How To Make 's famous ITALIAN MERINGUE BUTTERCREAM! The perfect icing for any CAKE!
video description
Date: 2020-05-27
Related videos
Comments and reviews: 9
Ester
Came here to review this buttercream that I made for the first time. I followed the steps Yolanda gives, I weighted everything in grams. It was my first time ever making buttercream, and it turned out really great! I live in Rio, Brazil, it is pretty hot now, but It didn't disappoint the buttercream, it worked better than I expected. Unlike the video, I waited till the meringue actually became an Italian meringue, in the video she doesn't gives us a proper look at the meringue. My meringue was not too stiff, but it was glossy and delicious, after leaving it to cool in the mixer, I started adding the butter and. so IT DOES BECOME A SOUP! I forgot to change to the paddle attachment and stayed with the whisk one, BUT DONT WORRY, you need to give it 7-10 minutes you'll see it becomes a cream, everything becomes one thing, very light and fluffy (bc of the whisk attachment, if I used the paddle one from the beginning of adding the butter, it would have taken even more time to become a buttercream with a good consistency, like 20 minutes or so. ANYWAY, I added the vanilla extract in the end and it turned out fabulous I was afraid of this recipe bc it's Italian meringue, it has more chances of getting it wrong than Swiss meringue, but with patience and after watching this video many times and training your eye, it turned out well. I weighted this whole batch in grams and it makes about 1kg, about 2 pounds I guess, of Buttercream, I used it to crumb coat, frost and make flowers on a 8 inches diameter by 4 inch tall cake, it worked great, just a bit of left over, but it's better to have left overs than to miss haha. Great recipe, I recommend it, follow the steps right, use the right ingredients and have the right tools and you will have a great Italian meringue buttercream!
reply
Came here to review this buttercream that I made for the first time. I followed the steps Yolanda gives, I weighted everything in grams. It was my first time ever making buttercream, and it turned out really great! I live in Rio, Brazil, it is pretty hot now, but It didn't disappoint the buttercream, it worked better than I expected. Unlike the video, I waited till the meringue actually became an Italian meringue, in the video she doesn't gives us a proper look at the meringue. My meringue was not too stiff, but it was glossy and delicious, after leaving it to cool in the mixer, I started adding the butter and. so IT DOES BECOME A SOUP! I forgot to change to the paddle attachment and stayed with the whisk one, BUT DONT WORRY, you need to give it 7-10 minutes you'll see it becomes a cream, everything becomes one thing, very light and fluffy (bc of the whisk attachment, if I used the paddle one from the beginning of adding the butter, it would have taken even more time to become a buttercream with a good consistency, like 20 minutes or so. ANYWAY, I added the vanilla extract in the end and it turned out fabulous I was afraid of this recipe bc it's Italian meringue, it has more chances of getting it wrong than Swiss meringue, but with patience and after watching this video many times and training your eye, it turned out well. I weighted this whole batch in grams and it makes about 1kg, about 2 pounds I guess, of Buttercream, I used it to crumb coat, frost and make flowers on a 8 inches diameter by 4 inch tall cake, it worked great, just a bit of left over, but it's better to have left overs than to miss haha. Great recipe, I recommend it, follow the steps right, use the right ingredients and have the right tools and you will have a great Italian meringue buttercream!
