Boil 1 cup sugar and 1 4 cup water over medium heat until it reaches 245o f or the firm ball stage. The italian meringue buttercream will still be a bit runny but just leave it to set until it is a spreadable consistency before using. Another thing to do is to swirl the syrup. Add cream of tartar increase speed to medium high and beat until stiff peaks form. Buttercream icings differ depending on which base is used.
Italian meringue buttercream or let s call it imbc for short is so wonderful it deserves a post all of it s own it s worlds apart from the standard buttercream made up of twice the amount of icing sugar to butter plus a little flavouring such as vanilla which can feel overly sweet and even a little lumpy or grainy if you haven t sifted the icing sugar well enough to start with. Add in the butter about a tablespoon at a time and whisk until the butter is all used up. Place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. When syrup reaches 238 degrees f reduce the mixer to the 3rd speed. Pour 100ml 3 fl oz water into a saucepan and add 250g 8oz caster sugar.
This is a fairly standard italian meringue buttercream recipe except for the temperature of the sugar syrup. Never leave the kitchen when you are cooking sugar and be stingy with your time spent away from the stovetop. Dissolve granulated sugar in water over medium heat in a medium saucepan. Meringue used in italian or swiss. Slowly add the hot syrup to egg mixture carefully.
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Beat on low speed until foamy. It is very important that you watch it or it may burn. I ve seen a lot of recipes that have you boil the syrup well into the firm ball stage 248 f but i find this makes a buttercream with a texture that is too tight and marshmallow y. Add in the vanilla extract and salt and whisk. Beat on low speed until foamy.
Add in the vanilla extract and salt and whisk. Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment. This is a fairly standard italian meringue buttercream recipe except for the temperature of the sugar syrup. Italian meringue buttercream or let s call it imbc for short is so wonderful it deserves a post all of it s own it s worlds apart from the standard buttercream made up of twice the amount of icing sugar to butter plus a little flavouring such as vanilla which can feel overly sweet and even a little lumpy or grainy if you haven t sifted the icing sugar well enough to start with. Boil 1 cup sugar and 1 4 cup water over medium heat until it reaches 245o f or the firm ball stage.
