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 Wed, 22 May 2013 21:52:26 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-79124 Louise Wed, 22 May 2013 21:50:15 +0000 http://www.cakejournal.com/?p=444#comment-79124 The reason I wrote this, is because all stoves acts differently. So it is meant as a little warning if you know that your stove heats up quickly. One reader have used a light browned sugar syrup and got a really nice caramel flavored buttercream. But of course the best syrup is at soft ball stage and “white” in color.

]]> By: Eva http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-79109 Eva Mon, 20 May 2013 20:49:14 +0000 http://www.cakejournal.com/?p=444#comment-79109 Hi, I’m a little confused by the instruction to turn down the heat if the sugar starts to darken quickly. If it gets dark one should probably start over, as the sugar is _way_ past the recommended “softball” stage.

]]> By: Jessica http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-79034 Jessica Sun, 12 May 2013 04:48:36 +0000 http://www.cakejournal.com/?p=444#comment-79034 Just tried this recipe today and loved it!! Thanks so much for the great instructions, it made my first time doing this super easy.

]]> By: kristy's cake pops http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-79022 kristy's cake pops Fri, 10 May 2013 03:56:17 +0000 http://www.cakejournal.com/?p=444#comment-79022 Thank you so much for an awesome recipe! My IMBC has worked out beautiful and then I took some out and mixed lemon curd with it. ABSOLUTELY YUMMMMM thanks again

]]> By: BB http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78992 BB Sun, 05 May 2013 21:43:14 +0000 http://www.cakejournal.com/?p=444#comment-78992 thanks!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78962 Louise Fri, 03 May 2013 08:26:29 +0000 http://www.cakejournal.com/?p=444#comment-78962 Please see this recipe http://www.kingarthurflour.com/recipes/italian-buttercream-recipe as this is made with meringue powder instead.

]]> By: BB http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78958 BB Thu, 02 May 2013 21:09:23 +0000 http://www.cakejournal.com/?p=444#comment-78958 Can I use meringue powder and water instead of egg whites ? If so, how much of powder and water should I use ?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78953 Louise Thu, 02 May 2013 16:04:08 +0000 http://www.cakejournal.com/?p=444#comment-78953 Hi Ann, Im happy to hear that the wedding cake and the IMBC were a hit :-) You can send a photo to my email/contact or upload it on the CakeJournal Facebook page. Thanks! Louise x

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78952 Louise Thu, 02 May 2013 16:00:53 +0000 http://www.cakejournal.com/?p=444#comment-78952 I always loves rolled fondant icing for covering cakes. If you use gumpaste you can make the roses weeks ahead. As long as you store them dry xand out of the sun. They will dry stone hard and will of course not be good to eat. I almost never see my roses cracking when made weeks in advance.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78951 Louise Thu, 02 May 2013 15:56:58 +0000 http://www.cakejournal.com/?p=444#comment-78951 I keep mine 1 week in the refrigerator.

]]> By: Debbie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78944 Debbie Thu, 02 May 2013 09:48:50 +0000 http://www.cakejournal.com/?p=444#comment-78944 hi, how long would it last in the refrigerator?

]]> By: jen http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-45/#comment-78942 jen Thu, 02 May 2013 02:25:53 +0000 http://www.cakejournal.com/?p=444#comment-78942 Hey,
I am doing my first wedding cake OUTSIDE in June. What’s the best icing to uses and how far in advance could I make the gumpaste roses without them cracking??
Thanks jen

]]> By: Ann Neal http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78941 Ann Neal Wed, 01 May 2013 20:15:44 +0000 http://www.cakejournal.com/?p=444#comment-78941 Thank you for conquering my fear of IMBC. I used your recipe for a total gluten free wedding cake for my brides and I loved it as well as her family and guest. I currently offer the IMBC as one of my buttercream choices.

Let me know how to upload a photo of the wedding cake.

Again, thanks for the wondefule IMBC recipe.

]]> By: Racheal http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78920 Racheal Mon, 29 Apr 2013 01:44:37 +0000 http://www.cakejournal.com/?p=444#comment-78920 If you add 2 Tbsp of dry Dream Whip to the recipe when you add the butter, it should help to hold the shape and consistency while weather is hot.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78778 Louise Mon, 15 Apr 2013 09:28:17 +0000 http://www.cakejournal.com/?p=444#comment-78778 I don’t use the thermometer either anymore. I just go with the “soft ball” stage when checking the sugar syrup before pouring it into the meringue. Yes, it may take a little more time to make but it is so much more GOOD :-)

