How to make the BEST cake frosting EVER! Italian Meringue Buttercream Recipe
ฝัง
- เผยแพร่เมื่อ 11 ต.ค. 2018
- Here at Oakleaf Cakes, we pride ourselves in having some of the most delicious buttercream around: Italian meringue frosting! Watch as, in this buttercream recipe tutorial, Amanda gives a very thorough, step-by-step guide on how to make the best cake frosting in the world! And this Italian meringue buttercream recipe is just as tasty as a cupcake frosting as it is a cake buttercream. Give this recipe a shot and tell us what you think!
The Recipe:
1/2 cup water + 1.5 cups sugar boiled to 250º F
8 large egg whites (1 cup) at room temperature
1 tsp. cream of tartar
1/3 cup + 2 Tbsp sugar added to whipped egg whites meringue
1.5 lbs (6 sticks) unsalted butter at room temperature, cut into small pieces
1 Tbsp. + 1 tsp. vanilla extract
Enjoy our videos? Like, comment, and subscribe to see more behind-the-scenes looks at how we make our cakes, and how you can too!
********************
Visit our bakery! oakleafcakes.com
We also offer cake decorating classes! learn.oakleafcakes.com/classes
Video Production & Opening by Rebecca Lieberwirth (@beccaliebe on Vimeo)
Opening Music by Sarah Matsushima (sarahbernadettemusic.com)
********************
We hope you try out this buttercream, it's truly to die for! As always, let us know if you have any questions!
Oakleaf Cakes Bake Shop hola , tengo una pregunta . Una vez preparado cuantos días en refrigeración es su tiempo de vida ?., gracias 😊
Dijo 2 semanas en un recpiente bien tapado
When adding sugar in the mixer may I use powder sugar ? Not for the boiling pot for the egg white.
@@meraryslashchev4241 i asking also if the second branch of sugar is super fine sugar or powder sugar?
Is this what you use to frost most cakes?
Amazing teacher! Very thorough. I watch a lot of tutorials usually to find different, helpful tips on each concept/ technique and have done so for baking and decorating for few years. U r so thorough here that it makes me want to come to watch urs first when I need to get to it without wasting a lot of time. The u for sharing ur talent and gift
I’ve watched about 4 other professional popular videos and you mentioned specific things that are really important! Dripping in the sugar Not against the mixing bowl, watching the sugar for slow boiling bubbles and also the timing for everything. It’s real time so thank you!!!!
Thank you Amanda for your recipe of the Italian Meringe . I m gonna try it.
Wonderful Italian buttercream, thank you for the tutorial!
Love your video. Looking forward to preparing this frosting for a cake for my grandson's Communion.
Terry From Australia
Your Italian meringue buttercream recipe is good, you are good at it. More cake recipes
Thank you beautiful Amanda for the recipe, but especially for the techniques. You explain everything so clearly and in great detail. Thanks again.
This tutorial is very thorough. Thanks a lot!! 💜
This is a great video. Super informative, lots of extra details about the why and the how, love the added in troubleshooting here and there, and the comments section answered any additional questions I had. I adore that you come back and actually answer the comment section. I cannot wait to try this out. Thanks so much for this vid.
I’ve just made this and it’s turned out perfect 👏👏. Absolutely beautiful😋. Thank you so much for sharing and providing clear instructions. 🌈💗🌈
Thanks for your recipe.
Just made this amazing Italian meringue buttercream!! Thank you so much for the recipe love the video!!! Will be enjoying with friends and family. I was a nervous this was my first time making Italian meringue buttercream but it came out perfect thank you so much!!!
Best instructions! so easy to follow.
Second time making it! It takes me a long time, but I’m getting used to the process. Thank you so much for taking the time to help us all.
