Luscious Italian Buttercream! Creamy and luscious | Suitable for hot weather!
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- Опубліковано 26 лип 2024
- This Italian Buttercream is silky smooth, delicately sweet and NOT buttery. It is stable and pipes amazingly. I make it completely different to how the regular Italian Buttercream is made! You have to try it!
You can find the full written recipe on my blog
waltoncakeboutique.com/italia...
Recipe Ingredients:
▪️220 grams of egg whites (or approximately the egg whites of 6 small eggs)
▪️1 teaspoon of cream of tartar or 2 teaspoons of lemon juice
▪️440 grams (2 metric cups) of caster sugar (superfine granulated sugar)
▪️250 ml (1 metric cup) water
▪️440 grams of unsalted butter soft but cool temperature (not melted)
▪️1 teaspoon vanilla extract (clear if possible)
Extra equipment:
▪️Digital food thermometer
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Music credit Bensound.com “dreams” - Навчання та стиль
I can't thank you enough for sharing your wonderful methods and videos! I've tried Italian Buttercream and never have been able to get it right. Your method was the trick for me! It was easy to follow and tastes AMAZING! XO
Suzie Bock Hi Suzie 😊, so glad the recipe worked for you. Let me know if you try any of my other recipes. Katherine
I love this song so much thank you for the great video
Aww thank you so much 🥰
Thank you for your recipe 👏🏻🙏🏻🥰
Hien Nguyen you’re so welcome dear 🥰
You have made it so easy to enjoy a delicious luxury at home!!
Hi 😊! that makes me so happy to hear!
You are the best !
Thank you lovely! 😊
hi po im Sylvia your subscriber po i just wanna thank you for sharing the video of your italian butter cream frosting too impressive po talaga ako i try ko pong gumawa nito..i follow your procedure..Thank you po..God be with you always .. 🙏🙏😇😇☺️❤️💐💐
Hi Sylvia 🥰, thank you dear. So happy to hear that you like the recipe. Let me know if you have any questions. 🌸🌸
If I am using this recipe for 3 8 inch cakes, should I triple the recipe? Loved this video by the way. It was very easy to follow and I really appreciate you taking the time to show us the speeds for each step :)
Hi 😊, yes for 3 x 8" cakes. I would do them separately or as 3 single batches if you have a small mixer though. If you make a large quantity of the meringue and your mixer bowl isn't big enough you may have issues with it coming together.
Hey, thanks for sharing this method...different but easier to do. Must try it...Suzan from @cakesbysuchef🥰
Suzan Mwadime hi Suzan ☺️ thank you so much 🥰. Let me know how you find it when you try it.
Hey! Thanks for sharing this recipe! How many weeks would this Italian buttercreme last if stored in fridge? Thanks!
Hi ☺️! You’re very welcome and thank you for trying it. The Italian Buttercream can be stored in the fridge for up to 5 days and must be consumed within 5 days. At room temperature it can last for 2-3 days in a cool room.
Hi! Me, again! Now wondering if this recipe can be colored with Americolor Electric Orange Gel Color - a VERY deep and bright color? Thanks again for your time and patience with me!!!
Hi 😊, yes you sure can use it!
Hi, what stand mixer do you use?
Elizabeth Lobanova hi ☺️,
I use a kitchenaid.
This video makes this method seem very attainable! Thank you! Can you give some tips (or even a video) on coloring SMBC and IBC? :-)
Hi 😊! thank you. Yes absolutely! I have a few ready to be edited and I will post them very soon.
@@WaltonCakeBoutique You have already converted me to a loyal follower, now you are my hero! I have not come across any videos that describe, let alone demonstrate how to color SMBC. I can't wait! I'm a subscriber, so I'll be on the lookout for the alert email! Thanks again!
I have never made italian meringue have to try this! would salted butter ruin the taste ?
Hi 😊, you will love Italian Buttercream.
You may find the frosting a bit salty if you use salted butter, but in saying that some people may like it that way.
Hi I am planning on making flower cupcakes. Can this buttercream keep its shape with the flowers?
Yes, definitely ☺
Hi! Can you double this recipe using a 6qt KitchenAid Stand Mixer or should you make this one recipe at a time?
