How to Make Italian Meringue Buttercream Without a Stand Mixer Step-By-Step Recipe
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- Опубликовано: 14 авг 2021
- Hey lovelies!! I am sharing a longer version of my Italian Meringue Buttercream where I have shared more tips and tricks to get that perfectly smooth and silky Italian Buttercream.
This is my go-to buttercream as it is very stable and most importantly very delicious!❤️❤️❤️
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Ingredients -
145g sugar (3/4cup)
40g water (3 tbsp)
140g Egg White (3/4cup)
400 g butter (approx 2 cups/3.5 sticks)
1. Boil water and sugar on medium-high and bring it to 114C.
2. Simultaneously, beat the egg whites until soft peaks.
3. Check on the sugar mixture with a thermometer.
4. Once it has reached 114C, pour from the side of the bowl into the egg whites on a slow steady stream while whisking it at medium-high speed.
5. After you have poured the syrup, continue whisking the meringue on high speed for 10mins or until cool to the touch.
6. Gradually add in butter with a spatula while whisking the meringue.
7. After all the butter is in, continue to whisk for 6-8mins.
8. If the buttercream has split and looks grainy, melt 3 tbsp in the microwave and add it to the buttercream and whisk again.
9. If the buttercream is too liquidy, then chill the bc in the fridge for 15 mins.
10. After you have achieved the desired consistency, mix the buttercream with a spatula to get rid of large air bubbles.
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Thank you so much for the video, it really helped me ❤
early! omg i was thinking of ttying this type of buttercream and ur literally my favourite cake youtube so I'm clicked on this video so fast lol. great vid keep up the good work!
Hope you can try it out and let me know how it turned out🥰🥰
You explained this so well! I'll have to try this recipe sometime soon
Awesome yes please do, hope it turns out amazing💕
Ok so i finally found solution to making the perfect butter cream ,thank you ❤
Hi mam so happy that i croased your Italian meringue video..i will try your recipe😊
Really great recipe and thanks for all the tips. I will use this soon. :)
Awesome!!💗
So helpfull! Thanks for sharing it
So glad you found these helpful🙂
Sooooo beautiful!!!!
Thank you soo much🥰
Really nice nd jst amazing look at that shiny cream, but small doubt can I store these cream in deefridgend how many days will store it plz rly
Look's delicious 😋
Thank you😊
hi ! which one more delicious and stable?? italian buttercream or swiss meringue buttercream?
This italian buttercream is amazing and stable :)
Thank you🥰
I really love your videos😭😭💛
Aww thank you!!💛💛
It looks amazing🤤 can u do the measurements in cups please?
Ok let me google and add it in description box🙂
Hiii I love your videos, especially the piping ones! it is so satisfying haha I was wondering which buttercream from the 3 you have in your channel you use for those cakes with a lot of piping? russian, swiss, or Italian? thank youuuu
Thank you soo much!!🥰🥰 I mostly use Italian buttercream for my customers as its the easiest for me. But swiss is just as easy and tastes very similar too...
@@MinteaCakes woaaa thank you! 💜
Thank You for Sharing this Video. Im Glad Im here.❤️ Hoping to watch more videos from you ☺️ Have a Great Day. Greetings from our Family Kapiso Mo Vlog.. Stay safe and Godbless You Always😇❤️
Would you recommend Swiss or Italian meringue buttercream for a more hot and humid weather? Trying to figure out which would be more stable for piping
Both are known for being very stable buttercream for piping. Most professionals I know use Swiss as it is easier to prepare and produces similar results as Italian. I would say go for the one that you find tasty and that you enjoy making.🙂
Can I use 300 watt mixer for this recipe? Thank you
Can i use salted butter?
Hi... I tried make this buttercream with your recipe... But why there are like small particle in the buttercream... Is it the egg whites cooked ? Or the sugar syrup to hot..?