Love this!! Going to try it
Thank you so much I will try this now😍💖
You are a very good teacher 🙏
OMG! I was laughing so hard at my first batch of boiled sugar- it turned into an opaque mountain of solidified sugar! I was so focused on frothy egg whites, I over cooked the sugar water! Thank goodness I salvaged my beautiful frothy egg whites. I followed the recipe and the buttercream frosting is DELICIOUS! I got so confident, I made another batch that was absolutely perfect! No sugar mountains this time. I had a good laugh and a good time making this frosting. Thank you so much for the recipe! Delish! Blessings.
I've never had Italian buttercream. My concern was, being able to decorate with it. I followed your detailed instructions and it came out perfect. On top of that Italian buttercream is now my favorite buttercream. Thank you so much!
I have loved every cake I have brought from oakleaf
Love the details
Excellent presentation
I love this video! Thank you! Also, you look like a fairytale princess. Just beautiful! 💖
Thank you! 👍😍❤️😍👍
This is the best buttercream I have ever made and eaten. I have made it atleast 3 times and its perfect. The most thing I like about it, is that is very lightly sweetened not over powering at all. Love it!!! Thank you
What a great review. So glad you like it!
Brilliant tutorial! I am so happy I came across this video. I have recently been making ''the BEST cake frosting EVER! It is well worth the extra effort learning how to make a refined and high quality buttercream.Thanks for sharing this Amanda, you are a true professional.
th-cam.com/video/WV7vVRFjerw/w-d-xo.html
Thank you for the step by step process of making Italian merengue butter cream. I just made it and it is very light and creamy and just delicious. I’m making a half a sheet cake for my friends birthday and this is the frosting I will use. Thanks again and keep on baking from my kitchen to yours!
Would this frosting hold up in humid weather?
THIS IS MY TO-GO BUTTERCREAM FOR ALL MY BAKED CAKES OR MUFFINS. EVERYONE LIKES IT BECAUSE IT IS SO DELICIOUS AND NOT TOO SWEET! THANK YOU SO MUCH! GOD BLESS!
it's like a dream of mine to work here! I'm just starting out with cake decorating. definitely going to try making this at home
Thank you! That's super sweet! Best of luck!
I like your style.
Hello, Italian buttercream is one of the most difficult buttercreams to make;however, you explanation is so perfect that I am sure everyone is going to be able to make it without any problem. I love how you explain every detail. Thank you for sharing this recipe.
I appreciate that. Thank you!
She is so beautiful!
The best step by step, well explained video I've seen for Italian Buttercreme. Watching this didn't make me feel intimidated especially when I have a 6 quart KitchenAid mixer. Most recipes are small batches which makes it difficult to use the 6 quart because the whisk doesn'treach the all the way to the bottom and not wisking properly. I love egg whites in the mixer versus cooking egg whites in double boiler risking making scramble eggs. This recipe seems attainable. Well done. Thank you.
Thank you for watching!
Thank you.
good explanation.
Absolutely nothing I did with this buttercream did it go on the cakes smoothly. Luckily, I wanted a rustic type cake frosting, and it worked, but it was so frustrating that I couldn't even get the first crumb coating to go on smoothly. But everybody loved the frosting flavor. And I couldn't believe it. I took it out of the freezer on a Tuesday, then frosted the cake. Left it in the fridge and took it to the destination wedding on Thursday. where it sat overnight in the garage and put it out on a table in the full sunlight (on a Friday), and the frosting did not melt, and it tasted really good. 4 days and the cake inside was just as moist as possible so that frosting really held in the moisture in for the cake and worked really well for the wedding. I wish there was a way to add a picture to this.Because you'd see the cake really did turn out beautifully.
Just made this. Literally the best frosting I’ve ever had. There were so many moments where I thought I had gone wrong but thank goodness for all of her cues about texture/consistency, etc.
Only down side is now all of my kids want me to make cake for their bdays instead of store bought 😂
OMG, I love your hairstyle, I struggle with my long hair while working. Btw, this video was so useful for me👍
I actually just made it. Let my egg whites cooled for 20 mins but it turned out perfect and delicious. Thanks for the step by step tutorial. Just have one question Should I frost my cake even though I’m not using it till Sunday. Today is Friday.
