Comments on: How to make Italian meringue buttercream http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/ How to make beautiful cakes, sweet cupcakes and delicious cookies Tue, 22 May 2012 08:11:56 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-35144 Louise Fri, 18 May 2012 21:36:28 +0000 http://www.cakejournal.com/?p=444#comment-35144 You are so right on this one Kelli. Use a good brand when it comes to butter used in frostings. I myself use Lurpak unsalted butter. You are so right on this one Kelli. Use a good brand when it comes to butter used in frostings. I myself use Lurpak unsalted butter.

]]> By: Kelli Grim http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-35016 Kelli Grim Fri, 18 May 2012 04:46:13 +0000 http://www.cakejournal.com/?p=444#comment-35016 I hesitate to comment because I admire Louise and feel that my talent is not a tenth of hers; however, I may have a solution to your problem. I have found that the quality of butter that I use, makes all the difference in the world to the taste of my buttercream. I don't know how the butter is in the UK, but here in the USA, there are different qualities of butter. I scrimp and save in every other aspect of making cakes, but when it comes to butter, I buy the best. :) I hesitate to comment because I admire Louise and feel that my talent is not a tenth of hers; however, I may have a solution to your problem. I have found that the quality of butter that I use, makes all the difference in the world to the taste of my buttercream. I don’t know how the butter is in the UK, but here in the USA, there are different qualities of butter. I scrimp and save in every other aspect of making cakes, but when it comes to butter, I buy the best. :)

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-34460 Louise Mon, 14 May 2012 19:19:32 +0000 http://www.cakejournal.com/?p=444#comment-34460 If they are to be saved for the next day? Then yes! But I have not experienced problems, when they have been out for 4 hours. Maybe the IMBC was a little more soft at the end but still delicious. If they are to be saved for the next day? Then yes! But I have not experienced problems, when they have been out for 4 hours. Maybe the IMBC was a little more soft at the end but still delicious.

]]> By: Alexa http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-34372 Alexa Mon, 14 May 2012 03:51:36 +0000 http://www.cakejournal.com/?p=444#comment-34372 delicious! will cupcakes iced with IMBC need to be refrigerated because of the egg whites? delicious! will cupcakes iced with IMBC need to be refrigerated because of the egg whites?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-33668 Louise Tue, 08 May 2012 21:23:12 +0000 http://www.cakejournal.com/?p=444#comment-33668 It is hard not to get the butter flavor since it is a buttercream. Most of the times I never add flavoring as I like it just as it is. But you can use flavors like lemon essence (or lemon curd?) or raspberry jam (puree) which both can give more freshness to the buttercream. I would not recommend to use those flavors under fondant as the fruit acid can melt the fondant. But if you are making a only buttercream covered cake they are perfect. It is hard not to get the butter flavor since it is a buttercream. Most of the times I never add flavoring as I like it just as it is. But you can use flavors like lemon essence (or lemon curd?) or raspberry jam (puree) which both can give more freshness to the buttercream. I would not recommend to use those flavors under fondant as the fruit acid can melt the fondant. But if you are making a only buttercream covered cake they are perfect.

]]> By: Humaira http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-33401 Humaira Sun, 06 May 2012 14:53:31 +0000 http://www.cakejournal.com/?p=444#comment-33401 I tried the recipe and it was really nice and creamy but it had a really butter type taste, what would you suggest? (I have already tried adding more vanilla essence and I am trying to not add any flavours) Please help! :) I tried the recipe and it was really nice and creamy but it had a really butter type taste, what would you suggest? (I have already tried adding more vanilla essence and I am trying to not add any flavours)
Please help! :)

]]> By: Uccy http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-33355 Uccy Sun, 06 May 2012 00:50:06 +0000 http://www.cakejournal.com/?p=444#comment-33355 Wow this is awesome so delicious and perfect on cake thanks Louise i love u Wow this is awesome so delicious and perfect on cake thanks Louise i love u

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-32707 Louise Mon, 30 Apr 2012 22:31:41 +0000 http://www.cakejournal.com/?p=444#comment-32707 You can use the IMBC as the same way you would with regular buttercream. It smooths perfectly on the cake and it a great base for fondant covered cakes. I have always stored my cakes in the fridge. The only is problem is that when you take the cake out it often starts to sweat. To eliminate this you can Place a large cardboard box in the fridge and place the cake inside along with a bowl filled with baking soda (bicarbonate) the baking soda should then absorb any moisture keeping the cake dry. I have not tried it, but I have seen it being used at at big US cake company. You can use the IMBC as the same way you would with regular buttercream. It smooths perfectly on the cake and it a great base for fondant covered cakes. I have always stored my cakes in the fridge. The only is problem is that when you take the cake out it often starts to sweat.

