How to make Italian meringue buttercream
This is one of the most silky smooth frosting for cakes and cupcakes. The Italian meringue buttercream. I must say though that the cupcakes frosting on the photo did cause me problems, as I had to make it over five times to get it right. My problem was, when I was adding the sugar syrup to the beaten eggwhites. It turned into a milky soup… that have never happend to me before and the only thing that made it ok was simply to buy new fresh eggwhites and start over again with the sugar syrup. So it can be a bit tricky to make, but when its made it is so delicious.
Italian meringue buttercream (IMBC).
Makes 8 cups.
1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml)
1 cup of eggwhites (10) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract
Kitchen stand mixer
First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.
Step 1:
Place sugar & water in a casserole and bring it to the boil and start the timer. Boil it on medium high temperature.
Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the casserole. Be very carefull not to get burned on the hot syrup.
Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue like on the photo.
Step 4:
Now its time to add the butter. Start the mixer on high speed and with a knife cut pieces of the butter and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smoothe buttercream. When that happend slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.
Note: If the IMBC wont combine just continue to whip whip whip. It will eventually get smoothe. If you are still having problems, put the whole bowl with paddle attachment into the fridge and let it “cool” down a bit and then whip it again.
Also if you have taken it out from the fridge or freezer then bring it back to room temprature and whip it smoothe before use.
Flavour options:
Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of IMBC
Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC
Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC
Coffee: 2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of IMBC
See a video from CakeLove making IMBC here and see how Dyann Bakes make Swiss meringue buttercream here
Happy Caking
Louise
1. susieshomemade
October 13th, 2008 12:06 am
Thanks for the post! I have been looking for a recipe for this for a while:-)
2. angela
October 13th, 2008 9:10 am
Hello… thanks for the lovely instructions… it looks so easy!
Can you tell me though… once I have iced a cake do I have to refrigerate it, and if so, once i take it out of the fridge do I have to let it come back to room temp? I think I had cake once with this sort of icing and it reminded me so much of just eating cold butter — though I am not sure it was this sort – this looks lovely.
3. Gis
October 13th, 2008 2:56 pm
OMG Lou, I get this emails early morning i get so hungry! I need cake!!
hihi
Hugs!
4. mrs. k
October 13th, 2008 4:00 pm
I actually made a variation of this frosting this past weekend- the recipe I had had me heat the sugar to 245 degrees celcius and it got really soupy but I just kept beating it until cooled and had no problem with it coming back to life…I did learn a while back the trick was not to pour the butter right away (oops).
Oh and another flavor which was a huge hit this weekend- almond. It WAS really good.
5. Jill
October 13th, 2008 4:03 pm
Do you have to worry about salmonella with this recipe? I wouldn’t want to serve it to other people unless I was entirely sure that it was safe. I’ve read about how to heat up the meringue to kill off any germs, but it sort of defeats the whole timing thing with your very cool recipe….
6. dulzuramagica
October 13th, 2008 5:01 pm
Thanxx for posting now I’ll give it a try I’ve been afraid of trying this for sooo long.
7. dulzuramagica
October 13th, 2008 5:03 pm
oooops forgot to ask !!! Can I refrigerate leftovers??
8. Jennifer Rose
October 13th, 2008 5:51 pm
I wish I had a bigger kitchen so I could try this. Its looks so good
9. Benazir
October 13th, 2008 7:11 pm
Hi Lousise
I subscribed to your posts a while back, but it’s only today that I actually paid attention the the e-mail I got! This recipe is PURE GENIUS!!! It tastes gorgeous. I just happened to bake a cake today and this buttercream was a life saver.
Thanks so much!
xxx
http://www.addicted2rainbowdrops.blogspot.com
10. Teri
October 13th, 2008 9:39 pm
Hi Louise,
I love the texture!!! Thank you for your great instructions and photos! You are always so helpful and inspiring!!
Jill, the hot sugar cooks the egg whites. Or if you’re worried, use pasturized egg whites.
Aloha!!
11. Lisa
October 14th, 2008 3:15 am
Hi Louise
Thanks for that. I will definitely try it out. I made the Swiss Meringue on Saturday (Dyann’s version) for my daughter’s birthday cake and it turned out awesome!!!! I couldn’t believe how smooth and creamy it turned out, I found it so easy to make as well!! The IMBC seems very similar to the SMBC.
I covered it in the IMBC first, then covered it in fondant.
For those of you who want to have a looksie at my first attempt at a fondant cake, here’s a link to my facebook page
http://www.facebook.com/photo.php?pid=1388568&l=5eaf9&id=533706455
Cheers and thanks again Louise, you’re a champ!!
12. margaret
October 14th, 2008 5:04 am
Hello Louise -what is pasturized egg whites and if we are using latter, what is the amount?
tks.
margaret
margban@gmail.com
13. Nickey
October 14th, 2008 3:34 pm
Hey Louise,
I’m offten using this IMBC from the whimsical bakehouse. Everyone is loving it! You can keep it for a longer period in the refrigerator, ad all sorts of flavors and it has a lovely texture……. Just whip it up again after getting it from the fridge, it first gets like cottage cheese, but just continue whipping (you can put the bowl in a bit of warm water to speed it up) and it gets fluffy again!
It doesn’t taste like butter, it’s creamy….its delicious!
Thanks for your good tips, love reading your blogg!
Nickey
14. adetutu
October 14th, 2008 7:08 pm
Thanks for the merrigue butter cream, I will try it.
Thanks for all the tips in making it.
15. Marie
October 14th, 2008 9:37 pm
Louise,
I’ve got to tell you that this is the most delicious IMBC I’ve ever had. The directions are so well laid out and easy to follow. After decorating my cake, I put it in the refrigerator and even after letting it get cold, this icing melts in your mouth. Creamy, soft and delicious! Thanks so much for the recipe, I’ll be using it often.
Marie
16. Emily S
October 15th, 2008 2:35 am
I was completely against regular buttercream until I started using this recipe about a year ago. Everyone flips out over it!
17. Jessica N.
October 15th, 2008 7:30 pm
Will this butter cream crust? And can I pipe it?
18. Rena
October 16th, 2008 11:01 pm
Thank you so much for posting the recipe and directions. I just made it and it is perfectly lovely.
19. Louise
October 17th, 2008 12:22 am
Susieshomemade: I know but I had ny troubles with it ;o)
angela: The IMBC wont settle hard unless you store it in the fridge. I dont think that this taste like cold butter more like sweet cream.
Gis: he he…
mrs K: well with the “bad” eggwhites mine turned into thin milk and I just didn’t bother to try get it to ´get it thick. I was just so happy when it worked out with the new eggwhites.
Jill: here in Denmark the food and health dep. advice us to use psturized egg products if it will not be cooked over 167F. So thats why I only use pasturized eggs. I have heard that some says the meringue will be cooked though when the syrup is added. Did you see the cakelove podcast?? he talk about it aswell.
Teri: great to hear that you like it
Lisa: i have seen the Dyann SMBC and i think it is the same thing only made in a different way. I just love how nice it is to coat the cake with before fondant.
margaret: Pasturized egg whites have been heated up so there will be no risk of salmonella ect.. I always use pasturized egg products when I want to be sure that I wont get sick of using “raw” eggs. It will still 1 cup if you use the pasturized eggwhites.
Nickey: thanks for the info
)
adetutu: Your welcome.
Marie: Great to hear. This is also my new favourite frosting from now on. I just love the silky texture.
Emily S: jep same here….
Jessica N: it will not crust but it is pipeable.
Rena: Good to hear.
20. carmen
October 17th, 2008 9:33 am
thanks for all
your recipe is perfect
your cake are wonderful
21. Louise
October 17th, 2008 9:38 am
Carmen: Thank you
22. Becky
October 19th, 2008 7:20 pm
OK, mine turned soupy as well, but it didn’t turn soupy until I added the butter!!! >:( I had a lovely whipped meringue even after I added the hot sugar mixture, but when the butter was added, it turned to soup. It’s in my fridge now…has this ever happened to you?
23. Louise
October 19th, 2008 7:34 pm
Becky: No I have not tried this problem but just cool it and then whip it up again. It will come together in the end. Try and read Nickey’s comment above.
24. Becky
October 19th, 2008 7:44 pm
WOW!!! Thanks, Louise…in the *maybe* 5 or 10 minutes from when I posted my comment, the IMBC chilled in the fridge. I took it out, whipped it up, and…voila! Perfection! I think my butter was too soft. I let it get to room temperature, which here in Texas, is 80 degrees. My room temperature is a little warmer than normal
Thank you SO MUCH for the advice!
Due to oversampling while making this, I now have a sugar/butter high. I absolutely hate using vegetable shortning, but I wonder if it would cut the strong butter taste if my family isn’t thrilled?
P.S. NIckey’s comment helped, but mine never reached the “cottage cheese” step, as it was only in the fridge 5 or 10 minutes, tops.
