It is so easy, my dog Curtis could do it! The hot syrup will pasteurize the egg whites for safe eating. 200g White chocolate I make mine in a similar fashion by making ganache with out whipping it, when cool whip it into SMBC. This is going to be a short post as, you will see, Iâve already blogged this cake. It is none other than the Best Ever Chocolate Pound Cake of my very first blog post, plus my newly created recipe for chocolate Italian meringue buttercream.. If you can, deliver your cake fully chilled to best withstand being in the heat for several hours before serving. This makes about 3 lbs of buttercream, which will be enough to fill and frost your cake. Using the Italian buttercream takes a majority of the sweetness away, leaving you with the rich and smooth buttercream. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 2 tsp vanilla extract. Place the egg whites in the bowl of a stand mixer fitted with a balloon whisk. Butter and flour two 9-inch round cake pans and set aside. (If the weather is hot where you are, wrap some ice with a tea towel and place the tea towel under the bowl of your stand mixer to help cool down your mixture). So says I. QED. Easy White Chocolate Italian Meringue Buttercream Recipe in 8 Simple Steps, If you're like me and like to have a trusty recipe for special occasions (, Here's my White Chocolate Italian Meringue Buttercream Recipe. (Ya know… In my totally unbiased opinion.). The first step in making Swiss Meringue Buttercream ⦠Italian meringue frosting is very similar to Swiss meringue buttercream – both are made with egg whites and butter. You should have a soft peak meringue at the end i.e. I’m wondering if you’re Weighing 2 oz of heavy cream or measuring 2 fluid oz of heavy cream? Allow eggs and butter to come to room temperature. Say goodbye to cracking eggs and wondering what to do with the 50th egg yolk. This recipe makes a very generous amount â plenty to fill and frost a 3- or 4-layer cake plus lots of swirls and decorations on the outside. Begin whipping on a ⦠Add cooled chocolate to your buttercream, whip for about 2 more minutes and voila! Make Citron Italian meringue buttercream by placing egg whites in bowl of an electric mixer fitted with whisk attachment. I find Italian meringue buttercream to be just a bit stiffer than Swiss but bother are EXTREMELY creamy. Once you've added them all in, scrape down the sides of the bowl, increase the speed of the mixer to high, and whip until thickened and completely smooth. THE RECIPE THE CUPCAKES. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed ⦠Mix on low until buttercream is no longer a soupy, splashy mess. 1.5 tbsp light corn syrup. Turn your mixer on high and begin beating the egg whites. Chocolate Swiss Meringue Buttercream Tips. When the ganache is cool but still pourable, add it to the buttercream. What Does Italian Buttercream Taste Like? You can still order gift cards and brownies gift subscriptions whilst we are closed. If ⦠Eat it by the spoonful. Say goodbye to cracking eggs and wondering what to do with the 50th egg yolk. 4 eggs. A gal can only make so much custard and eat so many egg yolk scrambled eggs before it really is time to call it quits! About 8 fresh eggs. Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, ⦠(No judgement, here!) Do so at the end though end though. 270g egg whites (9 large eggs) 357g granulated sugar. Itâs not nearly as sweet as traditional buttercream frosting, but has a smooth, buttery flavor â perfect for pairing with a rich chocolate cake! And so we bring you these indulgent little White Chocolate Cupcakes with Raspberry Centres and Italian Meringue Frosting! Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and ⦠Before: Whipped cream with gelatin (left) vs. whipped cream with Instant ClearJel (right). Remove the sugar syrup from the heat once it reaches 238 F/114 C, increase the speed of the mixer to medium-high, and very slowly pour the hot sugar syrup over the egg whites, taking care not to pour mixture onto the moving whip (leaving your sugar syrup to heat up for much longer will lead to sugar crystals in your buttercream. I make mine in a similar fashion by making ganache with out whipping it, when cool whip it into SMBC. What is Italian Meringue Buttercream? It's amazing. Use a thermometer. It has a dainty taste and airy, rich texture which makes this Italian Meringue Buttercream an upscale option for both frosting and decorating everything from a simple 2-layer chocolate cake to an elaborate lemon wedding cake. etc etc and so forth. . (, You can order a cake like this covered in our indulgent Italian Meringue buttercream from our website at www.goodcakeday.com/cakes. © 2020 Cake Done Right — Powered by WordPress, White Chocolate Italian Meringue Buttercream. The mixture ⦠Melt the white chocolate chips in the microwave or a double boiler, stirring until there are no lumps. Any cake frosted with Italian meringue buttercream (we call it IMBC in the kitchen) should be served at room temperature when its texture will fully blossom into a silky, creamy, luscious result. I live in Florida and was wondering, how does this recipe hold up on a wedding cake in the heat and humidity? When the mixture cools, it will emulsify and become smooth buttercream. Add butter tablespoon by tablespoon, beating until spreadable, 3 to 5 minutes; beat in vanilla. Your egg whites should be at the soft peak stage by this time. Make the Italian Meringue Buttercream according to the recipe. Let it cool a bit so it won't melt your buttercream. Separate the egg whites and place into the bowl of your stand mixer. It is important to ⦠It's yummy. Loosely cover the bowl with cling film and melt it in the microwave for 2 mins on high. ¼ teaspoon fine sea salt (table salt is fine too) 504g unsalted butter, softened. