Comments on: How to make Italian meringue buttercream http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/ Thu, 17 Apr 2014 07:26:36 +0000 hourly 1 http://wordpress.org/?v=3.9 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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By: Ann Neal http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78941 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.

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By: Racheal http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78920 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78778 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 :-)

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By: Ruth http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-36/#comment-78754 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78720 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78719 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.

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78718 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.

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By: vicky9ja http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78713 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?

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By: Louise http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78708 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

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By: vicky9ja http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/comment-page-35/#comment-78707 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

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