Now…on to the fondant cupcakes
25. Louise
October 19th, 2008 8:44 pm
Becky: Fantastic!!!!!
I think you were right on the too soft butter problem.
I would not use shortning in this. If using the unsalted butter the butter taste is not that powerful like if it was salted butter. You could maybe try adding lemon flavouring to it??? Regular buttercream is to much for me. With this I could eat it out of the bowl… lol.
26. Becky
October 20th, 2008 12:02 am
Good idea! I will try the unsalted butter; it is much milder.
Yeah…eating it out of the bowl…guilty!!!
Oh…you use the IMBC and then cover it with fondant? It supports the fondant well enough?
27. Louise
October 20th, 2008 9:59 pm
Becky: yep! It supports really well. But we dont have the heat that you do. But try it. Normally I would make bc from half icing sugar/half butter for crumbcoating but when I can have the lovely IMBC under fondant then I will go for this alltime.
28. Andy Abraham
October 21st, 2008 3:22 pm
I love buttercream. Sweet Dessert
29. Theresia
October 25th, 2008 4:46 pm
Dear Louise,
Thank you for sharing the IMBC recipe and the tutorial. I search alot of recipes about IMBC and most of them was fail.
How to store the IMBC?, is it possible to make IMBC using hand mixer?
30. Louise
October 26th, 2008 6:16 pm
Theresia: I store it in the refrigeator for up to 2 weeks, or you can freeze it. Either way you need to bring it back to room temprature and then whip it smoothe.
You can make it by using a hand mixer. It just takes long and your hand might get tired…. But it can work.
31. Dorothy
November 3rd, 2008 5:59 am
thanks for the tutorial! you’re super helpful!!
32. Lara
November 8th, 2008 10:58 am
Is pasturised egg white the same as pure albumen? Your recipe states :
1 cup of eggwhites (10) .
How much in grams/mls is this please? I am in the UK.
Many thanks – can’t wait to make some. It sounds delicious.
I love receiving your emails!
33. Cakebreak
November 8th, 2008 6:57 pm
I made this IMBC and I did go through the cottage cheese stage and I was very disappointed, but I kept the mixer running and it turned out to be wonderful cream, it tasted like ice cream. But it does not hold well where I am at South Florida. If I have left overs, then I have to whip it again after taking out of refrigerator or freezer and it will go through the cottage cheese stage again and then become smooth cream. Is that normal?
34. Louise
November 11th, 2008 12:29 pm
Dorothy: THX
Lara: well yes I guess it is. Pure albumen is dried egg white powder. You will be needing 250 mls to get 1 cup = 10 eggwhites
CakeBreak: It is all normal. But I think that in all IMBC dont like hot weather
So far I have not tried the cottage cheese stage yet. But it can most of the times be “saved” by whipping it up again.
35. Audrey
November 14th, 2008 6:49 pm
Can’t wait to try out the recipe but it’s very hot and humid here in Malaysia. How many days can IMBC keep at room temperature (around 30C) without spoiling? The traditional buttercream of butter and icing sugar can keep around 4 days but is too sweet for most of my family.
36. kris
November 23rd, 2008 1:33 pm
A prize for you, “fantasia”. Compliments for your blog!
37. Siri
November 23rd, 2008 6:21 pm
I just made your mmf recipie and now I finished the IMBC and I love it!! I don’t really like buttercream, but this tastes just great! I was wondering if it is possible to make it stiffer, so that I can use it for piping? It came out a bit to “runny”. It will probably become a bit better after refridgerating, so I’ll see tomorrow. I do regret only making half a portion though… Might have to make more later!
38. Louise
November 23rd, 2008 9:49 pm
Audrey: I have not tried it myself but I dont think so
39. Louise
November 24th, 2008 1:12 am
Kris: Im not sure how I get that prize on your blog.
Siri: Yes if its to runny it need refrigerating. Its a dream to pipe with.
40. Michelle
December 20th, 2008 7:36 am
WOW! I’ve never tried IMBC before this but it is now my favorite icing! I too went through the soupy stage (5-10 minutes in the refrigerator to cool it took care of the problem) as well as the “cottage cheese” problem once I started mixing it out of the fridge. But I just kept the mixer going on high and in just a few minutes I had the lightest, smoothest, creamiest icing I’ve ever had!
Thank you so much, Louise, for this recipe! I was amazed at HOW accurate your step by step instructions are! Perfect!
41. Louise
December 26th, 2008 11:25 pm
Michelle: YEAH!!! its really nice and soo good. Im glad that you like the way I make the tutorials thanks.
42. Tara
December 31st, 2008 5:02 am
Awesome! Thank you so much for posting the recipe! I just made cup cakes and iced them with the IMBC and I can barely stop from eating them before the NYE party!
I made mine using a hand mixer and it didn’t take any longer to make than your recipe said – i used the whisk attachment and then in place of the paddle attachment i used the regular beaters.
My only tip for people using hand mixers is to make sure you use the biggest bowl you’ve got to counteract the splatter! And also make sure you keep wiping down the sides of the bowl with a spatula!
Thanks again for this yummy recipe! I think it will surely become my favourite icing!
43. Louise
January 4th, 2009 1:04 am
Tara: It can work with a handheld and I am glad that you like the IMBC. also thank you for the tips
44. sonal
January 12th, 2009 8:25 pm
hi, thanks for the wonderful recipe, i did try this out. i have a qs though. i have iced my cake with thd buttercream, now do i need to refrigerate it? i plan to lay fondanr over it too. how long will the cake with this buttercream last if left outside the fridge? thanks. i need to know because how many days in advance i can prepare the cake before i deliver it! thank you again!
45. Louise
January 14th, 2009 12:51 pm
Sonal: I always use three days when making cake. 1st day for baking, 2nd for splitting/filling and maybe decorate, 3rd for decorating and or eating.
I have not tried to let the IMBC stay out for long so I had to ask a friend and we came to 4-6 hours maybe longer. But again I have not tried it.
46. Carmen
January 19th, 2009 1:30 am
Saludos :se ve suave , cremoso y con volumen , voy a probarlo.
me parece muy bien que enseñen estas recetas ya que nos ayudan tanto
Muchas gracias por la magnifica receta
47. princess
January 19th, 2009 5:25 am
Thanks a lot for such precise instructions! Most of the recipes do not mention the time required for the sugar syrup to reach the desired stage and instead recommend using a candy thermometer which I haven’t been successful finding yet
.. So your recipe is a real find for me – just one question – if I want to make just half the quantity of buttercream, I assume I would just halve the ingredients – does the time taken for the sugar syrup to get done remain the same even then or do I need to adjust it? I plan to make this cake for my husband’s birthday next week and I would be really grateful if you could help me out with this query before that
48. Line
January 20th, 2009 5:00 pm
Also made it with a hand mixer today
and flavoured it with homemade strawberry puré. it was hard work but sooo good 
49. Louise
January 21st, 2009 9:23 pm
Princess: You can half the recipe if you like but the sugar syrup cooking time is still the same.
Line: Mmmmm I have not tried that yet
50. Anonymous
January 23rd, 2009 11:54 am
Hi Louise, brilliant tutorial as always!
Quick question – I dont have a mixer or electirc whisk…can i whisk with a normal whisk?
Thanks!
Kavita
51. Louise
January 31st, 2009 2:01 am
Kavita: Sorry but no it wont work with a whisk.
52. Andrea
January 31st, 2009 6:09 pm
I made it and it was awesome. My girlfriend made it as well and just took hers out of the fridge and let it come to room temp. She started to mix it and it got all separated. She did not wait long enough to see if it would go back to normal. She gave up. Mine is in the fridge now and I am scared it will be ruined. Do I wait until room temp to put in mixer, then put on high? Or some websites are saying you have to warm up the buttercream while it is mixing with a blow torch on the outside of the bowl? Is that necessary?
53. Louise
February 3rd, 2009 4:13 pm
Andrea: I have not had that problem after it was made and it needed a re whip. I just use the paddle and beat it on low speed. The good thing is that it can almost anytime be saved if it seperates.
I dont warm it up.
54. Caroline P
February 16th, 2009 6:48 pm
What makes it Italian?
Just curious!
THANK YOU!
And Also…
What flavoring would you say goes the best with this?
Vanilla or other?
55. Louise
February 17th, 2009 1:07 pm
Caroline P: well there is not only Italian but also: Swiss and French to make it even more confusing. So I found this interesting reading online http://www.wisegeek.com/what-is-buttercream.htm
For flavoring I like : vanilla, raspberry, lemon, lemon curd, coffee and chocolate.
56. dpotter
February 27th, 2009 6:44 pm
this just looks amazing!!!!! whats the story with pasturized egg whites, im from ireland and cannot find such a thing, was gonna try meri-white powder, have you ever used it?
thanks for all your help
57. dpotter
February 27th, 2009 6:57 pm
and while im here,i only have a mixer with different attachments, i have a dough( 2x single prongs) would this be the same as a paddle and the others would be the same a whisk maybe…….
not explaining myself well am i!!!!
