Comments on: How to make Italian meringue buttercream http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/ Fri, 19 Dec 2014 19:48:57 +0000 hourly 1 http://wordpress.org/?v=4.0.1 By: Michael http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-82321 Thu, 09 Oct 2014 12:54:09 +0000 http://www.cakejournal.com/?p=444#comment-82321 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!

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By: Jeanine http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#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

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By: Anna http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#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

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By: Katie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81877 Sun, 10 Aug 2014 21:40:38 +0000 http://www.cakejournal.com/?p=444#comment-81877 Any recipe can be cut in half, I believe. I don’t know why you wouldn’t be able to.

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By: Katie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81875 Sun, 10 Aug 2014 21:38:50 +0000 http://www.cakejournal.com/?p=444#comment-81875 My grandma and I tried to make some, but the syrup keeps crystalizing within seconds of finishing. It’s really odd. We tried it twice and had the same issue both times. Does anyone have any ideas on what went wrong and how to fix it?

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By: Debbie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81821 Wed, 30 Jul 2014 09:15:37 +0000 http://www.cakejournal.com/?p=444#comment-81821 I made this tonight and its amazing! So soft and fluffy. So delicious. Can’t wait to use it.

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By: tugba http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81736 Tue, 08 Jul 2014 21:37:07 +0000 http://www.cakejournal.com/?p=444#comment-81736 Hi this look amazing . I have been lookin for a good recipe i will try this one. But i have a question. After we boil sugar and water do we leave this to get cold? Or do we put hot syrup into egg whites? Thanks

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By: Jay Elkheart http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81410 Sun, 27 Apr 2014 17:04:08 +0000 http://www.cakejournal.com/?p=444#comment-81410 I love this frosting it’s the only buttercream I use and everyone goes crazy over it. I make half batches by cutting all ingredients in half and use it for cupcakes and for filling my French Macaron.

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By: Jay http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81409 Sun, 27 Apr 2014 17:00:03 +0000 http://www.cakejournal.com/?p=444#comment-81409 I half this recipe all the time to frost my cupcakes. It’s always worked out perfect for me.

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By: Celeste http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81387 Wed, 23 Apr 2014 12:11:37 +0000 http://www.cakejournal.com/?p=444#comment-81387 Can this recipe be cut in half?

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By: Kylee http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-81121 Thu, 27 Mar 2014 19:27:30 +0000 http://www.cakejournal.com/?p=444#comment-81121 Fresh egg whites work much better. Adding such a high ratio of sugar at that temperature actually cooks and stabilizes the egg whites so you don’t have to worry about pasteurization.

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By: Hanifah Allen http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-38/#comment-80995 Tue, 11 Mar 2014 17:14:48 +0000 http://www.cakejournal.com/?p=444#comment-80995 Hi, your recipe looks amazing! But I wanted to know if it was possible to half the ingredients? would the result be the same?

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By: jennyc28 http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-80646 Sat, 07 Dec 2013 01:50:21 +0000 http://www.cakejournal.com/?p=444#comment-80646 I made this tonight and followed the recipe exactly, but during the cooling phase when the meringue is meant to be beaten on high for 10 minutes, my meringue went hard and crumbly! I re-made it and beat it on low instead until the bowl was cool, and that time it turned out perfectly. Gorgeous!

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By: Denise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-80357 Fri, 25 Oct 2013 22:33:16 +0000 http://www.cakejournal.com/?p=444#comment-80357 Thank you for the recipe! Can IMBC be left at room temperature? For how long?

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By: Lucy http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-80347 Fri, 25 Oct 2013 01:55:36 +0000 http://www.cakejournal.com/?p=444#comment-80347 I have made this recipe heaps and heaps of times and never had a problem. It is a fabulous recipe. The last three or four times I made this I substituted a third of the butter ratio with crisco for hot weather conditions and it was fine but I didn’t like the taste that much and it was still a bit soft. I then made another batch using high ratio shortening and for the first time ever my buttercream fell apart and nothing I could do would fix it. However taste was nice! What am I doing wrong? Please help me!!! :)

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By: Jennifer http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-80299 Mon, 14 Oct 2013 19:12:52 +0000 http://www.cakejournal.com/?p=444#comment-80299 I have made this frosting using this recipe many times. What I interpret those instructions to mean, is when you are pouring the syrup, the stream will stop coming out of your pot towards the end. So as you pour, it starts cooling off and thickening on the sides of the pot you cooked the sugar in. THAT part is what you discard. So pour your syrup slowly into the mixing bowl until it won’t come out any more on it’s own…as in, don’t scrape the sides and try to get every last little bit. If your pot is thick enough, it shouldn’t lose heat so quickly that you don’t get enough syrup out before it’s thickened.

