Its not only made my life easier but also more successful in my business. You can also take out about 1/3cup, melt it down in the microwave, and whip it back into the buttercream to make it extra smooth. The time it takes for a stick of butter to come to room temperature can vary based on the type of butter you use and the temperature and humidity of your kitchen. In a medium sized pot, add about 1 inch of water and bring to a simmer. It has an Italian meringue base consisting of egg whites and sugar syrup (since this is an SCD recipe, honey will be used instead of refined sugar). The good news is that you dont have to have a lot of skill to get this recipe right. tastes fabulous. Instructions. Italian buttercream is the most stable of all the buttercreams. This was a great frosting. 1 1/4 hours, plus cooling. angiesrecipes To make the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. If you cant manage to pour the hot syrup into the meringue without getting it on the beaters or the side of the bowl then stop the mixer, pour a small amount of syrup in, then immediately start the mixer back up for 5 seconds. As soon as the syrup reaches between 240F to 245F, remove it from the stove and slowly drizzle the syrup into the meringue. Place the bowl on top of the pot filled with simmering water. Immediately remove from the heat. Mix until your combination reaches room temperature. The melted, warm buttercream around the edge of the bowl will mix with the frosting thats too cold. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. When you first begin adding the butter to the meringue, it will start to look a bit sloppy. This would be an excellent recipe if you intend to frost with it right away, but does poorly with refrigeration and for that reason, the recipe is misleading. If they have any grease on them, the egg whites will not whip. Select an option below to calculate how much batter or frosting you need. The texture of the frosting will change as the butter is incorporated. With the mixer still running, slowly drizzle the sugar syrup that was set aside, down the side of the bowl. It pipes like a dream, and I love using it to frost cakes, cupcakes, pies, and cookies. Curious if they will harden enough to hold the frosting, like a royal icing but better taste!! Since the meringue gets cooked to such a high temperature, it makes the buttercream more stable. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Brittany. From mousses to buttercream to the toasted finish of a baked Alaska, it's one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our favorite desserts. 2. Once the sugar-water syrup reaches 230F, begin whipping your egg whites and the remaining cup sugar in a stand mixer at a high speed with the whisk attachment until soft peaks form. Prep Time 2 minutes Cook Time 3 minutes Additional Time 15 minutes Total Time 20 minutes Ingredients 8 large egg whites (240g) 2 1/2 cups granulated sugar (500g) glitch I had, was was in You might recognize this method if you've made an Italian meringue for other desserts, such as a lemon tart or a baked Alaskabut this recipe takes it one step further. Lemon Souffl Mark Bittman. It looks so cool! Let it sit out for a few hours to get soft and spreadable then whip it with a mixer to fluff it up a bit. Instructions Heat water, sugar and lemon juice in a pan until you reach 117 C / 243F. Increase the speed to medium-high, and continue to whisk until it is doubled in size and the bottom of the bowl is no longer warm, about 10 minutes. Whisk the egg whites occasionally while it warms up. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! Even with gel food coloring, I have to use quite a bit to get my colors really vibrant. box), 1/4 cup fresh lemon juice or the juice of 1 large lemon (60g). Room-temperature egg whites whip up faster than cold ones. I made It has a wonderful balance of rich flavor from the butter while being soft and airy because of the meringue. You can also use vanilla beans, emulsions or ground up freeze-dried fruit. I love you recipes and all your videos. cake with lime curd filling, so I I use this creamy Italian meringue buttercream on my lemon-raspberry cupcakes. Do not stir the syrup while it is cooking since this will cause the sugar to crystalize. I find the meringue stays quite warm while it whips up and placing a bag of frozen veggies around the base of the bowl helps cool it back to room temperature. This should be enough to fill and frost a seven- or eight-inch layer cake, or frost 2-3 dozen cupcakes (depending on the size of your swirls). Or you can divide your