58. Louise
March 1st, 2009 11:40 am
dpotter: The story is that we here in denmark dont use fresh eggwhites if we aren’t sure that they have been properly cooked.
I have not tried meri-white for IMBC though. I have for royal icing though.
Try the dough prongs first. If it dont work then just use the whisks.
59. Manetta
March 6th, 2009 4:50 pm
Can Meringue Powder be a substitute for egg whites?
60. Louise
March 6th, 2009 6:24 pm
Manetta: I have not tried, but I asked a friend who said that some use it but that it can give a funny taste afterwards.
61. dpotter
March 10th, 2009 1:52 am
hey there, just to let you know i made this today using meri-white powder and it turned out great, and tasted yummy…… as ive never made it before ive nothing to compare it to but its definately a winner!!!!!!!
thank you so much for sharing it ……..
62. Louise
March 12th, 2009 1:55 pm
dpotter: Great news!!! I will edit the post and write a note that it can work with egg white powder aswell. Thank you for the info.
63. Kosiette
April 9th, 2009 3:03 am
just tried it it works perfectly, ur awesome!!
64. Nancy
April 24th, 2009 6:43 pm
Hi, I just made this and it is wonderful. Someone tried it and said it was a little bit of heaven. My question is How long will it last , can it go in the refrigerator and can you make flowers with it. I heard that once you try this you won’t go back to the other buttercreme. Thanks so much for the recipe.
65. Louise
April 27th, 2009 10:24 pm
Nancy: I keep mine IMBC for 1 week in the refrigerator but you can also freeze it. You should be able to pipe flowers, they do in the Whimsical bakehouse book.
66. Maui
April 29th, 2009 6:44 am
Question for those who used egg white powder: since making the sugar syrup is just to “cook” the meringue to make sure the egg whites are safe, should you make the sugar syrup still, since you used egg white powder instead of egg whites?
67. Louise
April 30th, 2009 4:03 pm
Maui: I am pretty sure that you need the sugar syrup to make the thick glossy meringue for the IMBC.
68. Cinderella
May 5th, 2009 1:45 pm
Hi Louise,
I was just wondering if this is the recipie with wich you cover your cupcakes?
As in, can this mixture be piped onto cupcakes, then withstand sugar flowers and so on?
Thank you so so so much,
Your cakes are an inspiration and though I am only 20, I have been baking for many years and have yet to find cakes that look half as good as yours!
69. aileenlnbh
May 8th, 2009 2:38 pm
hi louise. this is divine. gonna post some cuppie pics i made with this to my flickr that you can see soon. pps have you ever done the swirl on a cuppie that is two different colours – babycakesnz has one just a little scroll down on her main blog page – is it just filling the piping bag on one side with this and then the other side with say the raspberry version – do you have any pics of this ? thanks
70. Cherrie
May 13th, 2009 7:39 am
Well, on my second attempt this worked, and I am sooo glad I attempted it again. Here in Australia, the humidity can be quite high and causes havoc with temperature. My meringue mix was perfect until I added the butter and it turned to soup, then I added more and it curdled. I placed my bowl in a larger bowl of iced water and kept whipping it – voila – it turned out perfect!
71. Louise
May 14th, 2009 11:31 pm
Cinderella: Yes it can, see above photo
aileenlnbh: I have never made a two toned cupcake. But the way you describe it the you go and make them.
Cherrie: That is the best of IMBC. You can always beat it perfect again.
72. Kelly
May 18th, 2009 9:44 pm
Hi! I’m really excited to give this frosting a try.
I was wondering though, will this hold up on a warm day better than the more simple buttercream frosting recipes? I’m making a wedding cake for my sister whose reception is going to be outdoors in a covered area in Washington (state). Its supposed to be anywhere from 85-high 90′s that day. She is insistent on having a buttercream frosting. Should be we ok?
73. Louise
May 19th, 2009 9:23 am
Kelly: I have not really tried this in very warm weather yet. I think that I would go on the safe side and use regular shortning buttercream.
74. lmn
May 19th, 2009 5:23 pm
I’m so sad – I tried this recipe for my daughter’s birthday cake and just could not get it to come together. I used egg white powder since my eggs were not pasteurized and got a nice merengue but when I added the butter it was very soupy. I thought maybe it was too warm so put it in the freezer to firm up a bit before whipping again but it never came together despite numerous chill/whip sessions (over an hour of whipping in total!)- it stayed like cottage cheese and the liquid completely separated out. The taste is exactly what I’m looking for so I am hopeful I can get it to work another time. I ended up having to use the disgusting “American style buttercream” to frost and decorate the cake.
75. Louise
May 19th, 2009 9:14 pm
lmn: Sorry to hear that you could not save it. It should have worked when you chill it. did you use the whisk or the paddle when whipping?
I find it best to use the paddle before you add the butter. I hope that you have better luck next time.
76. Claire
May 21st, 2009 5:26 am
I love this recipe for IMBC, i took a huge risk and tried it for the very first time on the morning that the 85 wedding cupcakes had to be delivered, Mmmm!!!! but i had a back up plan if it all went wrong.
I don’t have a kitchen aid mixer, so used my hand whisk,
i didn’t have a paddle, so used dough hooks,
and i didn’t have a metal bowl, so was concerned the hot sugar would melt my plastic bowl one.
But it all went perfect!!!, i flavoured one batch with lemon curd, and a second with peppermint and a hint of soft green colouring, the guests at the Champagne house wedding reception were raving about them and i distributed a few left overs to my local fan club for free advertising.
Thanks so much C x
77. teresa
May 21st, 2009 6:07 am
Wow! Louise, I am so impressed with this site and with you! I am new to baking and many of these terms I am just getting familiar with, so please forgive my questions if they seem silly. I would love to make a cupcake tower with cupcakes decorated with pink IMBC for my daughter’s birthday. But, still am not clear on a few points-(1) If I make the cupcakes first should I refrigerate them until ready to decorate or leave at room temp (I would only make them 1-2 days before) (2)Once I make the IMBC can I pipe it on to the cupcakes right away, and finally, once that is done (say the night before the party), can i store the decorated cakes in the fridge or will that ruin the IMBC? I also am considering making her own personal cake with the same BC then covering in MM fondant–have I learned correctly, that fondant should not go in the fridge after it is on the cake? If so, how should the cake be stored since it does have the BC under it??
78. kerrie
May 22nd, 2009 9:19 am
Hi Louise
I have just made this buttercream and it is brilliant. It will be my buttercream of choice from now on and it tastes great too. Many Thanks for the recipe. Simply the Best.
79. kerrie
May 22nd, 2009 12:47 pm
Just had to read the questions and answers and all mine noe have been answered. I have a bowl over so in thje fridge it goes till thursday. Again Many Thanks Louise. PS: I love your blog
80. Florence
May 25th, 2009 12:24 am
Hola! Louise, I found your wonderfull page looking cake tips in general but now it was for a good and homemade buttercream, this one is exactly what I was looking for. Since I lived in Venezuela where the weather is always warm, and a little chili by November to February, and about the eggs we should be very carefull, therefore II wanted to be sure that eggs were cooked, I should taste how it will behave the butter and warm weather together. I am starting my business and I should deliver a Cars cake next wednesday for a school birthday. Do you think it would be a good idea to made it buttercrear or will be better a foundant since kids will be all around?
I want to thank you to provide people as me around the world with your knowledge about cake solutions.
81. Louise
May 30th, 2009 10:33 pm
Teresa: 1) I would store the cupcakes in a airthight container. But do let a bit of the lid be open because the cupcakes can “condense” and get sticky.
2) you can use the IMBC right away, and if put in the fridge it will just harden but get soft again after 1-2 hours outside the fridge. 3) if you cover the cake the night before then just store it outside away from heat. If stored in the fridge the fondant will start to sweat when taking out of the fridge, but most cake do dry up nicely. Good luck!
Florence: Personally I would not use raw eggs but pasturized but thats because the danish health dep. do not recomend to use raw eggs if you can not be sure it is cooked properly. You can however use a meringue powder instead. For the covering of the cars cake I think that I would use fondant I love the look of fondant cakes.
82. ana
June 4th, 2009 7:43 pm
Hi louise!!
Love this recipe.. I have tried it to cover cakes and cupcakes and pipe, it is delicious!!!! but, is this the same buttercream you use to cover cakes which you are going to cover with fondant too? If not can you share a buttercream recipe similar to this for fondant covered cakes that taste as good as this???
Thanks a buch!!!
Ana….
83. Bri
June 4th, 2009 8:44 pm
Hello Louise!
I made this frosting for my mother’s birthday cake and I flavored it with white chocolate. It was delicious! Sweet but light. This might be my new favorite frosting.
84. Louise
June 4th, 2009 11:41 pm
ana: I use this IMBC for covering cakes before fondant. It is fantastic to get a smooth surface better than regular buttercream. Note that you can only use the plain vanilla one and not one with fruit pure because that would melt the fondant.
