Italian Meringue Buttercream (IMBC) Recipe - CAKE STYLE
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- Опубликовано: 27 авг 2024
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Italian Meringue Buttercream is such an incredibly delicious, luxurious frosting, and it is fabulous for cake decorating. See how we make it, in this helpful tutorial.
Recipe here - cake.style/2016...
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Thank you so much for this! Second time making it this month (Big Birthday Month for Three people!) and I just love it! Such a grown up icing. I have no reason to ever make anything else
I love all of your tutorials! Your voice is so relaxing and gorgeous to listen to. Please stay exactly the way you are!!
xSilentHope Oh, I will, for sure :)
hi can i use corn syrup instead of boiling the water with sugar??
Am I not the luckiest girl, oh well, one of them, for finding you. I am in Brisbane, trying to teach myself the beautiful art of cake decorating. I am so glad you found your passion for cake decorating again, there are plenty of people in finance, not enough great cake decorators. Hugs from Sherie
Have only been successful making this type of frosting once and this tutorial definitely help me a lot more finally got to re-create it !!
You're awesome. Nice to see you enjoy the buttercream too! It makes me want to whip up a batch right now.
Inez Meehan Yes, it needs to stay in the fridge. It depends of how high the cakes are, and how many layers of filling, but this would do an 8" cake with one batch if there's no decoration, so more likely, 3-4 batches?
Cake Style thank you for your reply. I am a huge fan of your videos.
Why though, what's different about your recipe? All the one I've seen and made can be strangely kept at room temp for up to four days even!
it has eggwhites in it, I dont know about you but I am not about to eat egg whites that have been left out of the fridge for 4 days
not sure if this makes a difference but alot of other people use a half portion of butter and a half portion of shortening
Don't the egg whites get cooked when the hot sugar syrup is added? That's what other recipes say and why it's apparently safe to eat. And I haven't had issues with it yet (though asmittedly I've never kept mine outside the fridge for more than a day).
OMG this worked!! Iv'e watched so many videos before and they haven't really ever helped! But this video helped me so much the butter cream is so good light and fluffy!! This video was so helpful you took you r time and showed everything so well and explained this so well. I am also a hue fan of your cakes and it would make me so happy if you could reply!! Thank you so much!!
We did it!!!! 🎉
At times I thought it was gonna be awful specially when I added the butter but it came out great!!
hello I am French thank you very much for your recipe I ''m trying buttercream and your recipe is the best I have succeeded the first time thank you very much for your videos and keep up its
CHOUBI053 Great to hear! Happy baking.
I have made IMBC so many times before at least 4 times no joke! and I thought this was so hard to make but it twas really easy I just had to take my time and do it but again Thank you!!
That is so great!
Cake Style OMG you replied!! I love your cakes! Thank you so much!!!
Ok you are my go to person now for learning techniques. Your work is aweome💗
Love this buttercream is so white and we can use caster sugar love love amazing videos
You are brilliant ! I love all of your cakes recipe. You are sweet, professional and lovely. Thanks so much for your sharing and wishing you good health, huge luck and big success !
Gracias por su tutorial es excelente como todo los demas!!!!!
I love your videos!!!! Especially the butter cream cakes you do!! Queen of buttercream cakes you are!!! I love buttercream it's more traditional!! I need to try this recipe!!! thanks for sharing!!
+Hannah Leigh Oh, you are the sweetest ;)
I love that You feel moré confortable with the camera , keep it that way 😀
cesar alberto sanchez barranco Thanks, yes, it sure takes time. :)
Hi! I already made your recipe and i love it. Not too much butter! Now, can you tell me if it would be enought stable for a big wedding cake that will set on table for many hours but indoor?
In LOVE with this frosting. I had to make myself stop eating it. Simply delicious!!
+Shenese Lewis I know, how good is it?!
Found your videos recently and love you! So informative. Can you tell me comparison wise when you would use buttercream, vs. italian buttercream vs. swiss buttercream. Which frosting is best for heat and which is best for piping flowers? So many choices but not sure when to use which. Thank you!
Hi Vanessa! This recipe will be hard because I don't have kitchen aid I use the one that u need your hand. So do I have to mix it for 10-12 minutes? Thanks! :)
Do i need to add the butter ? I like the taste of the marshmallow fluff we have just made so far following this video...with that said can I use this fluff to ice and frost a cake ? and will hold at room temperature?
Great Video
Thanks for yet another great tutorial!!! I think Italian buttercream is so much better that Swiss buttercream. For one thing, you don't place the meringue on the heat while making sure that the eggs don't 'cook'; plus risking the possibility of the whole thing curdling and then trying to bring it back to normal... I've never made it so I really don't know how much it holds once it's done. Perhaps you could show us what it's like when you decorate a cake. Is it good for ruffles and rosettes?
