You're the first blogger that offers the idea of refrigerating the meringue. That part just sounds so genius and from now on I plan to do that to hopefully speed things up a little. Thanks, Liz!
I’ve already made this recipe twice. Both times as I add butter and vanilla in, it first curdles and look like it’s not going to work but then after few minutes in the stand mixer, it comes together beautifully. Thanks for sharing!
Mine curdles but then just falls apart😩 while it’s mixing it slides around...I used room temp butter and cooled it in fridge for 15 minutes...please help
@@PB2024. I actually faced something similar, what helped is you damp a towel in hot water and press it against the bowl of the mixer from outside. What this does is it slowly starts giving the mixture a little warmth fir it to come together again and then after about 5 mins it should be perfectly find coming together. Try it and let me know how it works.
I love the fact that you explain the difference in temperature. I've watched other videos but no one explains if it's ok to leave or at room temp or for how long. I made some and it went flat the next day in the fridge so I'll definitely be trying your recipes. Keep them coming!
I had questions/comments 6 months ago. Since then I have made this about 8 times. It is my Favorite frosting to make (I don't eat ANYTHING I make but the smell when the hot sugar syrup is added to the merengue is HEAVEN). And any frosting without that powdered sugar grit is so much nicer. I had to transport cupcakes in 98 degree heat last Sunday. Even with the car air conditioning on the heat affected them. I had cupcakes with this frosting, Ermine Frosting, Easy Buttercream Frosting, and Cream Cheese Frosting. All piped with the same 4 decorations. The Cream Cheese Frosting was the one that sagged the most. The other 3 managed to hold up until they could be put into a large refrigerator at the venue. I think that this one held up the best... GREAT frosting that I love...
@@nilasmith8801 YMMV but it definitely worked for me!!! FUN TO MAKE!!! I was intimidated at first but even on my 1st try I was successful!!! Good luck!!!
Liz, I am not sure you read my recent comment. I had commented elsewhere that I was a newbie but was going to try making 4 dozen cupcakes. Each dozen using using a different WASC flavor AND each dozen using a different type of Frosting (Italian Meringue Buttercream Frosting, Easy Vanilla Buttercream Frosting, Cream Cheese Frosting, and Ermine Frosting). All were piped in 4 different designs per dozen. ALL recipes (and the confidence to do this project) were thanks to you!!! Thank you so much!!! Regina
I have made successful IMBC in the past but it was hit or miss. I want to say THANK YOU! Putting the meringue in the refrigerator for 15 minutes is brilliant. I used to just let it whip and feel the side of the mixing bowl. Twenty minutes later, when I added my butter, it would still melt. Made it today, no problems. I am going to use it on top of pumpkin cupcakes. I am so excited. You are a great baker and scientist, lol.
Thank you so much for this recipe/video, I have found the buttercream of my dreams! This will be my go to from now on especially here where the heat and humidity are so bad for sooo loooong in North Carolina!💙
Hello. Not sure if you will be reading my comment. I tried your IMBC and I am totally using this recipe for my future frosting. Ur tips all came in helpful and I am so happy with the outcome😍😍 Thank you so much for sharing this frosting recipe!!
Absolutely amazing 🤩 you are queen I bow to you ! Helping bakers like myself successfully achieve a goal without charging May God bring blessings and lots of love and abundance! 🎀❤️🎀
I typed in fool proof Italian meringue buttercream recipe, and yours was the first one that came up. And I have to say thank you. It came out perfectly!
This & your easy buttercream have become my go to recipes! I would love a video on how you achieve darker colors. I’ve tried adding cocoa powder, letting it develop & the microwave method, but my coloring is never as dark and as smooth as I would like.
Seems like room temp ganache would be better. Fold a third of the buttercream into the ganache at a time until all three applications are done. Cocoa powder is just so dry and makes everything it touches so dense and chalky. Since you can’t add more moisture of leavening to the buttercream like you can a cake batter it just seems like a bad option to me.
This is the best recipe for IMBC. I use it all the time. With the ratio of ingredients, it's easy to adjust more or less depending on what you need. Side note a professional baker asked me for "my"IMBC recipe. I sent her here.
I've tried making IMB twice and it always ends up looking like cottage cheese or watery or both. I'll try your method and hopefully have better results.
I didn't use your recipe , but i made it for the first time and it turned out really buttery and sort of greasy and not like a normal butter cream. my recipe was a whole pound of butter, the syrup consisted of 1/4 c water 1cup granulated sugar, 4 egg whites. And when the icing is chill it lost all of its fluffyness and became sort of brittle falling off into pieces. Any tips?
I pray someone responds to these questions as I plan to make a cake for my daughter two weeks from today. Are the cakes at refrigerated or frozen temp when you add the final frosting layer? Do you add the fondant to refrigerated frosted cakes, or immediately cover with fondant after frosting and before placing them in the fridge? Can the fondant covered cake be fully decorated and refrigerated 24 hours before the event? If so, how do you protect them from condensation? Is it better to decorate the cake a few hours before an event after the fondant covered cake has been refrigerated? Or decorate it at room temp? I have watched 8 million hours of tutorials and can't seem to find the perfect advice for my cake. I plan to make a tiered 10", 8", and 6" cake with each tier being 4 layers (approximately 4" in height each). I will be using White Velvet Cake with Italian Meringue Buttercream. The decorations will be royal icing cherry blossoms on toothpicks, tree branches made with chocolate fondant/gum paste and painted on details using Chocolate Royal Icing, edible brown and black powders and confectioners glaze. Travel time for delivery: 1 hour Please help! 😭🙏
I always just whip my mixture until it cools down then start adding my butter . . I never thought of putting it in a pan in fridge to cool before adding the butter
I tried this is recipe, it tasted really good in the beginning but, I noticed after some time it kinda just turned into butter, I’m not sure if I did something wrong, idk every time I make any buttercream, after some time it basically turns into butter, Ik it’s in the name BUTTERcream but, I just don’t like the butter texture next time I’ll make this, I’ll try putting less butter so its mostly meringue.
Hi dear, please tell me which buttercream is good for sharp dark colours. I like Swiss meringue buttercream but I can't get desired colours on Swiss meringue 😞
Hi love your channel I have a question so I'f I don't have a thermometer how do I know when I can add the sugar mixture to the eggs??? Thanks in advanced☺️
Buy a thermometer from Amazon or target etc. Its worth it bc you can use it for more than cakes. Cooking is a bit of this and that and forgiving, but baking must be precise for it to turn out.
do you know why mine just melted easily? i have make sure to cool down the meringue before adding the butter and the butter is kinda in room temperature but still a bit cold to touch.. at first is just so easy to frosting cakes but after like 5 minutes it gets runny 🥲 still hold shape but runny
I never usually fail at recipes but I don't know what I did wrong with this one. I followed the recipe and instructions exactly with a scale. I added the sugar mixture from the stove slowly, It never stiffened up. I tried a bunch of different things that I found on google to redeem it but it did not work. I carefully brought the sugar mixture to 240 degrees using a candy thermometer. I got peaks in the egg white prior to adding sugar mixture? i had to toss it. im hesitant to try again. Anyone have input?
Hi! I am researching how to make a Camouflage Cake with Neon Orange Frosting. I want to try this frosting. Will I be able to color this with Americolor Electric Orange Gel Color? I am a baking newbie and have relied on your Easy Buttercream recipe but I am dying to try this recipe... Any suggestions to make it the color of a hunter's safety vest? Thanks for your time!!!
I had a customer need a cake but can use anything corn or dairy. Yikes! I used this icing but replaced the butter with Country Crock plant butter. I was worried it wouldn't work.. But it did. So if you have someone that can't have dairy use this. I'm so relieved.
first off I just got a Bosch mixer! :-) I am making my first batch of frosting right now. but I have somehow misplaced my buttercream recipe and I couldn't remember how much sugar to water ratio to use....lol Question: Why not just put your whole bowl in the fridge to cool down instead of putting on a sheet tray?? Also I noticed your bowl looks metal...mine is plastic. Thanks!
Yay! I hope you like your Bosch :D It just takes longer to cool down in the bowl. And it's sometimes challenging to make a sturdy meringue in a plastic bowl, so that's why I always use metal for meringue.
Hi there the flavor is amazing. My big issue is that I had alot of air bubbles. I couldn't get my cake beautifully smooth. Any thoughts of what I probably did wrong?
Hi question... my IMBC is kinda too soft. it still has sharp edges but it is kinda soft unlike yours which resembles like a cream cheese like texture. Mine on the other hand is a bit wobbly. How can I make it a little bit more stiffer ?
@@SugarGeekShow I did chill it :D . It is still soft once I left it at room temperature ( chilled then remixed). To be honest I don't have any idea what suppose to be the texture of this ( In your video it looks like it is very sturdy like a consistency of silky cream cheese). It is not soupy but too soft when piped. Making decorations are kinda difficult. I don't know if this buttercream is suitable in a tropical country.
Your meringue looks so yummyy !! I just want to ask a question, which your Italian or swiss Meringue Buttercream is more sweet? I'm just looking for less sweet frosting. Thanks in advance (:
Hi, after adding the hot sugar syrup, i put this mixture to refrigerate for around 10 mins. After this as i added the butter, water started separating and the cream jus seemed buttery and nothing else. Can you advice what would have gone wrong?
Did you get an answer to your question on the icing? I just tried the recipe and I have the same problem. Everything separated and I have this butter mixture floating on this liquid at the bottom of the bowl.
@@lucynahls2107 I've been watching buttercream videos like crazy lately to find a good recipe and apparently when you get to that curdle point, you just have to continue mixing because it will come together again.. It takes time but it's supposed to happen like that
Hi all, I know this was posted a year ago but just wanted to answer this. This happened to me too, mine curdled and I think it’s to do with the temperature difference between the meringue mix and the butter. To fix this, I took a small amount of curdled buttercream out of the bowl and into a small bowl, microwaved it in 5 second intervals and stirred in between until it was melted and then added it back to the rest of the buttercream and mixed it altogether for a few minutes. It bought it back together and worked brilliantly.
Hi! Can I use this to pipe flowers? If so, how could I store them? I want to make flowers ahead of time so when I decorate my cakes, they will already be made❤️ Thanks for all your videos!!
hi, great video. How many cupcakes would you say this mixture would be for? I'm thinking small ish cupcakes and a piping method that isn't as tall as the one you piped in this video. Thanks!
It does! If you're making darker colors you'll want to add the color, then take about 1/2 cup out and melt it down in the microwave. Then pour it back into the buttercream and whip to combine.
Ive added the sugar syrup. My meringue has been whipping for over 30 minutes and is stil not stiff peaks and has cooled down. My syrup was almost 225 when I added it. was the syrup too hot to add??
In your review of Bosch mixer you said it doesn't come with a stainless steel mixing bowl, but in the video it is a SS one. Does it now come with ss bowl?
Does this crust at all or stay completely soft? Can this be frozen or refrigerated during the decorating process? Can left over icing be frozen for future use?
It doesn't crust, but it will firm up when you refrigerate it. I always refrigerate/freeze multiple times during the decorating process. It can last at room temp for 2 days, 2 weeks in the fridge or 6 months in the freezer. Just re-whip it to make it nice and fluffy again. Sometimes I'll melt 1/4 cup in the microwave and will mix that back in while re-whipping to help it get nice and smooth.
@@SugarGeekShow Thank you! I usually just use abc but wanna try something different. I put meringue powder in my abc to help with the sweetness but can't figure out how to get away from the gritty complaint. It isn't gritty customers are feeling but the crust on the cream.
@@bobbiefelix8392 Gotcha, yeah idk if you've tried it yet but my go-to is usually easy buttercream. Kind of like a mock-SMBC sugargeekshow.com/recipe/easy-buttercream-frosting/
@@SugarGeekShow so it can last 2 days at room temperature or 2 weeks in the fridge, I don't think it would last 1 day at my place it would be gobbled up in an hour!!!! 😀
You're the first blogger that offers the idea of refrigerating the meringue. That part just sounds so genius and from now on I plan to do that to hopefully speed things up a little. Thanks, Liz!
I’ve already made this recipe twice. Both times as I add butter and vanilla in, it first curdles and look like it’s not going to work but then after few minutes in the stand mixer, it comes together beautifully. Thanks for sharing!
Mine curdles but then just falls apart😩 while it’s mixing it slides around...I used room temp butter and cooled it in fridge for 15 minutes...please help
@@PB2024. mine too 😥
melt about 1/3 cup of bc and then reintroduce it to your mixture on high and it will be perfect
@@PB2024. I actually faced something similar, what helped is you damp a towel in hot water and press it against the bowl of the mixer from outside. What this does is it slowly starts giving the mixture a little warmth fir it to come together again and then after about 5 mins it should be perfectly find coming together. Try it and let me know how it works.
@@PB2024. your butter was probably a bit too cold!
I have never in my life seen a mixer like that, it's so cool
I wanted one of these mixers for years!! I finally got one and ended up not liking it, too many pieces...I sold it and went back to my Kitchen Aid.
@@sweetea7035 I think Kitchen Aid is the Cadillac of mixers but just my opinion. I had an Oster stadn mixer and that's all I have to compare with.
It's Bosch mixer on Amazon they have it
I love the fact that you explain the difference in temperature. I've watched other videos but no one explains if it's ok to leave or at room temp or for how long. I made some and it went flat the next day in the fridge so I'll definitely be trying your recipes. Keep them coming!
I had questions/comments 6 months ago. Since then I have made this about 8 times. It is my Favorite frosting to make (I don't eat ANYTHING I make but the smell when the hot sugar syrup is added to the merengue is HEAVEN). And any frosting without that powdered sugar grit is so much nicer. I had to transport cupcakes in 98 degree heat last Sunday. Even with the car air conditioning on the heat affected them. I had cupcakes with this frosting, Ermine Frosting, Easy Buttercream Frosting, and Cream Cheese Frosting. All piped with the same 4 decorations. The Cream Cheese Frosting was the one that sagged the most. The other 3 managed to hold up until they could be put into a large refrigerator at the venue. I think that this one held up the best... GREAT frosting that I love...
Thank for your comment it helped me decide to try this recipe. Living in Florida heat is difficult to keep icing good.
@@nilasmith8801 YMMV but it definitely worked for me!!! FUN TO MAKE!!! I was intimidated at first but even on my 1st try I was successful!!! Good luck!!!
Liz, I am not sure you read my recent comment. I had commented elsewhere that I was a newbie but was going to try making 4 dozen cupcakes. Each dozen using using a different WASC flavor AND each dozen using a different type of Frosting (Italian Meringue Buttercream Frosting, Easy Vanilla Buttercream Frosting, Cream Cheese Frosting, and Ermine Frosting). All were piped in 4 different designs per dozen. ALL recipes (and the confidence to do this project) were thanks to you!!! Thank you so much!!! Regina
I have made successful IMBC in the past but it was hit or miss. I want to say THANK YOU! Putting the meringue in the refrigerator for 15 minutes is brilliant. I used to just let it whip and feel the side of the mixing bowl. Twenty minutes later, when I added my butter, it would still melt. Made it today, no problems. I am going to use it on top of pumpkin cupcakes. I am so excited. You are a great baker and scientist, lol.
Thank you so much for this recipe/video, I have found the buttercream of my dreams! This will be my go to from now on especially here where the heat and humidity are so bad for sooo loooong in North Carolina!💙
Cool stand mixer, I have never seen mixer like that. So unique 😍
Yes it’s very unique. If you are wondering what type it is, it’s called the Bosch universal mixer :)
@@1a01n Oh thank you!
Hello. Not sure if you will be reading my comment. I tried your IMBC and I am totally using this recipe for my future frosting. Ur tips all came in helpful and I am so happy with the outcome😍😍
Thank you so much for sharing this frosting recipe!!
The best butter cream ever ❤ and today 👏👏👏💝 delicious 😋
Absolutely amazing 🤩 you are queen I bow to you ! Helping bakers like myself successfully achieve a goal without charging May God bring blessings and lots of love and abundance! 🎀❤️🎀
Thank-you so much, I was looking for how to do this, looks so yummy 😋
I loved your mixer !!of course recipe too ❤
I typed in fool proof Italian meringue buttercream recipe, and yours was the first one that came up.
And I have to say thank you. It came out perfectly!
This & your easy buttercream have become my go to recipes! I would love a video on how you achieve darker colors. I’ve tried adding cocoa powder, letting it develop & the microwave method, but my coloring is never as dark and as smooth as I would like.
Seems like room temp ganache would be better. Fold a third of the buttercream into the ganache at a time until all three applications are done. Cocoa powder is just so dry and makes everything it touches so dense and chalky. Since you can’t add more moisture of leavening to the buttercream like you can a cake batter it just seems like a bad option to me.
Use an immersion blender 😊
This is the best recipe for IMBC. I use it all the time. With the ratio of ingredients, it's easy to adjust more or less depending on what you need.
Side note a professional baker asked me for "my"IMBC recipe. I sent her here.
Get all of my recipes on my blog! Thanks for watching :D sugargeekshow.com/recipe/italian-meringue-buttercream/
I made your Swiss meringue butter cream on Saturday and it was delicious, I have to try this one very soon.
Love it!! Thanks for sharing :D So glad you liked it
What did I do wrong? When I finished incorporating the butter the frosting looked like ricotta and was not nearly thick piping consistency.
I always struggle making buttercream you make it look so easy Liz.🙂 I will have to try this one.
The most delicious butter cream ever,i make it for all my birthday cake 🎂❤❤👏👏👏👏👏👏i have the that's mixer too 😊 Bosch
Me super encantan tus videos 😍 Y tu merengue luce exquisito.Te mando un gran abrazo desde San Miguel de Allende Guanajuato México 😘💯💕
Thank you so much!!! 💗💗💗
I made it wow is so simple!! No more meringue soup like before lol😂😂❤❤❤❤❤
Nearly 200k! Well done, keep posting! 👏👏
Thank you!!! Almost there :D
I've tried making IMB twice and it always ends up looking like cottage cheese or watery or both. I'll try your method and hopefully have better results.
I didn't use your recipe , but i made it for the first time and it turned out really buttery and sort of greasy and not like a normal butter cream. my recipe was a whole pound of butter, the syrup consisted of 1/4 c water 1cup granulated sugar, 4 egg whites. And when the icing is chill it lost all of its fluffyness and became sort of brittle falling off into pieces. Any tips?
Good recipe and clear tutorial. Please, will reducing the butter in this recipe make the icing more creamy and stable?
If you replace 1/2 the butter with vegetable shortening, it will be more stable! It’s very creamy already on its own too :)
I pray someone responds to these questions as I plan to make a cake for my daughter two weeks from today.
Are the cakes at refrigerated or frozen temp when you add the final frosting layer?
Do you add the fondant to refrigerated frosted cakes, or immediately cover with fondant after frosting and before placing them in the fridge?
Can the fondant covered cake be fully decorated and refrigerated 24 hours before the event?
If so, how do you protect them from condensation?
Is it better to decorate the cake a few hours before an event after the fondant covered cake has been refrigerated?
Or decorate it at room temp?
I have watched 8 million hours of tutorials and can't seem to find the perfect advice for my cake.
I plan to make a tiered 10", 8", and 6" cake with each tier being 4 layers (approximately 4" in height each).
I will be using White Velvet Cake with Italian Meringue Buttercream.
The decorations will be royal icing cherry blossoms on toothpicks, tree branches made with chocolate fondant/gum paste and painted on details using Chocolate Royal Icing, edible brown and black powders and confectioners glaze.
Travel time for delivery: 1 hour
Please help! 😭🙏
I always just whip my mixture until it cools down then start adding my butter . . I never thought of putting it in a pan in fridge to cool before adding the butter
Can I add a tad bit more sugar for sweetness? Will it ruin the consistency?
Great recipe!
I tried this is recipe, it tasted really good in the beginning but, I noticed after some time it kinda just turned into butter, I’m not sure if I did something wrong, idk every time I make any buttercream, after some time it basically turns into butter, Ik it’s in the name BUTTERcream but, I just don’t like the butter texture next time I’ll make this, I’ll try putting less butter so its mostly meringue.
Great lesson👏🏻👏🏻thank you 🙏🏻🙏🏻
But could you give us the lesser amounts instead of BAKERY / PATISSERIE QUANTITIES PLEASE🙏🏻🙏🏻🤔💗💕💗💖
Hi. Can a paddle whisk be used instead of the ball whisk
Can I do this with an electric hand mixer???. I would like to try this method. Seems better than the rest.
Hi dear, please tell me which buttercream is good for sharp dark colours. I like Swiss meringue buttercream but I can't get desired colours on Swiss meringue 😞
Hi love your channel I have a question so I'f I don't have a thermometer how do I know when I can add the sugar mixture to the eggs??? Thanks in advanced☺️
Buy a thermometer from Amazon or target etc. Its worth it bc you can use it for more than cakes. Cooking is a bit of this and that and forgiving, but baking must be precise for it to turn out.
thank you so much! 🤗
Hi, can I use this buttercream to make strawberry buttercream (by adding strawberry reduction)? Thank you.
do you know why mine just melted easily? i have make sure to cool down the meringue before adding the butter and the butter is kinda in room temperature but still a bit cold to touch.. at first is just so easy to frosting cakes but after like 5 minutes it gets runny 🥲 still hold shape but runny
I never usually fail at recipes but I don't know what I did wrong with this one. I followed the recipe and instructions exactly with a scale.
I added the sugar mixture from the stove slowly, It never stiffened up. I tried a bunch of different things that I found on google to redeem it but it did not work. I carefully brought the sugar mixture to 240 degrees using a candy thermometer. I got peaks in the egg white prior to adding sugar mixture? i had to toss it. im hesitant to try again. Anyone have input?
do we still continue to cook the sugar and water mixture while the egg whites are getting into soft peaks stage?
Hi! What size cake can you fill and cover with this recipe?
Really love your vids ma'am!❤️
Would this be good for covering up a 9 inch 2 layer cake ?
Hi, can you refrigerate cakes with this kind of buttercream? Doesnt it sepeate when its cold?
Hi! I am researching how to make a Camouflage Cake with Neon Orange Frosting. I want to try this frosting. Will I be able to color this with Americolor Electric Orange Gel Color? I am a baking newbie and have relied on your Easy Buttercream recipe but I am dying to try this recipe... Any suggestions to make it the color of a hunter's safety vest? Thanks for your time!!!
I had a customer need a cake but can use anything corn or dairy. Yikes!
I used this icing but replaced the butter with Country Crock plant butter. I was worried it wouldn't work.. But it did. So if you have someone that can't have dairy use this. I'm so relieved.
I love that mixer you are using. Is there a special name for it?
Bosch
Hi!! Where i live is really hot could i add half of the butter and the other half shortening to make it more stable?
Can you make this with premise egg whites that come in a separately carton?
Oh do we need to use pasteurized egg whites for this? And how many cups do we get this with recipe
Love it!
first off I just got a Bosch mixer! :-) I am making my first batch of frosting right now. but I have somehow misplaced my buttercream recipe and I couldn't remember how much sugar to water ratio to use....lol Question: Why not just put your whole bowl in the fridge to cool down instead of putting on a sheet tray?? Also I noticed your bowl looks metal...mine is plastic. Thanks!
Yay! I hope you like your Bosch :D It just takes longer to cool down in the bowl. And it's sometimes challenging to make a sturdy meringue in a plastic bowl, so that's why I always use metal for meringue.
Can you please show us how to colour it properly, I found it a bit harder to colour than regular buttercream
Hi dear is it possible to use pasteurized egg whites?
Is it possible to half the recipe? and achieve the same consistency?
Hi, I love your recipes. I was wondering if we could use pasteurized egg whites or if it needs to be freshly cracked egg whites. Thanks in advance!
