You're the first blogger that offers the idea of refrigerating the meringue. That part just sounds so genius and from now on I plan to do that to hopefully speed things up a little. Thanks, Liz!
I’ve already made this recipe twice. Both times as I add butter and vanilla in, it first curdles and look like it’s not going to work but then after few minutes in the stand mixer, it comes together beautifully. Thanks for sharing!
Mine curdles but then just falls apart😩 while it’s mixing it slides around...I used room temp butter and cooled it in fridge for 15 minutes...please help
@@PB2024. I actually faced something similar, what helped is you damp a towel in hot water and press it against the bowl of the mixer from outside. What this does is it slowly starts giving the mixture a little warmth fir it to come together again and then after about 5 mins it should be perfectly find coming together. Try it and let me know how it works.
Liz, I am not sure you read my recent comment. I had commented elsewhere that I was a newbie but was going to try making 4 dozen cupcakes. Each dozen using using a different WASC flavor AND each dozen using a different type of Frosting (Italian Meringue Buttercream Frosting, Easy Vanilla Buttercream Frosting, Cream Cheese Frosting, and Ermine Frosting). All were piped in 4 different designs per dozen. ALL recipes (and the confidence to do this project) were thanks to you!!! Thank you so much!!! Regina
I love the fact that you explain the difference in temperature. I've watched other videos but no one explains if it's ok to leave or at room temp or for how long. I made some and it went flat the next day in the fridge so I'll definitely be trying your recipes. Keep them coming!
I had questions/comments 6 months ago. Since then I have made this about 8 times. It is my Favorite frosting to make (I don't eat ANYTHING I make but the smell when the hot sugar syrup is added to the merengue is HEAVEN). And any frosting without that powdered sugar grit is so much nicer. I had to transport cupcakes in 98 degree heat last Sunday. Even with the car air conditioning on the heat affected them. I had cupcakes with this frosting, Ermine Frosting, Easy Buttercream Frosting, and Cream Cheese Frosting. All piped with the same 4 decorations. The Cream Cheese Frosting was the one that sagged the most. The other 3 managed to hold up until they could be put into a large refrigerator at the venue. I think that this one held up the best... GREAT frosting that I love...
@@nilasmith8801 YMMV but it definitely worked for me!!! FUN TO MAKE!!! I was intimidated at first but even on my 1st try I was successful!!! Good luck!!!
I have made successful IMBC in the past but it was hit or miss. I want to say THANK YOU! Putting the meringue in the refrigerator for 15 minutes is brilliant. I used to just let it whip and feel the side of the mixing bowl. Twenty minutes later, when I added my butter, it would still melt. Made it today, no problems. I am going to use it on top of pumpkin cupcakes. I am so excited. You are a great baker and scientist, lol.
Thank you so much for this recipe/video, I have found the buttercream of my dreams! This will be my go to from now on especially here where the heat and humidity are so bad for sooo loooong in North Carolina!💙
Hello. Not sure if you will be reading my comment. I tried your IMBC and I am totally using this recipe for my future frosting. Ur tips all came in helpful and I am so happy with the outcome😍😍 Thank you so much for sharing this frosting recipe!!
Absolutely amazing 🤩 you are queen I bow to you ! Helping bakers like myself successfully achieve a goal without charging May God bring blessings and lots of love and abundance! 🎀❤️🎀
This & your easy buttercream have become my go to recipes! I would love a video on how you achieve darker colors. I’ve tried adding cocoa powder, letting it develop & the microwave method, but my coloring is never as dark and as smooth as I would like.
Seems like room temp ganache would be better. Fold a third of the buttercream into the ganache at a time until all three applications are done. Cocoa powder is just so dry and makes everything it touches so dense and chalky. Since you can’t add more moisture of leavening to the buttercream like you can a cake batter it just seems like a bad option to me.
do you know why mine just melted easily? i have make sure to cool down the meringue before adding the butter and the butter is kinda in room temperature but still a bit cold to touch.. at first is just so easy to frosting cakes but after like 5 minutes it gets runny 🥲 still hold shape but runny
I've tried making IMB twice and it always ends up looking like cottage cheese or watery or both. I'll try your method and hopefully have better results.
