How to make Italian Meringue Buttercream Icing

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By francigeo6
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make Italian Meringue Buttercream Icing

This icing is IT. "Sure" you say... everyone says that about their recipes. This icing is perfect for icing cakes, creating detailed decorations and most importantly, will withstand humidity (Icing's mortal enemy) better than any icing out there.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

2 Cup Light Corn Syrup
2 Cup Egg Whites
2 tsp Cream of Tartar
1/2 Cup Granulated Sugar
2 lbs Butter
1 Tblsp of extract

Step 1

Start out by placing the corn syrup into a heavy bottom pot onto medium heat.
Step 2

Onto the egg whites. Start beating the egg whites (medium speed)till a bit frothy and then add the cream of tartar. Increase speed to high and while beating add the sugar. Beat till stiff.
Step 3

Back to the corn syrup. When the corn syrup has boiled... good bubbles covering the entire surface... let it boil for about a minute... okay, it's done. That's right, no need for taking the corn syrup's temperature... no candy thermometer needed.
Step 4

Now, you have 2 choices here on how to proceed. (1) You can start mixing the stiff egg whites on high while drizzling the hot syrup into the side of the bowl doing your best not to get any syrup onto the whip. (2) You can add a little of the hot syrup and then quickly turn your mixer on high and incorporate the syrup and then shut the mixer off and repeat till all syrup has been mixed.
Step 5

Add whatever flavoring you desire. After all the syrup has been incorporated leave the mixer running and whip the mixture till it has cooled.
Step 6

Beat in the softened butter a little at a time. It is very possible that as you are mixing in the butter, your mixture will start to look curdled or lumpy and might stay that way even after you have mixed in all the butter. DO NOT FEAR!!! Your icing is fine. Simply place the icing into the fridge and let cool completely for about a half an hour. Return to the mixer and beat on high... voila... Italian Meringue Buttercream.

Comments

francigeo6 said

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on 7/29/2009 Yes. Definitely 2lbs of butter. The amount of egg whites will depend on the size of the egg. I use 16 large eggs to get 2 cups of egg whites.