buttercream and hand-mix in food coloring. You can also add food color to the buttercream, but keep in mind that using food color gels (available online and at specialty stores) will give you a more prominent color than liquid food colors commonly found in grocery stores. Italian buttercream can be left at room temperature for 2-3 days. 2016-2023 Chelsweets LLC. Please review details on the account login page. Its very important that the sugar is fully dissolved before you make the meringue, or else your frosting can end up with a grainy texture. icing the cake yet, so I can't rate ever had! Then I came across this recipe and method and was successful both times I made it on the first try. I followed the recipe to a tee. Whip the meringue. This buttercream can be used to frost everything from cakes to cookies. Buttercream is safe to at room temperature for 24 hours. Here are the steps to making Italian meringue buttercream. Sign up for our newsletter and get our cookbook! If you plan to use this buttercream in extremely hot weather, do not leave it outside for more than 1 hour, and do not leave it in direct sunlight. I didn't You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. How to Make Italian Buttercream 1. Increase speed to high and whip until desired stiffness is achieved. portion to the desired Gently stir to combine (I use the candy thermometer for this). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out. Whisk everything together. A go-to favorite in home kitchens, it is also commonly found in professional bakeries because of its stable structure, ease to work with in piping and decorating, and subtle sweetness that goes with any dessert frosting need. Did you make this recipe? It usually takes me about 10 minutes with a stand mixer and whisk attachment on a medium-high speed (8 on a Kitchen Aid). Let the butter come to room temperature. Step 1 - Place pasteurized egg whites and powdered sugar in a stand mixer bowl. My go to recipe from now one for Italian Meringue Buttercream. At this point, the center might still be a bit soupy, but the buttercream along the sides of the bowl should be firmer. Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. mouth. You can freeze it for up to 6 months, when you take it out, let it whip on your stand mixer until smooth. 30 minutes, plus at . Pro-tip - In traditional SMBC, fresh egg whites and granulated sugar are cooked together to dissolve the . With the mixer on medium speed, slowly add the cubed butter a couple pieces at a time until the butter is fully incorporated, smooth, and fluffy before adding the next addition. It is ideal for topping and decorating layer cakes but also great for cupcakes, to use as a filling for cookies and cookie sandwiches (especially French macarons), and great for topping cookie bars and brownies. The lemon flavor really shines. Almond extract would be delicious but I would cut back a bit on the amount. Ok_Computer_1979 1 min. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. The cupcake looks so good with that velvety creamy frosting! With formal education, practical skills, and a deep passion for culinary arts, he aims to help share that love and knowledge through his writing. Chill the bowl in the fridge for 10-20 minutes or the freezer for 5-10 minutes. If icing curdles, keep beating until smooth. It can be stored in an airtight container at room temperature for up to 2 days, in thefridge for up to 2 weeks, or in the freezer for up to 3 months. Having lived in Los Angeles, San Francisco, Orlando, and NYC in the United States; Canada, Hong Kong, The Philippines, Mexico, South Africa, France, Spain, and the UK, Clarice has had a lifetime of studying cuisines from around the globe. It is so light, fluffy, and stable that it can be used as a frosting. Usually, by making sure the meringue and bowl have cooled to room temperature, you can prevent your Swiss meringue buttercream from becoming too thin or soupy. Place the mixer on medium speed and add the butter 1 to 2 tablespoons at a time. The temperature of the butter is especially important (see notes). American Buttercream Didn't put in all What Sets Italian Meringue Buttercream Apart From a Standard Icing? People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet. Place 1 cup of sugar and water in a small saucepan. Photo: Caitlin Bensel; Food Styling: Torie Cox. Froze one half. You can stop the mixer and place the meringue in the fridge but the texture of the buttercream always seems to be. Tightly-wrapped, it can be frozen for a month or two. Plenty. Continue mixing on a low speed for a couple of minutes to make the frosting extra smooth. I can not thank you enough! As you continue to whip, the bubbles get broken down while the protein mesh gets stretched out thinner and thinner. Leave the lid on for 5 minutes to ensure all the sugar granules are dissolved or your sugar could crystallize and become grainy. I wrapped an apron around my bowl with an ice pack to help the meringue cool down faster. For an Italian meringue, you need to work concurrently to heat the sugar syrup and beat the egg whites. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Keep the mixer on medium to medium-high speed while you drizzle in the syrup. This creates a much silkier, lighter, and not overly sweet buttercream. With your fingers or a pastry brush, wipe any sugar crystals from the sides of the pot. If your house is warm then dont let the butter sit out too long or it will get too soft. Freeze the tart for 15 minutes while preheating the oven to 180C (356F), conventional setting. Place your egg whites into the bowl of your stand mixer with the whisk attachment. Bring to a boil over medium-high heat, swirling pan occasionally. The 1 1/2 hours . Heat over high heat, stirring only until it comes to a boil. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream. Line 28 cupcake tins with liners. Once the butter is mixed in, the frosting should look fluffy and light like it does in the picture below. too sweet frosting. In a nutshell, here's how we make lemon Swiss buttercream: Whisk egg whites, sugar and lemon juice and gently cook it in a double boiler over simmering water until the mixture reaches 160F. Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes. Whether you plan to spread your frosting onto a cake or pipe with it, the frosting needs to be smooth and free of air bubbles. I was amazed at how light and almost whipped cream like it was. That usually does the trick! Sign up to receive exclusive offers, recipes, and how-tos plus get 10% off your first order! How to Make Italian Meringue Buttercream Combine some of the sugar with water in a small saucepan. have a professional size Add additional gel food coloring and mix until the frosting reaches the desired color. But it would taste delicious! I have attempted IMBC SO many times and Im successful about 50% of the time. frosting. Ive been baking a lot for the past 5 years and I know how finicky meringue buttercream can beI cant stand American buttercream - its too sweet for my taste - so Ive tried a variety of different Swiss and Italian meringue recipes along the way. Ingredients 1 cup sugar, divided 1/4 cup water 4 large egg whites, room temperature 2 cups unsalted butter, cubed, room temperature 1-1/2 teaspoons vanilla extract Directions In a small heavy saucepan, combine 3/4 cup sugar and water. Has anyone tried making this without the raspberry brandy? Because the sugar syrup is cooked to 238 F, it makes a much stronger and stable buttercream. I tried replying to the answer you left $haiRedx about 2 weeks ago regarding how much reduction to add to IMBC at the end. Italian meringue buttercream has been described as light, silky, rich, and less sweet than standard buttercreams or icings. Delicious and worth the learning curve! This white chocolate mousse cake filling is light, fluffy, and creamy. Looking to make the best desserts ever? I have never been successful adding melted chocolate to buttercream because the chocolate always hardens into small bits. This punchy sweet-and-sour lemon drop martini is best served with a side of gossip at your next happy hour. Cook, without stirring, until the syrup reaches at least 240F. Compared to a simple buttercream that blends powdered sugar, butter, and flavorings quickly, Italian meringue buttercream takes more time to prepare and requires a few specific tools to ensure success. Pour the syrup into the egg whites: As soon as the syrup reaches between 240F to 245F, remove it from the stove and slowly drizzle the syrup into the meringue. Yossy Arefi. sugar syrup into foamy egg whites doesn't just make it the most stable of the meringuesit's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or "Italian Buttercream." Lemon Sheet Cake With Buttercream Frosting Yossy Arefi. I find that mixing the finished buttercream on a low speed with a paddle attachment for a few minutes makes a world of a difference. 3. will keep you posted how i get on. their comments. While the syrup boils, place the egg whites and cream of tartar in a mixing bowl. —Katelyn Craft, Stamford, New York, Italian Meringue Buttercream Recipe photo by Taste of Home. Stir to incorporate the cream of tartar and keep the mixer on low speed. Ideally you want the whites to be whipped to stiff peaks just as the syrup comes to temperature. 