I don’t like shorting based recipes. I’m a fan of real butter and I don’t like super sweet either. I’m just as much about the taste of my products as I am about the design and this recipe is one of the best ever. It is a little more difficult then others but I promise it is worth it. You can any flavoring to this, vanilla, almond, strawberry, Nutella, chocolate. It doesn’t crust though.

Ingredients

  • 2 cups sugar
  • 2/3 cup water
  • 6 egg whites
  • 1 pinch salt
  • 1/4 teaspoon cream of tartar
  • 1 1/4 lbs of unsalted butter, softened
  • 3 teaspoons of vanilla/ or chosen extract or flavor

Instructions

    Combine sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage).

    Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not over beat.

    When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.

    In separate bowl cream butter. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla or chosen extract. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!

    If you wanna do chocolate, melt 10oz of semi sweet chocolate, let cool and slowly add in.


Comments

jewelsdixon Says... 14 Jun 2010 , 2:55pm

i use this recipe too it tastes best

gellygirl Says... 4 Jul 2010 , 5:43pm

I discovered IMBC this spring and don't ever want to go back to traditional buttercream with crisco. This has perfect flavor!

Devious Says... 5 Jul 2010 , 2:53pm

This is one of my favorite recipes. It is so versatile and lends well to any flavor or addition for a filling. You can also store in the fridge up to a week. just bring to room temp and whip up prior to frosting cake.

cupcakegirl22 Says... 5 Jul 2010 , 3:36pm

Can you still put fondant detailing on a cake using this icing?

YOUnique_Cakes Says... 8 Jul 2010 , 11:54pm

Yes you can cupcakegirl, its get a little softer at room temp then others but the taste is amazing. I just don't let it sit all day at room temp, if that helps.

sharongorski Says... 11 Jul 2010 , 9:31pm

Pair this buttercream with a dark chocolate ganache (filling or borders). the two mix so well together!

glutenfreebuffalobaker Says... 14 Jul 2010 , 11:56am

So this sounds as it taste great but does not hold up well in the heat right? Iam so sick of butter cream with shortening but they hold up .. let me know :)

marneek Says... 23 Jul 2010 , 9:17am

I agree IMBC all the way. I will not use anything else, unless requested by client. Usually I can talk them into the IMBC.

vanilladreams Says... 27 Jul 2010 , 7:18pm

Okay, I know that IMBC tastes better, but then what do you use to do borders, flowers, decorations, etc???

hender50 Says... 31 Jul 2010 , 5:49am

I am making my daughters wedding cake. My first one. Does this icing crack?

durell87 Says... 2 Aug 2010 , 9:09pm

if you put fondant on this can you keep it out overnight?

IrishTorte Says... 3 Aug 2010 , 12:09pm

by sure are you talking powdered sugar?

CupQuequito Says... 5 Aug 2010 , 10:04am

I absolutely love IMBC! I haven't tried this recipe, but I will next time! The last few times I've made the recipe I have, I had major issues with. Humidity, heat, are not friends with IMBC. It really should be kept in the fridge, until the last possible moments.

dee16683 Says... 5 Aug 2010 , 7:45pm

granulated or powdered sugar??

CupQuequito Says... 5 Aug 2010 , 7:46pm

Granulated

ohyougonna Says... 16 Aug 2010 , 11:47am

the only problem i had was the humidity and storing the cake afterwards. i put it in the fridge and the icing cracked. if anyone knows a better way to store a done cake and how to beat the humidity let me know

mooella Says... 7 Sep 2010 , 5:10am

This icing is DELICIOUS but you really can't pipe with it. It's way too soft, I put it in the fridge and it got too hard and cracked. It's also impossible to smooth. But the taste is incredible! If I don't care how smooth the cake is, I'm definitely using this one!

ChelseaMarie Says... 10 Sep 2010 , 12:59pm

You should really add a little bit of sugar about a half a cup to the egg whites after they reach a stiff peak it will help hold it together and make it a little bit stiffer as well. Be sure to rain the sugar into the whites though!

writersblock15 Says... 18 Sep 2010 , 11:04am

I love this recipe. It takes more time and work to make but it's worth it. If you're looking for a creamy buttercream this is it. I use this recipe to ice the cake and then a stiff buttercream for flowers and piping.

yumcake06 Says... 18 Sep 2010 , 3:16pm

He can this be used for cupcakes?

CupQuequito Says... 26 Sep 2010 , 10:32am

Yumcake: It is a buttercream, just cooked. It's fantastic for cupcakes. Not so sweet! :)

SweetSouthernBakery Says... 12 Oct 2010 , 7:26pm

You really use granulated sugar with this? Not powdered? Just making sure. Thanks

Sweetcakester Says... 13 Oct 2010 , 8:33pm

Do you have keep this refrigerated? Can you use as a crumb coating?

sweetaudrey Says... 12 Mar 2011 , 12:34am

sdrb84: it's a granulated sugar. your dissolving it into water and turning it into a syrup to pour into your egg whites. =]

sweetaudrey Says... 12 Mar 2011 , 12:35am

ooops you're not your...wasn't paying attention.

GirlyGirl181 Says... 16 Apr 2011 , 11:04am

I just made this and I now have italian buttercream soup. On the other hand though, it DOES taste reallllly good!!!!!!

blue329 Says... 7 Jun 2011 , 7:39am

I have seen egg whites in many frosting recipes like this one & there is no mention of cooking it (other than the sugar syrup) so I am wondering if there are any chances of salmonella poisoning with uncooked eggs? Or does the heated syrup bring the egg whites to a temperature safe to eat? Just curious. The recipe sounds wonderful I just can't help but wonder about the raw egg whites.

blue329 Says... 7 Jun 2011 , 7:41am

Also, does this go well covered in fondant?

Aly5697 Says... 17 Jun 2011 , 9:37pm

I just got the buttercream soup. Do anyone knows how to fix it? Do you have an idea of what I did wrong? overbeating? HELP!!!!!

fanofcake Says... 27 Jul 2011 , 8:30pm

For those of you who are getting soup, just keep beating. I promise it will feel like forever, but it WILL turn fluffy. Beat the eggs forever and then beat the butter in forever. If you have a hand mixer you should expect to beat it for at LEAST 20 minutes. If you have a stand mixer put it on high and let it go. It will go from soupy to curdled looking. Once it is curdled looking you are almost there! And be sure the bottom of your bowl is cool to the touch or your egg mixture will be too hot for the butter. Keep trying you won't regret it! Whatever you do, don't refrigerate the soup to harden it and then try to rewhip it cold. It will separate and be ruined!

Chya Says... 6 May 2012 , 2:17pm

My imbc looks fabulous but tastes like butter...where did I go wrong? Did I not use enough sugar? Any way to fix it now so I don't have to throw it all away? Maybe add powdered sugar?

Cldawe@sbcglobal.net

tal Says... 6 Jun 2012 , 9:03am

how much does this make?

CakeManRan Says... 22 Jul 2012 , 10:39am

I tried this so many times. always soupy. I learned from a chef, two things I did wrong and corrected but still got soup. He said crystals on the pan needs to be eliminated with wet brush. cua the crystallation will run syrup. OK, that makes sense. He also said when adding syrup to egg whites, again, don't let stream hit side of metal bowl., for same reason, crystaling. I have a metal whip, but he said that was ok. Then my next error, what trying to whip the butter with the egg whites mixture. He said oil and water won't mix. You need to just fold it together. This also made sense....... still soupy. any suggestions other that what is above. I admit I did put it in fridge to save it, knowing that butter will harden there. But now I see this was incorrect thinking. Please help


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