Italian Meringue Buttercream
CakeLove owner Warren Brown walks you through the process of baking CakeLove’s standard buttercream cake, the Italian Meringue Buttercream. With egg whites, hot sugar syrup, and butter in hand, Warren shows you all the secrets to whipping up the perfect meringue.
Tags: Buttercream, italian, Meringue, Recipes VIdeos
Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed you added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!
Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!
Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!
Can you guys help answer something?
I always make italian meringue buttercream with melted sugar, except after watching this, I noticed he added an extra 2 oz of dry sugar to the egg whites before adding the hot sugar syrup. Will the 2oz of uncooked sugar melt down after the syrup is added or will it cause the buttercream to be gritty?
Does this addition make the buttercream more stiff?
Hope someone can answer this, thanks so much!!
I use Margarine instead of butter due to dairy/dietary issues. It comes out perfect and everyone raves over this recipe! Thanks Cake Love!
I have to try this !
I tried this and the 2oz sugar in the egg whites did not make this gritty. However I added the butter maybe too quickly because it started thinning out. It taste great and it’s in the fridge hopefully I can salvage. We’ll see.
I love this vid! But when I made this it came out more creamy than it did fluffy.
What am I doing wrong? I want mine fluffy too
yum cant wait to try.But what is the difference between Swiss buttercreanmand Italian?
Was the butter at room temp or cold?
Tex
just made butter cream today. So easy! Thanks.
@mudersville He did have his own show!
@TexasCoffee room temp but still cold. Just set out refrigerated butter for about 30 mins on the counter. It should be easy to cut through like he did.
@bythebullseye
The extra 2oz of sugar wont affect it. Sugar is hydroscopic and would liquify when adding the rest of the sugar, if the egg moisture werent enough. hope it helped.
it looks gorgeous im gonna try it tomorrow thank you
best recepie ive seen yet thank you
I Think this guy is on crack man.
I bought ur book its great
you are so inspiring!!!!
I’m so mad… I hate icing. Hate it! I’ve tried so many kinds, so many youtube video tutorials, so many ingredients… I am doing something wrong. My meringue looked so pretty (and tasted pretty!!)… and the peaks were seemingly the right consistency, and the bowl was no longer hot to the touch… and I add the butter and the whole thing becomes soup! Whyyyyyyy? Help me!!! I am a distressed! So are my cupcakes…
@jedipwnces
I haven’t tried this recipe yet however, I have heard the same complaint. all say to put it in the frig for 10 mins or so then whip it again. All say that works.
@jedipwnces i rarely make my own icing, i have a gallon of Bettercreme in the freezer ready to be used when i want. and everyone love it, (nobody likes buttercreme anymore : ( )
Great video!!! Can’t wait to try this, thanks:)
I made the italian buttercream and OMG. It was soooo wonderful and easy. Does it need to be refrigerated? How long is the shelf life? Will the 100% humidity we have in south Louisiana affect it.
Great job!! This is the buttercream icing tho, the buttercream (Crème au beurre) is one of the 3 basic creams and it is made with milk, yolks, sugar, vanilla, butter and italian meringue.