Italian Meringue Buttercream Recipe Without Thermometer - Vanilla Frosting For Cakes & Cupcakes
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- เผยแพร่เมื่อ 15 พ.ย. 2018
- Italian meringue buttercream recipe without themometer. Learn everything about this Vanilla Frosting!
Perfect for Cakes and Cupcakes!
My Caramel cake:
• Moist CARAMEL CAKE Rec...
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Ingredients in grams and cups:
- 6 Egg Whites ( ROOM TEMPERATURE)
- 300 gr Sugar ( 1 1/2 cups)
- 300 gr Soft Butter (2 1/2 STICKS)
- 2 tsp Vanilla Extract ( Use good quality)
- 85 gr Water ( 3 ounces)
- Pinch of Salt
- 1/4 tsp Cream of tartar
NOTE: For those of you that don't eat eggs and would like to know what frosting to pair with my caramel cake, you can either make my regular buttercream frosting or my stabilized mascarpone whipped cream or even cream cheese frosting if you prefer! The options are endless and all so good! :)
→ Additional things you need to know about this frosting:
● Allow the sugar to dissolve and then bring to a boil. Let it boil for around 2-3 minutes. Don't boil more than that and don't stir! If you're using a thermometer don't let the mixture go over 120 degrees celsius.
● This frosting can also be made with margarine or a mixture of both butter and margarine. If you are using margarine check the fat % of the margarine. It should have a fat % similar to butter.
● This frosting can be kept both in the fridge or at room temp( unless it's summer).
● Please don't be discouraged if the first time you make this frosting it doesn't turn out as expected. It takes some practice and patience, but once you understand how to make it, it's super easy!
Enjoy!
♥
For those of you that don't eat eggs and would like to know what frosting to pair with my caramel cake, you can either make my regular buttercream frosting or my stabilized mascarpone whipped cream or even cream cheese frosting if you prefer! The options are endless! ❤
The liquid from Chickpeas makes a great frosting 😁😁😁😁😁
Omg I've heard babe!😍 I need to try it! Have u ever tried it?
I'd love to see that too. Can you test the aquafaba version and make it for us, Emma?
Thanks for the beautiful tips
Saby Soto p
I must confess this is one of the most understood simplified Italian meringue buttercream recipe ever!😀 I tried this for the first time and it was perfect! I added melted white chocolate to mine and some Orange zest and coconut extract as well as a very good vanilla extract! It was great after 48hours! P.S: I didn’t use a thermometer! Thanks Emma!!! You ROCK!🙌
Cee Jay what flavor is this?
I agree👏🏾👏🏾👏🏾
Should we use unsalted butter?
Did you use cremor tart?
I tried this recipe about a month ago and it was a hit. Since then, I’ve tried a few other recipes from Emma’s channel. Emma’s recipes have all turned out amazing.
Brianna H
She is amazing
Brianna H
Have you ever heard of Chef John? His channel is called good wishes.
Brianna ..hey umm did you use unsalted butter or salted butter
Kpop Fan I used unsalted butter
@@brianna8092 oh .. I see !!
Thank you so much I really appreciate it !!😀
I never knew about letting the flavors develop for frosting! That makes so much sense. That’s genius! Thank you for the amazing educational video!
You're very welcome dear! Happy you liked that tip❤
It also works for cakes! Let your cakes/cupcakes sit for 24 hrs (covered tightly after cooed) before cutting/eating. All the flavours mesh together and your cake will be more moist! Resulting in a more flavourful cake!
@@bessredzz Yesssssss!!! Definitely!❤
La Femme T do you let them sit at room temperature first and then put in fridge? Thanks for the advice!
@@greensupernova92 I don't put it in the fridge. Cakes don't last at my house lol... I'll let it sit out after cooled on racks, for like 12-24hrs in an air tight container then frost and eat... learned this from Paula Deen years ago... Now thanks to Emma, I'll be making my frosting in advance too!
When you say "let's get started and let's make this" it makes me so happy inside haha you're the cutest.
Ahaha well reading this makes ME happy! Mwaa!❤
The first time I made this, I had a little bit of yolk so it didn’t whip up. The second time, I didn’t know what to look for so I was a little confused. The third time, it was a struggle but became a success! This tastes so good and much better than American buttercream!
I was skeptical at first but this is AMAZING. Dont be scared, its not hard! Thank you Emma😁👌👍
Thank you Emma!! I always wondered how this was made. Have a great weekend!!
Just when I think you cannot surprise me anymore BAM you blow me away, you are truly AMAZING Emma!
Very delicious frosting, one of my favorites. Always use it to frost cakes. It is light, airy and sweet with just the right amount of sweetness (not overly sweet), smooth, very spreadable and holds its shape really really well. Very stable too. And the taste is just luscious. Can't fault it. 100% ❤ your channel Emma.