I never usually fail at recipes but I don't know what I did wrong with this one. I followed the recipe and instructions exactly with a scale. I added the sugar mixture from the stove slowly, It never stiffened up. I tried a bunch of different things that I found on google to redeem it but it did not work. I carefully brought the sugar mixture to 240 degrees using a candy thermometer. I got peaks in the egg white prior to adding sugar mixture? i had to toss it. im hesitant to try again. Anyone have input?
Hi dear, please tell me which buttercream is good for sharp dark colours. I like Swiss meringue buttercream but I can't get desired colours on Swiss meringue 😞
I typed in fool proof Italian meringue buttercream recipe, and yours was the first one that came up. And I have to say thank you. It came out perfectly!
Hi question... my IMBC is kinda too soft. it still has sharp edges but it is kinda soft unlike yours which resembles like a cream cheese like texture. Mine on the other hand is a bit wobbly. How can I make it a little bit more stiffer ?
@@SugarGeekShow I did chill it :D . It is still soft once I left it at room temperature ( chilled then remixed). To be honest I don't have any idea what suppose to be the texture of this ( In your video it looks like it is very sturdy like a consistency of silky cream cheese). It is not soupy but too soft when piped. Making decorations are kinda difficult. I don't know if this buttercream is suitable in a tropical country.
I didn't use your recipe , but i made it for the first time and it turned out really buttery and sort of greasy and not like a normal butter cream. my recipe was a whole pound of butter, the syrup consisted of 1/4 c water 1cup granulated sugar, 4 egg whites. And when the icing is chill it lost all of its fluffyness and became sort of brittle falling off into pieces. Any tips?
I tried this is recipe, it tasted really good in the beginning but, I noticed after some time it kinda just turned into butter, I’m not sure if I did something wrong, idk every time I make any buttercream, after some time it basically turns into butter, Ik it’s in the name BUTTERcream but, I just don’t like the butter texture next time I’ll make this, I’ll try putting less butter so its mostly meringue.
I pray someone responds to these questions as I plan to make a cake for my daughter two weeks from today. Are the cakes at refrigerated or frozen temp when you add the final frosting layer? Do you add the fondant to refrigerated frosted cakes, or immediately cover with fondant after frosting and before placing them in the fridge? Can the fondant covered cake be fully decorated and refrigerated 24 hours before the event? If so, how do you protect them from condensation? Is it better to decorate the cake a few hours before an event after the fondant covered cake has been refrigerated? Or decorate it at room temp? I have watched 8 million hours of tutorials and can't seem to find the perfect advice for my cake. I plan to make a tiered 10", 8", and 6" cake with each tier being 4 layers (approximately 4" in height each). I will be using White Velvet Cake with Italian Meringue Buttercream. The decorations will be royal icing cherry blossoms on toothpicks, tree branches made with chocolate fondant/gum paste and painted on details using Chocolate Royal Icing, edible brown and black powders and confectioners glaze. Travel time for delivery: 1 hour Please help! 😭🙏
This is the best recipe for IMBC. I use it all the time. With the ratio of ingredients, it's easy to adjust more or less depending on what you need. Side note a professional baker asked me for "my"IMBC recipe. I sent her here.
Hi, after adding the hot sugar syrup, i put this mixture to refrigerate for around 10 mins. After this as i added the butter, water started separating and the cream jus seemed buttery and nothing else. Can you advice what would have gone wrong?
Did you get an answer to your question on the icing? I just tried the recipe and I have the same problem. Everything separated and I have this butter mixture floating on this liquid at the bottom of the bowl.