To eliminate this you can Place a large cardboard box in the fridge and place the cake inside along with a bowl filled with baking soda (bicarbonate) the baking soda should then absorb any moisture keeping the cake dry. I have not tried it, but I have seen it being used at at big US cake company.

]]> By: Michelle http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-32633 Michelle Mon, 30 Apr 2012 09:55:35 +0000 http://www.cakejournal.com/?p=444#comment-32633 Thank you so much for the recipe. Can I ask could you use this to replace the buttercream on a big cake...ie with jam or lemon curd in the middle and under fondant on the top......I hate buttercream so would be lovely to find an alternative . If you can how do u store the cake before eating, as u cant put fondant in the fridge ..can u? Thanks Thank you so much for the recipe. Can I ask could you use this to replace the buttercream on a big cake…ie with jam or lemon curd in the middle and under fondant on the top……I hate buttercream so would be lovely to find an alternative . If you can how do u store the cake before eating, as u cant put fondant in the fridge ..can u?
Thanks

]]> By: LAURA http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-29870 LAURA Tue, 10 Apr 2012 11:27:50 +0000 http://www.cakejournal.com/?p=444#comment-29870 Great! I'm Italian Blogger, your recipes are fantastic and well explained. Congratulations! Laura Great!
I’m Italian Blogger, your recipes are fantastic and well explained.
Congratulations!

Laura

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-28638 Louise Sat, 31 Mar 2012 08:52:34 +0000 http://www.cakejournal.com/?p=444#comment-28638 I have not tried this on ice cream. But it freezes beautiful and hold it's shape if piped. So I don't thins that it would be a problem when thawed a bit. I have not tried this on ice cream. But it freezes beautiful and hold it’s shape if piped. So I don’t thins that it would be a problem when thawed a bit.

]]> By: Wendy Miller http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-28353 Wendy Miller Wed, 28 Mar 2012 18:28:21 +0000 http://www.cakejournal.com/?p=444#comment-28353 I would love to use this icing on an ice cream cake..how would it hold up being put back in the freezer and then out to eat. Thanks I would love to use this icing on an ice cream cake..how would it hold up being put back in the freezer and then out to eat. Thanks

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-27483 Louise Tue, 20 Mar 2012 13:31:14 +0000 http://www.cakejournal.com/?p=444#comment-27483 I have stored it in the refrigerator for 1 week, with no problems. But it is better to keep it in the freezer if you need to store it for longer. Make sure that it has thawed completely, then take 2/3 of the buttercream and gently warm it in the microwave, stir and then add it to the rest of the buttercream. Place it in the mixer and whip it well. I have stored it in the refrigerator for 1 week, with no problems. But it is better to keep it in the freezer if you need to store it for longer. Make sure that it has thawed completely, then take 2/3 of the buttercream and gently warm it in the microwave, stir and then add it to the rest of the buttercream. Place it in the mixer and whip it well.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-27481 Louise Tue, 20 Mar 2012 13:25:08 +0000 http://www.cakejournal.com/?p=444#comment-27481 I think that you should try anyway. You can use a hand held mixer, it's just much easier with the mixer since you can walk away from it. Please let me know how it worked. I think that you should try anyway. You can use a hand held mixer, it’s just much easier with the mixer since you can walk away from it. Please let me know how it worked.

]]> By: Rosana http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-27296 Rosana Sat, 17 Mar 2012 23:46:45 +0000 http://www.cakejournal.com/?p=444#comment-27296 I want to make this frosting but the mixer stand I have isn’t kitchen aid, meaning the paddle doesn’t rotate the bowl does. Will this recipe still work, I’m afraid I will not get the stiffness needed. And also does this frosting tend to melt because of the butter? NO PROBLEM with your mixer, I had it in my country PERU, and I worked very well. I want to make this frosting but the mixer stand I have isn’t kitchen aid, meaning the paddle doesn’t rotate the bowl does. Will this recipe still work, I’m afraid I will not get the stiffness needed. And also does this frosting tend to melt because of the butter?

NO PROBLEM with your mixer, I had it in my country PERU, and I worked very well.

]]> By: Starry http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-27135 Starry Thu, 15 Mar 2012 10:30:06 +0000 http://www.cakejournal.com/?p=444#comment-27135 PS. Do you know how long this will keep? PS. Do you know how long this will keep?

