Italian Meringue Buttercream Cupcakes

The layer cake recipe is the same as the one above just doubled to make a layer cake. The best italian meringue buttercream cake icing recipe. Once the cooked meringue cools simply beat in plenty of butter creating an emulsion that s extraordinary rich and creamy.

Camila Farah

Italian buttercream uses a hot syrup to cook the egg whites while swiss buttercream involves cooking the eggs whites with sugar in a double boiler. Unlike american buttercream it s light fluffy and never cloying. Must have tools and supplies. Heat sugar and water to between 248 and 250 degrees f. This step by step tutorial includes options for vanilla chocolate or strawberry buttercream as well as suggestions for additional flavors.

Tracy mitchell may 2 2016 at 10 01 pm. Swiss is lighter and softer than italian meringue so it s great for frosting cakes or using as filling between cake layers. Toast the 1 2 cup coconut flakes on the stove top or in the oven. Italian meringue buttercream is essentially meringue that s cooked by pouring very hot sugar syrup into it while it beats. Made by yolanda gampp of how to cake it this italian meringue buttercream recipe is easy to follow and delicious every time.

There is also a great tutorial on the website if you would like reply. Italian meringue buttercream frosting is made from sugar egg whites and butter. I have the video recipe linked above. As the cupcakes are cooling prepare the italian meringue buttercream. I used the italian meringue buttercream recipe from american heritage kitchen.

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If using stove place the coconut flakes into a fry pan and heat over medium heat tossing occasionally until the flakes are toasted. Try it out today. If using stove place the coconut flakes into a fry pan and heat over medium heat tossing occasionally until the flakes are toasted. There is also a great tutorial on the website if you would like reply. Tracy mitchell may 2 2016 at 10 01 pm.

Try it out today. Italian buttercream uses a hot syrup to cook the egg whites while swiss buttercream involves cooking the eggs whites with sugar in a double boiler.