+Queen Cleo yes, you can use it for piping, it lloks fluffier, so a different look. We did some flower cpucakes with SMBC on the channel so you can see the effect.
Thanks so much:)
+Cake Style how do I make sure that sugar syrup is done without the thermometer.
I love this with my homemade fondant!!
Ethan Knight Yum!
Hi. My. Name. And. I. Love. The. Italian. Butter. Cream. Iceing. It. Looks. Fabulous. Junev
If you don't have a candy thermometer how long should you boil the sugar, and water for while beating the egg whites?
You would know when it's ready when you take a little spoon and take a bit of the sugar syrup (when the boiled water and sugar thickens) and put it into a small amount of cold water. When you remove the sugar from the cold water you should be able to form a soft ball before it starts to flatten out into a disc. This is called the soft-ball stage. Hopefully that helped a bit 😊
Thank you!
hi am a bakery chef thankx for the buttercream and itialian mrigine cream,i lov ur way of explaining,thank u,i also want to know if u hv any chcolate and venilla cake recipes it wud be helpful thank u
+tresa rani Yes, we have the halloween chocolate blackout cake, and the vanilla cake, plus more on our website www.cakestyle.tv/recipe-box
Thanks a lot for the detailed demo. I would like to know whether I can pipe roses like in your icon of cake style. If we reduce butter will it be thicker. Or is there anyother way of making thicker for piping roses.
vamd abraham You can pipe with this, but then it must stay in the fridge. I piped with it in the Cinderella cupcake video.
hi I want to try ur easter egg cake but with this Italian merengue . what is the different with the sweet buttercream it's because my kids on doesn't like to sweet
Hi...I love your video tutorials. Can I use the Italian Meringue Buttercream for making the buttercream flower? Which kind of buttercream that the best for it? Thanks
Piano Piano Does it work for ruffles?
Hola que hacer si se corta ????!!!!!, Gracias Cake Style
I have a question - I have had an artisan kitchen aid mixer for 3 years now (used maybe once a month). I started trying to make this Italian merengue buttercream - but no matter what I do, it never comes together. Have you ever had an issue where the merengue mixture just won't cool down? I've tried for over 30 minutes a couple of times and it just never gets even close to room temp...
do you add Color when you add the flavor? any flavor?
will a meat themometer work instead of a candy thermometer?
Hi! I love your videos! I am going to be making the Princess ruffle tutu cake for my daughter's 3rd birthday. I really want to use this frosting but just wanted to know if it was good for piping the ruffle details and can it be colored? Thank you!
+Heather Burks Yes, it can be coloured. I little harder because of the fat content, but it pipes beautifully. You can see me pipe with it in the Cinderella Cupcakes and Destiel Cupcakes videos.
what if you dont have a candy thermometer? how will I know that the sugar syrup is ready to pour in?
Lo haces ver tan facil que ya quiero hacerlo jiji gracias!!!
Nelialoca loca Thank you xoxo
Hmmm. I was doing ok until the very end. when I left it to mix on high for the final 10 minutes, it became runny. What could I have done wrong? I'm currently beating it some more with some added confectioner's sugar to see if that thickens things up a bit.
Alan Yost did you have the whisk attachment? Was the butter at room temperature?
hi vanessa! is there any reason why certain recipes ask for part of the sugar to be whisked together with the egg whites (like yours) whereas some would use all the sugar in making the syrup? im wondering if it makes any difference to the texture for both methods, what do you think? appreciate your advice, thanks!
+matcha latte I haven't tried the others to know, but I'd love to hear from anyone who has done both.
Vanessa, thank you for your video!!! The icing is yummy!!! I had 1 question though about the eggs you had used: pasteurized or not. If I have raw eggs, is it enough to pour a hot syrop to make them safe? Thank you!
+Lina Tanygina Yes, the temp is right.
Could you add cream cheese to this after whipping in the butter? Because I want to make a carrot cake with cream cheese italian meringue buttercream but I'm not sure if that's going to mess anything up.
+Miss Angie you can use our cream cheese recipe, but the frosting tends to be much harder to pipe, as it's softer, and doesn't hold it's shape.
Hi, Is this recipe enough to make one standard 8inch cake with 4 layers?... and can I add cream of tartar to stabilize the egg whites?... like a pinch or two?
+smssr84 Ive never tried that. It depends on the decoration. You may need more.
I love Swiss meringue buttercream recipe.
Amina Kamran So do I, I just prefer this, because I find I can color it better with strong colours. With Swiss Meringue is always seems to be more of a struggle.
