tag:blogger.com,1999:blog-870432028914537255.post7262894414970459572..comments2024-02-15T03:40:07.953-05:00Comments on ButterYum: How to make Italian Meringue Buttercream (IMBC)Patricia @ ButterYumhttp://www.blogger.com/profile/06497226806665401448noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-870432028914537255.post-48746303753298529712014-03-27T17:03:36.282-04:002014-03-27T17:03:36.282-04:00Flavor and texture wise, they're very similar,...Flavor and texture wise, they're very similar, but Italian Meringue is more stable at warm temperatures. Great, great stuff!<br />Patricia @ ButterYumhttp://butteryum.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-58415354924471258002014-03-26T19:31:13.182-04:002014-03-26T19:31:13.182-04:00I just made Swiss Meringue Buttercream today for t...I just made Swiss Meringue Buttercream today for the first time - it has been on my "cooking bucket list" for some time and I love it. Now I will have to try the Italian version. So much butter, so many wonderful calories!Jacquelinehttps://www.blogger.com/profile/10074013194838958441noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-41902205609613712592014-02-25T16:49:46.343-05:002014-02-25T16:49:46.343-05:00Actually, you can! However, IMBC doesn't &quo...Actually, you can! However, IMBC doesn't "crust" so you should chill the cake very well to harden the IMBC before covering with fondant. I also find a thin layer of IMBC works better than a thick one when topping with fondant. Allow the cake to come to room temp before serving so the IMBC won't be too hard (otherwise I'll be like cutting through a stick of butter - not very palatable either). I hope that helps!Patricia @ ButterYumhttp://butteryum.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-33057329208886141112014-02-25T16:33:14.968-05:002014-02-25T16:33:14.968-05:00Can you cover a cake frosted with IMBC with fondan...Can you cover a cake frosted with IMBC with fondant?momof6https://www.blogger.com/profile/07989177803326341289noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-54373395593701352302013-03-22T09:14:59.310-04:002013-03-22T09:14:59.310-04:00Hi Kat - You can add 5-6 ounces of melted and cool...Hi Kat - You can add 5-6 ounces of melted and cooled chocolate after the buttercream is made. I like to use bittersweet chocolate, but feel free to use your favorite high quality chocolate (milk, dark, white). <br /><br />Other flavoring options: you can add up to 3 ounces of your favorite brandy or liqueur (Amaretto is one of my favorites). You can also add 1/2 - 1/3 cup of your favorite pureed fruit (raspberry is wonderful). Oh, and another thing I sometimes do is dissolve a tablespoon or so of espresso powder in a few tablespoons of hot water, allow it to cool, then add it to the whipped buttercream - play around with it until you get the flavor you're after.<br /><br />Have you considered whipped ganache? It's much easier to make than Italian Meringue Buttercream. I'm be happy to explain more about it if you like.Patricia @ ButterYumhttp://butteryum.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-23724310528543111882013-03-21T23:39:09.069-04:002013-03-21T23:39:09.069-04:00I want to try to make this icing but I need chocol...I want to try to make this icing but I need chocolate icing. How much and what kind of chocolate should be used? Also if you wanted to add other flavorings how much should be used?katnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-87848025929301240022012-12-16T21:55:57.412-05:002012-12-16T21:55:57.412-05:00Hi Linda - so glad you liked it!! The color will ...Hi Linda - so glad you liked it!! The color will lighten the longer you beat it (more air makes it look whiter), but it will never be perfectly white. I use plain old unsalted butter. I've made double batches of buttercream, but you need a 6-qt or larger stand mixer, and if you use a kitchenaid with an 11-wire whip attachment, the buttercream gets stuck in the wires. That's why I prefer to make single batches in my 5-qt stand mixer. Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-43940826357915391642012-12-16T20:52:36.399-05:002012-12-16T20:52:36.399-05:00Did a test run of the IMBC a couple of days ago. ...Did a test run of the IMBC a couple of days ago. It turned out beautifully -- kudos to you, Patricia, for giving us such great instructions!<br />Tomorrow I have to make the "real" batch. Am I understanding correctly that if one batch is not going to be enough, you shouldn't double the recipe, but make another batch instead? In your finished iced cupcake pic, the frosting looks so white -- mine, not so much. It didn't matter since I added chocolate, but I was wondering how you kept yours so white. Could it be the brand of butter you use?<br /><br />Many thanks!<br />~LindaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-65475490704777493162012-12-13T17:30:56.065-05:002012-12-13T17:30:56.065-05:00Hi Linda - great questions. Yes, the meringue shou...Hi Linda - great questions. Yes, the meringue should be about room temperature when you start adding the butter. I could be the slightest bit "warm-ish", but definitely not warm enough to melt the butter. The current listing should make one batch, or 4-5 cups which is generally enough to frost a 2-layer 8 or 9-inch cake. I like to make an extra batch, separately, so I have plenty to pipe decorative borders. Leftovers freeze beautifully and come in really handy for cupcakes, whoopie pies, etc.Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-566430621404047822012-12-13T13:47:46.702-05:002012-12-13T13:47:46.702-05:00I'm assembling all the ingredients for my firs...I'm assembling all the ingredients for my first try at your IMBC and have a few questions for you. Before adding the butter, the beaten meringue should be cool. Would that be room temperature? The bowl can't be the slightest bit warm? Also, it seems you have revised the recipe. The current listing is correct for one batch, right? Love your great pics and instructions. I thank you. . .and so do my grandchildren!<br />~LindaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-74498578717393306102012-11-27T16:39:05.939-05:002012-11-27T16:39:05.939-05:00Nice to meet you, Tarah :).