I love how you always make your recipies so adaptable
Thank you for this recipe. It was my first attempt in making Italian Meringue buttercream. I'm so glad that it was successful. You explained everything so well.
I just love learning how to bake different frostings and baking in general. Emma, you are a great teacher. love your videos
Thank you so much Florence! This makes me so happy!! ❤❤❤
Thank you Emma for two great recipes this week. This Italian meringue buttercream and your Brown Butter Caramel Popcorn Cake are a great pairing. You are such a sweetheart for sharing.
By far the smartest way to make IMBC ....can’t believe how much faster it was! Thanks Emma!🏅
Tried your Italian meringue buttercream recipe, it worked! Yay! Such a lovely mousse-like lightness to it and a refreshing yet subtle taste. It was so yummy, my kids couldn't get enough, licking the bowl. Thumbs up for this and all of your other awesome recipes that actually work! You're a life-saver!! Thanks.
Such a cutie pie! Thanks for the tips!! God bless your sweet soul.
You're a literal life saver. All your videos are so well explained, and so easy to follow! And they ALWAYS produce amazing cakes!
Smoothly and glossy! Looks fantastic. And so great to have a method that doesn’t need a candy thermometer.
Thank you Simon! ❤❤❤
Ok now I’m ready to try that frosting....yes the thermometer thing was bothering me....so thank you Emma 💗
You're very welcome hun!❤ I'm happy this was helpful!
How was it?
@ZOYA KHAN made it..very good.....
The frosting looks so smooth and creamy! 😍
Thank you my dear! Super fluffy!😍
Thank you Emma! It works perfectly. It looked liquid the time i started to add butter. But i kept cotinue and it was worth it.
Learning every day how to make these wonderful pastry ,I thank you Emma
I'm so happy Diane! Thank u❤
First time doing it and it turned out amazing! I loved it! Thank you so much!
Emma: This looks so good that I'm making it right now so its ready for Sunday dinner, than you for this luscious recipe.
Awesome Billy! Wonderful to hear that!❤
Thanks for every word of advices and tips you said really thanks very much 🙏🏼💖💖
Av always feared to make this. I finally got the courage to make it and it was successful. Thanks so much Emma. 💕💕
TRIED THIS TODAY & CAME OUT PERFECTTTTT !!!!!❤️❤️❤️❤️❤️ you are simply an outstaaaanding baker🥳🥳
Emma I plan on making your caramel cake with this frosting for my best friends birthday on the 24th😍❤.I have been waiting anxiously for you to post the buttercream recipe.Thank you so much😘
Wishing your friend a very happy birthday! Add some caramel to the frosting hun, it pairs great with the cake!😍 Sending u much love!❤
I'd like to give this a try for my first time since I don't have thermometer. Thanks, Emma..
I tried it today and it turned out amazing. Thank you so much for this recipe. You're amazing! ❤️
You're so generous with your knowledge. Thank you so much, Emma.
😍😍😍 I love to share my recipes with you!
I just finished it and it tastes AMAZING thank you ♥️
Emma, does this hold good in a hot or humid weather? If not, what can I use to stabilize it? Thanks for the recipe
Who knew buttercream should be "aged"? I didn't! But will definitely do it from now on. Great tip and techniques, Emma, thank you! Can't wait to pair it with your caramel cake. Also, I'm much looking forward to the December videos.
Oh Yes, all frostings are better the next day😍 Just cover them well! I'm happy u liked the tips❤ Thank u hun!
Thank you very much. I've made Italian meringue butter cream more than hundred times but never keep overnight for good flavour. From now on, my cake will be changed forever. 😊😊😊
Tried it twice! Turned out AMAZING!!!
Both texture wise and taste wise😍
Now this has become my GO TO recipe now, thank you so much! ❤
thank you for being so informative!
Ok, i just made the recipe to have an idea as i never tasted this frosting (it's not really a thing in France) but it's sooooooooo pretty! the steps are very well explained, no way to fail (i had a thermometer though). Thanks Emma for another great video.
Thank you Emma, I made it yesterday and it turned out great , the recipe is very easy and delicious and your tips helped me a lot!
Thanks dear seems smooth will try thx for tips
Hi, Emma thank you so, so much for this recipe I was looking for a recipe that is not too sweet put rich in flavor and texture love it..❤
Hi Janette! You're very welcome, happy you like this frosting ❤❤❤
OMG Emma! I once tried this recipe from another website, and when it sperated, I was sad because I thought it was ruined, and gave up. But now I see your video, and it turns out I should have continued wipping it, I feel soooo stupid. Thank you so much for the tip. I will try it again
Hi again Emma!
Wonderful tutorial, precise info for an amazing result!
