ITALIAN MERINGUE BUTTERCREAM
I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. It's not as sweet as American buttercream, so it really complements the sweetness of the cupcakes. —Katelyn Craft, Stamford, New York
Provided by Taste of Home
Time 45m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.
Nutrition Facts : Calories 63 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM
Make and share this Mr. Brown's Italian Meringue Buttercream recipe from Food.com.
Provided by candcmom
Categories Dessert
Time 25m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 5
Steps:
- Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
- Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
- Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
- Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
- Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
- Add in desired flavorings.
- Flavorings.
- Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
- Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
- Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Nutrition Facts : Calories 861.7, Fat 73.7, SaturatedFat 46.6, Cholesterol 195.2, Sodium 65.6, Carbohydrate 50.3, Sugar 50.2, Protein 4.4
ITALIAN MERINGUE BUTTERCREAM
Everyone thinks that I got the cake from a professional bakery when I use this buttercream. It is fluffy and not too sweet, perfect for wedding cakes or layered with pound cake and fruit preserves. Tightly-wrapped, it can be frozen for a month or two. Makes enough to frost an 8-inch layer cake.
Provided by Emo G.
Categories Desserts Frostings and Icings Buttercream
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
- Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
- Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 21.1 g, Cholesterol 81.3 mg, Fat 30.7 g, Protein 1.8 g, SaturatedFat 19.4 g, Sodium 27.7 mg, Sugar 21 g
More about "mr browns italian meringue buttercream recipes"
CLASSIC ITALIAN MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 184Calories 849 per servingCategory Dessert
- On a stovetop, mix together the water and sugar, cover with a lid and bring to a boil on medium-high heat.
- Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize.
- Remove the lid, insert the candy thermometer carefully and continue cooking on medium-high until the syrup reaches 240° F.
- When the sugar solution is at about 235° F, begin whipping the egg whites on high speed. Add the salt to the egg whites.
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM | WILTON
From blog.wilton.com
Estimated Reading Time 8 mins
ITALIAN MERINGUE BUTTERCREAM RECIPE - SOUTHERN LIVING
From southernliving.com
ITALIAN MERINGUE BUTTERCREAM - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
Cuisine ItalianCategory DessertServings 12Total Time 40 mins
HOW TO MAKE ITALIAN BUTTERCREAM - PREPPY KITCHEN
BROWN BUTTER SWISS MERINGUE BUTTERCREAM - BAKING WITH BUTTER
From bakingwithbutter.com
ITALIAN MERINGUE BUTTERCREAM - YOUTUBE
From youtube.com
ITALIAN MERINGUE BUTTERCREAM RECIPE WITHOUT THERMOMETER
From youtube.com
THE EASIEST ITALIAN MERINGUE BUTTERCREAM RECIPE ON FOOD52
From food52.com
ITALIAN MERINGUE BUTTERCREAM RECIPE (SIMPLE AND EASY) - YOUTUBE
From youtube.com
ITALIAN MERINGUE BUTTERCREAM FROSTING RECIPE — SUGAR & CLOTH
From sugarandcloth.com
MR. BROWNS BAR-B-QUE - TRADITIONAL FAMILY BARBEQUE SAUCE RECIPE
From mrbrownsbar-b-que.com
HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM FROSTING | WILTON
From youtube.com
MR. BROWN’S ITALIAN MERINGUE BUTTERCREAM – RECIPEFUEL | RECIPES, …
From recipefuel.com
MR BROWNS ITALIAN MERINGUE BUTTERCREAM RECIPES- WIKIFOODHUB
From wikifoodhub.com
BEST MR BROWNS ITALIAN MERINGUE BUTTERCREAM RECIPES
From alicerecipes.com
SILKY SMOOTH ITALIAN MERINGUE BUTTERCREAM RECIPE - YOUTUBE
From youtube.com
ITALIAN MERINGUE BUTTERCREAM RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
BLUE RIBBON BROWNIES | MRFOOD.COM
From mrfood.com
You'll also love