Italian Meringue Buttercream

Italian Meringue Buttercream

Cakes and cupcakes just wouldn’t be the same without the delicious addition of buttercream. I have discovered, however, that the meaning of the word buttercream varies widely from person to person.

When I was younger, I always thought of buttercream as the sweet frosting that either came out of a tub from the grocery store or homemade from powdered sugar, butter, and whatever flavoring you wanted to add. This is frosting or “American buttercream” and it’s what my daughter certainly prefers.  It wasn’t until I attended The French Pastry School that I discovered the magic that is real buttercream. Real buttercream is silky smooth and not overly sweet. It's versatility is perfect for decorating any cake or cupcake.

There are three types of meringue-based buttercream: Swiss, Italian, and French. The Swiss Meringue Buttercream is made by whipping egg whites and sugar together over a bain-marie (simmering water bath) to warm and then adding softened butter. The French Meringue buttercream is made by pouring a sugar syrup over whipping egg yolks then adding softened butter. French Buttercream tastes very rich and has a yellowish finished color because of the egg yolks. My favorite buttercream, however, is Italian which is made by pouring a sugar syrup over whipping egg whites then adding butter and flavoring.

Italian Meringue Buttercream (IMB) is not as difficult to make as you might expect and the end result is worth any time and effort put into it. You will need a thermometer and a stand mixer for best results.

Recipe

6 Egg Whites (230 ml)

½  cup Water (125 ml)

1 ½  cups Sugar (320 grams)

1 pound unsalted butter (454 grams)

1 tsps. Vanilla (5 ml)

1. Bring the sugar and the water to 240°F degrees (121° c). Brush down the sides of the pan with a little water if necessary.  Do not stir
2. As the temperature of the sugar syrup nears 240 ° , begin to whip the egg whites in the mixer.
3. Once the sugar syrup reaches 240°F degrees (121° c), carefully pour the hot syrup into the mixer in a steady stream between the side of the bowl and the whisk.
4. Continue whipping until the mixing bowl is only slightly warm to the touch. Then, add the butter and vanilla.

Tips/Suggestions:

• The butter will melt if you add it too soon and you’ll wind up with buttercream soup!
• Try to wait for your cake and buttercream to come to room temperature before you eat them. They will taste much better!
• Make sure your mixing bowl is very clean before you add in the egg whites. If there is one drop of yolk, the whites may not whip up.