Thank you!
Hi hun! I'm glad u liked it!😃😍
Ahh ma god!, you are truly the cooking queen 👑❤
Thank you Emma for the recipe and for the tips. 👍
I messed up my butter cream and was about to throw it away, then watched your video and tried your tip by worming it up a bit and it worked 🤩 and I saved it.
It was a great tip, thank you Emma. Great job.
Thank you so much I learnt a lot from this video. It’s now my go to Italian meringue recipe
Awesome!!😍😍😍
It came out perfect, thanks to you! I added 1.5 tsp of lemon juice instead, and it’s beautiful, I can’t believe it came out so perfect for a first timer. I’m sure my mamma will love her birthday cake. Thank you so much!
Did u used the thermometer?
I'm so glad I watched the video. No longer do I cook my sugar syrup to 240°. This saved me so much time! And it produced the smoothest Italian buttercream I have ever produced.
Wow I just happened to lose BOTH of my candy thermometers and your video was soooo helpful. I've never made an italian meringue before and this was foolproof! I even (accidentally) messed up the first batch trying to whip in some random ingredients lol and I remade it just as quickly as the first time. Thank you for saving tonight's pie!
I made this frosting yesterday and it worked perfectly..... Thank you Emma for sharing such a nice recipe.....
Beautiful! Such great a great tip about making the frosting ahead to let it develop flavor...
Oh Yes! Love doing that!😍 With chocolate/jam frostings it works even better😍
Great as always ! Can you do the Swiss meringue cause it's m'y favorite of the 3 ( Italian, French and Swiss) ?
In your opinion, why do prefer the Swiss Meringue over the other two?
This looks amazing! Thanks Emma 😁
Thanks so much!😘❤😘
Emma herself is a delight to watch, such a lovely young lady! Love this channel a lot for the many good tips n great recipes.
This was so worth the trying. It came out perfect 👌
Thank you so much for the great tip😍😍
Great Recipe simple & easy & yummy. Thanks for sharing
Been looking for a good recipe for this. Thanks Emma! ❤️
You're welcome Andrew! ❤❤❤
Omg finallllllly.... i was waiting for this for so long... thanks emma 😍😍😍😘😘😘
Yayyy! Super happy to have made it!❤❤
I love your recipes. So easy to understand. Thank you.
Beautiful cake and fab tips. Thanks Emma🌸
this worked great, first time I tried it! until after baking all day I forgot to leave it at room temp after taking it out of the fridge and churned it... turned into butter + egg whites... wasted... definitely will learn for next time
learned 2 great things - how to omit the thermometer and to make the frosting in advance. both fantastic thank you cant wait to make it!
I just subscribed and I've already learned soooooo much from you. Love it!!
Hey love! I'm so glad! Welcome to our fam❤❤
Oh I just love this channel!!!!!! Love you Ms. Emma, your my best friend in my head.❤️😘🙂
Love u back!!❤❤❤
I think this has become my go to now!! It was fluffy and delicious! 😋😍
Thank you soooo much! This is the only video that made me want to make Italian Meringue Buttercream. 😍
Omg Love it . Just know you are the only chef I trust!!!!!!
Well this is so kind! ❤❤❤
I've got it ! I can learn so much from you so inspire me with this recipe😘tk so much Emma 🤗😍 ❤ you as always they're definitely delicious creative and beautifully
💛💛💛
Thank you so much Cheryl! I'm happy to know you love learning about baking 😍
Great video with amazing frosting and tips. I always make ur buttercream and cream cheese frosting and everyone loves it. Now this is an addition to it :) . I will make the caramel cake and frosting for my baby’s 6th month. Cant wait to try it. Thanks 💕
I'm so glad those frostings are a hit! Love those! I hope u and your family enjoy!❤❤
Mmmmmmm... buttercream frosting taste so good. That taste so sweet and creamy buttercream. Great recipe. See u next time.
Thank you Kenny!! So creamy indeed!❤😘❤
@@emmasgoodies Welcome. Have a great day too. ☺
I love you so much you help me with all the baking method!! You are such an angel 👼
I made this frosting. It is my favorite. When I use it once it’s been refrigerated I take some out and heated in the microwave for about 10 seconds then put that into the bowl of my stand mixer and mix it with the rest of the frosting sometimes you have to heat it twice it always comes out perfect.
Thank you for this amazing simple explanation Emma! Just came across your channel and immediately subscribed!!! I love Italian meringue buttercream its what I always use!! You've put salt in your recipe but didn't see when you added it? Thanks again! X
Hi Wendy! Welcome to our family! ❤ Thank you so much! Add the salt to your butter. Wishing you a very happy Thanksgiving and happy holidays!
