Italian Meringue Buttercream, aka scrambled butter...

Yes, it was definitely not enough butter to bring the frosting together. No need to think about that further!

Had you added more butter (probably double the amount), it would have turned out perfectly. For 5 eggs you'd need about 1 pound of butter. If you add a pinch of sea salt and plenty of good quality vanilla (Nielsen Massey) it would had tasted great.

At this point, having not added enough butter to begin with, I wouldn't try to fix it. I'd start over.

Next time try whipping your butter until it's super light and soft (about 5 minutes on high speed), then set it aside. Wash the mixer bowl thoroughly, then make your meringue. It shouldn't take more then 5 or 6 minutes of whipping the meringue on high to cool it down, then add in your whipped butter, vanilla and sea salt. This whole process shouldn't take more then 20 minutes.

Usually when you are making these types of icings they do go to a curdled stage but, if you keep mixing then normally it will come together.  Try it again, I love Italian meringue icing.  I sure hope you get the hang of it and be sure to pour the syrup in Very slow.

evelyn

Quote:

Originally Posted by kikiandkyle 


I don't understand how adding more butter stops something tasting and feeling like butter though! I added some Nielsen Massey vanilla, and some sea salt, but it didn't help.

You have to add enough butter to create an emulsion between the two items, it's a scientific reaction. You have to respect the science behind baking, for success.

If you want a different tasting frosting then you need to make changes other ways, or find another recipe all together. You can add powered sugar to meringue butter creams to take away some of the buttery mouth feel.

 I failed the first few times I tried Italian Meringue Buttercream too, but am very glad that I persisted.  It opens up a whole new level of frosting options. I learned by using RLB's recipe in the cake bible.   I agree that Italian Meringue buttercreams tend to taste buttery, but certain flavorings and especially chocolate cover that up, and you can't beat the smooth creamy texture.  But because of that tendency, I no longer make IMBC.  Here are some thoughts:

1)  I have tried a number of IMBC recipes.  They are all very close to the ratio of 5 whites per pound of butter.  I agree that the recipe you have is incorrect and that adding more butter may have solved the problem (but you didn't know that).

2)  the temperature of the butter (and the room) has to be correct.  It is not terribly precise, but if the butter is too warm or too cold it will not come together.  I agree with the post above that the butter should be brought to room temperature and mixed up so it is smooth and creamy before adding to the meringue, but not sloppy soft.  If it is not coming together and the room is really warm, I put some blue ice packs around the bowl, and then it comes together.  If you suspect the butter is too cold, just let it keep running in the mixer.  Sometimes it takes a while to come together.  Especially if the recipe is on the lower end of butter amounts.  

3}  if you refrigerate the buttercream for later use,  it must come COMPLETELY to room temperature before rebeating.  If it is too cold, the frosting will separate into chunks of butter and clear sugary syrup that splatters all over the place.  (personal experience!)  At that point it is hopelessly lost.  

4)  I now use Swiss meringue buttercream in place of IMBC.  I have found the SMBC  to be less buttery tasting, and, for me, simpler to make.  This type of buttercream brings the sugar and whites to 160 degrees before whipping the whites and adding the butter.  My favorite recipe uses 3 cubes of butter (3/4 pound) per 5 whites which is less than the IMBC.  It is my go to recipe for most cakes.  For kid's cakes and sweeter cakes I just love the Fluffy American Buttercream you can find in the recipe section.  It is made with pasteurized egg whites and hi-ratio shortening. It is smoother and creamier and less sweet than the traditional American Buttercream, but sweeter than the IMBC, which the kids (and some adults) seem to prefer.  The FAB and THE SMBC are both so good that I often can't decide which one to use, and I mix them together!

5)  The flavorings make all the difference. The recipe I use for SMBC (which I always double to have on hand) is 1/4 cup vanilla per 10 whites!  I also think liqueurs add a very rich flavor to BC and you don't taste the alcohol.  I usually add an extract and liqueur to SMBC, but leave out the alcohol in kid's cakes of course.  I have great cake recipes, but it is always the frosting that gets noticed.  

HTH, and good luck!

Here is some more reliable professional advice

http://www.kingarthurflour.com/blog/2011/01/04/the-beautiful-side-of-baking-blissful-buttercream/

Together with this, you should check your thermometer in a cup of boiling water.

You didn't have enough butter.

Here's a video. A lot of people use Warren Brown's recipe.

http://www.youtube.com/watch?v=IxWmiHRTMz8

Quote:

Originally Posted by kikiandkyle 

IMBC is not for me apparently, I'm from Europe so eating pure butter isn't in my vocabulary!
Thanks for the SMBC tip, I'll try that next I think. Otherwise it will be back to my faithful cream cheese frosting.
Thanks for the help everyone, I think the low butter recipe and the fact that I had the oven on were clearly to blame. It still doesn't make sense to me but yes, I have to respect science I guess!

You need to make sure the mixer bowl is cooled down after adding the hot sugar syrup to the meringue- before adding in the butter..otherwise the butter will melt due to the heat and it gets soupy...which also still can be fixed. There is a video on youtube from a baker in the DC area which explains this- I forget his name at the moment, but you can easily google that. Anyway- it does work.

Really, imo- IMBC or SMBC, same-same, but barely different.

Quote:

Originally Posted by kikiandkyle 

IMBC is not for me apparently, I'm from Europe so eating pure butter isn't in my vocabulary!
Thanks for the SMBC tip, I'll try that next I think. Otherwise it will be back to my faithful cream cheese frosting.
Thanks for the help everyone, I think the low butter recipe and the fact that I had the oven on were clearly to blame. It still doesn't make sense to me but yes, I have to respect science I guess!

Funny. IMBC, SMBC and FBC, are actually called "European buttercreams." Once you get it flavored right, it really doesn't taste like pure butter! Here's a SMBC Cream Cheese recipe if you'll ever need one.

http://cakecentral.com/t/711181/this-post-contains-fromscratchsfs-cream-cheese-smbc

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

http://fromscratchsf.wordpress.com/2011/08/02/more-about-swiss-meringue-buttercream-like-my-other-post-wasnt-long-enough-i-had-to-go-write-another-epic-post/

Sorry I'm coming in late to the conversation, but i wanted to add some info. IMBC is the main BC that I use and I never baby it. Cold butter, warm butter, whatever, I just adjust my timing. If the butter is cold, I add it while the sugar is hot, if the butter is soft, then i add after the sugar has cooled. 

I agree that OPs recipe doesn't have enough butter. My ratio is 1 lb butter to 5 egg whites. I also add 1/2 tsp of Cream of tartar to the whites while beating them. 

This is an illustrated tutorial you might find helpful

http://butteryum.blogspot.com/2009/04/how-to-make-italian-meringue.html