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Baking and Pastry

Italian Meringue Buttercream

Italian meringue buttercream

Italian meringue buttercream is made by whipping soft butter into Italian meringue prepared with boiling sugar syrup. The hot syrup is said to pasteurize the egg whites, giving the buttercream a stable, firm structure. It is used for frosting and decorating cakes.

Where It’s Used

“Spread the buttercream smoothly over the cake with a flat spatula.”

Glossary

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S
Benzer

Swiss Meringue Buttercream

Swiss meringue buttercream is made by adding butter to Swiss meringue, prepared by heating egg whites and sugar over a double boiler to 71°C / 160°F, checked with a thermometer, and whipping them; pasteurized egg whites can also be used. It has a silkier, smoother texture than the Italian method. Because it requires less technique to make, it is common in home baking.
I
Malzeme

Italian Meringue

Italian meringue is a stable meringue made by slowly pouring sugar syrup heated to about 118°C / 244°F into whipped egg whites. The hot syrup cooks the egg whites, creating a smooth, glossy meringue that holds its shape. It is a key component in buttercream and is also used to coat cakes.
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