]]> By: Ruth http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78754 Ruth Thu, 11 Apr 2013 21:18:38 +0000 http://www.cakejournal.com/?p=444#comment-78754 Great wee recipe! Worked brilliantly! It will be my buttercream of choice from now on. Followed instructions to the letter and it worked great! I was a little anxious about making sure it reach 248 degrees as other recipes state of I did use my sugar thermometer and it did. I won’t bother with it the next time. More time consuming then conventional butter cream but Definitly worth the effort.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78720 Louise Sun, 07 Apr 2013 10:57:37 +0000 http://www.cakejournal.com/?p=444#comment-78720 Granulated should be fine since it will be melted with water and turned into sugar syrup.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78719 Louise Sun, 07 Apr 2013 10:56:37 +0000 http://www.cakejournal.com/?p=444#comment-78719 I think that we much ask some the other readers who have experience with IMBC in hot weather. The weather in Denmark is mixing. So I have not tried it when it was really hot.

I hope some can help.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78718 Louise Sun, 07 Apr 2013 10:54:07 +0000 http://www.cakejournal.com/?p=444#comment-78718 You can freeze it no problem. Just make sure that you take it out a few days before allowing it to thaw slowly in the refrigerator. Then the night before it is going to be used take it out of the fridge and leave it on the kitchen table. Next day take 1/3 part of the IMBC and place it in a bowl. Place the rest in the mixingbowl. Gently heat up the small part of IMBC in the microwave until its warm but not comepletly melted. Take it out. Start beating the IMBC that’s in the mixing bowl and then add the “warm” part to that and beat until its combined and smooth.

]]> By: vicky9ja http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78713 vicky9ja Sat, 06 Apr 2013 10:04:38 +0000 http://www.cakejournal.com/?p=444#comment-78713 Hi, I so love dis recipe but I have a little problem. Where I come from we have a lot of heat and I want to use dis recipe for a wedding. So I don’t know how long IMBC will last under heat. The temprature in my country is 36 degrees. Is there any thing dat I can add and will not affect the taste?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78708 Louise Fri, 05 Apr 2013 10:21:55 +0000 http://www.cakejournal.com/?p=444#comment-78708 Hi Louise, just wondering if IMBC could be frozen for a later event? Or would it keep in the fridge in a air tight container? The party isn’t till the end of April & we want to make it easier on the day, we were going to pipe it on the cupcakes on the day.
Cheers

]]> By: vicky9ja http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78707 vicky9ja Fri, 05 Apr 2013 08:38:38 +0000 http://www.cakejournal.com/?p=444#comment-78707 Hi louise, thanks for d recipe. Pls I have a problem here, where I come from, we have a lot of HEAT and d IMBC tends to melt quickly and I want to use d recipe for a cupcake fountain for a wedding. So I don’t know wat to add to make it last longer wit out melting

]]> By: Nikki http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78698 Nikki Thu, 04 Apr 2013 19:46:10 +0000 http://www.cakejournal.com/?p=444#comment-78698 Hi! We dont have caster sugar in vancouver. Can i use granulated or icing sugar?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78594 Louise Wed, 20 Mar 2013 13:14:03 +0000 http://www.cakejournal.com/?p=444#comment-78594 It should be light and fluffy. It could be the double recipe that did it wrong?

]]> By: Rosie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78582 Rosie Tue, 19 Mar 2013 14:15:24 +0000 http://www.cakejournal.com/?p=444#comment-78582 Hi Louise, thank you fr this recipe! But my IMBC came out buttery and heavy…is it suppose to be like that? I was expecting a light and fluffy heavenly icing…I did double the recipe thought, you think that was my mistake? I’m sad is not what I expected :(

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78459 Louise Sun, 10 Mar 2013 09:13:57 +0000 http://www.cakejournal.com/?p=444#comment-78459 You can color both the meringue and the meringue buttercreme only with the buttercreme it can be difficult to get bright colors

]]> By: vicky9ja http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-44/#comment-78436 vicky9ja Thu, 07 Mar 2013 13:31:16 +0000 http://www.cakejournal.com/?p=444#comment-78436 pls can we also color d meringue? cause i tried once and it gave me a bitter taste.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78353 Louise Mon, 25 Feb 2013 20:17:44 +0000 http://www.cakejournal.com/?p=444#comment-78353 It depends on in which country you live in. Here in Denmark we are adviced to use pasturized egg products when making things that will not be cooked properly, due to salmonella. In other countries they are not that strict. I only use pasturized for this frosting and the meringue frosting. I don’t use it for my cakes/cookies.