Chantal Lizotte in my experience pasteurized egg whites don’t whip up into a strong enough meringue, but I think some other people have made it work.
Sugar Geek Show Rhank you for your reply 👍🏻
@@SugarGeekShow can i use this under/ for fondant covered cakes
Hi there the flavor is amazing. My big issue is that I had alot of air bubbles. I couldn't get my cake beautifully smooth. Any thoughts of what I probably did wrong?
When the buttercream is done, mix with the paddle attachment on low to get rid of air bubbles! (About 8 minutes maybe?!)
Hi question... my IMBC is kinda too soft. it still has sharp edges but it is kinda soft unlike yours which resembles like a cream cheese like texture. Mine on the other hand is a bit wobbly. How can I make it a little bit more stiffer ?
Edwin Jose Dela Cruz sounds like its just too warm, did you try putting it in the fridge for 20 mins?
@@SugarGeekShow I did chill it :D . It is still soft once I left it at room temperature ( chilled then remixed). To be honest I don't have any idea what suppose to be the texture of this ( In your video it looks like it is very sturdy like a consistency of silky cream cheese). It is not soupy but too soft when piped. Making decorations are kinda difficult. I don't know if this buttercream is suitable in a tropical country.
Is the heat from the sugar syrup enough to pasteurize the egg whites?
Tonya Polk yes that’s why the sugar has to be a specific temperature :)
Mouth open waiting for spoon!!!! Mouth watering!!!!❤️❤️❤️❤️❤️🎂🎂🎂
sugar geek for president
Could i do half butter half shortening to get a more stable frosting? I live in the Caribbean and it's super hot
Chel X definitely! I can’t guarantee the taste will be the same, but it’ll be super stable :)
Your meringue looks so yummyy !! I just want to ask a question, which your Italian or swiss Meringue Buttercream is more sweet? I'm just looking for less sweet frosting. Thanks in advance (:
On her blog, she says the Italian Meringue Buttercream is the least sweet of them all.
@@akeshiacox8363 Thank you so much ☺️
Can you whip the eggs to soft peaks BEFORE you make the sugar mixture or maybe when the sugar is at 190 F?
the whole point of doing both the processes side by side is to avoid the egg whites from deflating.
Hi, after adding the hot sugar syrup, i put this mixture to refrigerate for around 10 mins. After this as i added the butter, water started separating and the cream jus seemed buttery and nothing else. Can you advice what would have gone wrong?
Did you get an answer to your question on the icing? I just tried the recipe and I have the same problem. Everything separated and I have this butter mixture floating on this liquid at the bottom of the bowl.
@@lucynahls2107 I've been watching buttercream videos like crazy lately to find a good recipe and apparently when you get to that curdle point, you just have to continue mixing because it will come together again.. It takes time but it's supposed to happen like that
Hi all, I know this was posted a year ago but just wanted to answer this. This happened to me too, mine curdled and I think it’s to do with the temperature difference between the meringue mix and the butter.
To fix this, I took a small amount of curdled buttercream out of the bowl and into a small bowl, microwaved it in 5 second intervals and stirred in between until it was melted and then added it back to the rest of the buttercream and mixed it altogether for a few minutes. It bought it back together and worked brilliantly.
Thanks Jenna! This really worked. My buttercream looked like cottage cheese and I followed your advice and it totally worked. 👍
Hey thank you for the recipe. It will work great for Indian climate I guess....for 1kg cake can I use 8inch pan
Can I use pasteurized egg whites?
Hi! Can I use this to pipe flowers? If so, how could I store them? I want to make flowers ahead of time so when I decorate my cakes, they will already be made❤️ Thanks for all your videos!!
You can put wax paper on you're steel thingy
And decorate the flower and put them in the refrigerator
And they will be ready to use
@@tianaantonie10 thanks!
@@victoriaguerra4639 Happy to help!
Liz please help!!! So I put my IMBC in the fridge. How do I get it back to its beautiful fluffy formal self? Do I do the microwave method? Please help
Hi. Love your work! Have learnt lots from you. I’d like to ask what brand of saucepans you use. I really like the round shape. Thank you.
