Italian Meringue Buttercream- A Step by Step Recipe Tutorial used by Professional Bakers
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- Опубліковано 19 січ 2024
- Welcome to my tutorial on creating the perfect Italian Meringue Buttercream! 🇮🇹🍰
If you've ever wanted to elevate your cake decorating game, this is the recipe you need in your arsenal. Italian Meringue Buttercream is known for its silky-smooth texture, stability, and luxurious flavour that makes it a favourite among professional bakers and home bakers alike.
In this comprehensive step-by-step tutorial, I'll guide you through the entire process of making Italian Meringue Buttercream, ensuring you achieve outstanding results every time. Whether you're a baking enthusiast or a seasoned pro, this video is suitable for all skill levels.
Here's what you can expect to learn in this tutorial:
🧁 The essential ingredients and equipment you'll need to get started.
🔥 How to make a stable sugar syrup and achieve the perfect temperature.
🥚 Creating a glossy, stiff Italian meringue.
🍰 Gradually incorporating butter or dairy-free alternatives for a rich and creamy consistency.
💡 Troubleshooting common issues and tips for success.
Whether you're preparing for a special celebration or simply want to enhance your baking repertoire, join me in this exciting journey to make Italian Meringue Buttercream that will impress your friends and family. Don't forget to like, subscribe, and hit the notification bell to stay updated with our latest baking tutorials. Let's get started on your delicious buttercream adventure! 🍰🎉
Ingredients- makes 1.6 kg or 12 cups- enough to fill and frost 2 x 9" layered cakes or 5 dozen cupcakes
150 gr fresh egg whites, room temperature- replace with equal weight aquafaba for egg-free or vegan
1/2 tsp cream of tartar- to stabilize the egg whites
450 gr granulated sugar
150 gr water
300 gr unsalted butter, cut into 1" pieces and kept refrigerated- replace with equal weight margarine for dairy free or vegan
550 gr baker's sweet margarine or unsalted margarine, room temperature
2 tsp clear vanilla or butter emulsion- canada.michaels.com/en/lorann...
canada.michaels.com/en/lorann...
#italianmeringuebuttercream #professionalbaking #bakelikeaproa
love that you show the speed meter of your mixer. your instructions are very clear and precise. thank u! ❤❤❤
You are so welcome!
I’m not sure what sweetx is, but Bakers sweet margarine is a 1:1 replacement for butter. I make dairy-free and even vegan buttercream all the time 😊
Thank you very much my friend.
You are very artistic.
It must be very tasty
You surprised me.
you deserve the best.
I support you from afar, my friend
I wish you success and pride, my friend.❤❤❤🎉🎉🎉😊😊😊😊
Thank you very much! 😊
That is a fantastic tutorial. Thank you. It does seem like the mixer is running for close to 40 minutes from start to finish. Is that correct?
Thank you! The mixer runs for about 30 minutes until the bottom of the bowl is cool before adding the butter cubes
would i be able to add maraschino juice to this? (about 5-6 TBSP of juice)
I would recommend concentrating the juice by boiling it down in order to add least amount of water, otherwise it will separate. Oil soluble flavours work great- you can try Lorann oils which makes natural cherry (and other) flavours. Hope this helps!
Thank you for your video. Your explanation were very good. I made your buttercream but it was too thick. I couldn't pipe with it. I added a tablespoon of milk as some people suggested but it went too granny . Didn't work. What do you suggest to thin it or thicken it? Thanks
I never add milk to my buttercream. Did you weigh the butter and margarine or measure by volume? Is your room cold? If too thick then warm it up in the microwave for 10 seconds at a time to warm up a bit but be careful as it could melt fast
You can thin with water (because that is what you are cooking our of the sugar at the start). Add very slowly, drop by drop because you cannot go back and thicken (that would require cooking more sugar syrup)
Where do you find bakers sweet margarines
Some specialty bakery supply stores carry it, or even cash and carry’s. This is what it’s called: bulkmart.ca/products/richardson-deluxe-bakers-margarine-nh-20967-20-kg
Is there a reason why your instructions call for refrigerated butter when all other recipes call for room temperature? Thank you.
Cold butter is typically used when making Italian meringue buttercream because it helps to stabilize the buttercream and achieve the desired consistency. When you add cold butter to the whipped meringue mixture, it cools down the mixture, preventing the butter from melting too quickly and resulting in a smoother, creamier texture.
I did a batch using only sweetx because the customer has a dairy allergy. It was a pain to apply to the chiffon cake layers. It would not adhere!