reply
Tristan
I made this buttercream once and it turned out perfect except for when I was putting the butter in some of the mixture went over the bowl. Then I was baking for my moms party and I was making this buttercream again. After I had put the syrup with the peaked egg whites i let it mix for about 20-30 minutes and the bowl was back to room temperature. I then added the butter in small pieces and then the vanilla. But after they had all mixed in the mixture turned and it had become all grainy like. My thermometer had stopped working and i didn't use a cap on the pot. I tried again, was able to use the thermometer and a cap to the pot, the bowl was not all the way to room temperature when I put the butter in small chunks again and then the vanilla. The same thing happened again. I then got more eggs and butter from the store as I had run out with the other attempts. I then heated the syrup to 230, started beating the egg whites, at 240 poured in the syrup slowly. This time to get the bowl not hot, I put it in the freezer for a couple of minutes. Took it out and it was pretty cold. Then I put the butter in half sticks and then the vanilla. And, it turned just like the other times. The only thing I can see different from the time that it worked is that I put the butter in whole sticks, and had it in the fridge for about five to ten minutes and then put the butter in. Could someone help me figure out what I could fix or point me in the right direction? Thanks
reply
I made this buttercream once and it turned out perfect except for when I was putting the butter in some of the mixture went over the bowl. Then I was baking for my moms party and I was making this buttercream again. After I had put the syrup with the peaked egg whites i let it mix for about 20-30 minutes and the bowl was back to room temperature. I then added the butter in small pieces and then the vanilla. But after they had all mixed in the mixture turned and it had become all grainy like. My thermometer had stopped working and i didn't use a cap on the pot. I tried again, was able to use the thermometer and a cap to the pot, the bowl was not all the way to room temperature when I put the butter in small chunks again and then the vanilla. The same thing happened again. I then got more eggs and butter from the store as I had run out with the other attempts. I then heated the syrup to 230, started beating the egg whites, at 240 poured in the syrup slowly. This time to get the bowl not hot, I put it in the freezer for a couple of minutes. Took it out and it was pretty cold. Then I put the butter in half sticks and then the vanilla. And, it turned just like the other times. The only thing I can see different from the time that it worked is that I put the butter in whole sticks, and had it in the fridge for about five to ten minutes and then put the butter in. Could someone help me figure out what I could fix or point me in the right direction? Thanks
reply
Caitlyn
Im so sad I made this buttercream for a wedding cake & cupcakes last year and it turned out amazing! Best frosting Ive ever had! So of course I wanted it to be my go to frosting from then on. Since then Ive tried making it twice and it has turned into soup when I start adding the butter. The 1st time I let it mix for literally ever before the bowl was cool to the touch, probably 30 minutes or more. I had started with a beautiful meringue but when I returned it was dull. So this led me to believe I over mixed the meringue & it wasnt able to hold up. Sooo I did some research & Bon Appetit gave the tip of rubbing ice on the outside of the bowl after it turns to soup to help even out the temperature between the meringue & butter to bring it back. Sooo I tried again tonight, everything went so perfect with the meringue. I even used ice on the bowl to cool it off within the amount of time the recipe calls for, or so I thought. I put my 1st few chuncks of butter in letting them incorporate in between (about 1/2tbs chunks) and it still turned to soup! Sooo I tried more ice on the outside for another 5 minutes with no change. Stuck my finger into the mixture and it was cold but still not coming together! Feeling so defeated, just dont know how I couldve made this so perfectly the 1st few times & cant get it right now.
reply
Im so sad I made this buttercream for a wedding cake & cupcakes last year and it turned out amazing! Best frosting Ive ever had! So of course I wanted it to be my go to frosting from then on. Since then Ive tried making it twice and it has turned into soup when I start adding the butter. The 1st time I let it mix for literally ever before the bowl was cool to the touch, probably 30 minutes or more. I had started with a beautiful meringue but when I returned it was dull. So this led me to believe I over mixed the meringue & it wasnt able to hold up. Sooo I did some research & Bon Appetit gave the tip of rubbing ice on the outside of the bowl after it turns to soup to help even out the temperature between the meringue & butter to bring it back. Sooo I tried again tonight, everything went so perfect with the meringue. I even used ice on the bowl to cool it off within the amount of time the recipe calls for, or so I thought. I put my 1st few chuncks of butter in letting them incorporate in between (about 1/2tbs chunks) and it still turned to soup! Sooo I tried more ice on the outside for another 5 minutes with no change. Stuck my finger into the mixture and it was cold but still not coming together! Feeling so defeated, just dont know how I couldve made this so perfectly the 1st few times & cant get it right now.
reply
Angela
First I have to say. I love your work Yolanda! Amazing! This was my first attempt at this recipe and it came out exactly as seen. A definite tip was to read the comments on the do's and do not's. #1. Have your ingredients room temp. I took my eggs and butter out 5 hours before making the recipe. #2. You don't need a candy thermometer. I was nervous about making this recipe, since I don't have a candy thermometer, but other comments suggested boiling times and I went with that which turned out sufficient. #3. Make sure your mixer is cooled before adding butter. After I added the sugar mixture, I set my mixer on med high speed for 10 min. Then I put the bowl in the fridge to cool down for another 10. I still had to wait a bit before the bowl was completely cooled, but it wasn't too bad. #4. Heads up on liquid or curdling. After doing the above steps, my mixture did start to curdle, however, I just kept the beater going at med high speed and it came together perfectly. One side note, I'm not sure if I ever ate Italian buttercream before, or maybe I didn't know the name. I'm used to the thicker American buttercream. This recipe came out as an in between a thicker buttercream and a whipped buttercream. I prefer a more dense buttercream, but it was a hit with my son, who prefers a lighter buttercream.
