant-read or candy thermometer. I dont recommend using egg whites from a carton to make Swiss meringue frosting. box), 1/4 cup fresh lemon juice or the juice of 1 large lemon (60g). The buttercream should be used at room temperature but can be stored in the fridge, in an airtight container, for up to a week, or in the freezer, in a freezer-safe bag or container, for up to six months. 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. Ideally you want the whites to be whipped to stiff peaks just as the syrup comes to temperature. It is smooth, light, incredibly soft, and creamy but quite stable. Otherwise, it can be really difficult to whip up the meringue to stiff peaks. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe.