Mr Brown's Italian Meringue Buttercream
Indulge in the silky, luxurious texture of *Mr. Brown's Italian Meringue Buttercream*, a masterpiece in frosting that combines precision with decadence. This classic recipe balances the airy lightness of whipped egg whites with the richness of creamy, softened butter, creating a frosting that’s perfect for cakes, cupcakes, and desserts of all kinds. A delicate sugar syrup, cooked to the ideal soft ball stage, is gently streamed into a cloud of meringue, ensuring a stable and velvety base. Softened butter is then whipped in for a luscious, melt-in-your-mouth finish, while a splash of vanilla extract and a pinch of salt provide the perfect flavor balance. Ideal for piping intricate decorations or spreading smoothly, this buttercream is a must-try for bakers seeking professional-quality results. With easy-to-follow steps and storage tips, you’ll have a sumptuous, versatile frosting ready to elevate any baking creation.
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Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 4 large Egg whites
- 340 grams Unsalted butter (softened to room temperature)
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring gently until the sugar dissolves. Once dissolved, stop stirring and bring the mixture to a boil. Use a candy thermometer to monitor the temperature and cook until the syrup reaches 115°C (240°F), also known as the 'soft ball stage.'
Step 2
While the sugar syrup is heating, place the egg whites in a stand mixer bowl fitted with the whisk attachment. Start whisking the egg whites on medium speed until they become foamy.
Step 3
When the sugar syrup reaches 115°C (240°F), carefully and slowly pour the hot syrup into the foamy egg whites in a thin, steady stream while the mixer is running on medium speed. Be careful to pour the syrup down the side of the bowl to avoid hitting the whisk attachment.
Step 4
Once all the syrup is added, increase the mixer speed to high and continue whisking until the meringue forms stiff peaks and the bowl feels cool to the touch (this should take about 10-15 minutes).
Step 5
Reduce the mixer speed to medium and begin adding the softened butter, one tablespoon at a time. Allow each addition to fully incorporate before adding the next.
Step 6
When all the butter is added, the mixture may look curdled or soupy. Don't worry—keep mixing and it will come together into a smooth buttercream. This process might take 5-8 minutes.
Step 7
Once the buttercream is smooth and fluffy, add the vanilla extract and salt. Mix on low speed until fully combined.
Step 8
Your Italian meringue buttercream is now ready to use. Spread or pipe as desired. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to a month. Before using, bring the buttercream to room temperature and rewhip if necessary.
Nutrition Facts
| Serving size | (739.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3290.8 |
| Total Fat 275.8g | 0% |
| Saturated Fat 174.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 742.3mg | 0% |
| Sodium 245.5mg | 0% |
| Total Carbohydrate 204.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 202.0g | |
| Protein 17.0g | 0% |
| Vitamin D 215.5IU | 0% |
| Calcium 85.6mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 300.5mg | 0% |
Source of Calories