Comments on: How to make Italian meringue buttercream http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/ Fri, 19 Feb 2021 19:11:26 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Connie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-304452 Fri, 19 Feb 2021 19:11:26 +0000 http://www.cakejournal.com/?p=444#comment-304452 I could not get it to come together as an airy meringue after beating for ten minutes after adding the boiling sugar liquid. I tried three times and ended up with soup. No matter how slowly I added the hot sugar and no matter how long I beat it for. I was worried I was going to blow the motor out of my kitchen aid mixer. Very disappointed and out of a lot of ingredients. Yicks!!

]]> By: Laura http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-116344 Sun, 15 Apr 2018 20:50:07 +0000 http://www.cakejournal.com/?p=444#comment-116344 In reply to tugba.

You pour the hot syrup in very slowly, down the side of the bowl. Drizzle it.

]]> By: Carolina Radovan http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-104255 Sun, 23 Jul 2017 21:50:38 +0000 http://www.cakejournal.com/?p=444#comment-104255 In reply to Katie.

Yes! this has also happened to me, but if I catch it just as it’s crystallizing, I add it anyway and it smooths out in the mixer regardless… very forgiving recipe in this sense.

I find that 5 minutes boiling is too long… try 3 min, then follow rest of steps. I think things like this go a bit different depending on whether it’s summer weather (hotter) or winter and altitude… but I’m no scientist!! lol

I swear by this recipe though – it’s the best combo.. not too greasy, light enough, but decorates beautifully and not too sweet. Love it on chiffon cakes!

]]> By: Hawkette http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-95647 Tue, 21 Feb 2017 22:51:11 +0000 http://www.cakejournal.com/?p=444#comment-95647 In reply to Brandi.

I am wondering this as well. I didn’t see anywhere that said.

]]> By: Brandi http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-83905 Tue, 10 Nov 2015 20:27:22 +0000 http://www.cakejournal.com/?p=444#comment-83905 Love this recipe! How many cupcakes can you do with one complete batch?

]]> By: Savannah http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-83125 Sun, 05 Apr 2015 12:53:15 +0000 http://www.cakejournal.com/?p=444#comment-83125 Hi! Would this recipe be good for piping flowers/flower petals on my cupcakes or would a traditional buttercream work better for this? Thanks! 🙂

]]> By: Michael http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-82321 Thu, 09 Oct 2014 12:54:09 +0000 http://www.cakejournal.com/?p=444#comment-82321 In reply to Katie.

Katie – every recipe can NOT be halved… Many can, of course, but the chemistry of baking in some cases requires at least a certain, specific quantity of some ingredients (or combinations of ingredients) in order to obtain the desired reaction. Luckily, this is not one such recipe, however!

]]> By: Jeanine http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-81968 Fri, 29 Aug 2014 21:08:59 +0000 http://www.cakejournal.com/?p=444#comment-81968 I made it today and it was really delicious i got i at the first try it was Nice and fluffy and delicious

]]> By: Anna http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-81917 Sat, 16 Aug 2014 19:06:58 +0000 http://www.cakejournal.com/?p=444#comment-81917 I made this recipe before and it was wonderful, this time I had a problem. When I started adding the sugar syrup, my egg whites slowly started to turn to liquid. is there any way to save that it that happens again? I know when it does happen after adding the butter, whipping will help to stabilize, but I haven’t added butter, so please let me know. Thank you

]]> By: Katie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/#comment-81877 Sun, 10 Aug 2014 21:40:38 +0000 http://www.cakejournal.com/?p=444#comment-81877 In reply to Hanifah Allen.

Any recipe can be cut in half, I believe. I don’t know why you wouldn’t be able to.

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