{"id":25666,"date":"2020-05-19T14:31:54","date_gmt":"2020-05-19T14:31:54","guid":{"rendered":"https:\/\/cake-geek.com\/?page_id=25666"},"modified":"2023-07-30T08:44:59","modified_gmt":"2023-07-30T08:44:59","slug":"italian-meringue-buttercream-frosting","status":"publish","type":"page","link":"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/italian-meringue-buttercream-frosting\/","title":{"rendered":"Italian Meringue Buttercream: Recipe &#038; How-To"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-25778\" src=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_.jpg\" alt=\"Italian meringue buttercream frosting recipe and quantities for different size cakes on Cake-Geek.com\" width=\"799\" height=\"557\" srcset=\"https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_.jpg 799w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-300x209.jpg 300w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-768x535.jpg 768w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-500x349.jpg 500w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-150x105.jpg 150w, https:\/\/cake-geek.com\/wp-content\/uploads\/2020\/05\/Italian-meringue-buttercream-frosting-recipe-and-quantities-for-different-size-cakes-on-Cake-Geek.com_-600x418.jpg 600w\" sizes=\"(max-width: 799px) 100vw, 799px\" \/><\/p>\n<p>What is the difference between Italian meringue buttercream and Swiss? That&#8217;s the question that perplexes newbie cake decorators the most.<\/p>\n<p>In a nutshell, the difference is in the method: Italian meringue buttercream is made by adding a hot sugar syrup to whipped egg whites whereas it&#8217;s Swiss cousin is made by heating egg whites and sugar over a pan of simmering water.<\/p>\n<p>Italian meringue buttercream is a little more complicated to make than Swiss but tastes ever so slightly lighter.<\/p>\n<p>Makes 4 cups approx.<\/p>\n<p><span style=\"display: inline !important; float: none; background-color: transparent; color: #404040; font-family: 'Open Sans',sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 300; letter-spacing: 1px; orphans: 2; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">(See our chart here on <\/span><a href=\"https:\/\/cake-geek.com\/index.php\/cake-recipes\/wedding-cake-frostings-fillings-recipes-quantities\/\">Quantities of Frosting to Fill &amp; Cover Different Size Cakes<\/a>)<\/p>\n<h4>Italian Meringue Buttercream: Recipe<\/h4>\n<ul>\n<li>1 cup granulated or superfine sugar<\/li>\n<li>1\/2 cup water<\/li>\n<li>4 egg whites, room temperature<\/li>\n<li>1\/2 teaspoon cream of tartar<\/li>\n<li>2 1\/2 sticks of butter<\/li>\n<li>1 tablespoon of vanilla extract (or other flavouring)<\/li>\n<\/ul>\n<h4>Italian Meringue Buttercream: Method<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li>Make sure your egg whites and butter are at room temperature before you begin. Also, have all your ingredients measured out before starting<\/li>\n<li id=\"wprm-recipe-3631-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Beat the egg whites, salt and cream of tartar. Then slowly add in 1\/3 cup of sugar and continue\u00a0beating until soft peaks form. This should take less than five minutes.<\/div>\n<\/li>\n<li id=\"wprm-recipe-3631-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">While you&#8217;re whipping the egg whites, put the rest of the sugar and 1\/3 cup water into a saucepan on medium-heat. Keep stirring until the sugar melts and turns clear. Clip a candy thermometer to the side, or have an instant-read thermometer at the ready.<\/div>\n<\/li>\n<li id=\"wprm-recipe-3631-step-0-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Increase the temperature to medium-high heat and keep stirring until the sugar syrup reaches 235-240F.<\/div>\n<\/li>\n<li id=\"wprm-recipe-3631-step-0-4\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Remove the saucepan from the heat immediately. Then drizzle the sugar into egg whites.<\/div>\n<\/li>\n<li id=\"wprm-recipe-3631-step-0-5\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Run the mixer until the meringue has cooled.<\/div>\n<\/li>\n<li id=\"wprm-recipe-3631-step-0-6\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Then switch from the whisk to a paddle attachment. Keep the mixer running and add the butter to the egg whites about one tablespoon piece at a time. (Don\u2019t panic if the mixtures starts turning into soup, just keep adding the butter and it will work out.<\/div>\n<\/li>\n<li id=\"wprm-recipe-3631-step-0-8\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Beat until butter is combined and mixture has reached a silky consistency.<\/div>\n<\/li>\n<li>Finally, add vanilla or whatever flavouring you&#8217;d like at this stage.<\/li>\n<li>If you&#8217;re not using the buttercream straight away, refrigerate it until it&#8217;s needed. Then just give it a quick whip to bring it back to life.<\/li>\n<\/ul>\n<p>Back to <a href=\"https:\/\/cake-geek.com\/index.php\/cake-frostings-fillings-recipes-quantities-for-different-size-cakes\/\">Cake Frostings &amp; Fillings<\/a> page<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What is the difference between Italian meringue buttercream and Swiss? That&#8217;s the question that perplexes newbie cake decorators the most. In a nutshell, the difference is in the method: Italian meringue buttercream is made by adding a hot sugar syrup to whipped egg whites whereas it&#8217;s Swiss cousin is made by heating egg whites and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25778,"parent":25637,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-25666","page","type-page","status-publish","has-post-thumbnail","entry"],"_links":{"self":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/comments?post=25666"}],"version-history":[{"count":1,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25666\/revisions"}],"predecessor-version":[{"id":30619,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25666\/revisions\/30619"}],"up":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/pages\/25637"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media\/25778"}],"wp:attachment":[{"href":"https:\/\/cake-geek.com\/index.php\/wp-json\/wp\/v2\/media?parent=25666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}