Imbc is my fav too, love the taste and texture of it, can I also say that your videos are becoming more entertaining,couldn't stop laughing at the end
Keep up the good work
redvenomau Haha, thank you. Definitely getting used to this RUclips thing :)
Thanks for ur videos. Which frosting u would use for warm/ hot weather's outdoor party?
Hi, just a simple question. Do you prefer to use imbc or sweet buttercream to pipe flowers or any deco? Which one is better?
Nur Mahirah Zakaria Sweet buttercream, so the cake can sit out.
I'm making a wedding cake which will be frosted with razor sharp edges. Couple does not want American Buttercream & specifically requested IMB. Will frosting crust with refrigeration?
would I be able to use this to decorate cakes instead of buttercream, or is it not as stable???
Do you normally use Italian buttercream or the sweet buttercream to fill and frost your cakes? And how much cake will it fill and frost for each respective frosting? Thank you :)
Can you use the pasteurized carton of egg whites instead of fresh eggs?
In almost every video I watch I keep seeing this standing mixer (like you have) with a large whisk that rotates and spins around. But I got an older mixer where I got two smaller whisks that are staying in place in the middle and then rotates.
Would the results change depending on what type of mixer I got or will it be somewhat the same?
The mixer itself looks something like this:
www.instructables.com/files/orig/FJ3/3DUL/I6RSPBLK/FJ33DULI6RSPBLK.jpg
+YunaQQQQQ8 Maybe it is too late but I reply anyway. I use such a mixer and it is fine :-) Of course the minus is that you can't go for a lunch ;-) You have to keep the monster in your hand and whisk. But I am happy with the result.
what is the difference of italian and swiss meringue buttercream?can i use this to decorate cake using russian tip?hope u reply im a beginner here^^
i want to make 2layer 8round cake ,pls help
Thank you for your videos.I love them.If make a wedding cake .how can I keep it.?If I put in the fridge how many hours before I have to take it out.pls answer me.thank you
I love your videos.. You are the best in RUclips. If making this for a weeding cake... how do I store the cake? fridge? or can be left at Air Conditioning room over night? Also do you have a formula for the amount of butter cream needed for a 3 layer cake? 12/10/8? Thanks in advance
mine went a bit to soft....maybe because it was still to warm when i put the butter in? i used the same amount of time like you said....taste is great though
hey nice video! can we keep the cake out at room temperature which is iced with Italian meringue buttercream?? if yes then for how many days? can we make the flowers with this buttercream like you usually make in your other videos?? for example blossoms, ribbon roses, ranunculus?? if yes then can we freeze them and then put on cake like sweet buttercream flowers?
Hi.thanks for the recipe.
I have a question.once I store it in refrigerator n bring back to room temperature for use, it always breaks.I.e. the fat n water separates.would you know what I could have done wrong ?
Thanks for helping in advance.
Best regards,
Alpa
AKJ2908 Just keep going. After 6-10 minutes of beating on high, it comes back around.
my buttercream frosting always is grainy and disgusting can I use the Italian buttercream for making those beautiful roses you make?
Thx for recipe ness! Can we leave Italian buttercream at room temperature before covering in fondant? Is it safe?
franniebabe No, it must be kept in the fridge.
Hi Vanesa, I have a question: could I use the italian meringue buttercream to fill a wedding cake an then to cover it fondant? Thanks and best regards!
Guadalupe Zimmermann Yes you can.
Can u use this buttercream under fondant?
+Cake Style
Hi Vanessa!
After the cake has been decorated, how long can it be left at room temp. before it is served?
Thanks!
i love it.. definitely would try it once.. :)
i dont have the temperature meter, can you tell me any other way? thank you.
can I make this without a candy thermometer? if so, what are the signs I should look for to know when my sugar mixture is ready?
+chae vialva No, there is no noticeable difference, it's the one time, and making marshmallows, where you need a thermometer.
Hello dear, do you think this buttercream works on the flowers which you shown in your other videos? Thinking of using this buttercream to do basketweaver piping and flowers on my cake
wawatrademe You can, but then it must stay in the fridge.
I've tried to do this but my meringue drops and becomes watery. I guess it's not ideal to use a hand held mixer?