@@lucynahls2107 I've been watching buttercream videos like crazy lately to find a good recipe and apparently when you get to that curdle point, you just have to continue mixing because it will come together again.. It takes time but it's supposed to happen like that
Hi all, I know this was posted a year ago but just wanted to answer this. This happened to me too, mine curdled and I think it’s to do with the temperature difference between the meringue mix and the butter. To fix this, I took a small amount of curdled buttercream out of the bowl and into a small bowl, microwaved it in 5 second intervals and stirred in between until it was melted and then added it back to the rest of the buttercream and mixed it altogether for a few minutes. It bought it back together and worked brilliantly.
Hi love your channel I have a question so I'f I don't have a thermometer how do I know when I can add the sugar mixture to the eggs??? Thanks in advanced☺️
Buy a thermometer from Amazon or target etc. Its worth it bc you can use it for more than cakes. Cooking is a bit of this and that and forgiving, but baking must be precise for it to turn out.
In your review of Bosch mixer you said it doesn't come with a stainless steel mixing bowl, but in the video it is a SS one. Does it now come with ss bowl?
hi, great video. How many cupcakes would you say this mixture would be for? I'm thinking small ish cupcakes and a piping method that isn't as tall as the one you piped in this video. Thanks!
Ive added the sugar syrup. My meringue has been whipping for over 30 minutes and is stil not stiff peaks and has cooled down. My syrup was almost 225 when I added it. was the syrup too hot to add??
I always just whip my mixture until it cools down then start adding my butter . . I never thought of putting it in a pan in fridge to cool before adding the butter
Hi! I am researching how to make a Camouflage Cake with Neon Orange Frosting. I want to try this frosting. Will I be able to color this with Americolor Electric Orange Gel Color? I am a baking newbie and have relied on your Easy Buttercream recipe but I am dying to try this recipe... Any suggestions to make it the color of a hunter's safety vest? Thanks for your time!!!
It does! If you're making darker colors you'll want to add the color, then take about 1/2 cup out and melt it down in the microwave. Then pour it back into the buttercream and whip to combine.
Hi there the flavor is amazing. My big issue is that I had alot of air bubbles. I couldn't get my cake beautifully smooth. Any thoughts of what I probably did wrong?
I have never in my life seen a mixer like that, it's so cool
I wanted one of these mixers for years!! I finally got one and ended up not liking it, too many pieces...I sold it and went back to my Kitchen Aid.
@@sweetea7035 I think Kitchen Aid is the Cadillac of mixers but just my opinion. I had an Oster stadn mixer and that's all I have to compare with.
It's Bosch mixer on Amazon they have it
You're the first blogger that offers the idea of refrigerating the meringue. That part just sounds so genius and from now on I plan to do that to hopefully speed things up a little. Thanks, Liz!
I’ve already made this recipe twice. Both times as I add butter and vanilla in, it first curdles and look like it’s not going to work but then after few minutes in the stand mixer, it comes together beautifully. Thanks for sharing!
Mine curdles but then just falls apart😩 while it’s mixing it slides around...I used room temp butter and cooled it in fridge for 15 minutes...please help
@@PB2024. mine too 😥
melt about 1/3 cup of bc and then reintroduce it to your mixture on high and it will be perfect
@@PB2024. I actually faced something similar, what helped is you damp a towel in hot water and press it against the bowl of the mixer from outside. What this does is it slowly starts giving the mixture a little warmth fir it to come together again and then after about 5 mins it should be perfectly find coming together. Try it and let me know how it works.
@@PB2024. your butter was probably a bit too cold!
Liz, I am not sure you read my recent comment. I had commented elsewhere that I was a newbie but was going to try making 4 dozen cupcakes. Each dozen using using a different WASC flavor AND each dozen using a different type of Frosting (Italian Meringue Buttercream Frosting, Easy Vanilla Buttercream Frosting, Cream Cheese Frosting, and Ermine Frosting). All were piped in 4 different designs per dozen. ALL recipes (and the confidence to do this project) were thanks to you!!! Thank you so much!!! Regina
I love the fact that you explain the difference in temperature. I've watched other videos but no one explains if it's ok to leave or at room temp or for how long. I made some and it went flat the next day in the fridge so I'll definitely be trying your recipes. Keep them coming!