I dont think that you can get anything better than IMBC…. well maybe chocolate ganache? Btw: Im going to try it with white melted chocolate soon. Yummy
85. Louise
June 4th, 2009 11:42 pm
Bri: Was it melted white chocolate? Im so eager to try that out.
86. ana
June 5th, 2009 1:59 am
Yes!!! that sounds Yummy!!!!
please let us know how it works out!!!
Thanks a bunch..
87. Addy (:
June 11th, 2009 9:34 pm
ilove making cakess! Yours look so delilouss!!!!!!!!! (:
88. Rani
June 14th, 2009 11:12 am
Hi Louise,
Fantastic post – thank you!! I live in the UK and i’m confused about the pasturised egg whites! Are these fresh eggs? Or a dried powder?? I really want to make these today and my supermarket Tescos had no idea what a pasturised egg was!!!
Thanks for you help!!
89. Louise
June 21st, 2009 11:58 pm
Rani: Pasturized egg whites have been treated so that there are no risk of salmonella. I am most sure that I did read about a new product in the UK for pasturized egg whites. I think it was in one of the cake magazines that you can buy at your news stands. It is not in a powder form but liquid.
90. Shanna
June 25th, 2009 12:41 am
I have tried several buttercream recipes and for some reason have failed miserably. It comes out so so. I made this recipe yesterday expecting to be throwing it all out and I made it PERFECT first attempt. It was light, fluffy, buttery and not over the top sweet like some buttercreams are. I didn’t try piping with it – I just spread it under a cake I was covering with fondant. Does this pipe well? It seems a little soft. Unless there is a way you can make this stiffer so it holds shape when piped. Excellent recipe and pictures. Thank you
91. Louise
June 26th, 2009 11:38 pm
Shanna: It is soo good to pipe. I dont think that this can be made any stiffer since you dont use icing sugar to make it.
92. April
July 2nd, 2009 9:15 pm
Dear Louise,
at first congratulations for your page, I have tried some recipes and they are delicious.
I have been looking for this recipe, I will try this today
wish me luck!
93. Angie
July 9th, 2009 9:54 pm
Thank you for the great directions and pictures! I don’t usually like buttercream, but I think I’ll love this. I just tried this recipe and after a few tries, I couldn’t get it to work. It finally dawned on me what I did wrong…I was thinking that I wanted to try a smaller amount first, so I cut the recipe in half, but that wouldn’t work with the same boiling times, would it? I kept ending up with rock candy mixed with egg whites. Do you suggest that if I wanted to cut the recipe in half, that I should measure the temperature of the sugar syrup (and if so, what temperature). Or would you know what boiling times to use?
94. Inblooms
July 14th, 2009 3:25 am
I can’t believe I was successful with the IMBC the first try! It must be easy. I have a cheap mixer without the whisk or paddle attachment for one. I also cut the recipe in half as I wasn’t going to be using this batch really, just trying it out. With half the recipe, the 7 min. was too long and my syrup turned to sugar again so I did that part over and the second time around I just waited until it was syrupy … and I though oh no way is this gonna work – and it did! My husband who hates sweet stuff tried it and was like “Oh my God, don’t ever make that other stuff (BC) again”. YEA! I’m new to all of this but loving it and your blog will be one of my favorites. Thanks!!!
95. Michelle
July 15th, 2009 3:51 am
I just made this recipe for the very first cake I’ve ever made, and it worked perfectly! Thanks so much for the clear and concise directions. I really appreciate everything on your site — thanks for all that you do!
96. Louise
July 19th, 2009 8:36 pm
Angie: Please read Inblooms comment I think there is help on the way
97. Theresa
July 22nd, 2009 2:15 pm
I have a drean to open a cupcake shop and have always used ABC. This recipe sounds divine. After making and icing cupcakes if I use pasturized egg whites are they fine to sit in a unrefrigerated case for 6-8 hours and will they hold up.
98. Jessica
July 23rd, 2009 6:06 am
just a comment on cooking the sugar syrup: the lower the temperature under the syrup, the longer it will cook. and the longer sugar cooks, the more caramelization you get. you always want to cook sugar on high heat!
99. Louise
July 25th, 2009 12:33 am
Theresa: It is devine, but im not sure that it would hold up for 6-8 hours unrefrigerated of course depending on how warm the room temp is. I would contact the local health dep. just to be on the safe side.
What you maybe do at home may not be wise if you are selling your cupcakes.
Jessica: Thank you for that.
100. elma
July 27th, 2009 6:47 am
hi louise,
, i made this last weekend, it didn’t turn out as yours, it became soggy when i added the butter. i used an ordinary mixer, that’s all i have, when i beat the eggwhites and sugar syrup it was ok, foamy and all but when i add the butter it became liquid…how i wish i didnt add the butter. it gone to waste…what did i do wrong? pls help.
101. elma
July 27th, 2009 6:54 am
and a follow-up, do you know how to use meringue powder instead of eggwhites? if so, how much meringue powder will i use for this recipe? its such a waste if i dont use it? where can i use it anyway?
102. Louise
July 28th, 2009 1:01 pm
Elma: If it turns liquid or like cottage cheese then put the whole thing including whiskers in the refrigerator to get cold. Then you can whip it up smoothe again. Its can go wrong. You just need to whip whip whip.
You can use meringue powder but the exact amount I dont know. I think someone have written it in one of the comments.
103. elma
July 28th, 2009 1:28 pm
hi louse,
sory to say that i did that i put the whole thing in the fridge for a day then i whip it again but its still soupy, i gave up but thanks anyway.
104. Jaime
August 5th, 2009 4:12 pm
Hi Elma, I just had the exact same thing happen – after I added the syrup it went gorgeous and glossy and thick but as soon as butter was added its become soupy and bitty I’v just put in fridge for 10mins and am gonna beat again and see what happens – I hope I can save it!!
105. Jaime
August 5th, 2009 5:06 pm
Just to let you know Elma, I managed to salver it by popping in the fridge for 10mins before whipping on full speed for 5mins
106. Tashia
August 8th, 2009 5:03 pm
What a great site Louise! I have been glued to your blog and comments over the last couple of days in my first attempt at MMF and IMBC and wow was it helpful! I have succesfully made both and the cake looks great! Thanks for your time that you put into this to help all of us out! Is there are way to post pictures of made cakes or view other cakes that have been made by other bloggers? Just curious! Thanks a lot!
107. Louise
August 9th, 2009 10:00 pm
Tashia: At the moment I only have a cake stand gallery with the readers cake stands. Im glad that you liked the mmf & IMBC
108. Cynthia
August 16th, 2009 8:08 pm
Loved this icing! I made two batches and the second one I put the plastic guard on my bowl (Kitchen Aid stand mixer) while whipping the meringue and it was much less messy. I still used the towel but my mixer was less coated in goo! I used 1/2 t vanilla and 1/2 t coconut to go on pineapple and coconut flavored cake for luau party.
109. Nofi
August 18th, 2009 8:49 am
Hi Louise,
I don’t have a Kitchen Aid mixer (K.A) – it’s on my wish list for Christmas =P.. so I’m confused what to use using my hand mixer (H.M)..
Whisk on K.A = whisk on H.M? (there’s only 1 in the box)
Paddle on K.A = dough hook on H.M?
Can I use the wire beaters (H.M)?
Thank you for all of your recipes. I love it.
110. Louise
August 19th, 2009 12:02 pm
Cynthia: Great to hear that the plastic guard can be used as well. Because it is soo messy
Nofi: You can use your HM only be prepared that the mixing can take long. I would use the wire beaters for the HM.
111. Anne
August 21st, 2009 11:47 am
Hello,
I am dying to try this recipe! Just wondering about the pasteurized eggwhites… is that the same as meringue powder?
Thank you!
112. Louise
August 24th, 2009 9:34 am
Anne: pasturized eggwhites is liquid, some does use meringue powder but there can be a small difference in the taste of it. Most american makes it with either fresh eggwhites or meringue powder. But due to the risk of salmonella infection I always use pasteturized eggwhites.
113. Taz
August 27th, 2009 3:57 pm
Hi – thanks for posting this wonderful recipe!!
I was wondering if you could you use an edible image with IMBC?
Hope to hear from you soon!! Thanks sooooo much!
114. Lorrine
September 4th, 2009 4:06 pm
Hi Louise,
Since fondant cannot be refrigerated, can I place fondant cut-outs on IMBC without refrgeration for 1 night, our weather in Malaysia is hot & humid ?
115. Louise
September 6th, 2009 10:05 pm
Taz: I haave not tried it myself. But what you could do is to glue the image on a fondant disc. instead of placing it direct on the IMBC
Lorrine: It should be able to be stored outside for three days. It can be a bit sensitive when the weather is very varm and humid. For 1 night there should not be a problem if you have made your cut outs whit tylo powder or they are at least very very dry. They can go soft by beeing on the IMBC
116. dina
September 20th, 2009 1:44 pm
where do you find pastuarized egg whites? They are not sold in the grocery store here in Virginia.
