I love this resipie. And it´s so perfect the texture so silky and smooth ( great that you can add flavorings if you whant). It´s simpley a very delicious butter cream .
Italian meringue buttercream (IMBC)
- 1/2 cup of cold water (120ml)
- 2 1/4 cups of caster sugar
- 1 cup of eggwhites
- 1 1/2 pound of soft unsalted butter
- 1 tsp of vanilla extract
- Place sugar & water in a casserole and bring it to the boil and start the timer. (jag brukar sänka värmen något när det har kokat upp för att inte riskera att sockerlagen blir brun)
- When the sugar syrup has been boiling for 5-7 mins. Start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl.
- When all sugar syrup has been added it should look like thick cream. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
- After 10 mins. You should now have a lovely thick meringue
- Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again
- You can add flavoring:
- Strawberry: ¼ cup of strawberry pure or more (after taste) pr, 2 cups of imbc
- Blackberry: ¼ cup of strawberry pure or more (after taste) pr 2 cups of imbc
- Blueberry: ¼ cup of strawberrypure or more pr. pr 2 cups of imbs
- Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of imbc
- Lemoncurd: ¼ cup of lemoncurd pure or more pr. cup of imbc
- Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC
Love this recipe, i used meringue powder instead of the egg whites and it turned out great!
what is caster sugar?
Its granulated sugar thats ground just a little finer, but not quite powdered sugar. They sell it at the grocery store, but it s a little more expensive.
Is 1 1/2 lb of butter correct? It seemed like A LOT. I tried this recipe and the buttercream looks very yellow. It's silky and smooth, but knowing how much butter is in it makes me not want to eat it! Eeek! But this is my first try at IMBC, so maybe I just don't know what it's supposed to be like?
CookieBaker, yes, that's what IMBC is supposed to be like. To be honest, the first time I tried IMBC, I thought it was too buttery. It is quite different if you're used to american BC. But I did want to be able to make it because I like having a wide variety of recipes. I tried my second batch, and I am hooked now. I'm going to try the chocolate version next. The recipe I've always used was from CakeLove on youtube, and he says to use 4 egg whites. Well, I use the carton egg whites since I don't like to throw out yolks. I'm glad I found this one that says a cup of egg whites. Easier to measure!
I wonder if instead of buying the caster sugar if one could run normal granulated sugar through the blender until it is more fine? Does anyone know? Also how much meringue powder would = 1cup egg whites? Does this need to be kept in the fridge?
What's the difference between IMBC and SMBC?
In Australia, we have white sugar (use for coffee), caster sugar-a little finer usually for cakes, icing sugar (and I know this one is called powdered sugar)... SO when you say granulated, which sugar do you mean? How many options of sugar do you have in supermarket
Can you use Baker's sugar in place of Caster sugar? or is it the same...
Can this be covered in fondant? If so, how long will it hold up outside of the refrigerator?
What is the equivilant of a cup of egg whites in terms of actual eggs?
AmyBee89 - I get a cup of egg whites from about 12 large eggs. Sweet_Toof - Since you're just melting the sugar down anyway, I would think you could use either white sugar or caster sugar.
I have a very similar recipe to this one, and I LOVE it. I'll have to try it with the meringue powder.
Does anyone add cream of tartar to the syrup mixture? What difference does the Cream of Tartar make?
I am just gettinfg ready to make imbc witj meroingue powder anmd the proportions on the bag has been rubbed off. Can anyone help?
I add cream of tartar to the egg whites. This helps protect them from becoming dry. I also use a candy thermometer to make sure my sugar is 245-250-the heat from the melted sugar cooks they egg whites.
When I make my IMBC it is almost like warm butter flavored icecream--I could eat a whole batch of it
Anyone used this recipe and covered in fondant? Thanks!!!
Just curious how long this recipe keeps?
did it with white chocolate and lemon juice and loved it!
anyone end up with soup, but you know the temp was right?
would this be better than normal butter cream for a wedding cake. i have 3 tiers to do and they want pipped swirling roses all over the cakes. x thank you.
CakeManRan, i read some where that if the butter is too soft and warm you end up with soup. so the buttter must be a bit cold . hope this helps.
Oh my goodness!! I used this recipe just now, just finished my cake. This is the first IMBC I have ever made. Turned out YMMMY!!!!! Two thumbs up!
I have used a similar recipe a number of times myself, and just wanted to say that a) using regular sugar is fine, as it is melted anyway (just dont stir it or it will crystalise), and b) if it turns to soup, keep whipping on high speed and it will (should) come back together. This happened on my first try and I nearly cried as I thought it was ruined, but my clever Mum suggested I keep whipping, and hey presto- perfect buttecream :)
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