Anyone Not Like The Meringue Buttercreams
Decorating By jackie64 Updated 27 Aug 2007 , 5:51pm by sable905
I just made my first batch and I dont like it. It taste like vanilla flavored sweet butter to me maybe it was the recipe I used .
2 cups egg whites
3 cups sugar
2 1/2 pounds butter
4 Tlbs Vanilla
This sound like a recipe any of you use? I thought maybe I read the amount of butter wrong but I double checked the recipe and thats the correct amount . I was not pleased with it at all anyone else out there feel this way about it. 
The one I use calls for 12 oz. or 3 sticks of butter to 1 1/4 cups sugar, 5 egg whites. But I also add a dash of orange extract along with the vanilla, it adds a nice taste to it without actually tasting like citrus. Not everyone likes IMBC or SMBC, especially if they have been raised on the standard powdered sugar/crisco based icing. And this icing is best served at room temperature, otherwise it does taste a bit too buttery to me. I love the light, smooth texture and think it tastes less sweet, but I suppose my favorite part is that it ices so beautifully. Here is a link to my recipe if you should want to try it sometime.
http://cakecentral.com/cake_recipe-2426-Italian-Meringue-Buttercream--Shirleys-Method.html
I have to say... I'm not a fan either... But it still beats any icing made with New Crisco! (for any portion of it)... I guess for me it's the fact that it is expensive, it doesn't hold up to heat well, and overall the texture/taste is difficult to get right. OTOH, I LOVE it when I'm trying to do a shaped cake in a very specific design, it holds its shape very well when chilled down.
I agree with you on the texture of the icing it is so light and I could tell that it would ice a cake beautifully, maybe I will try the recipe you use. I just dont know if I want to waste anymore money on it . The recipe I used was expensive but I know sometimes you waste money trying out new recipes. 
I am with you Jackie64. I have tried two recipes now, a Martha version and Shirley's (posted on CC), and out of the two, Shirley's was better (less like a stick of butter) than Martha's to me. I know it would look very pretty on the cake, and I would love to be more of a "correct" baker, but not one of my five family members would eat either of the MBC's I made. I don't care for Crisco, but have found Bronwen Weber's recipe very tasty, light and pretty! I just made a flip flop cake covered in fondant with Bronwen's underneath, so not sure if it crusts yet. The family LOVED the taste of my extras from sculpting the flip flops, so I think this will be my preferred BC.
JMHO
ive made it for a wedding cake on request and iced loeftover cupcakes with it for my kids, they wouldn;t eat them. im not a fan either.
I am with you Jackie64. I have tried two recipes now, a Martha version and Shirley's (posted on CC), and out of the two, Shirley's was better (less like a stick of butter) than Martha's to me. I know it would look very pretty on the cake, and I would love to be more of a "correct" baker, but not one of my five family members would eat either of the MBC's I made. I don't care for Crisco, but have found Bronwen Weber's recipe very tasty, light and pretty! I just made a flip flop cake covered in fondant with Bronwen's underneath, so not sure if it crusts yet. The family LOVED the taste of my extras from sculpting the flip flops, so I think this will be my preferred BC.
JMHO
I don't think there is a "Correct" icing to use. It is what you like best, what works for you, and most of all, what your customers prefer.
Just thought I'd put in my two cents - I started using IMBC because I was looking for something less sweet than regular BC, which I think overpowers the cake flavors. I think it's all a matter of personal taste. I also use the Decorators BC recipe I got from CC. It's sweet but not as sweet as the typical BC. I think the butter and salt is what cuts the sweetness. And it also crusts. I just make what is ordered.
I tend to use my version of a meringu BC for cakes that are primarily for adults, while I the butter/PS versions for kids' cakes. I add other stuff to my meringue BC, so it isn't exactly traditional - I do it to cut the slickness of it, and that seems to be a good compromise.
And YES to Shirley - there isn't WRONG or RIGHT with recipes - it is what works for YOU that matters.
when i first tried it, i thought it was disgusting. BUT.... i didnt give up. i decided to try it again. instead of leaving it just plain ole' "vanilla", i decided to spice it up a bit. i've now made it several times with espresso, amaretto liquor, melted chocolate, lemon custard, and mixed berry puree. to me, this is what imbc / smbc really lacked...flavor. so...now when i make it, i add lots and lots of high quality flavor and it really does the trick. everyone i feed it to, likes it ( i serve it at room temperature or slightly cooler, but not cold) - even my kids like it! i would really suggest that you give it another try. rather than making a gigantic recipe, find one that makes a small batch, like 4 cups so it wont be nearly as expensive to test out. i have yet to try shirleys recipe, but i trust that its a good one. i also like that she adds the orange extract.
i too agree that it ices a cake amazingly smooth, and for me, goes on much faster than crusting bc.