I had questions/comments 6 months ago. Since then I have made this about 8 times. It is my Favorite frosting to make (I don't eat ANYTHING I make but the smell when the hot sugar syrup is added to the merengue is HEAVEN). And any frosting without that powdered sugar grit is so much nicer. I had to transport cupcakes in 98 degree heat last Sunday. Even with the car air conditioning on the heat affected them. I had cupcakes with this frosting, Ermine Frosting, Easy Buttercream Frosting, and Cream Cheese Frosting. All piped with the same 4 decorations. The Cream Cheese Frosting was the one that sagged the most. The other 3 managed to hold up until they could be put into a large refrigerator at the venue. I think that this one held up the best... GREAT frosting that I love...
Thank for your comment it helped me decide to try this recipe. Living in Florida heat is difficult to keep icing good.
@@nilasmith8801 YMMV but it definitely worked for me!!! FUN TO MAKE!!! I was intimidated at first but even on my 1st try I was successful!!! Good luck!!!
I have made successful IMBC in the past but it was hit or miss. I want to say THANK YOU! Putting the meringue in the refrigerator for 15 minutes is brilliant. I used to just let it whip and feel the side of the mixing bowl. Twenty minutes later, when I added my butter, it would still melt. Made it today, no problems. I am going to use it on top of pumpkin cupcakes. I am so excited. You are a great baker and scientist, lol.
Thank you so much for this recipe/video, I have found the buttercream of my dreams! This will be my go to from now on especially here where the heat and humidity are so bad for sooo loooong in North Carolina!💙
Cool stand mixer, I have never seen mixer like that. So unique 😍
Yes it’s very unique. If you are wondering what type it is, it’s called the Bosch universal mixer :)
@@1a01n Oh thank you!
Hello. Not sure if you will be reading my comment. I tried your IMBC and I am totally using this recipe for my future frosting. Ur tips all came in helpful and I am so happy with the outcome😍😍
Thank you so much for sharing this frosting recipe!!
Absolutely amazing 🤩 you are queen I bow to you ! Helping bakers like myself successfully achieve a goal without charging May God bring blessings and lots of love and abundance! 🎀❤️🎀
The best butter cream ever ❤ and today 👏👏👏💝 delicious 😋
I loved your mixer !!of course recipe too ❤
The best butter cream ever 😋😋❤❤,,i have make this many times ❤❤❤ and i have this mixer too 😄 which you all the best ❤
Get all of my recipes on my blog! Thanks for watching :D sugargeekshow.com/recipe/italian-meringue-buttercream/
Thank-you so much, I was looking for how to do this, looks so yummy 😋
What did I do wrong? When I finished incorporating the butter the frosting looked like ricotta and was not nearly thick piping consistency.
This & your easy buttercream have become my go to recipes! I would love a video on how you achieve darker colors. I’ve tried adding cocoa powder, letting it develop & the microwave method, but my coloring is never as dark and as smooth as I would like.
Seems like room temp ganache would be better. Fold a third of the buttercream into the ganache at a time until all three applications are done. Cocoa powder is just so dry and makes everything it touches so dense and chalky. Since you can’t add more moisture of leavening to the buttercream like you can a cake batter it just seems like a bad option to me.
Use an immersion blender 😊
I made your Swiss meringue butter cream on Saturday and it was delicious, I have to try this one very soon.
Love it!! Thanks for sharing :D So glad you liked it
do you know why mine just melted easily? i have make sure to cool down the meringue before adding the butter and the butter is kinda in room temperature but still a bit cold to touch.. at first is just so easy to frosting cakes but after like 5 minutes it gets runny 🥲 still hold shape but runny
I've tried making IMB twice and it always ends up looking like cottage cheese or watery or both. I'll try your method and hopefully have better results.