]]> By: Starry http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-27134 Starry Thu, 15 Mar 2012 10:26:31 +0000 http://www.cakejournal.com/?p=444#comment-27134 Thank you so much for this recipe and clear instructions!! I was a bit worried when it curdled but Martha steered me right! I know this is an old post but it's the only one that worked for me and was delicious! So excited to ice my cake now!! Thank you so much for this recipe and clear instructions!! I was a bit worried when it curdled but Martha steered me right! I know this is an old post but it’s the only one that worked for me and was delicious! So excited to ice my cake now!!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-27088 Louise Wed, 14 Mar 2012 16:44:13 +0000 http://www.cakejournal.com/?p=444#comment-27088 Love the ice pack tip :-) Thx Love the ice pack tip :-) Thx

]]> By: MARY K. ONEY http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-27019 MARY K. ONEY Tue, 13 Mar 2012 19:45:17 +0000 http://www.cakejournal.com/?p=444#comment-27019 THERE ARE A FEW THINGS TO HELP WHEN MAKING ANY BUTTERCREAM ;) I LEARNED THIS IN PASTRY SCHOOL. MAKE SURE YOUR EGGS ARE AT ROOM TEMPERATURE-AN ALWAYS IN BAKING. TO HELP COOL DOWN THE BUTTERCREAM AFTER YOU ADD THE HOT SYRUP PLACE ICE PACKS AROUND THE BOTTOM OF THE BOWL WHEN WHIPPING TO COOL IT FASTER ;)MAKE SURE YOUR BUTTER IS AT ROOM TEMPERATURE ALSO-NOT MELTED OR TOO COLD. THERE ARE A FEW THINGS TO HELP WHEN MAKING ANY BUTTERCREAM ;)
I LEARNED THIS IN PASTRY SCHOOL. MAKE SURE YOUR EGGS ARE AT ROOM TEMPERATURE-AN ALWAYS IN BAKING. TO HELP COOL DOWN THE BUTTERCREAM AFTER YOU ADD THE HOT SYRUP PLACE ICE PACKS AROUND THE BOTTOM OF THE BOWL WHEN WHIPPING TO COOL IT FASTER ;) MAKE SURE YOUR BUTTER IS AT ROOM TEMPERATURE ALSO-NOT MELTED OR TOO COLD.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-26984 Louise Tue, 13 Mar 2012 12:26:42 +0000 http://www.cakejournal.com/?p=444#comment-26984 You can keep it out for 4 hours. Then you should refrigerate the buttercream. No, buttercream of fondant likes very hot weather. So if possible keep your cupcakes in a cool place. You can keep it out for 4 hours. Then you should refrigerate the buttercream. No, buttercream of fondant likes very hot weather. So if possible keep your cupcakes in a cool place.

]]> By: Lexi Alecsandra http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-26804 Lexi Alecsandra Sun, 11 Mar 2012 12:42:06 +0000 http://www.cakejournal.com/?p=444#comment-26804 Hi Louise!Thank you for all your recipes...about this one I want to ask you if I need to refrigerate the cupcakes frosted with it...or can I keep them in a let's say 24 degrees temp?(will it melt with the fondant decorations?) Hi Louise!Thank you for all your recipes…about this one I want to ask you if I need to refrigerate the cupcakes frosted with it…or can I keep them in a let’s say 24 degrees temp?(will it melt with the fondant decorations?)

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-26559 Louise Tue, 06 Mar 2012 20:56:35 +0000 http://www.cakejournal.com/?p=444#comment-26559 Personally I would personally not keep it out for more than 3 days. I once found some FAQ from Whimsical Bakehouse about how long it can be stored outside and did write this in one of the comments on this post but I can't find it. Maybe you can find some good hint's in this post from CakeCentral http://cakecentral.com/cake-decorating-ftopic-737168-30.html Personally I would personally not keep it out for more than 3 days. I once found some FAQ from Whimsical Bakehouse about how long it can be stored outside and did write this in one of the comments on this post but I can’t find it. Maybe you can find some good hint’s in this post from CakeCentral http://cakecentral.com/cake-decorating-ftopic-737168-30.html

]]> By: Liza Traut http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-26504 Liza Traut Tue, 06 Mar 2012 06:43:29 +0000 http://www.cakejournal.com/?p=444#comment-26504 Hoping you can help> I love this recipe but am nervous to use it on my cakes> I want to put it on my cakes as a filler & under coat for my MMF. I normally take 2-3 days to decorate a cake then deliver. Is the IMBC still safe? I don't keep my cakes in the fridge as I bake from home I don't have a extra fridge. If you do freeze or keep left over how long are they safe for? Hoping you can help> I love this recipe but am nervous to use it on my cakes> I want to put it on my cakes as a filler & under coat for my MMF. I normally take 2-3 days to decorate a cake then deliver. Is the IMBC still safe? I don’t keep my cakes in the fridge as I bake from home I don’t have a extra fridge. If you do freeze or keep left over how long are they safe for?

