Italian Meringue Buttercream by Callie the Baker!
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Hey everyone! I thought this would be a great staple video. I’ll be referring to Italian meringue buttercream in lots of upcoming videos as I use this buttercream for various things and it’s pretty much the “glue” for many desserts and treats that I construct. Stay tuned for more tutorials featuring this Italian meringue buttercream to see how you can use it! It’s perfect for stacking and frosting cakes, cupcakes, making cake pops & cakesicles, cake shooters, and more! Below you can find the recipe and a few links to some items & ingredients from the tutorial!
Shirt from @thechicshirtshop on IG! 💁🏽♀️
Recipe:
4 large egg whites
1 & 1/2 cups of sugar
1/4 cup or so of water
1 pound of unsalted butter, room temperature
1 TBSP Vanilla Bean Paste
Links:
Thermometer: amzn.to/2pY1qSc
Deli Containers: amzn.to/2Wk36Ss
Vanilla Bean Paste: amzn.to/2PlGKyk
Cambro Containers: amzn.to/2NjPX7t
Callie....
let me tell you this: I have tried making Italian meringue BC a few times & once I succeeded but didn’t like the consistency. This recipe really put me at ease & it could be bc I experienced making it before so my timing was better but, whew!
So anybody who needs a little tips.
1. I always felt IMBC and SMBC was too buttery for my liking (I’m not a sweets person tbh) and always thought that’s how it was supposed to taste. Nope, keep whipping and beating that butter in.
2. I added a little less than a lb of butter (4 sticks). I used about 3 and maybe a little over half (maybe 1/3).
3. It was soupy and I knew from experience to pop it in the fridge, so I did for a few hours (took a nap), then took it out and waited for the butter to soften a bit before using my paddle attachment to whip (gets rid of air bubbles).
4. At this stage, it curdled a bit but keep whipping and it will come together and be fluffy.
Sidenote* you may or may not experience curdling and that’s fine, as long as it doesn’t split.
5. I beat it for maybe 10 minutes before tasting it and it was really good. You have the option to leave it as is or use whatever other flavoring. I did use vanilla but just a tad bit bc i didn’t want it to be overpowering.
6. Then I added a pinch (literally can count how many specks of salt on your hand) to enhance the flavor.
7. USE UNSALTED BUTTER.
8. I found that the cold egg whites came out with a good result so for me room temp or cold is fine.
So SORRY because I wrote out all these tips, which were satisfying to do so, but this is your vid.
I really wanna say this is the best recipe & also, I wanna know can you double or triple this recipe?
*if you want me to delete all the tips, I can. I just found it to be helpful but also this is your vid and don’t mean any disrespect Callie!
Just made this for the first time and it was a success! Thank you for the easy instruction. It was so nice not having to deal with powdered sugar. I definitely eye balled the sugar and water because my pot was too wide for my thermometer to have depth LOL!
Loooove love love it! Keep the videos coming! ❤️❤️❤️❤️ you’ve got a fan for life over here!
SweetSpicyStacy thank you SO SO much!!! 🙏🏽🥰❤️
Wow this was a great tutorial!! Thanks so much for sharing can’t wait to try this ❤
what a great tutorial! You're a natural at teaching!
Bake Toujours omg thank you so much! 😩🙏🏽💕
I just made this and it came out great!! 🥰 thank you for sharing
I’m so glad you like it!!! 🥰🥰 Thanks for watching! ✨
So beautiful and fluffy!
Thank you sooo much! 💫
This video was a life savor
First time making it! You are so detailed with instructions, didn't fail. It's soo good!!!
Awesome!!! 💫This makes me so happy!! Thank you 🙏🏽
That is my baker
Laís Maiara Santos thank you so much! 🙏🏽😩🥰💕
I'm loving your videos, keep them coming
Thank you sooo much! 🙏🏽✨
Great tutorial! Love your shirt too btw😊
Glad you enjoyed it!
& Thank you so much! ☺️🥰
Good morning Callie thank you for another wonderful video!!
Eleni Benetatos good morning Eleni! Thank you for watching! 🤗💕
You are a good teacher and you voice is engaging
Ugh, looks so good! 🤤😋. I shouldn't be watching this, I need to lose weight 😭
You're beautiful, as always 😍
"Don't mind this raggedy bottle--it's been through some things" LOLOL. Excellent video! I typically use SMBC because I find it a little less temperamental than IMBC. I think I'm just impatient with waiting for the meringue to cool before adding the butter. It splits and I get my feelings hurt. I'm gonna try your recipe this weekend!!
xoxBraveBirdxox LOL! 🤣🙈that poor vanilla bean bottle is looking rough 🤣
Glad you enjoyed the video! SMBC is soooo good too!
