Italian Meringue Buttercream

CakeLove owner Warren Brown walks you through the process of baking CakeLove's standard buttercream cake, the Italian Meringue Buttercream. With egg whites, hot sugar syrup, and butter in hand, Warren shows you all the secrets to whipping up the perfect meringue.

Category:

Howto & Style

Tags:

• italian
• meringue
• warren
• brown
• cakelove
• buttercream
• cake
• love

[juiciiCAKES]

I'm gonna need for you to come to my kitchen && help me out because I am such an epic failure X(

[MsDarcyfan]

@irisayala With swiss buttercream, you heat the egg whites with the sugar.

[irisayala]

What's the diff between this and Swiss meringue? I've seen vids for both methods and they appear identical

[isifakis]

@jaccib43 Sometimes even if the bowl feels cold enough to put the butter into it it can still be hot enough to melt, the best way is to just keep mixing until it smooths out. What I do with my icing if it doesnt work out is I either mix it with my cake batter to make it lighter by slowly folding it in or I use it as a filling for my cakes, it still tastes good, so why not use it where people don't normally look? Hope this helped out...

[jaccib43]

And what do I do with the icing gone wrong.

[jaccib43]

My Italian Buttercream went wrong some how when making it everything is good until I add the butter. My butter is room temp and my bowl is extremely cool should I turn the speed down when adding the butter what am I doning wrong can someone help me please.

[jlovesg]

@Lisa03Marie Thank you, I am gonna try this soon:)

[Lisa03Marie]

@LILWEIRDO209MODESTO He already gives you the first amount of sugar in cups, with 1. And then the water is 1/4 C. The 2 oz of sugar is also 1/4 C and 16 oz of butter is 2 C (8 oz in a cup)

[Lisa03Marie]

@jlovesg A standard buttercream is much heavier than this, which is almost completely whipped and much, much lighter.

[LILWEIRDO209MODESTO]

can someone show me this recipe in cups? Please???