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MOre on Italian Meringue Buttercream

post #1 of 23
Thread Starter 
For those who make this type of icing, I need some assistance.

Do you always use unsalted butter for this recipe?

What's the best way to keep this icing white? Because of the butter, wouldn't it be more like a off white or pale yellow color?

Do you refrigerate after icing your cake?

What recipe do you use?

If you don't want to post your recipe, can you send me a private message?

Thank you in advance. I like this type of icing which I will only use for very special occasions.
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post #2 of 23
You should always use unsalted butter. One uses salted butter in savory dishes.

It is white. It was a classic, Italian Meringue recipe.
post #3 of 23
Thread Starter 
Quote:
Originally Posted by Sugar

You should always use unsalted butter. One uses salted butter in savory dishes.

It is white. It was a classic, Italian Meringue recipe.



Thanks, Sugar. I just hav to find a place where I can get unsalted butter cheaper. Where I live it is very expensive. Even buying from Walmart. icon_sad.gif
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Its always about cake!!
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post #4 of 23
I used this recipe once and it was sooo yummy. I put the cake in the refrigerator b/c I didn't know better and the icing gets reallly hard!!
post #5 of 23
That's odd, it's the same price here.
In all honesty I can not tell that much of a difference with the butters. The only butters I do notice a difference is if it's organic, or imported from France. Those I only use to butter my bread though, not for baking my practice cakes and things like that.
post #6 of 23
Thread Starter 
Quote:
Originally Posted by Sugar

That's odd, it's the same price here.
In all honesty I can not tell that much of a difference with the butters. The only butters I do notice a difference is if it's organic, or imported from France. Those I only use to butter my bread though, not for baking my practice cakes and things like that.



Well, lets see. I live in Florida. The price of the butter I use (which I was just told that is margarine, not butter) costs about $.54 per lb. I have used this margarine in my cakes and icing and it works great. They make this margarine so that it "bakes" like butter, but its not butter.

Regular butter or salted is $2.34 and Unsalted $3.38. for also a lb. That's only 4 sticks of butter and some of these recipes for Italian Meringue or Swiss call for 8 to 12 sticks so that adds up. If I need bigger amounts it can get quite expensive.

Sugar, its that how much it costs where you live?
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Its always about cake!!
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post #7 of 23
HELP!!!!!!!! I don't have a candy thermometer.. what is the soft ball stage?? HURRY!! It's boiling now.. THANK YOU!!!!!!
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
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A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #8 of 23
Thread Starter 
Quote:
Originally Posted by briansbaker

HELP!!!!!!!! I don't have a candy thermometer.. what is the soft ball stage?? HURRY!! It's boiling now.. THANK YOU!!!!!!



Oh, my God!!! My reply is probably late..

It takes 7 minutes to reach soft ball stage..... Start counting the minutes when it starts to boil... Set a timer...
Its always about cake!!
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Its always about cake!!
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post #9 of 23
AAHHGGGG!!! ok well it's getting thick and has tons of bubbles on the top.. is that ok???
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #10 of 23
Thread Starter 
Quote:
Originally Posted by briansbaker

AAHHGGGG!!! ok well it's getting thick and has tons of bubbles on the top.. is that ok???



Yep, its supposed to get lots of bubbles and get thick... But don't let it caramalized.... How long has it been boiling...?
Its always about cake!!
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Its always about cake!!
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post #11 of 23
well I already added it to the egg whites... (time of boiling have no idea).. Is this suppose to be yellow?? I added vanilla butter and nut flavoring.. it's tasty, but not as stiff as I expected it to be.
hmm.. does this need to be in the fridge?
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #12 of 23
Thread Starter 
Quote:
Originally Posted by briansbaker

well I already added it to the egg whites... (time of boiling have no idea).. Is this suppose to be yellow?? I added vanilla butter and nut flavoring.. it's tasty, but not as stiff as I expected it to be.
hmm.. does this need to be in the fridge?



Well, its yellow depending on the type of butter you used.... Or are you referring to the syrup? It gets a little light amber, but it doesn't affect the color of the icing.

Are you doing Italian Meringue? Its supposed to be nice and thick. My instructions say to refrigerate it for about 30 minutes before using... Maximum an hour. I would check it after 30 to see if the consistency is thick enough for you.
Its always about cake!!
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Its always about cake!!
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post #13 of 23
Yes I am doing Italian Meringue. I used blue bonnet buttter sticks. The icing is yellow.. I used the martha stewart method.. Do you have another you can send in a PM. And THANK YOU sooooooo much for responding so fast.. icon_biggrin.gif This site is amazing.. with in mins. you were right there... I can't believe how fast we can get help around here.. Now only if I can teach this "fast help" method to my teenagers. icon_rolleyes.gif
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #14 of 23
Thread Starter 
Quote:
Originally Posted by briansbaker

Yes I am doing Italian Meringue. I used blue bonnet buttter sticks. The icing is yellow.. I used the martha stewart method.. Do you have another you can send in a PM. And THANK YOU sooooooo much for responding so fast.. icon_biggrin.gif This site is amazing.. with in mins. you were right there... I can't believe how fast we can get help around here.. Now only if I can teach this "fast help" method to my teenagers. icon_rolleyes.gif



Cool!!!! Yes, I know what you mean... I happened to be close the PC so whenever I hear a message come in (I have sounds on) I come in and check who wrote to me...

And, yes, the icing is going to be yellow if you used blue bonnet. That's the one I use as well. I am going to try using unsalted butter which is much whiter to see the difference in texture and color.

I will pm a couple of recipes I have for Italian Meringue. The first one I tried is from baking 911, but I want to try another one that doesn't call for adding sugar to the egg whites while whipping... I want to skip that step.

I have another that calls for whipping egg whites with cream of tartar, make syrup and then add syrup and whip some more...
Its always about cake!!
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Its always about cake!!
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post #15 of 23
Thank you.. Here is the recipe I had
1 1/4 cup of sugar
2/3 cup of water
5 egg whits
pinch of cream of tartar
4 sticks of butter chilled (unsalted)(cut into pieces)
1 teaspoon of vanilla

bring water and sugar to boil, until soft ball stage or 238 candy thermometer
meanwhile beat eggs on low until foamy add a pinch of cream of tartar until stiff not dry.
when the syrup is done add it to egg whites while running.. run it until steam is not visible.. about 3 mins.
add butter piece by piece about 3-5 mins. then add vanilla
if it curdles beat until smooth..
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
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