ITALIAN MERINGUE BUTTERCREAM
Use this recipe to frost your favorite layer cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
ITALIAN MERINGUE BUTTERCREAM
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Provided by Taste of Home
Time 45m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN BUTTERCREAM
This light and fluffy buttercream is super-stable, thanks to a sugar syrup. Italian buttercream makes a great cake filling and frosting, and is excellent for piping decorations.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
- Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
- The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
- Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
- While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
- Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.
SARAH'S ITALIAN MERINGUE BUTTERCREAM
This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.
Provided by Sarah Dipity
Categories Desserts Frostings and Icings Buttercream
Time 37m
Yield 12
Number Of Ingredients 5
Steps:
- Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
- Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
- Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g
ITALIAN MERINGUE BUTTERCREAM FOR PERFECT WHITE CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees.on a candy thermometer).
- In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.
- With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.
ITALIAN MERINGUE BUTTERCREAM
Steps:
- Dissolve sugar in water over medium heat, in a medium saucepan. Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer. Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form. When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed. Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl. Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled. Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
ITALIAN MERINGUE BUTTERCREAM
While it might seem daunting, it's really very easy! Butter and light, not gritty and overly sweet. You can flavor it by adding 1/4-1/2 cup puree or curd. this makes enough to generously frost 24-36 cupcakes, depending on how much you pipe on! prep time includes the mixer time.
Provided by newmama
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Put egg whites in the bowl of your stand mixer
- combine 1 cup sugar and 1/3 cup water in a small sauce pan and bring to a boil over medium high heat. reduce heat to medium and boil 7 minutes (if you have a thermometer it should be 140-145 degrees)
- after 5 minutes of boiling whip the egg whites to stiff but not dry peaks (use optional cream of tartar if you like) and add the other 1/4 cup sugar.
- with the mixer on high stream in the boiling sugar syrup slowly into the egg whites. try to get it near the edge of the bowl but not onto the bowl.
- keep beating on medium high until the meringue cools to room temp (you can now use this frosting for fluffy white frosting, great on lemon or white cake!).
- meanwhile, cut the butter into tbs and when the meringue is cooled to room temp with the mixer going add it 1 tbs at a time until they are all in.
- it might look liquidy or curdled but it will come together if you keep beating it. if its not, put it in the fridge for a few minutes then whip it again.
- it should turn into a silky smooth frosting and you can now add your vanilla or whatever flavoring you want.
Nutrition Facts : Calories 146.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113, Carbohydrate 10.5, Sugar 10.5, Protein 0.9
ITALIAN MERINGUE BUTTERCREAM
This is a tricky recipe and may not come out correctly the first time. It took me 3 tries to master the method. It does work, and is really a beautiful frosting/icing. HINT: Step 3 is the key I believe. You must JUST wet the sugar. Start by adding a Tbs of water at a time. 2nd HINT: Use a metal bowl for the eggwhites. Hope these hints help!
Provided by Nana Lee
Categories Dessert
Time 35m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Make sure that all ingredients are at room temperature.
- The first step is to start cooking the sugar.
- Pour water- just enough to wet the sugar, corn syrup and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat.
- When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
- As mixture boils, do not stir and using a pastry brush and a bowl of water, brush down the sides of the pan to prevent crystalization
- Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
- The sugar is ready when it reaches 240 degrees F, what is known as the soft ball stage.
- Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites.
- Do not pour the hot sugar onto the beaters, or it will splatter.
- Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes.
- Add the butter 2 oz at a time and beat on medium speed until incorporated.
- Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes.
- At his stage, you can add flavoring, if desired.
- The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container.
- If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.
Nutrition Facts : Calories 796.9, Fat 61.4, SaturatedFat 38.9, Cholesterol 162.7, Sodium 63.8, Carbohydrate 61.8, Sugar 58.5, Protein 4.2
ITALIAN MERINGUE BUTTERCREAM
A very versatile Buttercream. This recipe produces enough buttercream to cover three 9 inch round layer cakes. This recipe can be turned into chocolate buttercream, or spiced buttercream. You will need to have a candy thermometer, an electric stand mixer with a whisk attachment, a pastry brush and a bowl of water. This is my favorite buttercream! It's sweet, but not too rich and just the right consistency to do just about anything with it. The recipe is from my pastry arts school.
Provided by pastrygirl_5280
Categories Dessert
Time 2h30m
Yield 2 pounds, 30-40 serving(s)
Number Of Ingredients 4
Steps:
- Separate the egg whites and put them into the mixer bowl.
- In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz. Add the remaining sugar to the egg whites.
- Cook the sugar and water to 245ºF, or if you're at high altitude, about 238ºF. Have the pastry brush and bowl of water near the stove. Stir the sugar and water until the sugar is mostly dissolved. Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar. Continue doing this.
- Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks. I usually turn it on when the sugar mixture reaches 200ºF.
- When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites. If you pour too fast the egg whites will curdle. Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.
- Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool. About 20 minutes.
- Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.
- Turn the mixer up to high and mix until the butter is emulsified. The buttercream will look like it's separating, but keep mixing it. Once it comes together again, mix it on high for about 5 minutes.
- At this point you can make any variations to the recipe. Or just use the buttercream.
- Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.
- Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie. Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness. After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.
- Refridgerate any buttercream.
Nutrition Facts : Calories 171, Fat 12.3, SaturatedFat 7.8, Cholesterol 32.5, Sodium 99.9, Carbohydrate 15.2, Sugar 15.2, Protein 1
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- On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
- Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize.
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