1 pound (4 sticks) unsalted butter, chilled. adding it as soon as the buttercream Combine the sugar and water in a saucepan over medium heat. Thank you for your support. Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed. Copyright 2023 Savor the Best | Wisteria on Trellis Framework by Mediavine, This post may contain affiliate links. If you want to make deep or really intense colors, I highly recommend making your frosting in advance. I was SOOOO happy. Combine your sugar and water together in a medium-sized saucepan and stir to distribute the water evenly. When all the ingredients are mixed in, its time to swap out your whisk attachment. I am not a professional cake decorator but I occasionally dabble with fun cake designs. Maybe you were thawing a batch of buttercream made in advance, and it hadnt fully come to room temperature before you started mixing it. (see notes at the bottom of the recipe). It was definitely worth perusing through some of the reviews. Continue to beat the buttercream until it is light and fluffy. When the hot syrup gets added, it creates a very stable Italian meringue. 2003-2023 Wilton Brands LLC | All Rights Reserved. Read through the reviews and found that someone had had to mix for 10 minutes. Let each piece of butter incorporate fully before adding another. WOW! It makes it so much easier to smooth onto cakes!! Stand mixer or hand mixer, small heavy-bottomed saucepan, instant-read or candy thermometer. IMBC won't crust at all, it'll stay nice and soft. Add butter one tablespoon at a time. It can be frozen for 6 months or more. If it feels pretty much room temperature, then add in the butter. Bake for about 20-25 minutes in the bottom third of the oven, until golden. While American buttercream uses mostly powdered sugar and butter, both Italian and Swiss buttercreams are meringue-based and use egg whites, granulated sugar, and butter. It's a bosch universal plus! It uses instant pudding mix and tastes similar to the filling in Costco cakes. Your results may vary. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form. I was a bit suprised that it said it could be made ahead and refrigerated since most buttercreams are stored at room temperature, but went ahead and did it since it had eggs and the recipe said it was ok. Bad idea! I boiled the Thank you once again. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. You just make the IMB plain, then add (cooled) homemade caramel sauce to taste. Specifically strawberry reduction (using your recipe), how much reduction per an 8cup batch of IMBC? This will now be my go to frosting recipe - with or without the lemon curd. I was a bit scared of this recipe but wanted to give it a try because I don't care for American Buttercream due to it's excessive sweetness and texture. Then microwave the frosting forabout 15 seconds. about continuing to beat This recipe is so velvety and decadent. Do not overfill cake pans above manufacturer's recommended guidelines. Start by weighing out the egg whites into the bowl of a stand mixer. Thats why the eggs in this recipe are so important. As the name suggests, Italian meringue buttercream combines hot sugar and whipped egg whites to create an Italian meringue, followed by adding soft butter and vanilla extract. I will be trying it out this week. Found hardened sugar syrup in bottom of bowl so i am guessing syrup temperature guessing is not going to work. The only slight modification I made was adding a little extra vanilla extract. everywhere. Tip: Avoid the temptation to stir the sugar and water while it's boiling. Most of the time, I choose to make this buttercream because it is so reliably stable, creamy, and easy to work with. 2. I bake a lot and this is one of the most decadent frostings I have ever made. Thank you! Add 8 egg whites and 2 1/2 cups of granulated sugar into a large, heat-proof bowl. Butter - Use softened, butter (but not melted) to whip into your cooled meringue so that it incorporates smoothly. It is much easier to use a thermometer when making this buttercream, but there is another method to use that has been used in kitchens for generations. Use immediately, or store in an air-tight container in the refrigerator until needed. While it takes a little more effort to create than standard buttercream, you'll appreciate the work involved in creating this silky, melt-in-your-mouth icing. Ive also shared a video below if youre more of a visual