]]> By: Kim http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-25603 Kim Mon, 20 Feb 2012 05:13:43 +0000 http://www.cakejournal.com/?p=444#comment-25603 I am so excited I found your site via pinterest! I used to always give up when the finish product looked like cottage cheese and watery. Now I know just keep on whipping. I also put butter in right after pouring in hot syrup and had to put in fridge to become firm again. So yummy...worth the effort. I am so excited I found your site via pinterest! I used to always give up when the finish product looked like cottage cheese and watery. Now I know just keep on whipping. I also put butter in right after pouring in hot syrup and had to put in fridge to become firm again. So yummy…worth the effort.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-24762 Louise Wed, 08 Feb 2012 16:54:54 +0000 http://www.cakejournal.com/?p=444#comment-24762 I have tried this a few times. When I added the sugar syrup it turned into a milky soup. It helped when I placed the egg whites in a plastic container and lowered them into some warm water. Of course without any water getting in the egg whites. You can also try and add a little sugar to the egg whites when they starts to foam. I have tried this a few times. When I added the sugar syrup it turned into a milky soup. It helped when I placed the egg whites in a plastic container and lowered them into some warm water. Of course without any water getting in the egg whites. You can also try and add a little sugar to the egg whites when they starts to foam.

]]> By: Ashley http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-24652 Ashley Tue, 07 Feb 2012 15:10:11 +0000 http://www.cakejournal.com/?p=444#comment-24652 The egg whites wouldn't meringue, so I had to do something different, but your vanilla cupcake recipe is SOOO good and it translates well into a sheet cake, I did have to triple the recipe though. I refuse to give up in this recipe though! I will probably have to separate the egg whites myself this time, then I could just make custard! Please keep making more wonderful things. I have so much to learn about baking and decorating and you have been such a tremendous help! THANKS LOUISE!!! The egg whites wouldn’t meringue, so I had to do something different, but your vanilla cupcake recipe is SOOO good and it translates well into a sheet cake, I did have to triple the recipe though. I refuse to give up in this recipe though! I will probably have to separate the egg whites myself this time, then I could just make custard! Please keep making more wonderful things. I have so much to learn about baking and decorating and you have been such a tremendous help! THANKS LOUISE!!!

]]> By: sweetnickie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-24579 sweetnickie Mon, 06 Feb 2012 18:22:21 +0000 http://www.cakejournal.com/?p=444#comment-24579 Hi, thanks for your quick replied. May I ask, how early can I make the cream cheese frosting a head of time, and do i have to keep it in the refrigerator? and do you know how long I could leave the cupcakes up at room temp? Hi, thanks for your quick replied. May I ask, how early can I make the cream cheese frosting a head of time, and do i have to keep it in the refrigerator? and do you know how long I could leave the cupcakes up at room temp?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-24559 Louise Mon, 06 Feb 2012 10:37:45 +0000 http://www.cakejournal.com/?p=444#comment-24559 Have you tried the Italian butter cream? I don't find it that sweet. You could also try and make a cream cheese frosting? I really like the one from Glorious Treats http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html Have you tried the Italian butter cream? I don’t find it that sweet. You could also try and make a cream cheese frosting? I really like the one from Glorious Treats http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html

]]> By: sweetnickie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-24543 sweetnickie Mon, 06 Feb 2012 07:34:35 +0000 http://www.cakejournal.com/?p=444#comment-24543 Hi, Your cupcakes look amazing! I'm a fan of whipped icing just because I think it's less sweet. I want to make a bunch of cupcakes for a party, but want to make them ahead of time, but whipped icing won't be great for that, I think. I was wondering, how do you make buttercream that's not too sweet? I would love to hear your opinion. Hi, Your cupcakes look amazing! I’m a fan of whipped icing just because I think it’s less sweet. I want to make a bunch of cupcakes for a party, but want to make them ahead of time, but whipped icing won’t be great for that, I think. I was wondering, how do you make buttercream that’s not too sweet? I would love to hear your opinion.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23919 Louise Sun, 29 Jan 2012 17:27:53 +0000 http://www.cakejournal.com/?p=444#comment-23919 You cannot make this without the meringue. You would have to make a basic butter cream then. You cannot make this without the meringue. You would have to make a basic butter cream then.

]]> By: Hanisha http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23866 Hanisha Sun, 29 Jan 2012 05:28:44 +0000 http://www.cakejournal.com/?p=444#comment-23866 Hi Louise, Ur site is lovely......Can der be a substitute for egg whites in the above recipe??? Hi Louise,
Ur site is lovely……Can der be a substitute for egg whites in the above recipe???

