Best 3 Italian Meringue Buttercream Frosting Recipes
Italian meringue buttercream frosting is a light and fluffy frosting that is perfect for cakes, cupcakes, and other desserts. It is made with egg whites, sugar, and butter, and it has a smooth, creamy texture that melts in your mouth. It is also relatively easy to make, and it can be flavored with various extracts or other ingredients to create different variations. If you are looking for a decadent and delicious frosting that will take your desserts to the next level, then Italian meringue buttercream is the perfect choice for you.
Here are our top 3 tried and tested recipes!
BONNIE BUTTER CAKE WITH ITALIAN MERINGUE BUTTERCREAM FROSTING
I had been looking for a good butter cake recipes for years when I found this recipe. I found this recipe in an old recipe box in a kitchen used for therapies at the hospital I work for. This cake is frosted with an Italian Meringue Butter Cream that I found at www.cakejournal.com . This is Jim's favorite frosting!
Provided by Mary Louise
Categories Cakes
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease & flour a pan; 13x9x2 or two 9 inch round or three 8 inch round layer pans.
- 3. In large mixer bowl beat butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed scraping bowl occasionally.
- 4. Combine flour, baking powder and salt.
- 5. On low speed mix in flour alternatively with milk. Do not over beat.
- 6. Bake oblong pan 45 minutes, layer pans 35 minutes or until toothpick comes out clean. ***Note*** I have chosen to make three 8 inch layers.
- 7. Make Italian Merguine Buttercream Frosting. You will need to use your stand mixer. ***Note*** I have cut the original recipe in half for my cake. Half the recipe will frost the cake easily. If your decorating a cake then double this recipe.
- 8. In the large bowl of your stand mixer with the wire wisk attachment add the egg whites. Beat for two minutes.
- 9. In a sauce pan bring water and sugar to a boil. Boil for seven minutes. This is your syrup.
- 10. Slowly add the syrup to the egg whites with the mixer going on high. Continue to beat for 10 minutes.
- 11. Remove your wire whisk attachment and add your paddle attachment. With mixer on high speed adding the butter a few chunks at a time until all butter is added. Stop the mixer and scrap bowl twice.
- 12. Add vanilla. Beat again.
- 13. Use 1/2 cup of frosting and add 2 tablespoons of raspberry seedless jam. I also added a tablespoon of Chambord! Using 1/2 cup of the frosting add 2 ounces of melted sweet chocolate. Make sure the chocolate is cooled down before adding to the frosting. Beat.
- 14. Cut one cake in half to make two layers. Spread the raspberry frosting on one cake and place the other half back on top. Do the same with the chocolate.
- 15. Now we have two cakes each with a filling. Place a cake on your favorite cake plate.
- 16. Use 1/2 cup of the frosting spread this on the cake. Place the other cake on top of this cake.
- 17. Gently frost the rest of your cake with the remainder of the frosting.
- 18. NOTE: Double the frosting recipe if you making a layer cake.
AUTHENTIC ITALIAN MERINGUE BUTTERCREAM FROSTING
Don't let this Italian buttercream recipe intimidate you, it's actually very easy to prepare. It does take time, but it's worth it. This buttercream icing is the silkiest smooth frosting with just a hint of sweetness. Light and buttery, it just melts in your mouth.
Provided by Annamaria Settanni McDonald
Categories Other Sauces
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Set a timer for 7 minutes and pour the egg whites into the kitchen mixer with the whisk attachment. Do not start the timer yet.
- 2. Put the sugar and water into a pan. Bring it to a boil on medium-high and then start the timer.
- 3. When the sugar syrup has been boiling for 5 minutes, start the kitchen mixer on full speed and whisk the egg whites for the remaining 2 minutes. When the timer is up the sugar syrup is done about (240 degrees).
- 4. With the mixer still going on high speed slowly pour the hot sugar syrup down the side of the mixing bowl.
- 5. When all sugar syrup has been added it should look really set up, thick and full. Switch to paddle attachment to incorporate air. Set the timer for 10 minutes and beat on high speed. After 10 minutes you should have a lovely thick meringue.
- 6. Add the butter. Start the mixer on high speed and with a butter knife, cut pieces of the butter and add it to the meringue. When all the butter is added it won't take long for the mixture to turn into a nice smooth buttercream. This will take a few minutes. Be patient as it will turn into a smooth creamy finish.
- 7. After the butter is combined, slow down the mixer and add the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula and start the mixer again to make sure it's well mixed.
ITALIAN MERINGUE BUTTERCREAM FROSTING
There's several of these recipes on here, each one a little different, but since I found this one on the CRAFTSY site it's become my go to recipe and always a hit. Not to sweet, and easy to work with. Someone stated - "tastes like clouds it's so light" a little time intensive but oh so worth it
Provided by Bonnie G 2
Categories Dessert
Time 40m
Yield 4 cups, 15 serving(s)
Number Of Ingredients 8
Steps:
- In bowl of stand mixer fitted with whip attachment, mix egg whites and cream of tarter on low speed.
- Combine sugar, salt, wat and corn syrup in small saucepan, cook mixture over medium heat until it reaches 238 F.
- Remove from heat, increas mixer speed to medium-high, and very slowly pour hot sugar mixture of egg whites, taking care not to pour onto the moving whip.
- Increase speed to high and whip until mixture is thick, glossy, and cooled to room temperature, 6-8 minutes.
- Add vanilla whip until just combined.
- Reduce speed to low and slowly add softened butter, one stick at a time. Scrap down sides of bowl, switch to paddle attachment, increase speed to high, and whip until mixture is thickened and completely smooth, about 10 minutes.
Nutrition Facts : Calories 148.6, Sodium 70.5, Carbohydrate 35.9, Sugar 34.2, Protein 1.9
Tips:
- Use the freshest eggs possible for the best flavor and texture.
- Make sure the egg whites are at room temperature before whipping them.
- Whip the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam.
- Continue whipping the egg whites until they are stiff and glossy and form peaks that hold their shape.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites.
- Once all the sugar has been added, continue whipping the egg whites for a few more minutes, until they are thick and glossy.
- To make the buttercream, beat the butter until it is light and fluffy.
- Add the egg whites to the butter one tablespoon at a time, while continuing to beat.
- Once all the egg whites have been added, continue beating the buttercream for a few more minutes, until it is smooth and creamy.
- If the buttercream is too thick, you can add a little bit of milk or cream to thin it out.
- If the buttercream is too thin, you can add a little bit of powdered sugar to thicken it.
Conclusion:
Italian meringue buttercream is a delicious, versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is made with egg whites, sugar, and butter, and has a light, fluffy texture and a rich, creamy flavor. Italian meringue buttercream is a bit more difficult to make than other types of frosting, but it is definitely worth the effort. With a little practice, you can master the technique and create beautiful, delicious desserts that will impress your friends and family.
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