Hi Amanda, I just saw you on chronical. I live in the same state as you.
I will try this meringue. I’ve done American buttercream it never comes out right I’ve followed all steps I always get a grainy texture and not good for piping. Thanks for the video. 💗💗💗
First I would like to say WoW thank you. It worked great and everyone thought it was awesome. I just found you a few days ago and gave you a sub right away. I do have one question at the end of the mix all was well and then for about 20 seconds the frosting seemed to break apart and separate. Almost like curdle and milk droplets and small streams of milk formed on the inside of the bowl, obviously from the butter giving off its milk. I panicked and started to swear and my Wife said just keep going and about 15 to 20 seconds later all was perfect again. It was smooth creamy and no loss of volume is this normal or did I do something wrong? This is the first frosting I think I ever made and it was fantastic thanks again. I have a small 4.5 qt mixer so I reduced the recipe to a 3/4 load for my stand mixer and it worked fine.
Small Recipe for 4.5 quart mixer. 3/4 Batch
3/8 cup water 1 and 1/8th cup sugar 250 F
3/4 cup egg whites room temp
3/4 tsp. Cream of tartar or "lemon juice tbd”
1/4 cup + 1.5 Tbsp sugar to egg whites
1.125 lbs "4.5 sticks" unsalted butter
3/4 Tbsp vanilla + 3/4 tsp vanilla extract
I was doing the math on the fly the day I made the recipe and I just should have added 1 Tbsp vanilla for the 3/4 batch.haha
One more thanks and my next attempt will be chocolate.
Thanks, I do mention that it is normal for it to deflate at first at 10:27 in the video. Often times it has more to do with the temperature of your butter/meringue, and yes the solution is almost always to just keep going. Glad it worked well for you! When you do chocolate be sure not to add it until the very end around the same time as the vanilla. Happy baking!
@@OakleafCakesBakeShop Super fast reply thanks. Ya I heard you say that when watching your vid but I guess I wasn't expecting such a dramatic deflation and seeing the butter milk freaked me out. Thanks for the chocolate advise and have a great day. Taz
Thank you for this great tutorial! Your instruction was very clear, love the helpful tips too! This is the first time I've made this and I've made two batches - both came out perfectly! I love the sweetness level, and the texture,but I was wondering if it's possible to use less butter, (for personal taste, not calories haha) or will it compromise the texture?
Glad you enjoy it! If you don't add all the butter it will be soupy meringue not buttercream. You can experiment and see what happens if you want. You could also experiment with adding vegetable shortening to see how that turns out. In our opinion butter is worth-while calories compared with other fat and oils and other processed ingredients used in frostings these days.
@@OakleafCakesBakeShop Thanks for your reply, I'll stick to the exact recipe - butter is best. Perhaps I'll experiment with preserve or other flavourings. Looking forward to more videos!
My dogs are getting grazy as soon as I want to watch your video's. It's The Whistle!! Can't you leave it out? I love your video's anyway ;-)
❤
I miss your videos ❤😂
Great job! Can’t wait to try this. I’m very new to cakes, and I have a question: Will this frosting work well for the cake-comb technique, where you create stripes with two colors of buttercream?
Thanks, Yes it will! it's perfect for that technique because the butter gets nice and hard in the fridge which makes it easy to add the second color stripes. This is also why it makes a great crumbcoat frosting for underneath our fondant cakes!
Oakleaf Cakes Bake Shop Thank you!
Dear Bakers, The frosting sounds AMAZING! I would love to make this for my granddaughter's cake! I was wondering- does your recipe make enough to frost a 14 inch and 10 inch cake? I was wondering in case I need to double the recipe. Thank you for the video.
If u watch it till the end she said 8-9inch cake
Thank you Amanda!