I did not want to say that wrong or offend anyone...I just notice a trend of some bakers promoting that they don't use shortenings in their baking. I agree, if it does not work for me, I will not use it! I just have tried two recipes now, and I am surprised at the butter taste. I really have never had the MBC's before this, at least that I knew of. I love the look of the whites with the sugar mixed in...for some reason this is what I picture in a bakery-made (versus factory-made)frosting. Melysa thanks for the advice to not give up...you are right...it does get expensive to keep trying these different recipes! 
Sweetiemama
I'm with Melysa. I think if a lot of people who didn't like the meringue buttercreams at first would add more flavoring, they might change their minds.
Even if I'm only using vanilla, I always add more than the recipe calls for. Shirley gave me the idea of using orange extract and I love it now. It works with almost any cake flavor.
Adding coconut extract makes a super icing for a coconut cake.
Also, one thing I do that contradicts all the experts (except I think Shirley does this in her recipe, too) is use SALTED butter instead of unsalted. No, it doesn't make the icing taste salty. I think it just makes it more flavorful. After all, salt is used in many baked goods to enhance flavor, why not in icing?
I have a white chocolate version of SMBC that I came up with. I'll see if I can find it...
I tried elisa strauss's meringe buttercream and didn't particularly care for the egg taste. I like the texture, though. A recipe that I like that uses a similar process without the eggs is Toba Garrett's french vanilla buttercream.
I'm with Melysa. I think if a lot of people who didn't like the meringue buttercreams at first would add more flavoring, they might change their minds.
Even if I'm only using vanilla, I always add more than the recipe calls for. Shirley gave me the idea of using orange extract and I love it now. It works with almost any cake flavor.
Adding coconut extract makes a super icing for a coconut cake.
Also, one thing I do that contradicts all the experts (except I think Shirley does this in her recipe, too) is use SALTED butter instead of unsalted. No, it doesn't make the icing taste salty. I think it just makes it more flavorful. After all, salt is used in many baked goods to enhance flavor, why not in icing?
I have a white chocolate version of SMBC that I came up with. I'll see if I can find it...
I hadn't really thought about that Holly, but you are completely right. Unsalted butter would make it so bland unless you added salt. Maybe those who use unsalted could try it half and half with salted and unsalted to get the flavor they are looking for. And experiment with different extracts, liqueres, coffee, chocolate, jam, or the sleeved fruit fillings.
Another benefit to the salted butter is it's almost always cheaper. It's still good quality butter, though.
I actually find that they are the same cost for salted or unsalted at my store. For store brand or, say, Land o Lakes..at my grocery store.
For what it's worth....
Here's that recipe. I based it on a SMBC recipe of Martha Stewart's.
White Chocolate Swiss Meringue Buttercream
3 cups granulated sugar
12 egg whites
2 pounds salted butter
2 teaspoons real vanilla (don't use clear)
8 oz good quality white chocolate (don't use white chocolate chips)
1. Cut cold butter into tablespoon-size pieces and return to fridge.
2. Combine sugar and egg whites in a heat-proof bowl (I use glass) and set over a pan of simmering water. Heat to 140 degrees F (check with an instant-read thermometer), whisking frequently. This usually takes about 10 minutes for me.
3. Remove butter from fridge and set aside.
4. Using the whisk attachment of your mixer, beat the heated sugar-egg white mixture at high speed until stiff peaks form and the outside of the mixer bowl is cool to the touch.
5. While waiting for egg mixture, melt white chocolate in microwave. Start with 60 seconds at 50% power, stir, then continue heating for 30 seconds at a time (still at 50% power), stirring until melted and smooth. Set aside to cool.
6. Remove whisk and attach paddle to mixer. Turn mixer to med-low and add butter a TBS at a time. Mixture may look somewhat soupy as butter is added. Add vanilla, then allow continue beating until icing comes together and looks fluffy and smooth. (This can take a while). With mixer still running, slowly pour melted white chocolate into the icing in a thin stream until completely combined. Turn mixer to lowest speed and beat for 2 more minutes to remove air bubbles.
-This icing gets quite hard in the fridge. You'll want to let it sit at room temp for several hours before icing a cake.
-Cake covered in this icing should be brought to room temp before it is served.
I also tried adding chocolate to the IMBC and I wasn't too happy 
It became pretty hard after I put it in the fridge. I'm wondering if I added too much chocolate? And it way overpowered the flavor of the icing. I got so frustrated I threw it out, cake and all! (I had iced the cake) 
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