reply
First I have to say. I love your work Yolanda! Amazing! This was my first attempt at this recipe and it came out exactly as seen. A definite tip was to read the comments on the do's and do not's. #1. Have your ingredients room temp. I took my eggs and butter out 5 hours before making the recipe. #2. You don't need a candy thermometer. I was nervous about making this recipe, since I don't have a candy thermometer, but other comments suggested boiling times and I went with that which turned out sufficient. #3. Make sure your mixer is cooled before adding butter. After I added the sugar mixture, I set my mixer on med high speed for 10 min. Then I put the bowl in the fridge to cool down for another 10. I still had to wait a bit before the bowl was completely cooled, but it wasn't too bad. #4. Heads up on liquid or curdling. After doing the above steps, my mixture did start to curdle, however, I just kept the beater going at med high speed and it came together perfectly. One side note, I'm not sure if I ever ate Italian buttercream before, or maybe I didn't know the name. I'm used to the thicker American buttercream. This recipe came out as an in between a thicker buttercream and a whipped buttercream. I prefer a more dense buttercream, but it was a hit with my son, who prefers a lighter buttercream.
reply
Jennifer
I started my bakery business using this buttercream exclusively. But the time required to make multiple batches for just a weekend's worth of orders was insane. Then my mixer (a 5qt Kitchen Aid) started getting so much wear and tear. So I switched to Swiss buttercream. But while the recipe directions for Swiss say to heat egg whites and granulated sugar to 220F and then put straight into mixer and beat until you have a room temp meringue (same mid and end result as this buttercream, I switched it up a bit. I would cook the whites and sugar together until no sugar granules remained and it was at a safe temp. But instead of whipping it right away, I just let the mixture sit and cool itself to room temp with only a layer of plastic wrap touching the surface. When it was cool or very close, I whipped it up and ended up with the exact same room temp meringue (and then frosting after adding butter and vanilla extract) in maybe 10-15 mins of run time on my mixer instead on the typical hour. This made making multiple batches entirely simplified and saved my mixer from breaking down completely. You could not tell a difference in the end result.
reply
I started my bakery business using this buttercream exclusively. But the time required to make multiple batches for just a weekend's worth of orders was insane. Then my mixer (a 5qt Kitchen Aid) started getting so much wear and tear. So I switched to Swiss buttercream. But while the recipe directions for Swiss say to heat egg whites and granulated sugar to 220F and then put straight into mixer and beat until you have a room temp meringue (same mid and end result as this buttercream, I switched it up a bit. I would cook the whites and sugar together until no sugar granules remained and it was at a safe temp. But instead of whipping it right away, I just let the mixture sit and cool itself to room temp with only a layer of plastic wrap touching the surface. When it was cool or very close, I whipped it up and ended up with the exact same room temp meringue (and then frosting after adding butter and vanilla extract) in maybe 10-15 mins of run time on my mixer instead on the typical hour. This made making multiple batches entirely simplified and saved my mixer from breaking down completely. You could not tell a difference in the end result.
reply
zwithgol
I'm planning on making this buttercream this Saturday. I do have my hesitation because looking at the ingredient amounts, she uses half as much butter as all the other ones I have found, which sounds good to me as I don't like super rich frosting, but there's got to be a reason for the everyone else using so much more, i. e. for structure or something so I just wanted to make sure it works. I know I watched Yolanda do it in the video but editing can leave an incomplete picture, so. even though there is half the amount of butter than many other recipes does it still work? Also, how sweet is this buttercream? I also tend to find most frosting sickeningly sweet so I want to know how sweet it is before I ruin a cake with too much sweetness. For comparison's sake of my sweetness sensitivity, whenever I make cream cheese frosting I tend to use less than half the amount of sugar that all the other recipes call for in their cream cheese frosting and it is perfect. Will I encounter something similar with this? Can I cut some sugar out of the recipe without ruining texture/structure/consistency if it is too sweet?
reply
I'm planning on making this buttercream this Saturday. I do have my hesitation because looking at the ingredient amounts, she uses half as much butter as all the other ones I have found, which sounds good to me as I don't like super rich frosting, but there's got to be a reason for the everyone else using so much more, i. e. for structure or something so I just wanted to make sure it works. I know I watched Yolanda do it in the video but editing can leave an incomplete picture, so. even though there is half the amount of butter than many other recipes does it still work? Also, how sweet is this buttercream? I also tend to find most frosting sickeningly sweet so I want to know how sweet it is before I ruin a cake with too much sweetness. For comparison's sake of my sweetness sensitivity, whenever I make cream cheese frosting I tend to use less than half the amount of sugar that all the other recipes call for in their cream cheese frosting and it is perfect. Will I encounter something similar with this? Can I cut some sugar out of the recipe without ruining texture/structure/consistency if it is too sweet?