Will try for the first time ,but Please what kind of butter is used in italian buttercream ?
Hello, we use unsalted butter in our recipe. Thanks!
Does the mixing on low cool it down..? This is so educational because you show and explain everything..I am impatient at learning but this is so valuable ...My cat seems to agree..Thanks I will try it on cupcakes.
Thanks! Yes, after you've added the sugar syrup you want to mix it on low-medium until the metal mixing bowl feels cooler/room temperature. If you rush it and add the butter while it is still hot it will melt the butter and it will be hard to get it to fluff back up.
What's your background..you are so thorough and talented. I hope to open a cafe bakery in less than 5 years..This is by far the best demo I've seen..and nd been watching for years. Thank you for your reply. I hope I can find a sweet thermometer..What can I add instead of cream of tartar..? We don't have it where I live. Is a good local butter okay? Thanks again.
@@SpecialgiftsLA Thank you. Cream of tartar is in most grocery store spice isles. While I'm not sure about substitutions, here's an article to get you started: www.cookinglight.com/eating-smart/smart-choices/substitute-for-cream-of-tartar
specialgifts LA
Would this icing be stiff enough to make flowers?
Thank you for the recipe! I love how detailed you are in the video, very informative. I want to make coconut Italian meringue buttercream and I was thinking of adding coconut milk/cream to the mixture. Do you think this would turn out okay? How much coconut cream should I add?
If you are adding the coconut cream for flavor, we would suggest using Cream Of Coconut (the kind you find in the bar/mixer section of the grocery store like "Coco Lopez" rather than coconut milk or cream as that would thin out the frosting a bit too much. I would start with two tablespoons and add more to taste!
@@OakleafCakesBakeShop I can’t seem to find cream of coconut where I live. How about using coconut extract? Would that give the same flavour as using cream of coconut?
So I ended up putting in 2-3 tablespoons of coconut cream in the Italian meringue buttercream and it worked out well 😄 I have a question regarding storing the cake. I made a lychee coconut layer cake the day before it will be served. I put canned lychee pieces in between the layers. Should I store it in the refrigerator or it’s okay to sit out on the counter?
@@mochathemaltesedog We are glad that worked out for you! Typically cakes are best served at room temperature, and can usually stay out on the counter for about 24 hours, after that I would recommend refrigeration. If you do refrigerate the cake, I would take it out about 3 hours before serving, to come to room temperature.
@@OakleafCakesBakeShop Hi again! I do really love this buttercream but i was just wondering if i can reduce the butter in this recipe but still have it very stable and it can sit overnight on the counter once piped? If it's possible to reduce the butter, how much can I reduce it to?
Hello, just watched your video from Paris :) I loved it, thanks a lot! I'm really exciting to try out the recipe! But as we use only grams here, I wondered if you can convert the recipe into grams unit for me...? Pleeease ^^' there is a lot of different mesures of cups, teaspoon, etc depending on the website, and I want to make sure it'll work for me... Thank you 🙏🙏🙏🙏
google is your friend.
Hello great tutorial..is this amount enough to ice a 12×18 cake sheet?..😊
It depends on how tall it is stacked. If it's a single layer then it's probably enough. But if you have multiple layers of cake and filling you'll need to make two or more batches depending on size.
@@OakleafCakesBakeShop thank you🤗 for answering
Is it possible to half the recipe? The full recipe is too big for my mixing bowl. LOVE this buttercream, thank you so much for sharing it.
Yes, you can cut the recipe in half. The method will still be the same it will just happen quicker! It can be tricky to whip such a small amount of egg whites but with a smaller mixer, it still may be possible. Happy baking!
I like this recipe. I use half butter half shortening tho, for stability 🤙🏻🌈
Can I use milk to melt the sugar instead of water
I absolutely love this recipe! Thank you so much for the very detailed video. Truly changed my cake decorating. I have one question please. How can I make this recipe chocolate flavor? What kind of chocolate How much of it should I put?