Me super encantan tus videos 😍 Y tu merengue luce exquisito.Te mando un gran abrazo desde San Miguel de Allende Guanajuato México 😘💯💕
Thank you so much!!! 💗💗💗
Hi. Can a paddle whisk be used instead of the ball whisk
Can I add a tad bit more sugar for sweetness? Will it ruin the consistency?
I never usually fail at recipes but I don't know what I did wrong with this one. I followed the recipe and instructions exactly with a scale.
I added the sugar mixture from the stove slowly, It never stiffened up. I tried a bunch of different things that I found on google to redeem it but it did not work. I carefully brought the sugar mixture to 240 degrees using a candy thermometer. I got peaks in the egg white prior to adding sugar mixture? i had to toss it. im hesitant to try again. Anyone have input?
The most delicious butter cream ever,i make it for all my birthday cake 🎂❤❤👏👏👏👏👏👏i have the that's mixer too 😊 Bosch
I always struggle making buttercream you make it look so easy Liz.🙂 I will have to try this one.
Hi dear, please tell me which buttercream is good for sharp dark colours. I like Swiss meringue buttercream but I can't get desired colours on Swiss meringue 😞
can you use shop-bought pasteurised eggs for safety?
You don't need it. You pour boiling hot sugar into it
Great recipe!
I typed in fool proof Italian meringue buttercream recipe, and yours was the first one that came up.
And I have to say thank you. It came out perfectly!
Can I use pasteurized egg whites?
Hi question... my IMBC is kinda too soft. it still has sharp edges but it is kinda soft unlike yours which resembles like a cream cheese like texture. Mine on the other hand is a bit wobbly. How can I make it a little bit more stiffer ?
Edwin Jose Dela Cruz sounds like its just too warm, did you try putting it in the fridge for 20 mins?
@@SugarGeekShow I did chill it :D . It is still soft once I left it at room temperature ( chilled then remixed). To be honest I don't have any idea what suppose to be the texture of this ( In your video it looks like it is very sturdy like a consistency of silky cream cheese). It is not soupy but too soft when piped. Making decorations are kinda difficult. I don't know if this buttercream is suitable in a tropical country.
I didn't use your recipe , but i made it for the first time and it turned out really buttery and sort of greasy and not like a normal butter cream. my recipe was a whole pound of butter, the syrup consisted of 1/4 c water 1cup granulated sugar, 4 egg whites. And when the icing is chill it lost all of its fluffyness and became sort of brittle falling off into pieces. Any tips?
I made it wow is so simple!! No more meringue soup like before lol😂😂❤❤❤❤❤
Is it possible to half the recipe? and achieve the same consistency?
I tried this is recipe, it tasted really good in the beginning but, I noticed after some time it kinda just turned into butter, I’m not sure if I did something wrong, idk every time I make any buttercream, after some time it basically turns into butter, Ik it’s in the name BUTTERcream but, I just don’t like the butter texture next time I’ll make this, I’ll try putting less butter so its mostly meringue.
Liz please help!!! So I put my IMBC in the fridge. How do I get it back to its beautiful fluffy formal self? Do I do the microwave method? Please help
Nearly 200k! Well done, keep posting! 👏👏
Thank you!!! Almost there :D
Would this be good for covering up a 9 inch 2 layer cake ?
Good recipe and clear tutorial. Please, will reducing the butter in this recipe make the icing more creamy and stable?
If you replace 1/2 the butter with vegetable shortening, it will be more stable! It’s very creamy already on its own too :)
I pray someone responds to these questions as I plan to make a cake for my daughter two weeks from today.
Are the cakes at refrigerated or frozen temp when you add the final frosting layer?
Do you add the fondant to refrigerated frosted cakes, or immediately cover with fondant after frosting and before placing them in the fridge?
Can the fondant covered cake be fully decorated and refrigerated 24 hours before the event?
If so, how do you protect them from condensation?
Is it better to decorate the cake a few hours before an event after the fondant covered cake has been refrigerated?