117. Louise
September 23rd, 2009 8:51 pm
dina: Im sorry but I dont know. Apparently pasturized egg products is not a common thing worldwide. I know that some use meringue powder and some just use raw eggwhites. Here in denmak we just dont use fresh eggwhites unless they are being used cooked, boiled or baked.
Have you seen the video from CakeLove at the end of the post? he talks about the use of raw eggwhites.
118. Carol
September 30th, 2009 12:39 am
Hi Louise, I swear i have never tasted anything like this, It is the first time i have made it and i think im in love lol, It is delicious, thank you for sharing
119. Louise
October 1st, 2009 1:15 pm
Carol: Yes, its YUM!
120. Jacqueline
October 1st, 2009 3:36 pm
Hello, I just recently made SMBC and it tasted very buttery to me almost like eating softened butter, I realized after the fact that I had used salted butter. I’m going to attemp the IMBC but was wondering will it have the same strong butter taste as the SMBC. I have been using the basic BC (icing sugar, butter, short ing) and don’t really prefer it. Now that I have a KA mixer I want to switch to SMBC/IM. The Swiss spread so beautiful and smooth, loved it! Just a lil uneasy about overly buttery taste. Thanks
121. Lee
October 2nd, 2009 10:17 am
Hi Louise,
I have been a long time lurker and fan, and today I finally got around to trying to make IMBC and I have one word for you! WOW! What gorgeous buttercream, will definitely be my favoured BC from now on.
I used pausterised egg whites and followed your instructions to the letter and it came out perfect! I was a bit skeptical at the beginning when i add the syrup and it just like like a puddle of white liquid but once i added the butter it was great!
Thanks a million!
Thank you for
122. Louise
October 5th, 2009 8:37 pm
Jacqueline: Swiss or IMBC is very close the same thing only with a few changes in how you make it. It depends on how much is buttery to you, I personal cant take the normal BC, but like IMBC so much more. Yes it has a buttery taste but there is a BIG difference in the taste, if you make it with unsalted butter. Imbc spread just as smooth and softly as swiss.
Lee: Yep, it is the most gorgeous buttercream
123. Jacqueline
October 5th, 2009 10:14 pm
You’re right, I made it again and it tastes just like ice cream…plus everyone just loved it! I will never make basic BC again. I also love the way it spreads!
124. Kitty
October 11th, 2009 1:13 am
Hi Louise,
Kitty from Perth, Australia here. I will NEVER use normal buttercream again. I made a batch of this and everyone that has tried it, is in love with it. It is just so silky without being overly sweet. We made; lemon curd; white chocolate; raspberry; chocolate (just with cocoa powder); orange cream cheese & vanilla. Every single one tasted perfect. I can’t thank you enough for posting this! :0)
125. Gildz
October 11th, 2009 2:59 am
Hi Louise,
I just wanted to thank you for sharing this recipe. I tried it just this weekend and it turned out great! I will be using this recipe for an upcoming birthday party next weekend. Thanks again and I love your website. I am so glad to have stumbled onto it. Keep up the great work!
126. Louise
October 12th, 2009 11:28 pm
Jacqueline: Great
Kitty: All the flavors sounds yum.
Glidz: Good to hear.
127. siobhan
October 20th, 2009 3:10 am
Hi there – I tried this recipe and it is the BEST i have ever tried – thank you SO much – just 2 questions – how can i make a smaller batch? and, can i store this in the fridge and for how long?
thanks for all your help!
128. Louise
October 20th, 2009 8:16 pm
siobhan: I have tried with a smaller batch but that was not a good idea to do. I think it has something to do with the amount of sugar/water and the cooking time for it. If you stil want to try, then do it with a handheld mixer and a smaller bowl. But im not sure that it will work though.
In fridge well covered 3 weeks.
129. Miranda
October 30th, 2009 6:12 am
I just mad this today & I have to say it was very easy,ive never even made a meringue,Ive never boiled sugar or done anything like this,it turned out perfect & it tastes soooo good,a great alternative to regular buttercream,im using it for my sons bday this weekend & the kids already love it (had to taste test it with the kids
Thank you so much.
130. Nani
November 7th, 2009 4:38 am
Hi Louise,
Thanks for sharing all your baking an decorate experiences. I have a question, i don’t knowu all the types of sugar, granulated, caster, confectioners and icing… in my country y found granulated, another called “azucar flor”, it’s finer than granulated, and “azucar impalpable”, it’s even finer, like flour. In IMBC you used caster sugar, and i don’t know what it means… Plase help me, because i really try this recipe. Thanks, and sorry for my english, i´m from Chile. i hope that you understand me. Bye.
131. Louise
November 10th, 2009 11:09 pm
Nani: You can use normal granulated sugar for this or if the sugar is more fine I guess that would work too. Just don use confectioners sugar (like flour) as this wont work.
132. Nani
November 15th, 2009 2:50 pm
Thank you so much Louise, i did it, it’s delicious, it tastes like whipping cream… Thanks for all of your tutorials.
133. siobhan
November 17th, 2009 10:50 pm
hi louise! thanks for letting me know this can be stored in the fridge for 3 weeks – do i let it sit out back to room temp and rewhip it? i have tired before and the butter in the icing was separating and melting from the rest of the icing – yikes!
134. Louise
November 20th, 2009 1:38 am
siobhan: It needs to get back to room temp and then try and test the texture of it to see IF it needs a rewhip. It can seperate but it should be able to get it back togehter. it have happend to me once on a very hot day and it was still a little cold I could not save it either.
135. noura
November 22nd, 2009 4:02 pm
it tasted so good but it melted sooo fast:( is there anyway for it not 2 melt
136. Louise
December 25th, 2009 10:37 pm
noura: Did it melt on cupcakes or cake?
137. Lucy
January 1st, 2010 1:45 am
My first time trying to make this and your step by step is great! So easy to follow and it came out beautifully. I have to make a cupcake shaped cake and a bunch of cupcakes for a birthday party this weekend, and it’s the perfect frosting! Thank you!
138. sarah
January 1st, 2010 7:33 pm
this looks delisiou i cant wait to mke it for my moms suprise party bash. i know wow
139. Shira
January 4th, 2010 7:08 pm
Hi Louise,
Happy New Year! What a wonderful recipe. Lately I do lots of cupcakes and trying to search for a icing recipe that is not as sweet compare to traditional butter cream or royal icing. Again, you make my day ;>!!!
140. Shira
January 4th, 2010 7:32 pm
Hi Louise,
In Singapore it is hard to find pasteurized egg white except using meringue powder, so I had the same problem like some of the ppl who read yr blog. Then find this solution from http://www.about.com on how to make pasteurized egg… I read about this in one of my Chinese cook book selection written by a Japanese pastry chef. So hope this is useful. and I’m going to try it.
“Pasteurization is a process where food is heated to 140°F, killing harmful bacteria. Egg yolks would normally start to cook at 140°F, but you can use a microwave to pasteurize egg yolks without cooking them, so they can safely be used in mayonnaise and other preparations requiring raw egg yolks.”
141. xine
January 5th, 2010 4:15 pm
What would be the liquid to meringue powder ratio to get 1 cup of eggwhites? 250 ml liquid and how much meringue powder?
142. xine
January 5th, 2010 4:31 pm
Follow up question, at what point in the procedure would you add the items in the flavor options part, For example the “2 tbsp of instant coffee mixed with 2 tbsp of warm (not boiling) water pr 3 cups of IMBC” do you add it to the finished buttercream and beat it?
Thank you.
143. Louise
January 5th, 2010 11:28 pm
Shira: Im not sure that I would try and do it myself. Please try and look at the end of the post there are 2 vidoes and both of them use raw eggwhite. But still im not sure that I personly would trust it for beeing safe made that way. Again that Warren Brown from CakeLove knows what he’s doing I think?
Xine:
1 tablespoon of meringue powder mixed with 2 tbsp. of water is equals with the white from one egg.
You need 10 egg whites. Thats what I always use.
You add the flavor when the imbc is done. Try the raspberry or lemon curd flavor YUM!!
144. Nadine
January 9th, 2010 4:42 pm
Hi,
I made the recipe, but only needed half of it. Everything looked great, but at the end it tasted too much like butter.. did I do something wrong of does it has to taste like this? I thought it would be fmore fluffy… I didn’t take too much butter, because I used 340 gr.
kind regards from the Netherlands,
Nadine
145. fancypants
January 15th, 2010 1:16 am
Hi Louise,
Thanks for the easy to follow step-by-step guide to Italian Meringue Buttercream. I’ve always been too afraid to try it out but your recipe makes it a lot less scary. Thanks so much!!!
146. Louise
January 17th, 2010 11:07 pm
Nadine: Well its hard to take out the butter flavor when its a buttercream that you are making
I really like the taste of the IMBC than a regular BC. So its different from one to another to like the butter taste or not. But you can add extra flavor if you like.
