Italian Meringue Buttercream


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Ingredients:

  • 3/4 cup (165g) sugar
  • 1/4 cup (60ml) water
  • 5 egg whites
  • 1/4 cup (50g) sugar
  • 500g unsalted cold butter, cur into tablespoons

Preparation:

1. Boil 3/4 cup (165g) sugar and 1/4 cup (60ml) water over medium heat until it reaches 248° F (120°C). As it cooks begin meringue so it’s ready when syrup is done.

Italian Meringue Buttercream

2. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkles in 1/4 cup (50g) sugar. Beat.

Italian Meringue Buttercream

3. Slowly pour the hot syrup into the meringue steadily with the mixer still on high.

Italian Meringue Buttercream

4. Beat the frosting for 7-10 minutes until the outside if the bowl is room temperature.

Italian Meringue Buttercream

5. Beat in butter by the tablespoon. The butter will deflate the frosting a bit.

Italian Meringue Buttercream

6. Add in desired flavorings:
Chocolate: 1/2 cup (80g) of the BEST cocoa powder you can find and 1 teaspoon vanilla extract.
Coconut: 1 teaspoon coconut extracts and 1 teaspoon vanilla extract.
Coffee: 1 teaspoon espresso powder or 3-5 tablespoon strong coffee.

Italian Meringue Buttercream

Kitschcakes tip:

Butter should be cold.

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Posted on 17/12/2014 |  0 8517 Categories: Recipes

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