]]> By: Glenn Hernandez http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78336 Glenn Hernandez Sat, 23 Feb 2013 05:51:22 +0000 http://www.cakejournal.com/?p=444#comment-78336 Should I always use pasturized eggs/egg whites whenever I bake?

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78237 Louise Thu, 14 Feb 2013 12:58:50 +0000 http://www.cakejournal.com/?p=444#comment-78237 Good to hear. My candy thermometer broke and I have not bought a new one. But then I use the water test instead have not had a problem. As long as the sugar syrup is at soft ball stage. Love it with raspberry.

]]> By: Rita http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78235 Rita Wed, 13 Feb 2013 21:54:04 +0000 http://www.cakejournal.com/?p=444#comment-78235 Thank You for sharing. This is a great tutorial. I was afraid making italian meringue buttercream, not to mention that I have no candy thermometer. I read Your tutorial once and my buttercream turned out wonderful. I am so happy! I’ve just made the most smooth and delicious raspberry flavoured buttercream ever!
Hugs! :) ))

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78185 Louise Tue, 05 Feb 2013 21:29:55 +0000 http://www.cakejournal.com/?p=444#comment-78185 No, sorry :-(

]]> By: Shikha http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78183 Shikha Tue, 05 Feb 2013 19:51:52 +0000 http://www.cakejournal.com/?p=444#comment-78183 hi,
Icing looks amazing, is their any way I can make this without egg whites I so want to try this recipe but I cannot use eggs as we are vegetarian.

Love your website very helpful :) thank you for sharing with us.

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78115 Louise Fri, 25 Jan 2013 07:31:02 +0000 http://www.cakejournal.com/?p=444#comment-78115 Between chocolate chip cookies sounds very very good.

]]> By: Ashley http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78113 Ashley Fri, 25 Jan 2013 04:04:22 +0000 http://www.cakejournal.com/?p=444#comment-78113 I also wanted to add that after I added the syrup, and mixed it for a good amount of time, I put it into the freezer for about 10 minutes, just enough to make sure it was thoroughly cooled. Last time I added the butter into the mix (even with the scrambled bits) and it melted! I ended up turning my first batch into a sugar cookie recipe!

]]> By: Ashley http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-78112 Ashley Fri, 25 Jan 2013 04:00:02 +0000 http://www.cakejournal.com/?p=444#comment-78112 I made this tonight, used only 4 egg whites because I had only 6 oz of butter and it was still really good. I’ll add the rest of the butter tomorrow. The first time I made this I didn’t pour the syrup as slowly as I needed to and there were tiny bits of ‘scrambled’ egg whites in it. That was a bummer! This time, I simply poured it extra, extra slow and into the whisk, with my kitchen aid on a 10 speed- it got tempered correctly. WORKED OUT FINE! Sure am happy that this frosting freezes because it makes a very large amount. I’m going to use it sandwiched between two chocolate chip cookies!

Great recipe!

]]> By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-76446 Louise Sun, 20 Jan 2013 19:33:38 +0000 http://www.cakejournal.com/?p=444#comment-76446 I have never had any problems using this bc under fondant. The taste of this bc is sweet and buttery.

]]> By: alina http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-75650 alina Sat, 19 Jan 2013 06:34:56 +0000 http://www.cakejournal.com/?p=444#comment-75650 Hi i have a few questions hope not to overwhelm you:) i recently started baking cakes and i just dont like buttercream im from belarus so most of our cakes our soft creams that cannot be used under fondant.i been using heavy whipping cream,cream cheese and sugar. Yumi but fondant jc is just too heavy. I have been managing but its so risky is this buttercream tasty and can it be used under fondant. I made buttercream twice and even after cooled cakes it seemec to just melt inti the cakes. So no icing between the layers. Any tips and suggestions. Thank u so much

]]> By: Candy Miu http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-66630 Candy Miu Thu, 03 Jan 2013 03:39:00 +0000 http://www.cakejournal.com/?p=444#comment-66630 Great recipe. Ususally I use traditional butter cream for cupcakes and will try this recipe to see the diffences.
May I know after putting this buttercream on top of the cupcakes, do I have to keep the cupcakes in fridge? or just keep in room temperature is fine?

Thanks!

]]> By: Medina http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-43/#comment-65025 Medina Mon, 31 Dec 2012 07:43:25 +0000 http://www.cakejournal.com/?p=444#comment-65025 Okay, after reading over 400 comments I am terrified haha!
I have been reading the steps over and over and over again and I’m still afraid of wasting that much eggs and butter but I’ll try it anyways, (because I love to bake). I don’t have a candy thermometer (only a cheap one for only meet) but I’ll use it if I get nervous or anything!
And I will update! :)

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