Like your mixer
hi, great video. How many cupcakes would you say this mixture would be for? I'm thinking small ish cupcakes and a piping method that isn't as tall as the one you piped in this video. Thanks!
can you use shop-bought pasteurised eggs for safety?
You don't need it. You pour boiling hot sugar into it
Hi, I just discovered you and I’m loving your videos, thanks for sharing, also what brand is the thermometer that you’re using? Thanks in advance
Very good tutorial 😊👌... Can we use pasturised egg whites in this recepie just like the way easy swiss meringue buttercream was made?
No
Love it.. Does it take color well?
It does! If you're making darker colors you'll want to add the color, then take about 1/2 cup out and melt it down in the microwave. Then pour it back into the buttercream and whip to combine.
Can I add color to this buttercream? And can I use the Russian pipping method? Thank you for your help! I can’t wai to try it.
This is an awesome recipe! I am wondering if anyone has tried to pipe flowers with this IMBC recipe?
Is this enough for 24 cup cakes or how much does this recipe make????
Bohat khoob you are doing such a great work ap hamin b video main behtri kaa koe mashwara dain
Hi! I love your mixer. Would you mind sharing with me the brand?
What kind of mixer do you use. I'm in love with that whisk attachment
If we have a big amount ready of the mix (eggwhites with the syrop) how much (gr.)we use for this recipe?
Should the eggs be cold or room temp?
Can i add vegetable shortening? Due to our weather here in the philippines...so hot...
Yes you can! You can also try 1/2 shortening 1/2 butter if you want, too
Do you add the sugar mixture while it’s boiling hot or bring it to room temperature then add it to the egg whites?
While it’s boiling hot :) that way it cooks the eggs
Ive added the sugar syrup. My meringue has been whipping for over 30 minutes and is stil not stiff peaks and has cooled down. My syrup was almost 225 when I added it. was the syrup too hot to add??
What is this mixer. Love it!
In your review of Bosch mixer you said it doesn't come with a stainless steel mixing bowl, but in the video it is a SS one. Does it now come with ss bowl?
I love your mixer. What's the brand and model?
When the sugar solution reaches the desired temperature, should I remove it from the heat or continue boiling?
Remove immediately or it'll turn into a head rock when it cools
Does this crust at all or stay completely soft? Can this be frozen or refrigerated during the decorating process? Can left over icing be frozen for future use?
It doesn't crust, but it will firm up when you refrigerate it. I always refrigerate/freeze multiple times during the decorating process. It can last at room temp for 2 days, 2 weeks in the fridge or 6 months in the freezer. Just re-whip it to make it nice and fluffy again. Sometimes I'll melt 1/4 cup in the microwave and will mix that back in while re-whipping to help it get nice and smooth.
@@SugarGeekShow Thank you! I usually just use abc but wanna try something different. I put meringue powder in my abc to help with the sweetness but can't figure out how to get away from the gritty complaint. It isn't gritty customers are feeling but the crust on the cream.
@@bobbiefelix8392 Gotcha, yeah idk if you've tried it yet but my go-to is usually easy buttercream. Kind of like a mock-SMBC sugargeekshow.com/recipe/easy-buttercream-frosting/
@@SugarGeekShow so it can last 2 days at room temperature or 2 weeks in the fridge, I don't think it would last 1 day at my place it would be gobbled up in an hour!!!! 😀
@@SugarGeekShow my IMB separated in the fridge, is this normal? Will it sepeate if its already frosted on to cake?
Could you please make it raspberry flavor ? Is it the same as this video ?
When I make Italian butter cream the Syrup cooks my eggs and then I end up having like cooked egg in my other cream what am I supposed to do
Mine tasted SO buttery …. Is this how it’s meant to taste? 😔🥺 All recipes add a lot of butter… but does it really need as much butter? 😥
Hi could u plzz give measurements for this recipe for one 5 inch cake tin
I was wondering could I whip the butter by itself and then when the meringue has cool down add the whipped butter in.
Hey! This can definitely be done.I've seen Walton Cake Boutique (im not really sure if that's the name) for his swiss meringue buttercream.