& Funny you say that because I’m the opposite, I feel impatient with the SMBC process. Lol but if you give the IMBC a try, let me know how it goes for you! 🤗
I just made this and omg this is the best buttercream i ever tasted!😄❤️ thank you Callie!!!
YAY! 😋Glad you love it! ✨
I love your chanel!!!
Thanks for your tutorial. Does the meringue have to be stored in a glass dish with lid?
Loveeeeeeeee this! I use Swiss meringue but I want to try this!!! Will let you know how it goes!!!!!❤️♥️❤️♥️
Tokunbo Ashorobi yayyyy! Thanks girl! Can’t wait to see how yours turns out! 🤗✨
I made Italian meringue once for a lemon meringue pie once and have stuck with making Italian meringue buttercream. For some reason Swiss meringue scares me. 😅
Hi Callie! New and happy subbie to your awesome channel! I love how neat and organized you are.............plus you have a wonderful teaching style, you explain all the steps instead of just rushing through them, and for someone like myself, I appreciate that method. God bless you on your new journey! 🤗
Toni Hi Toni! Thank you so much for subscribing! I appreciate your kind words & I’m glad the tutorials are helpful. I can’t wait to share more! Thanks again for tuning in! 🙏🏽✨💕
do you recommend any boxes i could use for my cakesicle business... I need a brand that fits a dozen of them
I wanna try this today and how long can you keep in the fridge
Hi! Can IMBC be kept out? In fridge only, how long? Or freezer?
I’m sorry if you told us in video and I’m missing it lol I’m a poor multitasker 😂
Megan Smith Hi! Lol no problem 😂
Yes, it can be kept out at room temperature if you plan to use it within 1-3 days. Just throw it in the mixer with the paddle attachment and it’s perfect! You can refrigerate it but I wouldn’t recommend refrigerating it for longer than 3 days or so because it can become grainy. It holds up really well in the freezer...just bring it to room temp before you’re ready to use it. 👍🏽
Can This Be Colored ? Also Great Video! ❤️🤞🏽 Love You And You Creations 😘💯
iiDR3AM yes! you can color it! 🙌🏽🤗
And thank you so much!! 🙏🏽💕
Would this recipe be ok for meringue pops?
Hello! Do you have any tips for air bubbles after using the whisk?
How long does it last and where should it be stored?
Hi, you should do more videos. Do you have a recipe for Lemon Curd
Hey Chef. How would u know when your sugar is ready without the thermometer
Hey Callie 😀 Happy Sunday ... side note beautiful engagement pics 😍 Great tutorial... love love love the extra written explanations... I'm definitely a "Why?" kinda girl 🤣... I was wondering, this size batch would be good for what size cakes/ dozens of cupcakes?
- @everythingyoudessert
triplea5200 Hey, happy Sunday! ✨ thank you SO much! 🙃
Glad you enjoyed the tutorial and extra little tips in there! This small batch can fill, crumb coat, and frost a 6-inch cake or frost about 2 dozen cupcakes. 🤗👍🏽
@@calthebaker-ctb750 Thanks!🙌🏼
Do you Recommend it be used for macarons filling?
Yes! It works great for macaron filling! 😋
Fluffy, glossy and must be saucey
Tunde Jinadu lol 😂😘
Swiss meringue buttercream is the best but it takes forever to cool down, I've had to stop and put in a ice water bath to cool it down to speed up the process
Do you wait for the sugar to cool down before adding it to the eggs?
Sorry for the delay!
No, you pour it in as soon as it reaches temp!
@@calthebaker-ctb750 Thank you!
Does it matter if it’s regular sugar vs powdered sugar?
Sorry for the delay! I typically use granulated sugar but it does work with powdered sugar. ✨
If we don't have thermometer is there a way to check ?
Sorry for the delay! The thermometer is a crucial tool for this recipe. It’s tough to eyeball it because if your sugar is too hot, it’ll cook the egg whites and clump up really hard and if it’s not hot enough, it’ll be like soup.
Did you add this to the cake when you were breaking it up for your breast cancer cake pops?
Can you please do a video of a big batch?🙏🏾
Can this be made with a hand mixer?
Great question!
I’ve never tried with a hand mixer but I don’t see why not!
And how much is stick please chef.. I'm a new cake cake decorater from SouthAfrica
I wish you much success with your new channel.
#blackgirlmagic #representation