Mr Browns Italian Meringue Buttercream Recipes

ITALIAN BUTTERCREAM

Steps:

• Place the egg whites and 1/3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium-high speed until the egg whites reach the soft peak stage.
• Meanwhile, pour the remaining sugar and 1/3 cup water in a medium saucepan set over medium heat. Attach a candy thermometer to the side of the pan and bring to the soft-ball stage, without stirring, 240 degrees F.
• The egg whites and syrup should be ready at about the same time. If one is ready before the other then you can remove the pan from the heat or stop whipping for a few minutes.
• Continue to whip the egg whites on medium-high speed and slowly drizzle in the hot syrup, aiming the syrup between the side of the bowl and the beaters. Continue to whip until both the bottom of the bowl and the mixture are cool, 10 to 15 minutes. The mixture should be thick and will form firm peaks at this point. Beat in the salt. At this point you have an Italian meringue.
• While still beating on medium-high, add the butter, a few pieces at a time. As the butter is added, the buttercream may appear to thin out some, but it will thicken into firm peaks once all of the butter is added. Beat in the vanilla extract. If the buttercream is still too loose, beat on high speed until thickened.
• Use right away or refrigerate in an airtight container overnight. The buttercream may need to be beaten slightly to smooth out before using.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

SARAH'S ITALIAN MERINGUE BUTTERCREAM

Steps:

• Pour egg whites into the clean bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until frothy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
• Combine remaining 1 cup sugar and water in a small saucepan. Attach a candy thermometer to the saucepan and place over low heat. Cook until syrup reaches 244 degrees F (117 degrees C) or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
• Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until combined, 1 to 2 minutes. Reduce speed to medium-high and continue beating until meringue is stiff and the sides of the bowl feel barely warm, 3 to 4 minutes more.
• Beat in butter 1 tablespoon at a time until smooth. Switch to the paddle attachment, add vanilla extract, and beat on high until buttercream is light and fluffy, 4 to 7 minutes.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
• Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
• Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• Have a mixer bowl with no fat in it, and a whisk, clean them with vinegar and salt, if nessecary, then rinse and dry.
• Put the egg whites into the mixer bowl with a pinch of cream of tartar, and about 1/4 teaspoon salt, stir once or twice, fit into the mixer with the whisk attachment in place and ready. Set aside.
• Grease a 2-cup glass measure with soft shortening, or use an ample quantity of vegetable cooking spray, set aside, by the stove.
• Put the sugar and water into a 4-6 cup saucepan with a lid, stirring very briefly with a spoon to ensure that the sugar has been absorbed by the water on the bottom of the pot. Turn the heat to medium, and cook until the mixture starts to simmer. Cover with a lid. Cook 1-2 minutes (2 at the most), uncover, insert a candy thermometer, and cook, without interruption, until the sugar mixture reaches 238 degrees f.
• While the sugar mixture is cooking, and keeping a steady eye on it, beat the egg whites at high or medium high intensity until this is stiff. (The object is to have the sugar mixture ready, the same time that the whites are beaten, I know that other recipes do not typically specify this process, but some do, and it's the method I learned, and am used to).
• Transfer the sugar syrup, all at once, to the greased measure.
• Pour it into the mixer, with it running, little at the time, avoiding the beaters entirely, and the side of the bowl, but allowing it (the sugar) to run gently down one spot of the side of the bowl, is preferable to having it sling on the beaters. Do not add it to fast, if there is any left in the cup, after a minute, throw it away, do not scrape it into the sauce.
• Beat the mixture for 10 minutes moderately, or until the base is room temperature. Stir in the vanilla.
• Beat in the butter, 1-2 tablespoons at the time.
• Carefully transfer to a bowl, and chill to spreading consistency if nessecary. Add a few spoonfuls of rum before chilling, if required.

MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM

Steps:

• Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
• Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
• Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
• Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
• Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
• Add in desired flavorings.
• Flavorings.
• Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
• Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
• Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.