Hello all fellow Michigan decorators,
This is a very strange request, but do any of you use a meringue buttercream (swiss, italian, etc) or know how to make it? I am desperate to figure out how to make this stuff. I've tried twice so far and completely failed. I have tried different recipes and it doesn't help. Everytime I try it, it turns out really watery and won't turn into buttercream! It's very frustrating! I'd like to be able to make it because it's beautiful and I'd like to be able to give people the option of the not as sweet icing.
Anyway, if anyone knows how to make this, is there anyway I can meet up with you so you can show me? I have had people try to explain it to me and I need a hands on demo. I know this is a weird request, but I really want to be able to make this stuff!
Thank you in advance,
Heather
Saginaw, MI
Heather,
Can you tell me what you are doing and what amounts of ingredients you are using? I live in Brighton, but am not home much. Let's talk about it first and see what we can do.
I just learned to make it in pastry school this fall and I love it.
Lera 
I'm from Clarkston MI and would like to know how to make it also.
empress, what pastry school did you attend?
Thank you
empress,
I used a recipe I found on Martha Stewart for Italian Meringue buttercream. I boiled the water and sugar and whipped the egg whites but I don't know if I didn't whip them long enough or not. They were foamy but they never really formed any peaks (soft or stiff). Then I added the sugar syrup while the mixer was going and then waited a little and added the butter. When I started adding the butter the mix was like water! I kept adding butter to see if it would thicken and it never did. It was a mess! Any advice you can give me is greatly appreciated because I REALLY want to be able to make this stuff!
Thank you,
Heather
P.S. Was the school you attended in MI?
empress,
I used a recipe I found on Martha Stewart for Italian Meringue buttercream. I boiled the water and sugar and whipped the egg whites but I don't know if I didn't whip them long enough or not. They were foamy but they never really formed any peaks (soft or stiff). Then I added the sugar syrup while the mixer was going and then waited a little and added the butter. When I started adding the butter the mix was like water! I kept adding butter to see if it would thicken and it never did. It was a mess! Any advice you can give me is greatly appreciated because I REALLY want to be able to make this stuff!
Thank you,
Heather
P.S. Was the school you attended in MI?
Not to interfere here, but if you whipped your egg whites and there was any trace of grease in your bowl or on your beaters or spatula, the egg whites won't whip correctly. Also if you use farm fresh eggs, the eggs need to be about 3-4 days old for the egg whites to work to their best capacity.
Hugs Squirrelly Cakes
Squirrelly Cakes,
I didn't use farm fresh eggs but I'm not sure about the grease thing. I did use a pinch of cream of tartar before I whipped them. Isn't that supposed to help with that? If not what can I do to make sure everything is grease free.
Thank you,
Heather
Squirrelly Cakes,
I didn't use farm fresh eggs but I'm not sure about the grease thing. I did use a pinch of cream of tartar before I whipped them. Isn't that supposed to help with that? If not what can I do to make sure everything is grease free.
Thank you,
Heather
Not sure if you are using a Kitchen Aid, but the metal bowls and whisk and paddle will become grease free with plenty of soap and hot water rinsing. Where you might get into trouble is with any plastic or rubber spatulas, plastic bowls and such. I tend to keep a whole set of these and icing bags, labelled R for Royal, so I know that they are grease free. It is virtually impossible to remove all grease traces from plastic or rubber. The other thing is if your egg whites are room temperature, they stiffen up best and increase in volume the best. Unless your recipe specifically calls for a pinch of cream of tartar, don't use it. It has an acidic response and for some things this is not a good thing.
Hope that helps.
Hugs Squirrelly Cakes
Heather,
I have not made the Italian buttercream, but make the Swiss buttercream. 
You warm the combines egg whites and sugar over simmering water--I put my whites and sugar right in my Kitchen Aid bowl and heat while stirring until the sugar disolves--which I check by feeling the mixture with my fingers. Once the sugar is disolved, you put the bowl in the mixer with the whip and whip until the bowl feels cool to touch. Then you beat in the softened butter. Then you beat on medium speed until the icing is stiff and fluffy.
I can send you the recipe I use if you like with more detailed instructions.
I find it very easy to make and it always turns out.
As for degreasing bowl--after you wash them, you can rinse with vinegar or lemon juice and rinse again.
As for pastry school--I am taking courses at Washtenaw Community College in Ann Arbor. There are also schools at Schoolcraft College in Livonia, Oakland Community College in Farmington, and Grand Rapids Community College in Grand Rapids. Perhaps there are more, but these are the ones I am familiar with.
Lera 
Heather,
I have not made the Italian buttercream, but make the Swiss buttercream. You warm the combines egg whites and sugar over simmering water--I put my whites and sugar right in my Kitchen Aid bowl and heat while stirring until the sugar disolves--which I check by feeling the mixture with my fingers. Once the sugar is disolved, you put the bowl in the mixer with the whip and whip until the bowl feels cool to touch. Then you beat in the softened butter. Then you beat on medium speed until the icing is stiff and fluffy.
I can send you the recipe I use if you like with more detailed instructions.
I find it very easy to make and it always turns out.
As for degreasing bowl--after you wash them, you can rinse with vinegar or lemon juice and rinse again.
As for pastry school--I am taking courses at Washtenaw Community College in Ann Arbor. There are also schools at Schoolcraft College in Livonia, Oakland Community College in Farmington, and Grand Rapids Community College in Grand Rapids. Perhaps there are more, but these are the ones I am familiar with.
Lera
They were foamy but they never really formed any peaks (soft or stiff).
And therein lies your problem. Just as the name of the recipe implies, you are making a meringue here... the egg whites need to be beaten fairly stiff (but not dry) by the time you add the sugar -- which has been cooked to 260 degrees/hard ball stage.
Continue whipping the egg/sugar mixture until the bowl feels "merely warm" to the touch, then start tossing in the cubes of cool butter. Beat awhile longer until fluffy... and Voila - you'll have your buttercream.
Hang in there... and try it again!
Thank you all for your help! I am bound and determined to get this right 
. Empress, I would love the recipe! Thank you so much.
Heather
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