Mr Browns Italian Meringue Buttercream Recipes

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ITALIAN MERINGUE BUTTERCREAM



Italian Meringue Buttercream image

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

5 egg whites
1 pinch cream of tartar
1 ¼ cups white sugar
⅔ cup water
2 cups unsalted butter, chilled and cubed
1 teaspoon pure vanilla extract

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

MR. BROWN'S ITALIAN MERINGUE BUTTERCREAM



Mr. Brown's Italian Meringue Buttercream image

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

1 cup sugar
1/4 cup water
5 egg whites
1/4 cup sugar
2 cups unsalted butter, room temperature, cut into tablespoons

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

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