You're welcome. To make this chocolate melt some semisweet chocolate and let cool slightly (not hot but, not solid either) and add it to the finished frosting. The amount is totally up to you. Start with a couple ounces and add more to taste. You can also add a bit of Dutch Cocoa sifted in, but the melted chocolate keeps a mousse-like texture.
Thank u for sharing one question would this melt if the climax is very hot I live in S.A it's very hot over here we normally use royal icing but I like to try out new stuff
Just treat it like a stick of butter, don't leave in direct sun/heat etc. You could try and replace some or all of the butter with vegetable shortening which has a higher melting point. But shortening has less flavor so you may need to add more flavorings or extracts to taste. But really, if you make and use the buttercream in air conditioning it will be fine in 65-73 degrees. Then just keep it in the fridge overnight before delivery, just make sure your cake comes back to room temp before eating.
Can I use any type of egg whites from a carton? Do you have a brand you like? I tried using carton egg whites (with cream of tarter) to make a Swiss meringue frosting and it wouldn’t even form soft peaks!
Carton egg whites are very hit-and-miss, as they are pasteurized (read: pre-cooked), and some pasteurization processes can cause egg whites to not whip. Most cartons will say in the fine print if they are not suitable for meringues. When in doubt, if you don't have time for experimentation, it is safest to just crack your own eggs. However, if you can experiment a bit and find a brand that does whip well, then that makes life infinitely easier :)
Here is a good article on the topic: www.cookscountry.com/taste_tests/580-processed-egg-whites
Happy Baking!
How .uch is this for? Im frosting a 4 layer 9 inch semi naked cake. I want the layers thinck with strawberries buried in cream.
Wow so many things I did wrong I was following another recipe that said bring the sugar mixture up to 235-240 and I blow out my mixer because the recipe had me starting the eggs at the same time you start the sugar
So which kind of sugar? Granulated or powdered?
I plan on making a cake the night before with this frosting...Would it be better to leave the cake out (covered) or refrigerate it? The party will be at 2 in the afternoon, so I will have plenty of time for it to come to room temperature the next day if you think that is best.
This buttercream is good for about 24 hrs at room temp. You definitely want to eat it at room temp, otherwise, it will be hard and less sweet tasting. If it's a small cake that's been refrigerated then that might only take 3-4 hrs to come back to room temp, however, we always recommend giving it as long as you can to come back to room temp after refrigerating just to be on the safe side. Good luck!
I read a similar version where the paddle attachment replaces the whisk attachment when reaching the "Adding butter stage" What are your thoughts about switching to the paddle and mixing in the butter?
The point of the whisk is to re-incorporate air after the butter deflates it. Paddles are for mixing thicker stuff when you don't need to incorporate air. While it might work ok-ish, why go through the trouble of dirtying an extra dish for worse results?
@@OakleafCakesBakeShop Thanks for clearing that up!
Where can I email you a photo? My daughter and I just made the buttercream using your recipe and it turned out awesome. She wants to show you her cake. The cake is for her 9th birthday party tomorrow. She has enjoyed making her own birthday cakes since she turned 3. Thanks again for the advice.
@@lordmonty That sounds positively adorable! oakleafcakes at gmail.com
Great Vid! how much white chocolate is sufficient in the meringue of this proportion?
Any flavoring you can add to taste at the end. As every flavor has different potency it's going to be completely different by brand and type. There are no wrong answers though!
Thanks for the speedy reply! I’ll take that into consideration 👍🏼
Hello, I was wondering if this is a good frosting to use for an ombré cake?
Hi, yup! You can color it using gel food color any color you wish!
Wrapping an Ice pack around the bottom of the bowl helps cool the meringue
Yes, that is a good tip when using a smaller countertop mixer. When we do our big batch in 60 qt mixer we just let it whip until cool as that would be A LOT of ice and an even bigger ice pack :)
Goodmorning just came a cross this video what i dont understand is the measurment of the buttet here what we have is like 250grm of butter
I tried twice and yes soup I'm I being inpatient? On adding the butter?