Next swiss meringue buttercream please💕💕
Will do💖💖
@@MinteaCakes aww thank you😍
Hii i think i messaged you on instagram as well, but i just wanted to say thank you for this recipe! i tried this recipe like a few weeks ago, and the buttercream was so smooth, silky, and easy to pipe. i loved the tip on how to get it to become the right consistency. my cousin is allergic to eggs, but i'd love to be able to decorate cakes with her - would aquafaba be a suitable replacement for the egg whites in this recipe? i've seen oracle bakery use it for their vegan buttercream, and although the design is always so beautiful, the buttercream looks a bit clumpy so im a bit scared
if aquafaba is not good to use, do you have an ermine buttercream recipe?
So glad to know that you have tried the recipe 🥰🥰 I am afraid I have never used aquafaba so not sure if that can be used or not. I have got a Russian meringue buttercream that only requires butter and condensed milk so perfect for someone allergic to eggs. It also pipes beautifully and tastes lovely so I hope you can try it out❤️
@@MinteaCakes thank you so much! I'm excited to try the russian meringue buttercream
Do you fill the inside of your cake layers with this buttercream, or do you use a different filling? Whats some good filling options?
i think whipped cream is a good filling option, but this would be great for decorating as whipped cream is very prone to melt when held with warm hands for too long; such as when making detailed decorations. although using this for layers might work as well, it's all up to you.
Hi, yes I use this as my filling too. However, you can totally use whipped cream if you want something light. :)
Will this amount be enough for a vintage cake about 6 inch?
I'm wondering the same, did you end up using it and was it enough
I was also wondering this
The texture is absolutely beautiful especially for piping but I wonder about the taste. Lots of butter but not a lot of sugar.
Thank you, I hope you can try it. You can always add vanilla essence for that added flavour🩷
Hi can you tell me the number of eggs used to extract the egg whites?
It depends on the size of your eggs. With a kitchen weight you can do it.
i think i get into the correct consistency but after 5 minutes its just melted, anyone know whats wrong with it? and how to fix it?
Absolutely loving it!❤ How to make the Italian Meringue buttercream into Chocolate buttercream? Kindly let me know the quantity of chocolate please! With this measurement, can I frost a 6" 4 layer cake completely?!Kindly reply! Thank you❤❤
Thank you! I would say add 150g of melted chocolate (slightly cooled but still runny) into the buttercream. Taste it, and if you think it needs more, add more.🥰
Hi can you also frost the cake with this? 🤍
Yes absolutely!! This is my go to buttercream for everything!!
Is it supposed to taste just like butter or am I supposed to add flavoring and more sugar?
You can add vanilla extract for that extra flavour😊
Mine tasted SO buttery! Is this how it’s meant to taste? 🥺 I added extra vanilla and salt but still wayyyyy to buttery 😔
Same
Hello there. I am writing from Turkey. I hope you can read the translation. It became watery and lumpy after the butter, what should I do? I would be glad if you help. ❤️
Hi, It happens to me too. All I do is keep on whipping the buttercream until it all comes together. Always make sure that both the meringue and butter are same temp before adding the butter... around 22-25C. If the meringue was too hot when you added the butter then the mixture goes all lumpy. In that case, chill it in fridge for 10 mins and whip again. Hope that helps😊
Can it be eaten raw?
Hi, can I halve this recipe?
Totally!!
@@MinteaCakes Thanks! I love your channel, it all looks amazing!
Thank you🥰🥰
The subtitle font is really hard to read
Oh no really! I will make sure to make it bigger and clearer next time. Meanwhile you can check out the description box for full instruction. :)
The nozel please
Wilton 1M :)
@@MinteaCakes thanks🥰
Your font used to write details are very small n colour also not such that it can be read… pls use a bigger font
So sorry I didn't realise it when I was editing but I have tried to make it bigger in my recent videos😊😊
I just did it and it turned back to a liquid
Mee to how did you fix it
Chill it on the fridge for 10 then keep working on it
@@Chef_Talwani.Read my comment