@@emmasgoodies thank you Emma!! So thrilled to be part of the family...❤
Thanks for your recipies GOD bless you... El pastel de vainilla delicioso!!! Saludos desde México 😗
Muchas gracias Maria!😘😘😘
😍😍😍 TH-cam pop-up notifications are working so I'm getting all of your videos on time... I'm so happy
Same 😊
Omg finally! Thank u TH-cam!😂❤
😍
i halved the ingredients to make a test batch to practice piping for some baby shower cakes I'm making this weekend. Thank you Emma, this is a fabulous recipe! I piped, re-piped and piped again and agin without having to refrigerate it and it held up beautifully. I wonder if you have used carton egg whites to make the meringue?
Your videos make me so excited about baking!
Never trusted internet recipe's until I watch yours... I tried a lot of your recipes which didn't fail me...Friday is always a good day..thanks a lot for all your amazing recipe's.. Looking forward for more.. Love u lots 😍😍
Thank you so much Veronica! Sending u all my love!❤❤❤
I love your recipes very much because you make your recipes very detailed And at the same time very easy, simple and understandable..
Yess, another great video with explanations and science behind every steps. Great job, Emma!! Which one is better Swiss or Italian to you (texture&taste wise)?
Thank you hun! Thrilled to know you like the explanations❤ I use similar recipes for Swiss & Italian, but different method😘
Hey Emma, thanks for sharing this wonderfull recipe. I just made it. It's like heaven. Very creamy, not to buttery or sweet and very stable. Easier to make than SMBC. Just one thing, how can I get the airbubbles out of the buttercream? Greetings from Holland.
Yaela wever After you add the butter, use the paddle attachment and beat for a minute or two.
Your videos are so amazing, I love them. What frosting do you recommend using when the temperature is usually above 90 degrees? Thanks, Ana from Puerto Rico
When you told about the myths about the thermometer and syrup, my soul became so happy ! Thank you Emma !
I’m going to try your cake with this frosting with cupcakes for my daughters class...she’s excited; thank you!
Enjoy love! Cupcakes take less to bake, so check them after 16-18 min😘
They turned out great
So detailed explanation!!! No questions) thanks so much 😘😘😘
I'm so happy Nare!❤❤❤
I made it and it was incredible
I so looked forward to this recipe! 💕
Yesss! Enjoy Amanda!❤❤❤
Oh Emma I was just looking for this, thankyou soooo much for sharing ❤❤❤, stay blessed dear❤
You're very welcome Fatima! Sending u my love ❤
@@emmasgoodies ohh Thank you sooo much for your love😘❤❤
Amazing frosting and tips. 😍😘
Thank you babe!! 😍❤
So buttery!
Emma I have tried soooo many recipes of yours. All have come out to be the besttt❤️ but I made this for the 1st time, it tasted well but it was very liquidy. I will try it again coz I read the last sentence on your description box😍
Tried this 😍happy it came out great ..thanks for the recipe ...will surely make it again😋😋😋
Great advice - Thanks, Emma!
Glad it was helpful!❤
Look's good. At my bakery I make a lot of buttercream I make it with butter and sweetex pastry shortening but I found that for a richer flavor I use lard instead and your right that the longer it sits the better the flavor kinda like chile lol
Great receipt, thank you for hint about the Frosting .. have a good day teacher 😃
You're welcome love! And Thank u!❤
Excellent explanation and it looks amazing! How could I make this as a chocolate italian meringue buttercream? Add cocoa powder or cooled melted chocolate to butter and mix or add it at the end? If so, how much? I am one of those people who find buttercream too sweet so end up going with cream cheese frostings instead but will definitely try this one. Thank you for sharing all your pro tips too!
Hi Nancy! I agree, I'm a cream cheese frosting person myself! Ahah! Yes, you can add some melted chocolate at the end. Add as much as you like! Start with 4 ounces and see if you want to add more😘
Wow! Thanks so much for the speedy response! I just made this vanilla version and it came out perfectly (and hopefully taste even better tomorrow). Your listed ingredients don’t mention quantity needed for cream of tartar so put 1/4 tsp based on what it looked like on video but can you confirm how much is needed to save recipe?
Oh Thank u for noticing! I will add it in the description box now. Yes 1/4 tsp! So happy you made it Nancy! ❤
Would white chocolate work for this too?
Thank you so much for this really well-explained video! Just a quick question: For how long should I whip up the frosting after taking it out of the fridge?
I'm glad you liked it! Just a minute, It's only to bind the frosting again.😘
Hi Emma your frosting looks so silky and smooth. Going to try and make this tomorrow for the cake Im baking for my husband. Question - Im doing a cake (doing 4 layers of 8 inch cake) and doing about 20 cupcakes, would this be enough frosting or would I need to make 2 batches?
That looks soooo delishhhhh.