Nice to meet you, Tarah :).<br />Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-29260002301847919342012-11-27T15:28:34.703-05:002012-11-27T15:28:34.703-05:00Thanks, I made the recipe as stated and it came ou...Thanks, I made the recipe as stated and it came out fabulous. I may try the brown sugar later. I am Tarah Taylor, I just don't have any of the accounts you have listed but I am not incognito,lolAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-47500950601694281612012-11-27T14:03:16.581-05:002012-11-27T14:03:16.581-05:00I'm not really sure, but good question. I'...I'm not really sure, but good question. I'd suggest making a small test batch to see how it turns out.Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-70843110302792967442012-11-27T14:00:50.755-05:002012-11-27T14:00:50.755-05:00Can I substitute light brown sugar for the regular...Can I substitute light brown sugar for the regular sugar?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-5204208016100787712012-11-16T13:03:35.369-05:002012-11-16T13:03:35.369-05:00Excellent - I'm so glad you like it. As for y...Excellent - I'm so glad you like it. As for your question - did you use salted butter, or unsalted butter. The first time I made buttercream I mistakenly used salted butter and it tasted way too buttery. At any rate, using less butter is fine - I've done that myself on occasion. Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-45425218154030963572012-11-16T12:03:57.059-05:002012-11-16T12:03:57.059-05:00I have just tried this recipe - my first time of m...I have just tried this recipe - my first time of making IMBC and it's turned out great! Only thing is I have only used half the amount of butter stated in the recipe as the IMBC started to actually taste too buttery. Is this supposed to happen? Either way, like I said it seems to have turned out brilliantly! Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-38471187132898438652012-09-14T11:57:23.672-04:002012-09-14T11:57:23.672-04:00Excellent! It's really amazing stuff, isn'...Excellent! It's really amazing stuff, isn't it? I love when people realize there's much better buttercream out there than the crusty gritty stuff. Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-58983138498537091322012-09-14T10:47:06.627-04:002012-09-14T10:47:06.627-04:00I used this recipe for for a couple of my cakes a ...I used this recipe for for a couple of my cakes a few weeks ago and it was delicious. I have sinced replaced my old Crusting Buttercream recipe with this one because it is sooth and tasty. Got rave reviews.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-40696088338117663152012-08-23T12:19:02.887-04:002012-08-23T12:19:02.887-04:00HI Christeen - so glad you loved the buttercream. ...HI Christeen - so glad you loved the buttercream. <br /><br />Soft-ball stage is 240F. The temperature given in the recipe is 248F which is technically considered firm-ball stage (it should form a firm ball that will not flatten when removed from cold water, but it will remain malleable and will flatten when squeezed). You're right though, the buttercream can certainly be made with sugar syrup that only reaches 240F, but it won't be as stable at room temperature as buttercream made with syrup that reaches 248F. Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-72826747719759387472012-08-23T03:30:52.685-04:002012-08-23T03:30:52.685-04:00Thanks for this recipe. I just decorated 30 red ve...Thanks for this recipe. I just decorated 30 red velvet cupcakes with it and they taste so yummy. Re not having a thermometer. You could try taking the sugar to soft ball stage which is around,the temperature you need. This recipe is so light and fluffy so much better than traditional butter creams with all that icing sugarChristeenhttps://www.blogger.com/profile/13870766649949003580noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-22934076867456729052012-08-07T20:03:37.586-04:002012-08-07T20:03:37.586-04:00I've read extensively on the subject and it se...I've read extensively on the subject and it seems to be believed that a candy thermometer is essential when making Italian Meringue Buttercream. In The Cake Bible by Rose Levy Beranbaum, there's a recipe neo-classic buttercream, an egg-yolk/corn syrup based buttercream that doesn't require the use of a thermometer. It's very yellow in color due to the egg yolks. If color isn't a factor for you, it tastes wonderful.Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-2824217682927647152012-08-07T19:53:26.050-04:002012-08-07T19:53:26.050-04:00Mmmm - sounds super yummy! Italian Meringue Butte...Mmmm - sounds super yummy! Italian Meringue Buttercream can be a bit heavy. If you use it on a cake filled with custard, pipe a "dam" of buttercream to keep the custard from being squished out from between the cake layers.Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-36874847569111334732012-08-07T19:51:52.930-04:002012-08-07T19:51:52.930-04:00Thanks Patricia :-)
Continental cakes is a soft sp...Thanks Patricia :-)<br />Continental cakes is a soft sponge layered with vanilla and chocolate castard. It's a typical Italian cake. <br />Sorry I have one more question.... As I don't have a candy thermometer is there any other way of knowing when the sugar has reached 240 degrees? Maybe how long it should boil ? Thanks againAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-33215390915518615752012-08-07T19:43:11.625-04:002012-08-07T19:43:11.625-04:00Thanks Patricia :-)
Continental Cakes is a soft sp...Thanks Patricia :-)<br />Continental Cakes is a soft sponge layered with vanilla and chocolate castard. Its a typical Italian CakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-870432028914537255.post-9200550038570994842012-08-07T19:03:51.347-04:002012-08-07T19:03:51.347-04:00I'm not familiar with "continental cakes&...I'm not familiar with "continental cakes". This buttercream doesn't crust or set hard. It chills hard, but should be softened by bringing it to room temperature before serving.Patricia @ ButterYumhttps://www.blogger.com/profile/06497226806665401448noreply@blogger.com