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Italian Meringue Buttercream - Tips and Tricks
Italian Meringue Buttercream is a smooth, creamy and delicious frosting recipe that goes well with all types of cakes and cupcakes.
- 190 gms Granulate Sugar
- 60 gms Water
- 70 gms Egg Whites
- 190 gms Butter cubed
- 1 tsp Vanilla extract
Keep all the ingredients and equipments ready before you start with the recipe
Bring sugar and water to boil in a saucepan. Once it reaches 115 degree celsius start whipping the egg whites in the stand mixer.
Once the sugar syrup reaches 120 degree celsius; remove it from the flame and let it reach 121 degree celsius.
When it reaches 121 degrees pour it onto the egg whites that is whipping in a slow and gentle motion. If you pour too quickly then the egg whites will collapse and if you pour too gently then egg whites wont whip properly so keep that in mind.
Once all the sugar syrup has been poured, keep the egg whites whipping constantly till the temperature of the bowl lowers and reaches room temperature around 30 degree celsius.
Then start adding the cubed butter one at a time. Add the next set only when the previously added butter is mixed though. Do not add too much altogether or else the egg whites will collapse.
Along With the last addition of the butter in this case, vanilla extract and 2-3 drops of food colouring and mix it well until well combined.