learner. The process involves boiling granulated sugar and water to 240F (also known as "soft-ball stage"), then adding the hot sugar to whipped egg whites. Italian Meringue Buttercream Frosting Recipe, Vanilla Swiss Meringue Buttercream Frosting Recipe. Get fresh recipes, cooking tips, deal alerts, and more! Both problems are actually pretty easy to fix!! You can also cool the meringue by scooping it out of the bowl and placing it into the fridge for 15 minutes. Never leave the kitchen when you are cooking sugar, and be stingy with your time spent away from the stovetop. If the buttercream isnt sturdy enough to keep its shape, you need to cool it down. You can also add 1/2 cup to 3/4 cup of jam or jelly but the buttercream will be slightly sweeter if you use jam. This cake is meant for smaller gatherings or you can make it for a smash cake. Paired it up with flourless almond layers laced with caramelized fruit (pears, peaches and plums). To make the sugar syrup, place the candy thermometer in the . I am doing a four tiered cake so will need a lot of buttercream. The World of Buttercreams: 6 Varieties to Try at Home, Strawberry Frosting (Swiss Buttercream) Recipe. Italian meringue is also the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie. Start the egg whites off whisking on medium speed in the stand mixer and meanwhile, put the sugar over a medium high heat and allow to come to a boil. It is made by pouring hot sugar syrup into whipping egg whites and then finished with butter, salt and flavoring. After 2 minutes, beat on low speed until the mixture comes to room temperature. Your daily values may be higher or lower depending on your calorie needs. When I first started making this buttercream, I would check the temperature with an. Avoid stacking anything on the icing and use a light wrap when storing desserts. I use a metal bowl because the sugar is boiling hot and I don't want to melt my bowl, This was my first time making homemade buttercream and it was fantastic! Make thisfrostingahead of time or save any leftover frosting! Pile the meringue onto the pie and put the broiler on low for watching carefully to brown the top of the meringue. In a small saucepan, combine sugar and water. and again! If you do chill the buttercream, give it time to return to room temperature and re-whip it before you use it. I have not yet tasted it with the cake. Add egg whites, sugar, and salt to a large bowl. Ermine Buttercream. I failed on my first attempt where I used egg whites from the carton and it was a runny mess. Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Whip the meringue until its peaks are stiff enough to defy gravity. Next, add the lemon zest, fresh lemon juice, vanilla extract, lemon extract, and fine salt and mix until combined. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Since the recipe calls for 6 oz of bittersweet chocolate, and if I did a 1:1 ratio for the ganache, should I add 12 oz of the ganache to the buttercream so that I will still have the 6 oz of chocolate? I will add that info to the recipe . Please leave a comment on the blog or share a photo on Pinterest. Remember, the higher the quality of butter you use, the better your buttercream will taste. Cook until sugar syrup registers 240F (115C) on an instant-read or candy thermometer. Stir . How long can you freeze IMBC? Two of the most common issues people run into when making this type of buttercream are curdled or soupy frosting. The temperature of the butter is very important. I'm an artist and cake decorator from Portland, Oregon. 50 times per day. Be careful as you do this because they wont whip up properly if any yolk gets into the mixture. The second is that it dissolves the granulated sugar, which gives the frosting a silky-smooth texture. You can use a stand mixer or a handheld mixer but a stand mixer makes the process much easier. It was a Lets walk through everything you need to know to make the smoothest, fluffiest lemon Swiss meringue buttercream! 2. Before making this frosting, be sure to thoroughly clean your mixing bowl. Italian Meringue Buttercream: 1 1/8 C Granulated Sugar 9 oz 1/3 C Water 3 oz 4 1/2 oz egg whites 4 1/2 or 1/2 C + 1 Tbs 3 Tbs Sticks Unsalted Butter room temperature sliced into 1 pieces (16 oz) Lemon Simple Syrup 1/8 C Water 1 oz 1/8 C Lemon Juice about 3/4 of a lemon (1 oz) 1/8 C Sugar 1 1/2 oz 1 Tbs Lemon Cello optional Instructions For the Cake If you want it to crust, I would use American buttercream or royal icing. Once the meringue has stiff peaks, it should look like the photo below. Measurements used are for 2" tall cake pans only. Add the vanilla extract, and blend until well combined. Meanwhile, place the egg whites in the bowl of a stand mixer fit with the whisk attachment. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. So if you live in warm environments like Florida, California or Texas, Italian meringue is going to work very well for you. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. I ended up putting the entire bowl (not spooning it out onto a sheet tray like in the video bc honestly I was too lazy) into the fridge for about 20 mins until the sides of the bowl felt neutral in temperature. It is normal for the buttercream to look separated once it has been chilled but continue to mix until it comes back together. Eventually, as the bubbles become so small that an individual bubble is not observable to the human eye, the whipped whites take on a glossy, shaving cream-like texture. Myfavorite gel food coloringis Americolor, and its the only food coloring I use. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Liz! Measure 1 cup sugar and the water into a 1-quart, heavy- bottomed saucepan. Put the sugar and water into a small saucepan over a medium heat with a thermometer resting in the liquid. We would love to hear from you. I'm leaving this one on the counter all night. If the sugar dissolves in your fingertips, it hasn't cooked long enough; If the sugar is too hard and forms a hard ball, it has been overcooked. Thanks. It's perfect for frosting cakes, silky smooth, and not too sweet. This is my go-to buttercream and it is about time I share it with you. 50g of egg white. Meanwhile prepare the filling. Could you tell me the reason for adding some of the sugar to the egg whites? Whip the meringue until your peaks are stiff enough to defy gravity. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Flavor it. Mix on low speed while preparing sugar syrup. I was going to make this icing but do you know if it will hold up if I am making a ruffle cake with it? Bring to a boil over medium-high heat and attach a candy thermometer to the side of the pot. It is also easy to flavor with extracts or flavorings, so it is adaptable to nearly any dessert icing need. Directions. This is the most indulgently creamy and ultra-decadent buttercream. Add egg whites and citric acid to bowl of a stand mixer fitted with a whisk attachment. . 3. This can lead to the sugar crystalizing, resulting in a gritty texture. Could I Add Different Flavors or Colors to the Buttercream? If you want to use Italian meringue buttercream after it has been refrigerated, it will need to come up to room temperature, then be mixed again until it is smooth and creamy. You dont pay any extra but it will help us keep the lights on. It is not nearly as sweet as American buttercream and you can practically eat it by the spoonful. Taste of Home is America's #1 cooking magazine. This a creamy, not This Italian meringue buttercream is similar in sweetness to Ermine frosting but it is richer and more decadent. Do not begin adding the butter until the mixture has cooled fully. Let the tart crust cool completely (in the mold) on a wire rack before filling with lemon curd. Try to drizzle between the whisk attachment and the side of the bowl to prevent the syrup from splattering. Perfect! Then whip the egg white mixture with a whisk attachment until stiff peaks form, about 10 minutes. Chocolate Italian Buttercream: Fold in 8 ounces of melted, slightly cooled semisweet or bittersweet chocolate along with the vanilla. Adding bittersweet chocolate to the buttercream will make it more stable in hot weather. To clean out the pot you used to cook the sugar, fill it with water and bring it to a boil. With the mixer running, in a slow, steady stream, add the remaining 1/3 granulated sugar to the bowl of the stand mixer. Fresh egg whites - Don't use boxed (pasteurized) egg whites, chances are they will not whip into a stiff meringue which is vital to a stable buttercream frosting. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Bring the buttercream to room temperature and re-whip until it's a smooth consistency before you use it. Please read our. While the meringue whips, I like to add something cold around the base of my bowl. 2 cups unsalted butter, chilled and cubed. Pour hot syrup into the meringue. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Yes, you can. You can also use the microwave method to deepen the color. Incredibly flavourful. At this point in time, I recommend feeling the bottom of the mixing bowl with your hand.

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