Or decorate it at room temp?
I have watched 8 million hours of tutorials and can't seem to find the perfect advice for my cake.
I plan to make a tiered 10", 8", and 6" cake with each tier being 4 layers (approximately 4" in height each).
I will be using White Velvet Cake with Italian Meringue Buttercream.
The decorations will be royal icing cherry blossoms on toothpicks, tree branches made with chocolate fondant/gum paste and painted on details using Chocolate Royal Icing, edible brown and black powders and confectioners glaze.
Travel time for delivery: 1 hour
Please help! 😭🙏
This is the best recipe for IMBC. I use it all the time. With the ratio of ingredients, it's easy to adjust more or less depending on what you need.
Side note a professional baker asked me for "my"IMBC recipe. I sent her here.
Hi! What size cake can you fill and cover with this recipe?
do we still continue to cook the sugar and water mixture while the egg whites are getting into soft peaks stage?
Can you make this with premise egg whites that come in a separately carton?
Hi, after adding the hot sugar syrup, i put this mixture to refrigerate for around 10 mins. After this as i added the butter, water started separating and the cream jus seemed buttery and nothing else. Can you advice what would have gone wrong?
Did you get an answer to your question on the icing? I just tried the recipe and I have the same problem. Everything separated and I have this butter mixture floating on this liquid at the bottom of the bowl.
@@lucynahls2107 I've been watching buttercream videos like crazy lately to find a good recipe and apparently when you get to that curdle point, you just have to continue mixing because it will come together again.. It takes time but it's supposed to happen like that
Hi all, I know this was posted a year ago but just wanted to answer this. This happened to me too, mine curdled and I think it’s to do with the temperature difference between the meringue mix and the butter.
To fix this, I took a small amount of curdled buttercream out of the bowl and into a small bowl, microwaved it in 5 second intervals and stirred in between until it was melted and then added it back to the rest of the buttercream and mixed it altogether for a few minutes. It bought it back together and worked brilliantly.
Thanks Jenna! This really worked. My buttercream looked like cottage cheese and I followed your advice and it totally worked. 👍
Hi love your channel I have a question so I'f I don't have a thermometer how do I know when I can add the sugar mixture to the eggs??? Thanks in advanced☺️
Buy a thermometer from Amazon or target etc. Its worth it bc you can use it for more than cakes. Cooking is a bit of this and that and forgiving, but baking must be precise for it to turn out.
Really love your vids ma'am!❤️
Oh do we need to use pasteurized egg whites for this? And how many cups do we get this with recipe
Hi, can I use this buttercream to make strawberry buttercream (by adding strawberry reduction)? Thank you.
thank you so much! 🤗
Do how add color to this buttercream pls?
Hi dear is it possible to use pasteurized egg whites?
Can I do this with an electric hand mixer???. I would like to try this method. Seems better than the rest.
I love that mixer you are using. Is there a special name for it?
Bosch
Great lesson👏🏻👏🏻thank you 🙏🏻🙏🏻
But could you give us the lesser amounts instead of BAKERY / PATISSERIE QUANTITIES PLEASE🙏🏻🙏🏻🤔💗💕💗💖
This is an awesome recipe! I am wondering if anyone has tried to pipe flowers with this IMBC recipe?
Can i add vegetable shortening? Due to our weather here in the philippines...so hot...
Yes you can! You can also try 1/2 shortening 1/2 butter if you want, too
Hi, how many cupcake can i decorate with this recipe ?
When I make Italian butter cream the Syrup cooks my eggs and then I end up having like cooked egg in my other cream what am I supposed to do
In your review of Bosch mixer you said it doesn't come with a stainless steel mixing bowl, but in the video it is a SS one. Does it now come with ss bowl?
Could you please make it raspberry flavor ? Is it the same as this video ?
Hi!! Where i live is really hot could i add half of the butter and the other half shortening to make it more stable?
hi, great video. How many cupcakes would you say this mixture would be for? I'm thinking small ish cupcakes and a piping method that isn't as tall as the one you piped in this video. Thanks!
