Sarahs Italian Meringue Buttercream Recipes

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SARAH'S ITALIAN MERINGUE BUTTERCREAM



Sarah's Italian Meringue Buttercream image

This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.

Provided by Sarah Dipity

Categories     Desserts     Frostings and Icings     Buttercream

Time 37m

Yield 12

Number Of Ingredients 5

1 cup pasteurized liquid egg whites (such as Crystal Farms® All Whites®)
1 ¼ cups white sugar, divided
¼ cup cold water
2 cups unsalted butter, cut into 1-tablespoon chunks
1 tablespoon pure vanilla extract

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.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g

SARAH'S ITALIAN MERINGUE BUTTERCREAM



Sarah's Italian Meringue Buttercream image

This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.

Provided by Sarah Dipity

Categories     Buttercream Frosting

Time 37m

Yield 12

Number Of Ingredients 5

1 cup pasteurized liquid egg whites (such as Crystal Farms® All Whites®)
1 ¼ cups white sugar, divided
¼ cup cold water
2 cups unsalted butter, cut into 1-tablespoon chunks
1 tablespoon pure vanilla extract

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.n
  • 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.n
  • 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.n
  • 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.n

Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.

Provided by Emo G.

Categories     Desserts     Frostings and Icings     Buttercream

Time 30m

Yield 12

Number Of Ingredients 6

5 egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

Use this recipe to frost your favorite layer cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 1/2 cups

Number Of Ingredients 5

1 1/4 cups sugar
5 large egg whites
Pinch of cream of tartar
1 pound (4 sticks) unsalted butter, chilled
1 teaspoon pure vanilla extract

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



Sarah's Italian Meringue Buttercream image

This is sort of a finicky frosting, but so good. Once you master this type of buttercream, you will never go back to the overly sweet powdered sugar type icing. It's light and fluffy and just the right sweetness. It's the type of frosting found in most high-end gourmet pastry shops. You will need a candy thermometer for this recipe. Makes enough to generously frost a two-layer 9-inch round cake.

Provided by Sarah Dipity

Categories     Buttercream Frosting

Time 37m

Yield 12

Number Of Ingredients 5

1 cup pasteurized liquid egg whites (such as Crystal Farms® All Whites®)
1 ¼ cups white sugar, divided
¼ cup cold water
2 cups unsalted butter, cut into 1-tablespoon chunks
1 tablespoon pure vanilla extract

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.

Nutrition Facts : Calories 366.1 calories, Carbohydrate 21 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 2.5 g, SaturatedFat 19.4 g, Sodium 37.7 mg, Sugar 21 g

ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York

Provided by Taste of Home

Time 45m

Yield 4 cups.

Number Of Ingredients 5

1 cup sugar, divided
1/4 cup water
4 large egg whites, room temperature
2 cups unsalted butter, cubed, room temperature
1-1/2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

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