147. Pamela
January 20th, 2010 9:45 pm
Hi Louise,
I made this IMBC and it indeed taste way better than all other bc.
I find that the buttery taste is slightly over-whelming, is it ok for me to reduce ?
I am going to use it as a coating before covering with fondant, u said can only use the vanila flavor? what abt other non-fruit puree like choc, coffee paste ?
Thks millions !
148. Louise
January 20th, 2010 10:17 pm
Pamela: Im not sure that the texture will be the same if you cut down on the butter. I think that it would be better to add some sort of flavouring instead.
For the coating, Yes you should be able to use choc or coffee paste. The problem is with the fruit puree= fruit acid, it simply melts the fondant cover.
149. Eva
January 21st, 2010 9:17 pm
I have followed the steps.. but my IMBC is a bit too soft and not thick enough to hold up the swirls. I’m not sure if you understands me…
I dont have the paddle so I used whisk all the way. Is it because of that?
Need some help please =)
150. Louise
January 22nd, 2010 11:09 am
Eva: If it is too soft then put it in the refrigerator for a while. This will help it to set more. It is not a problem that you dont have a paddle. Many makes it only with a whisk.
151. Noeleen
January 22nd, 2010 8:58 pm
I tried this recipe, and I was so super excited to try it! It sounds so wonderful, and I thought I would experiment with it. I usually make the Wilton buttercream recipe, which my family loves, but I thought I would just try something different for my sister’s birthday cake. Well, let me tell you, it took close to a half hour to get the meringue anywhere near what it should have looked like, and even then it was a little too liquid-y. So I decided, after much frustration, that I would just start to add the butter. Well, to my surprise, it started to take shape. By the time I was done, I had a fabulous looking icing, and I was very pleased. I took a fingerful and was even more pleased. Then I told my mom to try it, and she didn’t like it. So then I tried it again…this time taking an actual swipe from inside the bowl rather than from the edge. Well, I just don’t like it. It was too butter-y for me, and not nearly sweet enough for my sweet tooth. In fact, just imagining it that evening made me physically sick. I still used it, and my family still enjoyed the cake, but I couldn’t eat any, and they all agreed that they prefer the Wilton recipe. Go figure.
While I didn’t like it, I am happy to hear that so many people did; and though I am slightly disappointed, I can certainly chalk it up to a learning experience.
Thanks for all your hard work and effort that you put into this wonderful journal. I absolutely love reading about your creations, and seeing them come to life. It sure is a pleasure!
152. wendi
January 23rd, 2010 7:24 am
Thank you for your IMBC guide it took a lot of stress out of the process. I made two batches of IMBC, the first using meringue powder to replace egg whites and the second using fresh egg whites in the same quantities as cakelove.
The mix with the meringue powder was horrible. According to Wilton meringue powder label use 2 teaspoons meringue powder and 2 tablespoons water for each egg white. All I can say was the texture was lovely it came together well but the taste was ‘powdery’.
The egg white IMBC also came together perfectly, I was a bit worried about using raw egg whites and my mixing bowl is not metal so i wasn’t sure it would retain enough heat to cook the egg whites.. I’m still not but the only pasteurized egg whites in Australia that I’ve been able to find are frozen and their label says they are not suitable for whipping. The taste of this mix though is absolutely wonderful. Now i just need a crusting BC recipe that doesn’t use crisco as it is not readily available here. Again many thanks
153. Louise
January 25th, 2010 12:37 am
Noeleen: Well eventhough you didn’t like it in the end, Im happy that you gave it a shot. Oposit you I dont like the real buttercream which is too sweet for my tooth. So what a luck that we all can have a frosting that we each love the most
wendi: Thank you so much for your feedback on using the meringue powder instead of fresh egg whites. I do agree with you that even though I do have a metal bowl Im not sure that I would trust the raw egg whites either.
For your crusting buttercream without crisco please see what I found on the wilton site: http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=95885
154. Tee C.
January 27th, 2010 5:16 am
I am a novice decorator/baker and try many different recipes. I LOVE this site and tried this recipe. Can you please tell me what I did wrong? I tried to divide the recipe and make only 1/2 a batch, but in the end it tasted like eating a sweet stick of pure butter! I couldn’t stand more than a fingertip full. All it tasted like to me was lightly sweetened butter (even though the texture was great). Maybe I had the incorrect measurements for the butter once I tried to divide the recipe?? Please help and thank for taking time to put together an awesome cite.
155. Louise
January 27th, 2010 6:15 pm
Tee C: You are not the first one with this issue
My guess is that this recipe should not be dived into 1/2 batch. So thats proberly why you ended up with the “wrong” taste. I have not found other recipes made with only “half” measurements yet.
Have you tried to make it with the “right” measurements once?
156. Dre
January 30th, 2010 10:51 pm
What a great website! I was wondering what kind of frosting to use to decorate cupcakes. I will be using mostly a hair tip since I will be making Sesame street character cupcakes. I dislike canned frosting and that really sweet frosting you get from a grocery store cake. Thank you
157. Molly
January 31st, 2010 5:08 am
Also, meringue frostings won’t set if it is humid. I did 300 cupcakes for a friend’s wedding and I ended up pouring the frosting over all of those cupcakes! ugh!
158. Kassandra
February 3rd, 2010 6:26 am
I love the rasberry flavored kind. The water is always best at room temp. Also you can make this recipie into fruit dip by trading cream cheese for water and adding brown sugar and maple syrup to taste
159. jaleesa
February 6th, 2010 10:54 am
thank you for the recipe. i tried it this morning and it turned out well. my family loved it. it wasn’t sweet (my family prefer that) and the texture was really smooth. the icing was perfect for the 2 dozen sponge cupcakes i made
thank you again for sharing this recipe.
160. Ruby
February 7th, 2010 4:12 am
Hello – I hope you can reply to my comment as soon as possible, I plan to make the buttercream in the morning.
My question is that I am frosting the cupcakes on Sunday afternoon and then bringing them to work the next day (Monday).
Should I store the frosted cupcakes in the fridge (I don’t have room so I could leave them in my car, it is cold here in Toronto) or can I leave them out for the next day?
Secondly, do you think they will keep well for 2 days, depending on your answer to how I can store it.
I read about how to store the buttercream, but my question is more on frosted cupcake/cake.
Thank you
161. Ruby
February 7th, 2010 4:13 am
Hello again – your picture of the cupcakes at the top is beautiful. What color did you use to get it so pink? Would it be the Wilton icing colors, and if so, was it pink, rose or maybe a touch of red?
162. Louise
February 7th, 2010 9:54 pm
Dre: I guess that a regular buttercream or the IMBC would be the best choice if you are making “fur”. I dont have a favourite BC recipe, since I mostly make this IMBC.
Molly: You’re right it is difficult to work with in hot weather.
Kassandra: Thank you for the tips!
Ruby: Sorry I’ve been out of the house this weekend. I guess that you could store them in the car. The IMBC itself can be stored outside the fridge for 2 days. But if you have decorations on the CC’s I think that they will go soft and sticky if in the car. If you have a cooler room inside best to store them there.
Do what you feel best. Im sure that they will not taste bad.
The pink comes from raspberry pure. It is a little hard coloring IMBC in dark colors.
163. Ruby
February 9th, 2010 2:54 am
Hi Louise – thank you for your reply. Pls don’t apologize, I was hoping you would reply, but it was the weekend! I have to say, I was nervous to try IMBC. I read about all the problems some bakers had, and I didn’t want to waste a pound of butter. I read your instructions carefully, got all my ingredients ready, bought a candy thermometer, read again and it came out perfectly on my first try! I was expecting the soupy/curdling to happen, but it didn’t! And, the IMBC held up nicely the day after. My coworkers were so impressed. I got huge compliments and I was able to tint the IMBC a nice dark shade of pink.
I would like to say that I thought the taste was very smooth and silky, but a bit greasy tasting. It was very light and fluffy, not sweet at all, but the taste was a bit greasy, just my opinion.
I wonder if the recipe would work with just less butter?
Lastly, I still cannot perfect my swirl, I keep trying, but it’s the end part I can’t get, I am decorating from a 90 degree angle and when I end, I pause before lifting straight up, but not getting a good result. I use several different Wilton tips, including the famous 1M
164. fiona
February 11th, 2010 3:45 pm
Hi there !!! Can you tell me if this is much different to Swiss Meringue Buttercream ( which I love !) it looks so similar and has the same ingredients I am wondering what the differnce is in the finished product ?
Thanks ! Love your blog x x
165. Luisa
February 18th, 2010 6:04 pm
Hi Louise,thank you for the recipe i was just wondering since here in Canada I’m having a hard time finding castor sugar can I use regular sugar or any other type of sugar?
)
Thank you so much ( sorry if you gave the answer before too many posts to go through
Thanks again
166. Louise
February 19th, 2010 1:40 am
Ruby: I know that some dont like the greasy taste of the IMBC. Im not sure it would be a good idea to cut down on the butter. But you can try, if it goes well I would love to know.
fiona: To me the swiss and the imbc are the same only with a differennt way in the making of the two.