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23760 Louise Fri, 27 Jan 2012 22:45:34 +0000 http://www.cakejournal.com/?p=444#comment-23760 I must say that I honestly don't know. At first you should use the whisk for the egg whites. It can get soft if it's very hot where you live. I must say that I honestly don’t know. At first you should use the whisk for the egg whites. It can get soft if it’s very hot where you live.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23759 Louise Fri, 27 Jan 2012 22:42:05 +0000 http://www.cakejournal.com/?p=444#comment-23759 Ashley: How did it go? Ashley: How did it go?

]]> By: Ashley http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23572 Ashley Wed, 25 Jan 2012 21:24:16 +0000 http://www.cakejournal.com/?p=444#comment-23572 Nevermind, reading is clearly fundamental :-) I found all the answers I needed. I will let you know how it goes! Nevermind, reading is clearly fundamental :-) I found all the answers I needed. I will let you know how it goes!

]]> By: Ashley http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23565 Ashley Wed, 25 Jan 2012 20:13:52 +0000 http://www.cakejournal.com/?p=444#comment-23565 Hey Louise! I am about to take on my first big project and I am excited to try your vanilla cupcakes with the imbc, however I want to flavor it. At what point would you add flavoring and how? I'm thinking chocolate and maybe a strawberry... Hey Louise!

I am about to take on my first big project and I am excited to try your vanilla cupcakes with the imbc, however I want to flavor it. At what point would you add flavoring and how? I’m thinking chocolate and maybe a strawberry…

]]> By: Elda http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23434 Elda Tue, 24 Jan 2012 23:41:17 +0000 http://www.cakejournal.com/?p=444#comment-23434 I want to make this frosting but the mixer stand I have isn't kitchen aid, meaning the paddle doesn't rotate the bowl does. Will this recipe still work, I'm afraid I will not get the stiffness needed. And also does this frosting tend to melt because of the butter? I want to make this frosting but the mixer stand I have isn’t kitchen aid, meaning the paddle doesn’t rotate the bowl does. Will this recipe still work, I’m afraid I will not get the stiffness needed. And also does this frosting tend to melt because of the butter?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-33/#comment-23424 Louise Tue, 24 Jan 2012 22:21:11 +0000 http://www.cakejournal.com/?p=444#comment-23424 When making meringue for the IMBC you get much more volume if the egg whites is a room temperature. You can take a short cut by pouring the egg whites into a tall container with a lid and lower it into warm water for a couple of minutes. Make sure that no water gets into the container. When making meringue for the IMBC you get much more volume if the egg whites is a room temperature. You can take a short cut by pouring the egg whites into a tall container with a lid and lower it into warm water for a couple of minutes. Make sure that no water gets into the container.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23423 Louise Tue, 24 Jan 2012 22:18:32 +0000 http://www.cakejournal.com/?p=444#comment-23423 I would not recommend to half this recipe as you can end up with problems like you did. Even if it gives you a nice ivory color ;-) If you want to make a smaller portion I can highly recommend to use the recipe from Cake Love that you can find at the end of the post (Youtube link). The directions is a little bit different. The pits could be small sugar crystals from the hot syrup when you poured it into the meringue. Try to pour in between bowl and whisk. I would not recommend to half this recipe as you can end up with problems like you did. Even if it gives you a nice ivory color ;-) If you want to make a smaller portion I can highly recommend to use the recipe from Cake Love that you can find at the end of the post (Youtube link). The directions is a little bit different.

The pits could be small sugar crystals from the hot syrup when you poured it into the meringue. Try to pour in between bowl and whisk.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23419 Louise Tue, 24 Jan 2012 22:09:30 +0000 http://www.cakejournal.com/?p=444#comment-23419 The IMBC does not crust. But stays smooth all the way. It is perfect, if you want to make the ruffled cakes that you have seen a lot lately in the cake world. The IMBC does not crust. But stays smooth all the way. It is perfect, if you want to make the ruffled cakes that you have seen a lot lately in the cake world.

]]> By: Karen http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-23412 Karen Tue, 24 Jan 2012 21:18:20 +0000 http://www.cakejournal.com/?p=444#comment-23412 Hi Louise, I always make crusting buttercream to cover my cakes so I can later smooth them. The IMBC looks delicious and I would love to try it, does the IMBC crust as well? Hi Louise,
I always make crusting buttercream to cover my cakes so I can later smooth them. The IMBC looks delicious and I would love to try it, does the IMBC crust as well?

]]>