I watched this video because I was making this kind of buttercream, I was familiar with Swiss but hadn’t made Italian before, and after watching I felt confident in the process. The icing I made came out perfectly the first time!
While I am yet to try your recipe, am very encouraged to see the addition of hot sugar syrup, albeit slowly & losing some heat while dropping. The risk of uncooked egg white is reduced somewhat.
Could you make the soft whipped egg whites first and leave them sat while you make the sugar syrup just so you can concentrate on one thing at a time? Or will the egg whites deflate?
Swiss Meringue Buttercream does taste very buttery. If you like it more sweet, add 1/2 cup of sifted icing sugar at the very end and adjust the taste according to your preference. To avoid damaging the consistency, add a tsp of vanilla extract and a tbsp of water at the very end and check the consistency 😊
One method to reconstitute cold buttercream is to take the container it is stored in and, if it is microwaveable, place it in the microwave on a very low power and heat in 15 second spurts, assessing softness each time. You want it to be brought to room temperature uniformly without melting the butter. 💗
Hello.. May I know the temperature of the butter? Is it slightly cold or room temperature? Which temperature is the best for stable buttercream? Thank you...
I watched this video because I was making this kind of buttercream, I was familiar with Swiss but hadn’t made Italian before, and after watching I felt confident in the process. The icing I made came out perfectly the first time!
Thank you so much for your lovely feedback and I am so happy it worked for you ❤️
Made a batch over the weekend. It’s my go to cause it’s not too sweet, has a nice light mouthfeel, and has excellent stability.
Thank you for your feedback 🩷
Wow! I’m definitely trying this today
Thank you for sharing the recipe.
I love that it will be less sweet 🥰
Great and straight forward videi
While I am yet to try your recipe, am very encouraged to see the addition of hot sugar syrup, albeit slowly & losing some heat while dropping. The risk of uncooked egg white is reduced somewhat.
Yes, I warm the sugar syrup to 120°C instead of 118° as we loose a lot of heat from the syrup while pouring into the egg whites :)
Could you make the soft whipped egg whites first and leave them sat while you make the sugar syrup just so you can concentrate on one thing at a time? Or will the egg whites deflate?
It looks like SMBTC . 💙
Thank you for your lovely Italian butter cream. Can this butter cream stable all day in room temperature (30-40°c)?
Thank you.😊
Yes, absolutely. This is one of the most stable buttercreams. 🩷
Beautiful!! What type of thermometer are you using please?
It’s a digital infrared thermometer. You can check it out here www.amazon.co.uk/ideas/amzn1.account.AGOXKY6R62PUUANDEIHHUTTRYQNA/CGL8JDHGIGH9 🤗
Thanks for this recipe, I made this but taste very buttery, is there anyway to get this sweeter without damaging the consistency?
Swiss Meringue Buttercream does taste very buttery. If you like it more sweet, add 1/2 cup of sifted icing sugar at the very end and adjust the taste according to your preference. To avoid damaging the consistency, add a tsp of vanilla extract and a tbsp of water at the very end and check the consistency 😊
How to get white color on IMBC ? I use Kirkland butter for it. It has yellow shade to it
Add a very tiny amount of purple food colouring to the buttercream and whisk well. 💗
May i know if this buttercream is good to Frost cakes n attach any fondant accents on d sides
Yes it is 🩷
The only thing is goes hard in winter, how can I make it stay soft in cold weather?
One method to reconstitute cold buttercream is to take the container it is stored in and, if it is microwaveable, place it in the microwave on a very low power and heat in 15 second spurts, assessing softness each time. You want it to be brought to room temperature uniformly without melting the butter. 💗
Hello.. May I know the temperature of the butter? Is it slightly cold or room temperature? Which temperature is the best for stable buttercream? Thank you...
For Italian Meringue, it’s best you use room temperature butter. 💖
I don't have thermometer, so when to add sugar syrup on completely cool down or on room temperature ?
For Italian meringue your need a thermometer to check the right temperature as you need to pour it into the egg whites when it’s at 118C.
Can I use 300 watt mixer for this recipe? Thank you
Yes, absolutely.
Do you chill it at all or use it directly after it’s made ?
You do not need to chill it before using. You can use it straight after making. 😊
How to get black color?
Is this stable is tropical humid weather?
Yes, it is. It’s the most stable of all the buttercream’s. 😊
Without a thermometer how can I do?
You will need to cook the sugar syrup until you see it bubbling, normally it takes 3 minutes approximately. 😊