I’ve always been fond of baking and of course the frosting or icing is one important part of the whole baked goods presentation. As a kid, I grew up eating cakes and cupcakes frosted with boiled icing or chocolate fudge icing. As the years passed, my love for baking introduced me to a whole new concept of frosting that are yummy yet melts in your mouth. Now I have my very own home bakeshop and I am so happy to learn how to make Italian Meringue Buttercream. It is so easy to do, deliciously tasty, and holds well even during the hottest conditions in the Philippines. One piece of advice, please do read the instructions from top to bottom before proceeding to make your own Italian Meringue Buttercream.
1-1/4 cup sugar (separate the 1/4 cup sugar)
1/4 cup water
2 bars unsalted butter
In a small saucepan, place 1 cup sugar and 1/4 cup water.
Slightly swirl the pan so that the water will coat all of the sugar.
Bring to a boil over medium heat.
Allow the sugar-water mixture to boil until it reaches the threading stage. You can check if it reaches the threading stage by dipping the end of a teaspoon in the syrup and immediately lift it up. Watch closely as the syrup drips back into the saucepan. If you see small threads forming as the syrup drips then you have reached the appropriate stage. Remove from heat. This entire process normally takes 8-10 minutes.
Beat the egg whites at high speed for one minute then gradually add the 1/4 cup sugar.
Beat for another 2 minutes.
Gradually pour in the sugar syrup in a steady stream at medium speed. Turn the speed back up to high after all the syrup has been poured in.
Continue beating at high speed for 4 minutes then beat at medium speed until the mixing bowl feels cool to the touch.
Add in the butter a tablespoon at a time (I normally cut it into small cubes and drop them one by one).
Beat for another 4-5 minutes or until butter and meringue mixture is well incorporated.
Pipe or spread onto cake and/or cupcakes.
It is extremely important that the meringue mixture has sufficiently cooled down before adding in the butter otherwise you will end up with a soupy mixture. In case this does happen simply put the entire mixing bowl and its contents, and beaters in the refrigerator for 10 minutes. Re-whip the frosting and you have just salvaged your Italian Meringue Buttercream.
In case you are in a hurry or impatient to wait for your meringue mixture to sufficiently cool down you can use butter that came straight from the freezer, just allow the meringue mixture to cool down a bit before adding the frozen butter.