SARAH'S ITALIAN MERINGUE BUTTERCREAM
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
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
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
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
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
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
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
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
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
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
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
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.
More about "sarahs italian meringue buttercream recipes"
THE BEST SWISS MERINGUE BUTTERCREAM EVER - FFEABYSAWSEN
From ffeabysawsen.com
ITALIAN MERINGUE BUTTERCREAM — SHERI BAKES WORLD
From sheribakesworld.com
ITALIAN MERINGUE BUTTERCREAM - DEDE WILSON
From dedewilson.com
SARAH'S ITALIAN MERINGUE BUTTERCREAM | RECIPESTY
From recipesty.com
ITALIAN MERINGUE BUTTERCREAM RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
SILKY SMOOTH ITALIAN MERINGUE BUTTERCREAM RECIPE - YOUTUBE
From youtube.com
VEGAN ITALIAN MERINGUE BUTTERCREAM RECIPE - CAKE GEEK MAGAZINE
From cake-geek.com
SARAH'S ITALIAN MERINGUE BUTTERCREAM RECIPE
From crecipe.com
SARAH'S ITALIAN MERINGUE BUTTERCREAM - ACCLAIM BLOG
From acclaimblog.com
SARAH'S ITALIAN MERINGUE BUTTERCREAM - KHIRAYA.LIFE
From khiraya.life
SARAH'S ITALIAN MERINGUE BUTTERCREAM - BUTTERCREAM
From worldrecipes.org
SALTED CARAMEL ITALIAN MERINGUE BUTTERCREAM - FOODSWOON
From foodswoon.com
MERINGUE BUTTERCREAM RECIPE
From crecipe.com
CLASSIC ITALIAN MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
From sugargeekshow.com
HOW TO MAKE ITALIAN BUTTERCREAM - SERIOUS EATS
From seriouseats.com
EASY ITALIAN MERINGUE BUTTERCREAM RECIPE (VIDEO) - VEENA AZMANOV
From veenaazmanov.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM (VIDEO) - PINTEREST
From pinterest.com
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ITALIAN MERINGUE BUTTERCREAM - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM | WILTON
From blog.wilton.com
ITALIAN MERINGUE BUTTERCREAM RECIPE // MAKE SHARP CAKE CORNERS
From youtube.com
ITALIAN MERINGUE BUTTERCREAM - SAVOR THE BEST
From savorthebest.com
VANILLA ITALIAN MERINGUE BUTTERCREAM (SCD, REFINED SUGAR FREE)
From alifeofhappenstance.com
ITALIAN MERINGUE BUTTERCREAM - BUTTERCREAM
From worldrecipes.org
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
EASY ITALIAN MERINGUE BUTTERCREAM - CHEF OF ALL TRADES
From chefofalltrades.com
ITALIAN MERINGUE BUTTERCREAM BEST RECIPES
From recipesforweb.com
BAILEYS SWISS MERINGUE BUTTERCREAM - CONFESSIONS OF A BAKING …
From confessionsofabakingqueen.com
SWISS MERINGUE BUTTERCREAM | SARAH SIBLEY
From sarahsibley.com
RECIPE FOR ITALIAN MERINGUE BUTTERCREAM - CREATE THE MOST …
From recipeshappy.com
ITALIAN MERINGUE OR MOUSSELINE BUTTERCREAM OR IMBC - CRAFTYBAKING
From craftybaking.com
NO FAIL ITALIAN MERINGUE - WITH LOTS OF TIPS! - ENTIRELY ELIZABETH
From entirelyelizabeth.com
ITALIAN MERINGUE BUTTERCREAM RECIPE
From theslowroasteditalian.com
(NO HEAT) EASY MERINGUE BUTTERCREAM TUTORIAL || JANIE'S …
From youtube.com
SWISS MERINGUE BUTTERCREAM — SUGAR BY SARAH
From sugarbysarahla.com
SWISS MERINGUE BUTTERCREAM MASTERCLASS | CUPCAKE JEMMA
From youtube.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM (RECIPE IN GRAMS AND …
From bakeschool.com
SWISS & ITALIAN MERINGUE BUTTERCREAM | CREATIVE CAKE DESIGN
From creativecakedesign.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM - ALLY BAKES
From allybakes.ca
WHAT IS ITALIAN MERINGUE BUTTERCREAM : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
YOUR GUIDE TO MAKING THE PERFECT BUTTERCREAM - WHAT …
From whatsarahbakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love