If your buttercream is soupy after you add the butter it is most likely that your meringue was still too warm. Be sure to wait until your meringue cools down to room temp before you add the room temp butter.
Hello! Will this recipe be enough to fill and frost two 9 inch cakes? Thanks!
Hi. It should fill and frost an 8 or 9" cake that is two layers. Depending on how much you use to fill and how thick you frost you may need a bit more for trims and decorations depending on your design. always better to make more than to run out :)
@@OakleafCakesBakeShop Thanks! 😊
Thank you for this video! I just want to double check that it is okay to use egg whites in a carton? I have read elsewhere that they don't work as well as fresh egg whites from an egg. I would much prefer to use those from a carton, since I am not good at separating eggs. Thank you.
Yes, you can use egg whites from the carton you just might find they behave a bit differently or take longer to whip. You do get the best meringue from cracking fresh eggs though!
@@OakleafCakesBakeShop Thank you.
@@OakleafCakesBakeShop Thank you.
What brand of butter and vanilla do you recommend for good quality?
We use Cabot unsalted. We like Prova Vanilla best. But whatever pure extract you can find within your budget is good.
I love Italian meringue buttercream! I will let you know how it turns out for me. Keep me crossed.
Can this recipe be cut in half?
I made the meringe, it's so beautiful and tasty. I am waiting for room temperature. can I put vanila flavor on the meringe stage, or only on the buttercream stage. Because I want to try meringe only for cupcakes and also another batch just as buttercream just to see which one I want to use more for cupcakes from now on. Can I put the meringe in the fridge after it's done? and then I pipe on the cupcakes? I decided to use meringe the first time to avoid the butter cream step when I wanted to avoid the colesterol. Since I exist, I always discriminated meringe for cakes, maybe because of the raw egg white? maybe I ate the wrong one not so well done. I always wanted frosting from fresh whipped cream, but it's hard to hold, it has more colesterol and it's more expensive, although it's delicious and so addictive. So I want to try the meringe. But I still think, am I eating raw egg whites? I need to answer this to my cupcakes buyer.
supermelodia If you don’t want to make the full buttercream you could stop after you’ve added the sugar syrup (and whip until cool) and you’d just have Italian Meringue. If you want to pipe that onto cupcakes you’d need to do it right away as it will get spongey as it sits. You can also use a kitchen torch to toast the meringue if making s’mores cupcakes for example.
You are not eating raw egg whites because the hot sugar syrup cooks them
@@OakleafCakesBakeShop So I can't put the cupcakes with the meringe on the fridge?
After applying this frosting on cake do we have to keep our cake in fridge or it can stay at room temprature
As I live in hot country
While delivering a cake does this frosting drip on side n make a messy look???
Plz reply
Hey abdaali did you end up putting it in the fridge or leaving it out?
@@elenal50 I will keep in fridge
But delivering to a customer will it remain fine?
Can I add powder chocolate to give it a darker color? I’m trying to make a black buttercream
Start with black gel color first, then you can add cocoa powder at the very end for flavor but since it's made with real butter it will be hard to get a really dark black. We try to avoid making black buttercream since it WILL dye your mouth black.
Thanks for the response! I have another question can I use pasteurized egg whites?
💕 her
Great video! Nailed it on my first try (I think lol) thanks to your thorough instructions! But I do have one question...I tried adding melted (room temperature) chocolate and the buttercream split and got very soupy, runny, and somewhat curdled. What did I do wrong? It was seemingly fine before I added the chocolate. The chocolate was not high quality chocolate, just regular chocolate chips. If you could give me some advice that would be great!
Without seeing it it's hard to diagnose. It's either temperature related, or sometimes it just needs a lot more whipping to come back together. I would posit that it either got too warm with the melted chocolate, in which case you can try refrigerating and then gently reheating to room temperature and whipping it again. Also, we typically use dark baking chocolate instead of chips, but that probably isn't the difference maker.