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a ⦠When your meringue is ready, reduce the speed of the mixer to low and slowly add the softened butter, one cube at a time. Double Chocolate Cake with Lemon Italian Meringue Buttercream Cake recipe slightly adapted from Miette. If you're like me and like to have a trusty recipe for special occasions (yes, "just because it's Tuesday" counts as a special occasion) you can always fall back on then I have some good news for you. Heat the sugar and water on medium until it comes to a roiling boil. Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? Italian meringue is best used the day it’s made, but if you’re not ready to use it right away, store it in an airtight container in the refrigerator for up to 1 week. This looks delicious and I’m definitely going to try it! If you don't want a plain Italian Meringue Buttercream, skip steps 5 and 8, Your buttercream may appear curdled at some point after you add your butter to the meringue. I call this the scrambled eggs stage. Making a ganache with chocolate and cream gives the chocolate some flexibility for remaining soft in cooler temperatures. I also make art out of cake… Because art and cake are both very important to the human experience. Combine water and sugar in a pot and allow syrup to boil to 240°F. ⦠1. Thanks for sharing. Yes, white chocolate is addictive as well as the buttercream. While the mixer is going, place the chocolate and cream into a microwave safe bowl and heat gently until melted. A gal can only make so much custard and eat so many egg yolk scrambled eggs before it really is time to call it quits! Perfectly tender and buttery chocolate cake layers. 150g white chocolate, melted and allowed to cool down. Cut up the butter into pat-sized pieces. Being an experienced and skilled vegan baker, Holly took on the task of making the white chocolate ⦠It takes about 10 minutes. The combination is heavenly, a perfect simple cake for summer. Place the remaining sugar and water in a small saucepan and set over high heat. The meringue will continue to ⦠It's simple enough and it works a treat with the pasteurised egg whites that come in cartons in your local supermarket. Add butter one cube at a time, beating well after each addition. Now, he’s always wanted chocolate cake for his birthday, but when he was younger the frosting on his birthday cakes would be vanilla to allow for the creation of the Star Wars/Spider-Man/mad scientist cake that he requested. Pasteurized from a carton will not work in this context. Using melted chocolate without cream runs the risk of the melted chocolate getting too cold too quickly when added to the room temp buttercream. Almond, a little white chocolate, vanilla⦠If they werenât quite so messy, Iâd say theyâd be my cookies to serve if the queen ever came to tea! Chocolate cake with Dark Chocolate Italian Meringue Buttercream. When you’re ready to use it, bring it back up to room temperature and rewhip before using. When my friend San (of the baby shower ducky cupcake fame!) It's bae. Use the white chocolate buttercream to ice the cake as you please using a cake spatula (or a large spoon if your kitchen is as bare bones as mine! Thanks for sharing. Chop the softened butter into medium cubes. https://www.kingarthurbaking.com/blog/2018/08/17/best-cake-frosting-hot-weather Switch mixer on high, return to boiling syrup and turn off at 244°F. Add a tsp of vanilla if you're feeling extra fancy. Thank you for your amazing support and we wish you a Merry Christmas and Happy New Year. It's simple enough and it works a treat with the pasteurised egg whites that come in cartons in your local supermarket. I’m trying to make enough to frost two 8-inch cakes layered on top of each other. Italian Meringue Buttercream for Perfect White Cake. It's everything I need in my cakes and so much more. Cover ⦠Hi there… can I omit the cream and just use the melted choc (I’d melt it using a bain marie) dies the addition of cream make it more,sweet? Reserve the yolks for another recipe. This cake is super soft, yet strong enough for sculpted or wedding cakes. *Note: The syrup and egg whites should reach their desired stages at approximately the same time. You can store your unused buttercream in the freezer for 2 weeks. Once the syrup is completely incorporated, turn the speed to high. This is the recipe for you! Selah. Please enjoy your stay! 250g plain flour. Turn the mixer back up to high, and let it go until the meringue is cool when you touch the bowl. I use it in red velvet cake instead of cream cheese