reply
Mike
One thing I wish Yo would have told me was that your buttercream is going to deflate slightly when youre adding in your butter. Itll get a little soupy, lose some structure, and at that point, panic starts to rise! Fear not; keep adding your room temperature butter, to your room temperature meringue, and keep beating on high to reincorporate the air into your butterfat. All your ingredients at this stage MUST be at room temperature (Ill use my candy thermometer to ensure the butter is within 5 degrees of my meringue) or youll break your meringue. One way to tell if youve ruined your buttercream is if your buttercream is all liquid, and has 0 structure, youve botched it. If your meringue looks a little soupy, but can still hold a soft peak, youre on the right track. Keep adding your butter, then when youve added the last of it, crank your mixer to high till it whips up into your beautiful buttercream!
reply
One thing I wish Yo would have told me was that your buttercream is going to deflate slightly when youre adding in your butter. Itll get a little soupy, lose some structure, and at that point, panic starts to rise! Fear not; keep adding your room temperature butter, to your room temperature meringue, and keep beating on high to reincorporate the air into your butterfat. All your ingredients at this stage MUST be at room temperature (Ill use my candy thermometer to ensure the butter is within 5 degrees of my meringue) or youll break your meringue. One way to tell if youve ruined your buttercream is if your buttercream is all liquid, and has 0 structure, youve botched it. If your meringue looks a little soupy, but can still hold a soft peak, youre on the right track. Keep adding your butter, then when youve added the last of it, crank your mixer to high till it whips up into your beautiful buttercream!
reply
Ithun1
Alright, a beer for someone, who could enlighten me: 1. Before I started all ingredients were at the room temperature (of a good quality too. 2. I was using the thermometer. 3. After pouring the sugar to the egg whites I whisked the mixture for 45 minutes. After that time both the bowl and the whites were safely at the room temperature. 4. I added butter in 6-7 portions, spacing them like Yo did it. Everything became soupy. 5. I read all helpful comments below, so with my hopes still high I patiently waited and kept whisking. For 65 minutes non-stop! On highest speed, using a good Kenwood stand mixer. After that the buttercream was still soupy! I could (slowly) pour it. Does anybody have an idea what went wrong? I can't imagine, that whisking it for 3 hours is a standard. =(
reply
Alright, a beer for someone, who could enlighten me: 1. Before I started all ingredients were at the room temperature (of a good quality too. 2. I was using the thermometer. 3. After pouring the sugar to the egg whites I whisked the mixture for 45 minutes. After that time both the bowl and the whites were safely at the room temperature. 4. I added butter in 6-7 portions, spacing them like Yo did it. Everything became soupy. 5. I read all helpful comments below, so with my hopes still high I patiently waited and kept whisking. For 65 minutes non-stop! On highest speed, using a good Kenwood stand mixer. After that the buttercream was still soupy! I could (slowly) pour it. Does anybody have an idea what went wrong? I can't imagine, that whisking it for 3 hours is a standard. =(
reply
Simone
Made it right the first time. YAY! I had to make two batches, because Im making a pretty big cake. You definitely have to be patient and check the actual egg white mixture before adding your eggs. I noticed that the bottom of my bowl was hot because of all the mixing, but the actual ingredients was room temperature, but at that point I continued to let it mix for an additional 5 to 10 minutes just to be sure. Then and only then did I add my butter. It worked like a charm. HOnestly it took like 20 to 30 mins of mixing and cooling, before I could add my butter. TURNED OUT BEAUTIFULLY
reply
Made it right the first time. YAY! I had to make two batches, because Im making a pretty big cake. You definitely have to be patient and check the actual egg white mixture before adding your eggs. I noticed that the bottom of my bowl was hot because of all the mixing, but the actual ingredients was room temperature, but at that point I continued to let it mix for an additional 5 to 10 minutes just to be sure. Then and only then did I add my butter. It worked like a charm. HOnestly it took like 20 to 30 mins of mixing and cooling, before I could add my butter. TURNED OUT BEAUTIFULLY
reply
Add a review, comment
Other channel videos
8:33
8:56
