This is not only one of the best tasting frostings, but its also great for decorating cupcakes with swirls and covering cakes. The Italian meringue buttercream. I must say though that the cupcakes frosting on the photo did cause me problems, as I had to make it over five times to get it right.
My problem was, when I was adding the sugar syrup to the egg whites. It turned into a milky soup… that have never happend to me before and the only thing that made it ok was simply to buy new fresh egg whites and start over again with the sugar syrup. So it can be a bit tricky to make, but when it’s made it is so delicious.
Italian meringue buttercream (IMBC).
Makes 8 cups.
1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml / 430gr)
1 cup of egg whites (about 6 egg whites) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.
Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium/low temperature. If the syrup starts to darken quickly turn down the temperature a little.
Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the egg whites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very carefull not to get burned on the hot syrup.
Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean kitchen towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue like on the photo.
Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.
Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smooth. If you are still having problems, place both bowl with paddle attachment into the refrigerator and let it “cool” down a bit and then whip it again.
You can easily freeze any left over IMBC. Just remember to let the cold IMBC come back to room temperature before you placing it in the mixer to get it smooth.
Flavour options:
Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of IMBC
Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC
Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC
Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of IMBC
In my article “Cupcake decorating part 4″ you can learn how to make beautiful swirls on you cupcakes using Italian meringue buttercream.
You can also visit my tutorial section if you want to learn how to make other icings and frostings.
See a video from CakeLove making IMBC here and see how Dyann Bakes make Swiss meringue buttercream here.
Happy Caking!
Louise
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473 comments
Lorie says:
Jun 8, 2012
Can this buttercream stand the heat of the sun? I’ll be selling my cupcakes in the middle of the summer and I’m worried which frosting should I use.
Louise says:
Jun 10, 2012
It will get a little soft. But I don’t think that I would actually starts melting unless it is placed direct in the sun. Try and make a few cupcakes with the IMBC and see how they turn out after times out in a warm place.
Vicki says:
Jun 8, 2012
I tried making the IMBC. It looked great until I added cocoa powder and then it looked like it sperated, not smooth. What would cause this to happen and how can I avoid this happening again?
Louise says:
Jun 10, 2012
I would use melted chocolate instead if you want the chocolate flavor. It will still look smooth afterwards.
Cindy says:
Jun 4, 2012
Hi Louise,
Would I be able to substitute the egg whites with meringue powder? If so, how much meringue powder must I use? Or may be you can let me know how heavy is ur 1cup of egg whites?
Thank u.
Cindy from Spore
Louise says:
Jun 4, 2012
Cindy, You can use the recipe for Italian buttercream from King Arthur Flour as this is made with meringue powder http://www.kingarthurflour.com/recipes/italian-buttercream-recipe.
Cindy Ong says:
Jun 8, 2012
Thk u Louise!
Rajshree Rajani says:
Jun 1, 2012
Its realy nice way to make and decorate cakes and ice cream….thank to share this…
keep it up
Renae Heineck - Custom Cakes says:
May 22, 2012
IMBC is the ONLY buttercream I use. As mentioned quality unsalted butter is important and I buy mine from a local creamery so I know it’s fresh. I also cook the sugar water to 250 F before adding it to the meringue. If the mixture become soupy after adding the butter, keep blending, it all comes together as the mixture cools. I love this the IMBC because I will not use anything shortening based in my baking, it takes purees, flavors, liquors, and holds up well. I bring it to room temp. and remix it to cream it up after it’s been stored and prior to icing a project.
Kelli Grim says:
May 18, 2012
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.
Louise says:
May 18, 2012
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.
Alexa says:
May 14, 2012
delicious! will cupcakes iced with IMBC need to be refrigerated because of the egg whites?
Louise says:
May 14, 2012
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.
Humaira says:
May 6, 2012
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!
Louise says:
May 8, 2012
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.