Italian Meringue Buttercream Recipe Without Thermometer - Vanilla Frosting For Cakes & Cupcakes
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Date: 2020-05-18
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Comments and reviews: 10
Sherly
WOW, I didn't know buttercream tastes better after a day! I know some people who bake their cake a day in advanced, but I always thought that was just for practical reasons and buttercream should be as fresh as possible. I will definitely try this Italian meringue buttercream recipe and technique. Is it okay if I whip the sugar syrup and egg white mixture in air con-ed room? It's 30+ degrees here all year long and they turned soupy after I added the butter no matter how long I whipped (even after popping it into the fridge a few times while whipping.
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WOW, I didn't know buttercream tastes better after a day! I know some people who bake their cake a day in advanced, but I always thought that was just for practical reasons and buttercream should be as fresh as possible. I will definitely try this Italian meringue buttercream recipe and technique. Is it okay if I whip the sugar syrup and egg white mixture in air con-ed room? It's 30+ degrees here all year long and they turned soupy after I added the butter no matter how long I whipped (even after popping it into the fridge a few times while whipping.
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Sharon
An observation today - made another small batch using carton egg whites - not as much volume in the meringue but the end result was very similar. Combined it with yesterday's batch (re-whipped) and did some more piping. Tasted it and am getting a slightly too buttery/greasy mouthfeel. Any ideas why? Have looked at other IMBC and SMBC recipes and they all have much higher ratios of butter to sugar!
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An observation today - made another small batch using carton egg whites - not as much volume in the meringue but the end result was very similar. Combined it with yesterday's batch (re-whipped) and did some more piping. Tasted it and am getting a slightly too buttery/greasy mouthfeel. Any ideas why? Have looked at other IMBC and SMBC recipes and they all have much higher ratios of butter to sugar!
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Cee
I must confess this is one of the most understood simplified Italian meringue buttercream recipe ever! - I tried this for the first time and it was perfect! I added melted white chocolate to mine and some Orange zest and coconut extract as well as a very good vanilla extract! It was great after 48hours! P. S: I didn-t use a thermometer! Thanks Emma! You ROCK! -
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I must confess this is one of the most understood simplified Italian meringue buttercream recipe ever! - I tried this for the first time and it was perfect! I added melted white chocolate to mine and some Orange zest and coconut extract as well as a very good vanilla extract! It was great after 48hours! P. S: I didn-t use a thermometer! Thanks Emma! You ROCK! -
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Sharon
Hi Emma, I tried making this into chocolate buttercream by adding cooled melted chocolate - first it went very soft, so I chilled it for 10minutes and started re whipping it. Now it has gone like curdled soup with no structure at all. Any idea how I can stabilise it please or is it too late? I've put it back in the fridge for now.
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Hi Emma, I tried making this into chocolate buttercream by adding cooled melted chocolate - first it went very soft, so I chilled it for 10minutes and started re whipping it. Now it has gone like curdled soup with no structure at all. Any idea how I can stabilise it please or is it too late? I've put it back in the fridge for now.
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Sharon
i halved the ingredients to make a test batch to practice piping for some baby shower cakes I'm making this weekend. Thank you Emma, this is a fabulous recipe! I piped, re-piped and piped again and agin without having to refrigerate it and it held up beautifully. I wonder if you have used carton egg whites to make the meringue?
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i halved the ingredients to make a test batch to practice piping for some baby shower cakes I'm making this weekend. Thank you Emma, this is a fabulous recipe! I piped, re-piped and piped again and agin without having to refrigerate it and it held up beautifully. I wonder if you have used carton egg whites to make the meringue?
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aojuri01
Tried your Italian meringue buttercream recipe, it worked! Yay! Such a lovely mousse-like lightness to it and a refreshing yet subtle taste. It was so yummy, my kids couldn't get enough, licking the bowl. Thumbs up for this and all of your other awesome recipes that actually work! You're a life-saver! Thanks.
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Tried your Italian meringue buttercream recipe, it worked! Yay! Such a lovely mousse-like lightness to it and a refreshing yet subtle taste. It was so yummy, my kids couldn't get enough, licking the bowl. Thumbs up for this and all of your other awesome recipes that actually work! You're a life-saver! Thanks.
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rubina
Wow I made this and it was brilliant. Thank you Emma. Can I ask, if I want an even more firm imbc, will that happen if I use butter that is a little firmer? -Secondly, to get a whiter imbc, what if I really whip the Butter till pale in colour and then cool it down before using it? Will that work?
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Wow I made this and it was brilliant. Thank you Emma. Can I ask, if I want an even more firm imbc, will that happen if I use butter that is a little firmer? -Secondly, to get a whiter imbc, what if I really whip the Butter till pale in colour and then cool it down before using it? Will that work?
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Glenda
Hi Emma your frosting looks so silky and smooth. Going to try and make this tomorrow for the cake Im baking for my husband. Question - Im doing a cake (doing 4 layers of 8 inch cake) and doing about 20 cupcakes, would this be enough frosting or would I need to make 2 batches?
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Hi Emma your frosting looks so silky and smooth. Going to try and make this tomorrow for the cake Im baking for my husband. Question - Im doing a cake (doing 4 layers of 8 inch cake) and doing about 20 cupcakes, would this be enough frosting or would I need to make 2 batches?
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That
The first time I made this, I had a little bit of yolk so it didn-t whip up. The second time, I didn-t know what to look for so I was a little confused. The third time, it was a struggle but became a success! This tastes so good and much better than American buttercream!
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The first time I made this, I had a little bit of yolk so it didn-t whip up. The second time, I didn-t know what to look for so I was a little confused. The third time, it was a struggle but became a success! This tastes so good and much better than American buttercream!
reply
Emma's
For those of you that don't eat eggs and would like to know what frosting to pair with my caramel cake, you can either make my regular buttercream frosting or my stabilized mascarpone whipped cream or even cream cheese frosting if you prefer! The options are endless! -
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For those of you that don't eat eggs and would like to know what frosting to pair with my caramel cake, you can either make my regular buttercream frosting or my stabilized mascarpone whipped cream or even cream cheese frosting if you prefer! The options are endless! -
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