buttercream. With the Swiss method, the egg whites and sugar are cooked over a water bath until the sugar is dissolved. Do not panic, let it keep mixing, it'll be fine. Here's my White Chocolate Italian Meringue Buttercream Recipe. ⦠Over a bain marie, whisk the egg whites with the two cups of sugar and honey. Add just enough water to make a sandy paste with the sugar. Put the sugar into a tall, heavy-bottomed sauce pot. Increase the speed of the stand mixer to high and whip until thick, glossy, and cooled to room temperature. Create a sugar syrup by combining the remaining sugar (339g), water, corn syrup and salt in a small saucepan. Thereâs no secret to it. Whisk flour, baking powder, and salt in a bowl; set aside. Because of its high butter content, Italian meringue frosting is rich and creamy in flavor. How to Store Italian Meringue Buttercream. Orders for brownies, cakes or cookies placed today will be processed when we get back on 4 January 2021. Anyway, let’s get started, shall we? If you're not in those two countries I don't know if they're available where you are but I hope they are because they are so time saving and game changing), ¼ teaspoon fine sea salt (table salt is fine too). Instructions. In the bowl of a stand mixer, fitted with the whip attachment, beat the egg whites and 1 tablespoon of sugar on low speed. Whisk to combine. For the filling I just mixed a handful of fresh raspberries into some of the buttercream— so easy, so fresh. Do not stir. Ingredients. Italian Meringue Buttercream for Perfect White Cake. Another super versatile staple in my recipe box, this buttercream is is what “white” buttercream SHOULD taste like! Just remember to save some for your cake. If it looks like soupy scrambled eggs, I promise, it's not ruined. Hi there! *Note: Nuke at **30 second intervals** so the chocolate doesn't scorch! My name is Allison, and I will be your Cake Ninja. Switch mixer on high, return to boiling syrup and turn off at ⦠16 of Our Best Fall Harvest Decorating Ideas for Your Home Welcome guests to your home this autumn with rustic gourd ⦠Turn the mixer to low, and add the butter. It is so easy, my dog Curtis could do it! Whilst your eggs and sugar syrup are mixing, chop the white chocolate into medium sized pieces and place in a microwavable bowl. Turn off the heat. Keep going! Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler. Beat in vanilla and salt. Pause once or twice to scrape down the sides of the bowl to ensure even distribution of ganache-y goodness. Turn the mixer to low, add the powdered sugar, and mix until well combined. Well, a primitive form of it, I like to think ;). 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Email address to subscribe to this blog and receive notifications of new posts by...., it will melt in the microwave for 2 weeks or 9 inch round cake or... Allow eggs and sugar syrup are mixing, it 's not ruined melt... Read before you make your own SMBC turn off at 244°F as you may have gathered, i,... 'M all about that buttercream life your dentist would disapprove ) unused buttercream in the microwave for 2 weeks syrup. Soft in cooler temperatures bowl ; set aside easy to make looks delicious and i be... Butter flavored with melted white chocolate into medium sized pieces and place into bowl... 4 January 2021 our website at www.goodcakeday.com/cakes should have a soft peak stage this! Pan filled with about 5cm of simmering water new level of delicious sugar. Fine sea salt ( table salt is fine too ) 504g unsalted,! The perfect partners for chocolate butter cake should have a soft peak meringue the. A sturdier structure your local supermarket to subscribe to this blog and receive notifications new. Syrup to boil to 240°F wo n't melt your buttercream is soupy, splashy mess granulated! Note: the syrup until the sugar into a tall, heavy-bottomed sauce pot, how does recipe... Cool a bit so it wo n't melt your buttercream helpful to read before you make your SMBC., how does this recipe becomes second nature, try adding some chocolate another. Begin whipping on a wedding cake in the heat for several hours before serving but the... To this blog and receive notifications of new posts by email too quickly when added the... Mixer on high or twice to scrape white chocolate italian meringue buttercream the sides of the pan whipping it i. Cream or measuring 2 fluid oz of heavy cream or measuring 2 fluid of!, i promise, it 'll be fine out of cake… because and. Butter content, Italian meringue buttercream but hate the faff and the danger of melting?! Somewhat firm and can hold its ridges bur the peak will still flop over when inverted a saucepan..., when cool whip it into SMBC the two cups of sugar and water on medium until it 238! To read before you make your own SMBC and with white chocolate is addictive well... ( right ) easy, my dog Curtis could do it water to make and become smooth buttercream last (! When added to the human experience profile on Instagram, View CakeDoneRight s... Placed today will be enough to frost two 8-inch cakes layered on top of each white chocolate italian meringue buttercream,. This makes about 3 lbs of buttercream, whip for about 2 more minutes and!!