Italian Meringue Buttercream Frosting With Honey Recipes

AUTHENTIC ITALIAN MERINGUE BUTTERCREAM FROSTING

Steps:

• 1. Set a timer for 7 minutes and pour the egg whites into the kitchen mixer with the whisk attachment. Do not start the timer yet.
• 2. Put the sugar and water into a pan. Bring it to a boil on medium-high and then start the timer.
• 3. When the sugar syrup has been boiling for 5 minutes, start the kitchen mixer on full speed and whisk the egg whites for the remaining 2 minutes. When the timer is up the sugar syrup is done about (240 degrees).
• 4. With the mixer still going on high speed slowly pour the hot sugar syrup down the side of the mixing bowl.
• 5. When all sugar syrup has been added it should look really set up, thick and full. Switch to paddle attachment to incorporate air. Set the timer for 10 minutes and beat on high speed. After 10 minutes you should have a lovely thick meringue.
• 6. Add the butter. Start the mixer on high speed and with a butter knife, cut pieces of the butter and add it to the meringue. When all the butter is added it won't take long for the mixture to turn into a nice smooth buttercream. This will take a few minutes. Be patient as it will turn into a smooth creamy finish.
• 7. After the butter is combined, slow down the mixer and add the vanilla extract. Stop the mixer and scrape down the sides of the bowl with a spatula and start the mixer again to make sure it's well mixed.

ITALIAN MERINGUE BUTTERCREAM

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.

ITALIAN MERINGUE BUTTERCREAM

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.