Hi 😊, you would be better off making 2 separate batches. When making this recipe if the bowl isn't big enough you will encounter problems with the meringue and also when mixing the butter and meringue together.
@@WaltonCakeBoutique Thanks so much!!! I was a bit worried about that!!! It will be my first try!!!
@@MalteseMom333 you're very welcome and let me know if you have any questions 😊🌸
I am waiting for your fondant and gum paste recipe and i waiting until i will die love you from India sister love you and bless you
I don't have one at the moment as I buy ready to use fondant. 😊
@@WaltonCakeBoutique okay 😰😰
Hi. Do I need to leave it in fridge before use it?
Anh Vu hi ☺️, no you don’t have to with Italian buttercream. However, you should store it in the fridge if are not going to consume it within 2-3 days.
Walton Cake Boutique if I store in the fridge then when I use it do I need to do anything like mix it again?
Hi! Could I use imbc/smbc for a cake because I want to paint on it with edible paints? I don't want to use the American buttercream cuz its way too sweet :(
Hi 😊, yes you can. It is a little more tricky than painting on American Buttercream but not impossible. Make sure the cake has been refrigerated for an hour so that the Swiss meringue buttercream firms up a little. Also after painting on the cake do not put it back in the fridge. If you put it in the fridge the paint can bleed after taking the cake out and the cake starts to go through condensation.
Thank you so much ☺️
@@parvathi_jayaram you're very welcome 😊
Can i use white unsalted butter and skip cream of tar tar??
Hi 😊, I haven't tried it myself with white butter to be able to tell you if it will work. But as long as the butter is not a soft spreadable type you may be ok to use it. You can skip the cream of tartar.
What difference does it makes we put butter in meringue and then mix it rather than creaming the butter first?
Hi 😊! it will most likely prolong the length of time the frosting is mixed for which can lead to over-mixing causing it to curdle.
Hai! May I know what brand of butter you use? I used anchor butter with 82% fat but sometimes when I whip it, it melt easily eventhough the butter is still cool to touch (18C).. Any tips? Thank you
Hi 😊! I use Western Star unsalted butter. westernstarbutter.com.au/en/products/ws_chefs_choice_butter.html
It has 80% milk fat.
If I have any issues with either salted or unsalted butter going soft, I usually use it straight out of the fridge and chop it into very small squares so that it is easier to beat in the mixer. It really helps in summer and warm weather to make an even more stable frosting. I hope that helps.
Hi, i have issues in melting because of our hot weather, can it stand a bit longer outside in a warm weather lets say about 35’ celsius?
Hi 😊, it's stable enough for hot humid weather (we have up to 45 degrees celsius in Sydney in summer). Once it is prepared and made as per instructions and piped or used as a covering you should not have any problems. It doesn't melt. You would only encounter issues while making it not after. If you have a look at the video description I have listed the link to the written recipe with more instructions and troubleshooting to help.
Ohh thank you so much, im so relieved thanks for the prompt reply, you’re amazing😘😘😘
@@almadoraang4642 You're very welcome 🥰 happy to help. Let me know how you go.
Hello there, can I use whipping cream instead of egg white ?
Hi 😊, no not for Italian Buttercream. The cream and the eggs are completely different ingredients.
Walton Cake Boutique Oh, I see. Thank you ☺️❤️
@@bullseyejr6098 You're welcome 😊
Hi! Can you add things like cornstarch or another ingredient to make it last long looking nice and firm as long as possible? If so what amount?
I’m going to make a cake for my boy and we live in Miami. How long will you recommend (using your method) to display it outside without being exposed to the sun directly? Thanks for replying and your tips!
Hi 😊! you should't need to add anything else to this recipe. As long as the frosting is stable when you make it, it will last in cold-hot weather. I have used it here in our Sydney 40 plus degrees (104 Fahrenheit) hot summers. If you make it in a hot room, it's best to use cold firm butter and make sure that the meringue has completely cooled before adding it to the beaten butter.
I would also recommend not to refrigerate the cake if it is going to be exposed to hot weather after. Drastic changes in temperature can cause condensation on the cake and even ruin decorations. You can however keep the cake refrigerated and then transfer to a cold or cool room without the risk of ruining the cake from condensation.
