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Meringue Buttercream

post #1 of 15
4/2/05 at 10:59pm
Thread Starter 
I am finding that regular buttercream (butter, milk, icing sugar) is soooo sweet...does anyone here use meringue buttercream (eggwhites, regualr white sugar, butter)? I am looking for something smooth, creamy (buttery), light and not so sweet and heavy.

Any suggestions? Thanks icon_smile.gif
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post #2 of 15
4/3/05 at 10:45pm
I get so many compliments that mine is not so sweet as they are used to getting. I just use butter, shortening, powdered sugar and flavoring. I think it's because I don't add as much powdered sugar as most people...

Meringue--- yuck! (JMO)
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post #3 of 15
4/4/05 at 11:57pm
Thread Starter 
okay, I tried Kaye's buttercream, from the whimsical bakehouse, which is a meringue buttercream. The taste was FABULOUS!!! The only thingis that it was so silky, colors weren't as vibrant as they can get on regular buttercream!

Anyhow, WOW! After having this, I don't know if I can go back to regular BC.

Recipe:
Bring to boil :
1/4 cup water & 1 1/8 cup sugar
once it's starts to boil, time it for 5-7 mins.
Whip at high speed 6 egg whites until firm


Slowly add the sugar syrup to the egg white mixture
Whip for 10 mins or until cool

Slowly add 3 sticks of butter

Whipping at this point can take a really long time. For me, I was scared because the icing became so liquidy...but cont to whip at high speed and in a few mins you will have the best BC ever! I promise.

smoot, silky, shiny, not so sweet.
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post #4 of 15
4/5/05 at 12:03am
Thread Starter 
ps. Cali4dawn

The BC is not actually meringue like the lemon meringue pie icon_smile.gif It's just a light airy BC.

I posted a pic of the cupcakes I iced under uncatergorized cakes...because we don't have a cupcake section!!! lol
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post #5 of 15
4/5/05 at 4:38pm
No, I was picturing in my mind that nasty meringue podwer... yuck!

but I don't like meringue pies, either. BTW! LOL!!!
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post #6 of 15
4/5/05 at 4:46pm
Hi Cupcakeicon_smile.gif

I LOVE Swiss buttercream as I really dont like using processed shortening on my cakes.

Here is a link to a recipe from another siteicon_smile.gif

http://www.baking911.com/recipes/cakes/frosting_btrcrmswiss.htm

This may be hard to smooth out, a trick is to use a blowtorch ( or even a hairdryer) to smooth out ( melt) any problem areas
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post #7 of 15
4/5/05 at 4:53pm
I would love to try the Whimsical Bakehouse frosting. I have a thing about eggwhites. Does anyone know how much dried eggwhites I would need to equal 6 eqqwhites? is it one Tablespoon per egg.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #8 of 15
4/5/05 at 5:23pm
Thread Starter 
the way that this is made, I have no clue if you can actually substitute the eggwhites with meringue powder. ...I just can't picture it...but, if you try it and it works...why not?! icon_smile.gif
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post #9 of 15
4/5/05 at 5:46pm
YOu can use dried eggs for anything that calls for eggwhites. I just am not sure of what the conversion is.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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post #10 of 15
4/5/05 at 5:53pm
Thread Starter 
from wilton.com

2 tsp. Meringue + 2 Tbsp. Water = 1 Egg White
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post #11 of 15
4/5/05 at 7:44pm
Quote:
Originally Posted by missjane

I LOVE Swiss buttercream as I really dont like using processed shortening on my cakes.



Is that for health reasons or taste reasons? Just curious.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #12 of 15
4/6/05 at 8:28am
On the side of the container of egg white powder the conversion is listed. I think it is different that the Wilton meringue powder since meringue powder has other stuff in it.
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post #13 of 15
4/6/05 at 1:29pm
Lisa,

I like the taste and the mouth feel much bettericon_smile.gif Plus, i hate shortening because of how hard it is to clean ! bleck! icon_lol.gif
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post #14 of 15
4/6/05 at 1:58pm
I have been using a recipe from Rose Levy Berenbaum's book, "The Cake Bible" for Mousseline Buttercream. For every 5 egg whites, there is 1 cup sugar, 1/2 tsp. + 1/8 tsp. cream of tartar, 1/4 cup water and 1 lb. unsalted butter. Very easy, but slightly involved and very worth the time, effort and energy. I have not had anyone be disappointed with this icing.

However, I think the problem with a meringue icing and colors is not because there is no shortening in them, but the egg whites do not take food coloring very well. Your colors will end up much softer.

Please be aware, this icing DOES NOT CRUST! It is fairly soft, but it will hold up to shell work and roses as long as they aren't too large. Very warm hands will soften it in a decorating bag, so work quickly.

There are variations, including adding chocolate, white chocolate, or fruit purees. All are good. If anyone wants the recipe, ask and I will pull it out for you.
The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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The Client doesn't generally understand the creative process we go through to make them a gorgeous confection ... it really IS more than "just" butter, eggs, and flour!
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post #15 of 15
4/6/05 at 2:14pm
Quote:
Originally Posted by missjane

Lisa,

I like the taste and the mouth feel much bettericon_smile.gif Plus, i hate shortening because of how hard it is to clean ! bleck! icon_lol.gif



I understand. A lot of people feel that way. I'd love to completely rid my BC of shortening in place of all butter but I just can't decorate with all butter. I think I would like the taste of the swiss BC very much but it is probably even harder to handle than an all butter BC. I still may try the swiss sometime on a dessert cake. Thanks for the recipe.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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