@@OakleafCakesBakeShop you guys are awesome! Thanks for the quick response! If it gets too warm is it typically unsalvageable? Also, would chocolate gnash work instead of melted chocolate? I'm just thinking that can get cooler without hardening. Thanks again!!
@@bandb9397 Usually if it's completely melted then it won't rewhip, but as I mentioned you can always try cooling it, bringing back to room temperature, and then whipping for longer periods. Melted chocolate is usually fine if you add it slowly after the buttercream is complete and at room temperature.
@@OakleafCakesBakeShop ok perfect! Thanks again for your response and help. We'll see if round two works 😄
I have a 5 Qt stand mixer, do you think that is big enough to make this recipe?
It should, however, the meringue might whip up quite high after the sugar syrup is added. Just keep an eye on it. Once it's cool enough to add butter it will reduce to a 1/3 of the size. You can also always reduce the recipe by 1/4 or 1/2 as needed. Let us know how it turns out for you!
Thank you.
I made this recipe today. This was my first time making an Italian meringue buttercream. It worked beautifully. It will be my go to from now on.
@@michelleeverett6635 We're so thrilled it worked for you!
This is the first time watching one of your videos and I want to say, first, that you are so sweet and easy to watch! Now, on another note, I see nothing wrong with having a pound or so of butter a day, but my doctor screams otherwise! On a more serious note, I am 65yo and yet have never made IMBC!! I am SO intimidated by this frosting! My biggest concern is this...what IF the syrup and the egg whites are NOT done at the perfect time? I mean, is there a bit of play there? Can you keep beating the egg white mixture until the syrup just gets to that 250? OR, can your syrup sit at 250, temporarily, while the egg whites are NEARLY done? I am sure after making this for a while it becomes second nature, but, I'll tell you, I sure am afraid to take that leap of faith and take it on. I have been searching for something to pipe flowers that holds its shape better than ABC. I've been told that IMBC is the way to go for that. How do you feel about all of that? Does this color well? Thank you so much for your video! I appreciate any and all information and help you can give me. God bless...
It's ok if your egg whites are ready first, simply turn the mixer to low to keep them moving until your syrup is ready. If your syrup is ready first simply turn off the heat, the sugar should maintain a lot of heat and can reheat quickly if needed when your eggs are ready. Yes, after several repeat batches you'll have the hang of it!
Yes IMB is great for flowers! Just try not to hold one piping bag for too long as butter melts quicker than shortening in your hand. After flowers are made let them harden in fridge before putting on your cake. It takes more gel food color to dye butter-based frostings than a shortening-based frosting or royal icing for example. But once you figure out the ratios of your specific color it will look great!
@@OakleafCakesBakeShop Oh, thank you SO much for all of your help and guidance! And so quickly! See, I was right...you ARE so sweet. God bless...
I followed the recipe exactly; checking and double-checking. Although this frosting was a beautiful spreading consistency; fluffy and good volume, I found the taste to be very bland and the butter overpowering. I would not make this frosting again, but the impeccable directions for the italian meringue was very useful for the future. By the way, I had to split up the italian meringue into two mixing bowls after the syrup was added and cooled because my Kitchenaid is a residential 4 qt. I weighed each mixing bowl to make sure each one had the same amount of meringue before adding the butter and vanilla. Hope this helps someone with a household Kitchenaid stand mixer.
Ann Kokkoris is you prefer a more sweet buttercream you can add caramel, honey, maple syrup to the buttercream after it’s done to keep its silky consistency. Or just add in some crushed Oreos or strawberry jam to add more flavor. :)
@@OakleafCakesBakeShop Thank you for the suggestion!
So many are used to American buttercream which is sickly sweet and grainy with no real rich taste of butter.
