I just made this recipe http://cakecentral.com/recipes/2426/italian-meringue-buttercream-shirleys-method.
I made it exactly (except see below) by the recipe and when I poured the cooked sugar in it turned to milk..It's still in my mixer mixing away but I think it's a bust.

Her recipe is a bit confusing where she says "cooled to 240 degrees" and I am thinking she meant cooked to 240 degrees which is what I did...HELP

Several other CCers said I could use pasturized egg whites...but it never really whipped to a stiff peak stage just a soft fluffy...also another ccr said put in 1/8tsp of cream of tarter per egg white which is what I did...And it's milk soup! Help! anyway to salvage?

UPDATE 9 mins later it's not milk soup but it's not icing it's still very very, too soft to spread, I could pour it..Does it thicken after butter is added?

I had a similar failure using Egg Beater's Whites. There was no saving it ... I had to throw that batch out. I had better success using All Whites, but it did do some weird separating after a few hours.

Now I only make IMBC with real egg whites.

When you make the meringue portion (up to the point where you add butter), it should be thick and fluffy. When you add the butter it sinks down a bit and gets smooth and creamy. Sometimes if it's thin, you can cool it down in the fridge for 15 minutes and then re-whip it ... but it doesn't sound like yours will come together at all. I'm sorry, you might have to throw it out

Thanks, I just threw it out, well put it in the fridge and am starting with real eggs (I resist this for health reasons) but anyway.

Mike I couldn't ever over whip if I wanted on that batch..

And do you think cooking the cream of tartar has something to with it? And what about not adding any sugar to the egg whites which I think is weird. I am just about to try again...any help appreciated.

All Whites is what my Walmart carries. You could use meringue powder as well. I haven't tried it, but I don't recall anyone complaining about that destabilizing.

ANY FAT AT ALL, and they won't mix. Take your bowl, and run clean hot water in it. As hot as you can get, then whip with paper towel.

Mike

I always just use fresh whites and I make SMBC since there is no boiling sugar involved. Same result... just a different method. The recipe I use is posted here on CC as The Well Dressed Cake Swiss Meringe Buttercream. Many people have used it with great luck.

I never have luck with the carton whites either...

OK the second batch came together nicely. I tasted and it's sooo good but for some it would be a bit too buttery I am sure. (I ate a big spoonful, lol). I was taking cupcakes to little party tonite but since they aren't pasteurized eggs in the frosting now I can't because there will be people there middle age and older and I can't risk their health (I don't personally know their health histories so better to be safe I think). So when I get home I"ll have lots of CCs to frost..lol..and eat.

Mike I would still love your recipe. I can't understand why US doesn't use weights more often in the home kitchen. I guess cause it's hard to change but they COULD do it gradually.

Thanks to all of you for your IMMEDIATE help. I'm glad I didn't spend more time trying to "fix" the last batch. Any ideas of what to do with the mixture that is left? It has everything in it except butter but won't whip up it's like a marshmallow cream..kinda tastes like it too.

I've been using this recipe:

http://books.google.com/books?id=N1wssR1cU-cC&lpg=PP1&ots=iH_MYoMukv&dq=Cooking%20by%20James%20Peterson&pg=PT459#v=onepage&q=italian%20meringue&f=false

In comparison to other recipes I've researched, it's less butter. It also comes out a little thin, so I add some melted white chocolate to it ... makes it yummy and very stable.

I didn't read your recipe, but if it calls for salted butter then using all unsalted butter will greatly improve that overly buttery flavor.

I can't stomach it made with any amount of salted butter, but I love it made with all unsalted butter. It gets rid of that stick-o-butter flavor.

Oooh... I see you are using Shirley's recipe which calls for allsalted butter... I tried that and I couldn't eat it. I also didn't care for the orange extract in it, but that's just me. But if you trade h salted butter for unsalted... it wil be MUCH better.

Listen to ^^^^ she's the meringue icing authority.

LOL Jaime...

I use this recipe with the carton pasteurized egg whites and it turns out perfectly every time. I get rave reviews! (I got it from this web address: http://smittenkitchen.com/2008/07/project-wedding-cake-swiss-buttercream/:

Swiss Buttercream

The recipe comes from wedding cake genius and my unpaid assistant, Torrie.

For a wedding cake (or most of one, depending on the size)
2 cups of egg whites (approx. 12 large)
3 cups sugar
5 cups butter, softened (2 1/2 pounds, 10 sticks)
1 tablespoon vanilla extract

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you cant feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture into the mixer and whip until it turns white and about doubles in size. (Heres a tip: when you transfer to the mixer, make sure you wipe the condensation off the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly.)

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

Deb note: Do not have a panic attack when this takes a while to come together (though I did every time). One super-large batch took 15 minutes, but it did and will come together. Patience, young Jedis.

Hope this could be of help!

I would recommend using powdered egg white over meringue powder since with the powdered whites you are just getting egg whites and not the gums and sugars and the like that are in meringue powders.

fyi about cream of tartar:

http://www.ochef.com/933.htm

Prterell I KNOW what cream of tarter does, and is supposed to do. I just don't know why to put it in IMBC, not needed.

Mike

They might not be in the grocery store... I don't buy them, but you could call and ask if they stock it and if they don't, they may be able to order it for you.

I still would like your recipe, Mike...