How To Make Buttercream Frosting - Italian Meringue Buttercream Recipe II AVAESQUE

Hi there lovely viewers! Thank you so much for tuning into this video where I’ll be unveiling my all time favorite frosting recipe, complete with a simple step by step guide. This is the recipe that propelled me through my cake selling days and in my humble opinion, it’s nothing short of the best. After making it a couple of times, it will become second nature, and I’m confident it will turn into your frosting of choice as well!
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You can find the recipe and written instructions below BUT FIRST, Here are some of the reasons why I LOVE this frosting:
-Smooth & Silky texture
-Not too sweet
-Super stable & Pipable
-Creamy and Luxurious flavor
-Versatile/Easily flavored
-Long shelf-life compared to others
-Can be frozen
If you give this a recipe a try, be sure to let me know - I would love to know what you guys think! Thank you for being here. You can also find the links I used for this recipe below.
0:52 - Skip intro
4:20 - Science behind sugar syrup & egg whites
6:56 - Storing tip
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Music credit: Shake It - Aakash Gandhi
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RECIPE:_______________________________________
This recipe makes about 45 oz of buttercream.
453 g Unsalted butter (4 sticks)
280 g Vegetable shortening
255 ml Water
440 g Sugar
225 g Egg whites
¼ tsp Cream of tartar (optional)
2 TBSP Vanilla
TOOLS:
Stand mixer
Food scale
Food thermometer
Small pot to cook sugar syrup
INSTRUCTIONS:___________________________________
Notes
-Ensure your mixing bowl and whisk attachment is grease free. To remove any traces of grease, wipe with vinegar or lemon.
-Ensure your butter is at room temperature. Tip for the butter - microwave in 5-10 second intervals until the butter softens.
1) PREP THE FATS: Prep and measure your butter and vegetable shortening. Set aside.
2) PREP EGG WHITES: Prep and measure your egg whites. Set aside
3) SUGAR SYRUP: In a small pot (preperably nonstick) measure the water and sugar and mix well. On your stovetop, place the pot over medium high heat. Carefully watch over, as you will be cooking this to 240 degrees F which can take up to 15 minutes depending on your stove.
4) WHIP EGG WHITES: While your sugar syrup heats up, place your prepared egg whites into your mixing bowl along with cream of tarter if you have it. With the whisk attachment on, start whipping your eggs on medium speed.
5) SLOW DOWN WHEN FOAMY: As soon as it gets fully foamy, slow the speed down to low and wait for your sugar syrup to cook.
6) SWITCH TO HIGH SPEED AT 235 DEGREES: Once your sugar syrup reaches 235 degrees (almost 240 degrees), you can turn your mixer to high speed. We want the meringue to begin to have strength for it to take in the hot sugar syrup.
7) AT 240 DEGREES, POUR SYRUP: As soon as the syrup reaches 240 degrees, immediately remove from the stovetop. SLOWLY pour the syrup onto the sides of the bowl as the whisk mixes on high speed.
8) WHIP FOR 10-15 MINUTES: Leave the mixer whipping for 10-15 minutes until it’s cooled off. Once the sides of the bowl feels like room temperature or (slightly warm) you can move onto the next step.
9) ADD BUTTER AND SHORTENING: Slow down the speed to medium and add small chunks of the butter and shortening. Mix at high speed for at least 2 minutes until the fats are well incorporated.
10) ADD VANILA & MIX: Add good quality vanilla extract and mix for another minute or two.
11) PADDLE ATTACHMENT: Before using, switch to the paddle attachment and mix the frosting at low speed for at least 5 minutes for a smoother texture. OR store away in the fridge.
STORAGE:
Fridge: 2 weeks
Freezer: 2 months (Defrost for at least 24 hours in the fridge before using)
Room temperature: 2 days
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LINKS FOR TOOLS:
As an Amazon Associate I earn from qualifying purchases
Stand Mixer by Hamilton Beach - amzn.to/3ZtNgFe
Silicone Spatula - amzn.to/3ELWLGp
Thermometer - amzn.to/3rorrKK
Compact Food Scale - amzn.to/3tcHbkj
Magnetic Measuring Spoons - amzn.to/3PvkxLD
Glass bowl set - amzn.to/3t86STm
Non-stick Sauce pan - amzn.to/3PBQnXk
Ateco 12 inch Piping Bags - amzn.to/3PONdjX

[@kristinac511]

Ugh i love italian meringue! 😩 definitely going to try this recipe out!

[@Avaesque]

You should give it a try! It’s my favorite! 😊

[@catherinegarcia6166]

Def trying this recipe! it looks really good and I don’t like it too sweet!

[@Avaesque]

It's so good!