Ive added the sugar syrup. My meringue has been whipping for over 30 minutes and is stil not stiff peaks and has cooled down. My syrup was almost 225 when I added it. was the syrup too hot to add??
Is the heat from the sugar syrup enough to pasteurize the egg whites?
Tonya Polk yes that’s why the sugar has to be a specific temperature :)
How much this recipe can cover the 6" cake?
Hi, can you refrigerate cakes with this kind of buttercream? Doesnt it sepeate when its cold?
Could i do half butter half shortening to get a more stable frosting? I live in the Caribbean and it's super hot
Chel X definitely! I can’t guarantee the taste will be the same, but it’ll be super stable :)
If we have a big amount ready of the mix (eggwhites with the syrop) how much (gr.)we use for this recipe?
When the sugar solution reaches the desired temperature, should I remove it from the heat or continue boiling?
Remove immediately or it'll turn into a head rock when it cools
You didn't mention the proportions of the ingredients. How much sugar and water to make the syrup?
Hi could u plzz give measurements for this recipe for one 5 inch cake tin
Can butter be replaced by margarine?
Can I add color to this buttercream? And can I use the Russian pipping method? Thank you for your help! I can’t wai to try it.
What kind of mixer do you use. I'm in love with that whisk attachment
Can you whip the eggs to soft peaks BEFORE you make the sugar mixture or maybe when the sugar is at 190 F?
the whole point of doing both the processes side by side is to avoid the egg whites from deflating.
Hi! I love your mixer. Would you mind sharing with me the brand?
Can you please show us how to colour it properly, I found it a bit harder to colour than regular buttercream
I always just whip my mixture until it cools down then start adding my butter . . I never thought of putting it in a pan in fridge to cool before adding the butter
I made this and it melted on my cupcakes. We were outside and it was sunny and around 70 degrees. Any ideas on why it melted off my cupcakes?
Hi! I am researching how to make a Camouflage Cake with Neon Orange Frosting. I want to try this frosting. Will I be able to color this with Americolor Electric Orange Gel Color? I am a baking newbie and have relied on your Easy Buttercream recipe but I am dying to try this recipe... Any suggestions to make it the color of a hunter's safety vest? Thanks for your time!!!
Mine tasted SO buttery …. Is this how it’s meant to taste? 😔🥺 All recipes add a lot of butter… but does it really need as much butter? 😥
Should the eggs be cold or room temp?
What is this mixer. Love it!
Love it.. Does it take color well?
It does! If you're making darker colors you'll want to add the color, then take about 1/2 cup out and melt it down in the microwave. Then pour it back into the buttercream and whip to combine.
How much water and sugar did you use
Here’s the recipe sugargeekshow.com/recipe/italian-meringue-buttercream/
Do you add the sugar mixture while it’s boiling hot or bring it to room temperature then add it to the egg whites?
While it’s boiling hot :) that way it cooks the eggs
Can you tell me what tip you used to frost the cupcakes?
Can someone tell me what tip she is using? Thank you
1M tip 😊
@@SugarGeekShow thank you for responding
Which butter cream is stronger in hot weather? This one or american or swiss?
American and Italian are the strongest
@@SugarGeekShow Thank you so much! Florida is very humid and hot! Appreciate the help!
Love it!
I don't have 240 In my thermometer !!!! How can I control the temperature, ?? Please
Can u add food coloring?
I dont have a thermometer , how to check the right temparature ?
Hi there the flavor is amazing. My big issue is that I had alot of air bubbles. I couldn't get my cake beautifully smooth. Any thoughts of what I probably did wrong?
When the buttercream is done, mix with the paddle attachment on low to get rid of air bubbles! (About 8 minutes maybe?!)
Are pasteurized egg whites used in this recipe?
Can i use hot milk instead of water?
Bohat khoob you are doing such a great work ap hamin b video main behtri kaa koe mashwara dain