I hv used Smbc but i will definitely give the imbc a try. Would love to see you use this on cake...any coming soon? Thanks for sharing :)
SanctuaryHut Cupcakes coming up right this minute!
thank you so much for sharing.. do you pour the sugar syrup onto the meringue when it is still boiling hot or do you let it cool down. what should the temperature be when pouring.thank you
Pour it while it's still very hot. One of the purposes for the hot sugar syrup is too cook the egg whites to make it safer it eat
I love ur block I g one question can I use crisco instead of unsalted butter cuz we don't have it in my country and if it is too expensive
fatima sandino crisco won't give it the same taste as unsalted butter.
hi Vanessa, can we add any flavouring to this buttercream? i mean like chocolate or peanut butter maybe? thanks in advance
***** Yes, just make sure the melted chocolate is fairly cooled, and it's delicious!
Hi there, for this butter cream is it ok to make on hot sunny day? will it melt as fast as the swiss meringue butter cream? Thank you
+sina Lengkeang it must stay in the fridge
My egg whites firmed up nicely, and when I drizzled the 145 degree sugar water into it it got soft and thin like yours did. Then when I added the butter and put on high after it was all incorporated, it never came back up to stiff or fluffy as yours did, Help please. What did I do wrong?
Hi, I have a question ...is any way to fix it if I add the butter to soon and it melted ?? I put it in the fridge for like a minute but still looking watery ...is anything that I can do to save the mixture ??
+Andrea Coleman Sometimes you can put it in the fridge and then re-whip, but it's usually caused from the butter being too soft or too cold.
ok will try.....thq
I‘m here to hot weather can i do this Italian Meringue Buttercream for flower cakes
It will melt？
Wats the diff btw buttercream frostings and swiss meringue
Hello and thank you for this video. Excellent explanation. Just a couple of questions:
1. Are the egg whites suppose to be at room temperature?
2. Can the butter be substituted for shortening to produce a WHITE frosting? If so, which type of shortening would you recommend?
Thank you 😊
Gricelda Leon the egg whites are supposed to be room temp and you can substitute butter with shortening
How long does the syrup take? I find that mine has stopped rising in temperature when it hit 160 F, unless i am just impatient
Apolonia Kur It takes about 10 minutes. It will sit at a certain temp for a while, I know, you almost give up on it!
can i put this under fondant?
will this recipe work if I double it? or do I need to tweak the amounts?
What's granulated sugar in Australia?? Is that caster sugar ? Using normal sugar and it turns thick and hard
I never used or tasted butter cream so wanted to know if the icing with this butter cream turns hard wen kept in the fridge?
Can you give me the link of the tutorial where you make cream which is usually used for decorating cakes? With flowers
+1adla Amaeva It's the sweet buttercream on our channel.
Hi ya .... Just wanted to ask if you know why my IMB goes yellow when left overnight is there any way of preventing this and getting it to stay nice and white/light cream?
thanks
+Cupcake Mama yes, beat it again after being in the fridge.
+Cake Style Will this frosting hold up in hot weather. Say, for an outdoor wedding cake?
+Nikki DePetro no, any meringue must safe in the fridge. It can only come out for an hour or so, same with swiss.
+Cake Style Thank you for your help! I have learned so much from you guys!
Can you add food colouring to this or will it curdle? I am talking about liquid food colouring .
schmetterling837 Gel works best.
can I use this one instead of the other one that you show on your Easter cakes and put different colors on it too or I have to use the other one
+Luisamaria Baidal yes
Hi sweetie!!!! Greetings from Puerto Rico. I read that I can use this IMBC under fondant, my question is: Can I leave a fondant cake with this buttercream in a normal weather (outdoors)?, or it has to be in a place with air conditioning too? Thanks!!!! I'll your answer :)
+Keishla M Laugier Pena In air con, no cake with buttercream should go outside for more than a few minutes.
can I use hand mixer to make this ? :|
I love your recipe ❤️❤️
It doesn't have to be caster sugar and can you pipe flowers with it ? 😊
I tried making this once.. did everything right but when I added my butter everything liquified I had it mixing for a good 10 minutes I think the heat from my mixer keep it warm.... any tips
Hi, can I using this buttercrem under the fondan cake? Or on fondan cake like decorations?
Thanks :)
can we use less butter?
Thank you so much, for sharing your talent! :)
Lillian Sanderson You're welcome!
then what is the one you use for cakes, an example of your videos? Thank you're amazing
adlaremse15 Most of our lessons use our sweet buttercream recipe.
Hi, is this the butter cream u use for all ur cake decorations/demonstrations???
Dee Samuel Some are, but most are our Sweet Buttercream. Video link in description.
please can I use margarine instead of butter?
how much buttercream does this make?
Hi
Can you use the IMBC doing the hottest part of summer and also what is the shelf life at room temperature? Love your videos.
grace ogamba Not long at room temp, as this must stay in the fridge, same as swiss. It is more stable than swiss though in heat.
OK, I appreciate your response. I have an event in July & I was looking for an icing that wasn't too sweet. The cakes are going to be fill the day before the event. I'm also thinking about using ganache.