@@WaltonCakeBoutique great! Thanks for clarifying and the tips! Will let you know how it went🌟
@ You’re very welcome 😊
@@WaltonCakeBoutique buttercream on the cake was great 🎂 it held its shape pretty well from 6-11pm in Miami weather! Kept the cake in the refrigerator since the day before until it was time for display. Thanks for the recipe, God first I’ll be using it for cakes or cupcakes to come🥰I even passed it on to my mom🤩since I did not have cream tartar I added the 2tsp of lemon juice at the end along with the vanilla, it tasted delicious ✨Thanks so much
@ Hi Yahaira 😊🌸! that makes so happy to hear the buttercream held its shape in Miami weather! Thank you so much for giving it a go and recommending it to your mom. 🥰🥰
hi! I have a doubt. if my syrup and meringue are not ready in time, which one can wait? for eg, if my syrup is ready but not meringue, can my syrup wait. or if meringue is ready but not syrup, can meri gue wait? n how do u store it
Hi 😊, in that case scenario, it would be best for the syrup to wait. You can for example turn down the heat so that it doesn't rise to 115 degrees celsius too quickly or it can stay at 115 degrees celsius a bit longer. The meringue is more important to make sure it's at the right stage. If you mix it for too long while waiting for the syrup, it can be over whisked and it can turn frothy which in that case you cannot save it and will have to start again.
You can store the Italian Buttercream for 1-3 days maximum at room temperature. If in hot weather no more than 2. Best to keep it at cool room temperature. In the fridge for up to 5 days sealed.
@@WaltonCakeBoutique thank you so much! no body cleared it up like you did! really grateful thank you😊🙏❤
Urvi Naik you’re so welcome 🥰 glad I could be of help.
hi what's the use of the creme tartare
Meriem Allal hi ☺️,
Sorry for the late reply! I missed your message!
Cream of tartar is there to give the egg whites volume and to help give the meringue stability. It’s often used in meringues. You can also replace it with lemon juice. So it’s no problem if you don’t have it.
Hi I really want to try this but i dont have stand mixer, can i use hand held instead?
Hi 😊, you certainly can. You may just find it a bit tricky when adding the hot syrup when making the meringue part of the recipe.
@@WaltonCakeBoutique thank you so much for your reply. Im making your silky buttercream this new year, i will update you with the results ❣️
Does this or swiss buttercream works well with russian tips? Love your work! ❤️
Hi 😊, thank you 🌸! Yes they work with Swiss Meringue buttercream and Italian Buttercream as well.
Any substitute for tarter
Hi 😊, you can use 2 teaspoons of freshly squeezed lemon juice. I have more information in the video description for future reference.
Hi.. After we get this off from fridge do we want to mix anything before use??
Hi 😊, if you store this Italian Buttercream in the fridge, you must let it soften and return to room temperature before using again. You should also re-mix it again for it to become smooth again.
@@WaltonCakeBoutique Thank you
@@rislanmohamed5776 you're welcome 😊
hi can i use granulated sugar instead of caster sugar?
Hi 😊 Yes absolutely. The sugar will be dissolved in the sugar syrup so it's fine.
Walton Cake Boutique thankyou!! will try this recipe soon 😄
Samantha Isleta let me know how you go 😃!
dear sis,
Thank you for your recipe. If I want to sweeten IMBC more, can I add more sugar to sugar syrup? If yes, should I adjust the volume of water? or else can I add sugar to Meringue and beat until soft peak forms. Thanks again :) . Love from Sri Lanka
Hi 😊! you can try 2 methods to make it sweeter. Either add 1/4 cup of powdered sugar into the meringue after it reaches soft peaks then mix in well, then continue as per recipe instructions or you can also add 1-2 tablespoons of standard sugar after soft peak forms then continue to mix and add the hot syrup as per instructions. Let me know how you go!