I love this buttercream because it tastes like butter and is fluffy, smooth and creamy.
So u can use pasteurized egg whites from carton??
Yes, you can. However, we do find that different brands of egg whites behave differently so it may take some experimenting to find the one that works best for you. Overall, if you have the time to crack fresh eggs that will always give you the best meringue!
Can you convert de 1.5lbs in grams. Please
I like the recipe but i dont know that diference.
Richate Manhiça Júnior 1.5 lbs of butter is equal to 684 grams
Can you use this under fondant?
@Lea yes once the meringue is stabilized the frosting is no fuss. Check out Yolanda Gamp channel for more info
Absolutely! We use it in all of our crazy sculpted cakes as well.
What about airbrushing this kind of frosting
Can you tell me butter in mg please?
Can i use salted butter..?
The recipe calls for unsalted butter. Using salted butter won't hurt the texture, but will make for salty buttercream.
I made this buttercream at first it was smooth soft and spreadable but after awhile it became kinda hard and stiff and became hard to pipe or smooth.I had to use a blow torch to make it soft again and again 😭. Can you please tell me why that happened?
The finished buttercream behaves like a stick of butter. If your kitchen is cold and drafty it will stiffen up. If it's hot and humid it will get soupy. It's best if you can keep the buttercream between 68-75 F for best working temp. A torch on a metal bowl is fine to soften it up in the mixer or you can put in a microwavable dish and microwave in small increments to soften before rewhipping.
@@OakleafCakesBakeShop Thank you.I didn't know that.I will keep that in mind when I make the buttercream again😊
Hi,What kind of cream you use for fruit cakes?
We don't make the traditional Fruit Cake. But if you mean like Lemon cake, or Strawbery cake etc. we usually do a berry-flavored buttercream where we add a jam or preserves or even lemon curd directly into the finished buttercream.
Oakleaf Cakes Bake Shop what about whiped cream? Im trying to make it at home like they make it in local bakery, so full, tick, rich...and I just know its not butter cream or anything with butter.
I like how you explain everything 👍
@@ivana10yu Yes, you can use whipped cream. Just be sure to keep the cake stored in the fridge when not eating it as whipped cream needs to stay chilled.
Oakleaf Cakes Bake Shop I tried this and its amazing taste
What brand of butter do you use ?
The best you can find in your area, which is usually locally produced.
How does this differ from Swiss Meringue Buttercream?
It's a diff process but with similar results in flavor and texture. Swiss heats the eggs with the sugar and then whips in butter. But for us making large batches we prefer the method of Italian Meringue :)
I love Italian meringue buttercream, but every time I make it, the longer it sits out, the softer it gets and loses its shape if it isn't kept ice cold. What am I doing wrong?
It goes get spongey as it sits so it may just need a brief re-whip/stir in the mixer to smooth out again. Be sure to include the cream of tartar as that helps to stabilize the meringue.
If the buttercream is getting soupy as it sits it may be that your kitchen is too hot. Try to keep the room at 68-75 degrees for the best working temp.
Which Vanilla did u use?
Vanilla is currently really expensive so we usually toggle between a couple different types of vanilla based on what the pricing is. This one is Chefs Quality.
The amounts of the ingredients?
How can I make this buttercream chocolate buttercream?
You can add melted and cooled (but still liquid) bittersweet chocolate into the bowl after frosting is finished. The amount you add is to taste. Warm but fluid chocolate is key. Too hot and it'll melt your butter, too cold and it will solidify into chocolate chips.
What kind of vanilla you are using?
This was made during the great vanilla shortage, so it is Chef Quality brand. We switch brands based on what's affordable in the vanilla world. Just get the best quality one within your budget.
Can I do this without the cream of tarter?
Yes you can make it without cream of tartar. You can either leave it out or substitute it with a tablespoon of lemon juice! It is used mainly to help stabilize the whipped egg whites.
@@OakleafCakesBakeShop so that they dont overwhip, right?