Italian Meringue Buttercream

By

Flavor options:

Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of IMBC

Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC

Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC

Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of IMBC


See a video from CakeLove making IMBC here and see how Dyann Bakes make Swiss meringue buttercream at cakejournal.com

View complete recipe

  • 8

Ingredients

  • Italian meringue buttercream (IMBC).
  • Makes 8 cups.
  • 1/2 cup of cold water (120ml)
  • 2 1/4 cups of caster sugar (530ml)
  • 1 cup of eggwhites (10) I use pasturized eggwhites only!
  • 1 1/2 pound of soft unsalted butter (680gr)
  • 1 tsp of vanilla extract
  • Kitchen stand mixer

Preparation

Step 1

First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.

Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium high temperature.


Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl.
Be carefull not to get burned.



Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue.



Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smooth buttercream. When that happened slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.


Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smooth. If you are still having problems, put the whole bowl with paddle attachment into the fridge and let it “cool” down a bit and then whip it again.
Also if you have taken it out from the fridge or freezer then bring it back to room temperature and whip it smooth before use.




View complete recipe