@@WaltonCakeBoutique thank you so so so much for your reply.l'll follow your instructions and let you know ♥️
@@sandanikannangara2044 You’re very welcome 😊🌸 I'll look out for your reply
@@WaltonCakeBoutique dear sis, I made your IMBC and it was so delicious. I made it with margarine but surprisingly still it is very stable.thank you so much for your guidance. If want to make white chocolate IMBC how much should I add white chocolate? In my country we have only sweetened white chocolate, so should I adjust the quantity of sugar.
My buttercream was perfect until I add cocoa powder. I add cocoa powder and beat until mix but after my buttercream melted. I kept it in the fridge and beat again. I've done it already twice. but still it looks same. Now it's in the fridge again. What's wrong with that. Sorry for asking so many questions dear.
Stay happy all the time
@@sandanikannangara2044 Hi 😊, I'm so happy to hear it worked and how fantastic that it worked with margarine as well! wow. 🤩. You can add white chocolate without having to adjust the sugar. If you're adding melted chocolate, make sure it was completely cooled but not hardened.
I'm not sure why the buttercream has melted with the cocoa powder. It is strange. Did you add it right at the end of the recipe?
You can also try it chocolate ganache or cooled melted cooking chocolate.
can i use salty butter plz replay me
Hi 😊, you can but the flavour will change. You may find it tastes salty. But the frosting won't change in consistency, only flavour.
Would reducing the sugar by 1/2 cup make it less stable? I love the taste and texture of italian meringue buttercream but find it too sweet still. I don't like ermine either.
Update: I tried this and used cold butter because my kitchen doesn't have AC and gets really hot but it finally worked!!!! I also only use 440g of sugar. Next time I'll try to use 400g hoping it'll still come out right! But it's perfect! Thank you so much for sharing!!! This is the only recipe that worked for me. ❤
What is cream of tarter??
Cream of tartar is an acid that comes in powder form. It helps to give the egg whites volume and give the meringue stability. It’s often used in meringues. You can substitute it with 1 teaspoon of lemon juice. 😊
Water how maney ml
Cyntia Candymajipun536 hi ☺️,
It’s 250 ml of water. This is the link to my full written recipe. waltoncakeboutique.com/2019/03/04/italian-buttercream/
And please share fondant recipes please please please sister
Hi 😊, I don't have a fondant recipe. I buy it ready made.
Is there any substitute for tartar?
Hi 😊, yes replace 1 teaspoon of cream of tartar with 2 teaspoons of fresh lemon juice.
Thanks 😊
I live in India 🇮🇳, is this frosting suitable for my whether?
I tried using powdered whipping cream. Since I couldn't find whippingcream in my area , it started to melt really quickly. I used many tips for making it not melt. But didn't work
@@soya4778 Yes it it's suitable for warm and hot weather. I use it here in our hot Sydney summers. 😊
Thanks 😊 for the reply
Hi! Unfortunately, it didn't work for me, and I can't figure out why. I think the problem is with the butter. When I beat it, it starts to melt a little, it doesn't become fluffy but runny. I live in the Caribbean so it's pretty hot here. I used cool unsalted butter with 82% fat. Do you have an advice for me, please?
Try to use cold butter and just let it run with the paddle until it warms up and whips. You can also try mixing the butter with shortening to hold up to the heat better or add some meringue powder too (I'm also in the Caribbean)
Can we Mk without egg?
Hi 😊, no not for this recipe. The meringue requires egg whites. You would have to use a vegan or eggless version.
@@WaltonCakeBoutique thank u
Can i use fat spread instead of butter? Because in our country fat spread is reasonable then butter. Butter is bit expensive.
Hi 😊, you can definitely give it a try. However, you may find that it is less stable in warm weather or it may be soft and runny. Butter is more stable than a table spread.
Thank you so much ❤️
@@leneeshafernando2081 You're very welcome 🌸😊
Can i use all ingredients 50%?
Hi 😊, do you mean reduce the ingredients by half? if that's the case yes. Make sure you measure them all carefully and it should be fine.
In your opinion, which one of your stable buttercreams performs better in hot weather, the Swiss or Italian?
Hi 😊, they are both very similar in stability, however I do find the Italian slightly firmer.
Não tem português 😁
Hello ☺️, not yet here on UA-cam but the recipe is on my website too and you can change the language to Portuguese waltoncakeboutique.com/italian-buttercream/