Luisa: Castor sugar, white sugar just dont use powdered sugar.
167. Yvonne Smith
February 22nd, 2010 7:03 am
Hi Louise, I tried your recipe for IMBC and the first time it came out beautifully. However, the second and third times I tried it the sugar syrup clumped after I added it to the egg whites. I was very careful to add it slowly and to not let it hit the beaters. Is there another reason that this may have happened? I have not tried it again since then.
168. Louise
February 27th, 2010 11:06 pm
Yvonne Smith: did the egg whites turn liquid? because that what happend to me once. I think that you maybe can avoid it by adding 1-2 tbsp of sugar when you beat the egwhites. Or try and look at the IMBC from Cake Love/youtube video because he add some of the sugar to the eggwhites too.
169. kim
March 2nd, 2010 4:04 pm
Hi
if i want to use this italian cream for birthdays can i take it outside i mean how long it would stay ..
can i use electric beaters instead of kitchen aid ..
can i go for piping borders and flowers
really looking forward to hear from you soon
thanks again for great recipe
170. Yvonne Smith
March 3rd, 2010 1:11 am
Hi Louise, yes, the egg whites did go very runny and the sugar syrup clumped and went quite hard. I will try adding some sugar to the egg whites next time. Perhaps adding some cream of tartar may help stabilise the egg whites too? Thanks for your advice. I love your site
171. Isabell
March 5th, 2010 9:19 pm
I tried making the imbc and i burned my self horrible… when i tried getting out the rest of the sugar sirup and i had it on the spoon and it droped from the spoon on my wrist…
i have a huge hole in my writs now, since 2 months…
>-<
and it didnt work out after all because i think it wasnt warm enought…
172. Jeniflufft
March 6th, 2010 9:44 pm
Firstly, I adore your website! Secondly i just wanted to say WOW! I usually buy the tubs of American frosting which i don’t really like the taste of, but they pipe well. I decided to try this recipe yesterday and it is amazing! The taste is like ice-cream and the texture is silky smooth, i will never make normal buttercream ever again! Also mine turned to soup, but i kept on whipping and whipping as suggested and it turned out beautiful. The only thing i would say is that it didn’t seem to taste as sweet the next day, but i might just have eaten too many and become immune to the sweetness!
Thanks for your great site, it is one of the best!
173. Louise
March 7th, 2010 12:30 am
Kim: You can make it with a handheld, You might get tired holding the handheld
You can take it outside only if it is burning hot it may not stay nice for long. I have only tried it on cupcakes for a couple of hours and that was ok. The IMBC is super for borders, ruffles ect.
Isabell: OUCH!!! Sweety I am so sorry to hear that. I have made a note in the post about NOT to scrape out the rest of the syrup only pouring. I so hope that your wrist will get better.
Jeniflufft: I think that you may be right on the taste after 1 day. But I eat it anyway lol!
174. Hanny
March 12th, 2010 5:44 am
I love Italian Meringue BC. Last night my first attempt to make this BC and i’m very satisfied the result! The taste is so yummy! Very light tescture but still stiff.
175. Kim
March 14th, 2010 12:56 am
Thanks for the response dear ..
wanted to ask one more quick question Here in our place we wont get pasturized egg whites can i use meringue powder will it givethe same results as with pasturized egg whites in that case what would be the measurement . and one more question i wanted to ask i dont know whether it would be appropriate to ask in meringue section . many times i tried to draw the picture and transfer it on to cake with piping gel and melted choclate but results are in vain .
can u pls share your ideas on this so that i wanted to give one more try .
looking forward to hear from u soon
once again thank you for ur great recipes
176. Kim
March 14th, 2010 12:58 am
whats the tip used to frost those cupcakes dear
177. Louise
March 16th, 2010 12:08 am
Kim: I have not tried it with meringue powder and I know there are some of the comments that are about that so you will have to browse through them.
For your question on transfering a picture to the cake are you thinking of this? http://www.cakejournal.com/nggallery/page-2609/image/65
I cant remember the tip size, just know that it was really big.
178. Deean
March 16th, 2010 6:31 am
Hola Louise!
Im from Costa Rica and I´m a huge fan of your blog. Im a totally amateur on this but I love all this pastry stuff and I actually have a little pastry business here in Costa Rica. Thanks to people like you and all your tutorials and advices I can apply all this techniques in my business and it is letting me grow.
Thank you thank you ¡Muchas gracias!
Hope you keep doing this cause it is a beautiful thing you make!
179. Sarah
April 8th, 2010 8:00 am
Hi
I have just made this recipe twice. Tastes great! My issue is the texture of the eggwhites, once finished whippping (before adding butter) there’s little ‘bits’ of cooked eggwhites through it. I made it a second time (using vegetable shortening instead of butter as I needed it white- the taste isn’t as fantastic but an ok compromise) and poured the sugar syrup in slower- but still had the same issue. Can you help?
180. Louise
April 17th, 2010 9:20 pm
Sarah: Im not sure what cause your problem. When I add the SS it turns into a thick fluffy meringue. I have never seen bits of cooked eggwhites. After adding the butter remember now and then and scrabe down the sides of the bowl.
181. Bunnie
April 27th, 2010 9:35 am
I tried making this the other day but it was too runny. It was splattering all over the place when i added the soften butter. Do you think weather has anything to do with how this icing turn out? I am living in Malaysia and the weather is hot and humid most of the time.
Another thing, I did put the whole bowl and paddle into the fridge for awhile hoping it will harden up but it did not. Could you please help as I really like the taste of this icing.
182. Louise
May 12th, 2010 1:21 pm
Bunnie: Normally you should have been able to rewhip it when it have been in the fridge, but if the weather is hot like it is in Malaysia it can cause problems when making IMBC. I dont know what can be done to get this icing to love hot conditions,
183. Leigh
May 13th, 2010 10:00 pm
Hi Louise,
Thanks for this recipe, I cant wait to try it. I have just read through all 182 comments and its been a really good learning experience. Have made notes about some of the great advice given above next to where I copied down this recipe, so fingers crossed, the recipe will work for me!
184. Kara
May 16th, 2010 9:16 pm
So, I am trying this recipe for the first time and am really enjoying the flavor. My problem comes when I add the butter. Up to that point, it’s perfect consistency and all that jazz. Than I add the butter and D:< happens. Right now the second batch is sitting and cooling. I wonder if it isn't waiting until the meringue is cooler. I waited the 10 minutes, but I wonder if 15 wouldn't be better?
185. Sarah Bell
May 18th, 2010 11:57 pm
Where did you get those large pearlised balls from. I’ve been searching on the internet and can’t seem to find any? Really like the recipe by the way.
186. Crislyn
May 20th, 2010 11:20 pm
Hi Loise. I love your site. Wanted to ask how you think this recipe would hold up on a warm summer day. Want to do a cupcake tower for my mom’s 60th birthday and it will be in July in California. Of couse, it wont be in the direct sun, but it will be a warm day. I really, really dont like using shortening and need a buttercream that can “take the heat”
187. Crislyn
May 20th, 2010 11:36 pm
PS – How far ahead can I make this frosting and store it in the frige? How long can the cupcakes with this icing stay un-refrigerated?
188. Bippo
May 24th, 2010 12:52 pm
I made this on a hot UK day, and it worked well. Knowing to keep whisking when it looked curdled was helpful.
I made quarter quantities, guessing the amount of castor sugar (130 g) because you only gave volume. I boiled the syrup until it looked and behaved like softball syrup when stirred (all that failed fudge finally paid off!) which took about 4 minutes.
The finished product was more like sweet whipped cream than what I expect from buttercream. Certainly an interesting, less sweet, option, although I think I prefer normal buttercream in most contexts.
I used raw egg whites because I’m pretty confident of the Lion mark in this country, but everyone has to assess their own risk. If I’d been feeding a pregnant woman, or someone immune-compromised, I’d probably have avoided it.
189. Louise
May 24th, 2010 7:31 pm
Leigh: I hope that it went good?
Kara: It is very important that the meringue/bowl is cool to the touch. What I do is that before I add the butter I scrape down the meringue. This also helps it to get cold. But last time I made it. My butter was not soft enough so I put it in the microwave for a few secs. Some of the butter was meltet and luke warm but it did not ruin the process of the IMBC.
If it get runny, you just need to let it whip whip whip, it will get smooth in the end.
Sarah Bell: they are made out of fondant with some tylo powder, I let them dry in my cornstarch box: http://astore.amazon.com/cakejoucom-20/detail/1565076796 and when they are firm I dust them with pearl powder dust.
Crislyn: If the CC’s can stay in a cool room just until serving it should not be a problem I think. You can store it in a airthight container at room temp. for max 3 days. If its in the refrigerator then you can store it for 3 weeks. Take it out 1 day before you are going to use it and bring it back to room temp. You can beat it very lightly before use.
