The Italian-style meringue buttercream is definitely one of the most used recipes by Anglo-Saxon pastry chefs for plastering, finishing, and decorating cakes, as well as cupcakes and other delicious treats. It has fewer calories than classic buttercream and is very, very delicious!
The buttercream is obviously full of butter, as they say, and it’s soft, pure white, and can be colored with gel food coloring to make our decoration even more beautiful and certainly exquisite.
The buttercream is also used as a base to then layer fondant for a wow-worthy cake!!!
How do you store this butter and meringue-based cream?
It’s always better to use it fresh, but if you need to store it, you can keep it well covered for a maximum of 2 weeks in the refrigerator or in the freezer. When ready to use, let it come to room temperature for about 2/3 hours before using it for your cake or sweets.
If by chance the Italian-style meringue buttercream becomes a bit curdled after these storages, just mix everything again with electric beaters.
What food coloring to use for buttercream?
I recommend gel or powder colorings for fantastic effects and decorations!
How can we flavor the cream?
We can use vanilla extract, rum, lemon, orange, and even instant coffee.
You can use the Italian-style meringue buttercream with this cake.
ANGEL CAKE
CUPCAKES WITH PINEAPPLE FLOWERS
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MERINGUE BUTTERCREAM
The kitchen of ASI
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: Approximately 600 grams of meringue buttercream
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients RECIPE MERINGUE BUTTERCREAM
- 1.4 cups butter (soft)
- 1 cup sugar
- 2.8 oz egg whites (about 2 large eggs)
- 0.2 cups water
- 1 teaspoon vanilla extract
Tools RECIPE MERINGUE BUTTERCREAM
#ADV
- Stand Mixer
- Stand Mixer
FOR THE PREPARATION OF THE MERINGUE BUTTERCREAM RECIPE
FIRST, I take from the total indicated, 2 tablespoons of sugar and set them aside.
I pour the remaining sugar into a saucepan, add the water, and put everything on the flame, continuing to stir.
The sugar will dissolve and gradually form a fluid syrup.
At the same time, I put the egg whites without a gram of yolk and at room temperature in a bowl or in the stand mixer bowl and start to whip them at low speed.
As soon as they start to foam, I gradually add the 2 tablespoons of sugar I had set aside earlier.
I CHECK THE SYRUP THAT IS FORMING and when it reaches 239 degrees F, I increase the speed of the stand mixer that is whipping the egg whites with the sugar.
At the temperature of 250 degrees F, I turn off the flame and start to pour the syrup in a thin stream over the whipped egg whites with sugar, lowering the speed of the stand mixer.
As I pour the syrup, I slightly increase the speed of the mixer preparing the meringue buttercream.
Once all the syrup is added, I continue whipping for about ten minutes to cool the egg white mass, gathering all the mixture that may climb up the sides of the stand mixer bowl or the bowl depending on my kitchen use.
When cool, I can start adding the butter in small pieces and very soft!
After each small addition of soft butter, I count to 5 and add another piece, continuing until I have used the indicated amount of butter in the recipe.
The speed of the stand mixer is fairly high, almost at maximum!
At this point, I can add the flavor I prefer, such as orange, lemon … I used vanilla!
I clearly check that the butter is well incorporated, and with a soft spatula, I stop the machine and mix the mixture from time to time.
Here it is ready for the most beautiful and defined decorations!
THE ITALIAN-STYLE MERINGUE BUTTERCREAM is preferable to use freshly made, but as I wrote above, we can normally store it in the fridge for up to 2 weeks or put it in the freezer!
Bon appétit!
Annalisa
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Copyright 2022© Annalisa Altini, All rights reserved.
Copyright 2022© Annalisa Altini, All rights reserved.
Copyright 2022© Annalisa Altini, All rights reserved.
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