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DEMO -- Italian Meringue Buttercream

Italian

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66 replies to this topic

#61 RuthWells

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Posted 22 January 2007 - 08:49 AM

Thank you for the fantastic demo Ruth.  I should try this recipe. 

I have tried making IMBC using Martha Stewart's recipe and I see little lumps of butter when icing the cake.  I use the whisk instead of the paddle.  What am I doing wrong? 

What other flavours can you mix in with IMBC?

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What JeanneCakes said. :wink: You may get better smoothing of the butter if you use your paddle instead of your whisk for that portion of the mixing.

The sky's the limit with regard to flavors -- extracts, liquors, melted choc, Nutella, praline, fruit purees.......... you get the idea.

Edited by RuthWells, 22 January 2007 - 08:49 AM.


#62 gizmo-shadow

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Posted 22 January 2007 - 06:21 PM

Thanks Jeanne and Ruth! I shall give this a try!

#63 Anna Skigin

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Posted 25 September 2007 - 01:52 PM

Ruth, thanks a lot for that demo! Today I made it for the first time in my life and it turned out great. Though I had to use whisk all the time (the paddle just didn't work). The only thing that I don't understand - why my cream turned slightly gray when I added half of the butter?

#64 RuthWells

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Posted 26 September 2007 - 02:19 PM

Ruth, thanks  a lot for that demo! Today I made it for the first time in my life and it turned out great. Though I had to use whisk all the time  (the paddle just didn't work). The only thing that I don't understand - why my cream turned slightly gray when I added half of the butter?

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I'm glad you had success, Anna! I am a huge devotee of this buttercream.

I'm not sure why your cream (I assume you mean the meringue) turned slightly gray when adding the butter. Are you using a new stand mixer? I have heard of situations where the new beaters can have some residue on them that can come off in the bowl, but that's the only thing I can think off.

#65 Anna Skigin

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Posted 27 September 2007 - 10:27 PM

No, my mixer is not new.
I think that maybe that happened because halfway through adding butter my cream got very thin (I was sure I spoiled it), it looked like buttermilk. Then I changed the paddle for a baloon whisk and it saved the situation - but it may be the reason of the colour problem.
Anyway thanks to you I made it! I'm sure next time it will be perfect! Thanks a lot!

#66 miss.k

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Posted 09 April 2010 - 08:13 PM

Hooray! You saved my buttercream. Thought I had really ruined things, but your tip about the towel and increasing speed saved the day.

Question: I think I let the syrup get a bit too hot and feel like I didn't get much into the meringue. I'm not sure how to phrase this really, but how much of the syrup must get into the meringue? How much of the syrup can be left behind without harming the final product?

#67 JeanneCake

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Posted 10 April 2010 - 03:23 PM

You want to get as much of the syrup into the meringue as possible; you will get more buttercream if you don't have a lot of the syrup left in the pan (or measuring cup. But it is possible to pour the hot syrup directly from the pan into the meringue with the mixer on high.) I don't bother scraping the pan, I just pour until it's all added and there's a coating on the pan. If you are using a non-stick pan, you'll be able to get practically all of it into the meringue.

A few degrees over is not a problem but 10 degrees more is probably not ok. There's a range of what will work with this type of meringue buttercream; I can pull the syrup off the heat at 239 and get a beautiful buttercream; I can also pull it at 248 and get a slightly firmer buttercream.





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