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By: Katya http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-80196 Wed, 02 Oct 2013 23:19:20 +0000 http://www.cakejournal.com/?p=444#comment-80196 Hi. This looks amazing! I am making my daughter’s christening cake and hate fondant icing. I am making a rainbow cake with 6 layers and hope this will be enough! How much syrup do you add to the egg whites because you say to discard what you don’t use – how do I know how much to use or discard! Thank you!

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By: Elena http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-79866 Wed, 28 Aug 2013 01:09:32 +0000 http://www.cakejournal.com/?p=444#comment-79866 Hi Louise, have been following your blog for quite a few years, just wanted to tell you that your IMB is the best and so are all of your tutorials. Thank you for sharing.

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By: Jennifer http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-79857 Sun, 25 Aug 2013 23:03:21 +0000 http://www.cakejournal.com/?p=444#comment-79857 What a great recipe! I had never made Italian meringue buttercream frosting before. I followed your instructions and came up with the most beautiful and tasty frosting. The only question I had was how long it will keep in the refrigerator.

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By: brenda http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-79803 Thu, 15 Aug 2013 18:52:17 +0000 http://www.cakejournal.com/?p=444#comment-79803 Oh my…After a terrible failure, I wasn’t about to give up. Ran to the computer and found this recipe. Cleaned the kitchen for the mess i had just made and printed your recipe. Perfect… just perfect. As it began to whip and get smooth and glossy, I just had to let you know. I never comment but this recipe is a perfect no fail Italian meringue buttercream. Thank you!

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By: Heidi http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-79502 Tue, 09 Jul 2013 16:32:45 +0000 http://www.cakejournal.com/?p=444#comment-79502 You are making the world sweeter I post at a time!

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By: Maria Delia-Savage http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-79484 Sun, 07 Jul 2013 19:10:15 +0000 http://www.cakejournal.com/?p=444#comment-79484 Hi Louise,

I habe followed your site for a good few years and have used this recipe time and time again with great results. Could I please have your advice, I have been asked by a friend to make her wedding cake, she would like a chocolate cake with rasperry buttercream, do you think i could use IMBC flavoured with raspberry puree to fill and cover cake under rolled fondant?

P.S your site is the best there is!

Maria

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By: Natasha http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-37/#comment-79370 Fri, 21 Jun 2013 03:23:19 +0000 http://www.cakejournal.com/?p=444#comment-79370 Thanks heaps. It turned out awesome. I think I may have over whipped it with the butter but it piped really well. Thank you!!

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79364 Thu, 20 Jun 2013 11:34:16 +0000 http://www.cakejournal.com/?p=444#comment-79364 Do you mean when it’s a meringue? You can do that only it may not hold it’s shape very well. But for swirls on cupcakes it’s perfect.

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By: Natasha http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79363 Thu, 20 Jun 2013 09:42:44 +0000 http://www.cakejournal.com/?p=444#comment-79363 Could I leave the butter out and just pipe it while it is white?

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79303 Fri, 14 Jun 2013 07:27:17 +0000 http://www.cakejournal.com/?p=444#comment-79303 Is this problem after the butter is added?

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By: Valerie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79289 Thu, 13 Jun 2013 00:19:30 +0000 http://www.cakejournal.com/?p=444#comment-79289 Can it be salvaged if it’s watery and lumpy? Does it need anything to give it more body? Help! :/

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By: Eva http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79131 Thu, 23 May 2013 15:09:27 +0000 http://www.cakejournal.com/?p=444#comment-79131 Ok, thanks for clearing that up :-)

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79124 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.

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By: Eva http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79109 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.

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By: Jessica http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79034 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.

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By: kristy's cake pops http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-79022 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

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By: BB http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78992 Sun, 05 May 2013 21:43:14 +0000 http://www.cakejournal.com/?p=444#comment-78992 thanks!

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78962 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.

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By: BB http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78958 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 ?

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78953 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

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78952 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78951 Thu, 02 May 2013 15:56:58 +0000 http://www.cakejournal.com/?p=444#comment-78951 I keep mine 1 week in the refrigerator.

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By: Debbie http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78944 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?

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By: jen http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78942 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

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