Bippo: Great that you had luck in making smaller quantities. I failed badly when I tried.
190. Deliciously-Yumm
May 25th, 2010 5:29 pm
Thanks for this tutorial even though i tried it and it became soup but i’ll try again. Thank you so much for all your tutorials, it is helping to add xter to the kids cakes i make.
191. Valérie
May 26th, 2010 12:02 am
Your step by step recipe is just perfect, I’m going to try it this week to cover my cousin’s birthday cake ! I have a question : do you know how to use titanium dioxide to have a very white BC ? Again thank you for the recipe and for your help !
192. Mandy
May 26th, 2010 3:51 pm
Hi Louise,
I’m going to bake cupcakes this weekend and I’m planning on using IMBC as the frositng. However, how much of meringue powder should I use to substitute the egg whites? Hope to hear from you soon! and i can’t wait to try this delish IMBC!! You are awesome!
193. Nancy
May 26th, 2010 11:55 pm
Thank you so much for sharing. I am a beginner and have now made this recipe 5 times within the the past 2 months and it has worked perfectly each time. Thank you, Thank you, Thank you!
194. Bippo
May 27th, 2010 10:31 pm
Oh my God! I made some lemon curd and whipped it in to some left over IMBC, and it was the most delicious thing ever! So creamy and sharp. I highly recommend it; it made for the best butterfly cakes.
Thank you again for this recipe.
195. Valerie
May 30th, 2010 11:08 am
Hi, thanks for the post.
Just wondering how many cupcakes can i pipe with this recipe?
Thanks!
196. Louise
June 5th, 2010 11:00 pm
Valérie: No, sorry I have not tried that.
Mandy: I know this is late. But I know that this question have been asked many times before. 1 tablespoon of meringue powder mixed with 2 tbsp. of water is equals with the white from one egg.
You need 10 egg whites. Thats what I always use.
Bippo: It is so good with the LC.
Valerie: I dont know really. I just pipe. I think that it can go with 24 cupcakes. Depending on how big the swirl is of course but I have never counted when I piped on cupcakes.
197. pankake
June 6th, 2010 5:49 am
Hi There,
I don’t know what I am doing wrong, but I cannot get this recipe. I cannot cook the syrup on medium high for 7min because it burns, or of I don’t leave it on as long I go to pour it down the side of the bowl but before it hits the egg whites it sets on the bowl and what does make it to the egg mixture goes hard and doesn’t mix in. Please help me as I really want to make this but have no idea what I am doing wrong.
Thanks
198. Louise
June 7th, 2010 5:21 pm
pankake: Of course no stoves act the same. But if you want to make sure that the sugar syrup have the correct temp. Then use a candy themormetor and cook on low heat then until the temp reach 120 C
199. Millie
June 12th, 2010 1:10 am
Can this recipe be made with Splenda?
200. Louise
June 20th, 2010 11:19 pm
Millie: I honestly dont know. Im not sure that you can boil Splenda into a sugar syrup the same way that you can with normal sugar.
201. Felicia
June 22nd, 2010 3:24 am
Hi Louise,
I’m wondering what is the substitute for pasteurised egg-white? Is it possible to just use normal egg-white? Or is there a no egg-white option?
Also, if I don’t have a mixer, could I just manually whip the cream?
Thanks for sharing!
I love buttercream!
smiles, Fe
202. Louise
June 23rd, 2010 11:59 am
Felicia: Well since it is different on the safety by using raw eggwhites from place to place I will advice you to follow the health regulations in your country. I can not use raw egg whites so thats why I use pasturized. If you see the video in the CakeLove link at the bottom of my post.Then you can see that he use raw eggwhites but I will not recomend you to do so unless you know that there are no “danger” using raw eggwhites. You can also use meringuw powder, but I have heard that it wont give you the same texture and there can be a slightly difference in the taste.
I would not recomend making this buttercream if you dont have a mixer, stand or handheld. Sorry!
Also remember not to serve raw eggs to elderly weak, pregnant and small kids.
203. Suzanne
June 24th, 2010 2:50 pm
Hi Louise, I’ve made your buttercream over and over, always came out perfetc. Now I am asked to do a maple imbc; can I substitute the sugar syrup for maple syrup, and if so, would I use the same quantity? (i.e. 2 3/4 cups (water + sugar) or 2 1/4 cups – just the sugar quantity)? And do I still boil it for the full 7 minutes?)
Thanks so much for a great recipe!
204. Emilie
June 26th, 2010 3:58 pm
I just discovered your site, Louise, and love it! Will definitely be checking your posts frequently. In the meantime, I have a quick question for you regarding freezing meringues. I’m making some frozen lemon cream cakes (from the current issue of Fine Cooking), and when I made them once before, I found that by the time I’d piped the meringue onto the top of the 3″ cakes I’d just removed from the freezer, and then browned the top of the meringue with a kitchen torch, that the cake was starting to melt. I’m sure doing it in the heat of summer doesn’t help. Anyway, I was wondering if I could pipe the meringue onto parchment (having drawn pencil circles of the cake diameter on the back side), and then freeze them. Then when I’ve unmolded the frozen cakes, I’d have the meringue ready to set on top and then brown. So I’m wondering if:1) it would work to freeze them like that, and if so, would it work to take them out of the freezer and brown them right away, or would they need to thaw slightly first, so they’d be the right temperature to brown and the right consistency when served. Hope that’s not too many questions! Thanks!
205. Louise
June 30th, 2010 11:09 pm
Suzanne: I must say pass to your question on making the IMBC with maple syrup. I just dont know if that is possible? dont know if it can be made “thick” and then just added as a flavor?
Emilie: The cakes sounds delicious. I did some research and found this (apparently from the same recipe you use) Like it says this is a speedy cake to make. So im not sure that the freezer thing wil work. How will you get the meringues off the parchment? I would just go with the speedy serving Mmmmm I must try these. http://moogieland.blogspot.com/2010/06/frozen-lemon-cream-cakes-with-toasted.html
206. Emilie
July 3rd, 2010 3:09 pm
Thanks so much for the reply, Louise. That is indeed the same recipe and they are indeed really yummy! I did make homemade graham crackers (easy!) and caramel sauce (burnt the first batch, second was great), but I don’t have the meringue part down yet. This last time I made them, by the time I got the cakes unmolded, the meringue was breaking down a bit. It still tasted good but wasn’t quite as pretty as I’d hoped (no swirling peaks to brown — more like humps:) Originally I was thinking that if the meringues were frozen on the parchment, I could just peel the parchment off the bottom and then set the meringues on top of the cakes. Probably won’t work but would make an interesting experiment. Thanks again!
207. Agnes
July 7th, 2010 12:16 pm
Hi what is the difference if I add in icing sugar to the egg white and later add in the butter instead of cooking the sugar syrup?
208. Marnee Kaugfman
July 23rd, 2010 12:50 am
Hello,
I tried your IMBC after doing lots of research. I found that you have a great thing and I like the amount that it makes. I am pretty new to decorating cakes and I have sold them. All with the IMBC Why would anyone use the other stuff again.
Thanks for the recipe and Blessings to You.
Marnée Kaufman
209. Marnee Kaugfman
July 23rd, 2010 12:53 am
Hello,
I tried your IMBC after doing lots of research. I found that you have a great thing and I like the amount that it makes. I am pretty new to decorating cakes and I have sold all my cakes with IMBC. Why would anyone use the other stuff ever again.
Thanks for the recipe and Blessings to You.
Marnée Kaufman
210. eyva
July 23rd, 2010 7:03 am
2 1/4 cups of caster sugar (530ml)–> is 530ml the same with 530 grams? sorry if it looks like a silly question
211. Tanuja
July 30th, 2010 1:29 pm
I tried this for with half of the ingredients and it turned out superb! I had to keep it for 10 mins in the fridge and then beat it again but it was so hassle free and easy. I tastes great too and so so smooth! I always have problems with the usual buttercream which sometimes is a bit grainy.
I just want to know whether I could flavour it with lemon? how much lemon juice should I add? would it affect the consistency?
212. elizabeth
August 5th, 2010 7:29 am
Dear Louise, I am doing research on a suitable icing for teachers’ day cupcakes. Do you know how long this icing will keep outside the fridge? Where we live, it is always hot and humid. I can keep the cakes in air-conditioned room. Do you think it will still keep for at least 48 hours? Don’t want the poor teachers to get sick.
213. Mia
August 24th, 2010 11:07 pm
Hi Louise!
I tried making this buttercream the other day and I don’t know if there is such of a thing called over mixing for swiss meringue buttercream but just as it seemed to get thick and creamy…. The buttercream started to separate. It seemed like the butter and egg whites separated. Do you know why this happened.?
214. Sue
September 1st, 2010 1:53 pm
Hi Louise,
This is a fantastic recipe and a marvellous website. I added a little more vanilla extract to the IMBC as the butter taste was a bit strong. I need to hurry up and put it on a cake as I keep dipping in with a teaspoon!