How to make Itailan Meringue Buttercream IMBC

I have lost count of how many emails and request I have got for this recipe.

For business purposes I still use my Meringue Buttercream with Meringue powder unless the customer doesn't mind  the use of raw eggs whites which now is becoming quite common.

Making IMBC is not difficult but the process is tricky.  You can use any recipe found on the internet and do the same process. I just find these quantities more suitable to my taste.


Ingredients:

6 Egg Whites
1/8 tsp Cream of tartar
1/8 tsp Salt
1/3 cup extra fine granulated sugar
1 cup granulated sugar
1/4 cup water
400 grams/ 16 oz  unsalted Butter 
A candy thermometer

2 tsp - Flavoring - You can use any flavoring just as you do in any buttercream.
Vanilla, strawberry, peppermint, liquor, 1/2 cup fruit puree, about 200 grams/8ox melted chocolate.


Method:
This is the process I find works for me. However, It is not necessary to do it all at once.
If you prefer you can make the meringue first, switch the mixer off. Attend to the sugar syrup and then combine the two as I showed below.

Have all your ingredients at room temperature, especially the eggs and butter.

 Separate the Egg whites from the Egg yolks.
Separate each egg in a separate bowl and ensure you do not have a trace of egg yolk in the white.
Any egg yolk in the whites will prevent the egg whites from whipping.

Wash your mixer bowl and whisk clean with soap and water. Add a tsp of vinegar onto a clean kitchen cloth and wipe the inside of your wet bowl dry - The vinegar will kill any trace of fat in the bowl.

Cut the Butter into cubes like so..

Once clean - place your egg whites and salt in the bowl.
Start the mixer on medium low.

In a sauce pan add the one cup sugar and 1/4 cup water. Stir to combine.
Heat on medium high heat.

 Add cream of tartar to the Egg whites and turn the mixer on medium high.

After 2 minutes, your meringue should be at soft peak consistency.
Add in the 1/3 cup extra fine granulated sugar.

Now your sugar syrup should be boiling.  Place your candy thermometer in.
Caution: once the sugar syrup comes to a boil do not stir or shake the pot as any sugar crystal that may have formed on the sides of your pot will fall into the syrup and crystallize the whole pot.

Now you should also have stiff meringue in your mixer bowl. The meringue should hold peaks but still shinny not dry. Turn the mixer off. Do not over mix.

Once your sugar syrup reaches 220 degrees watch closely.

Some chefs suggest to use 245 F for the sugar syrup but I prefer to use 240F as the sugar syrup will continue to cook in the hot pot.
My sugar syrup has reached 240F. Turn the flame off. Take the pan off the heat.

Turn the mixer with the meringue on high for 20 secs - reduce to medium low.
DO NOT RUSH.
It is not necessary to run the mixture on high while you pour the syrup. I have always done it on med low and have had no accidents.

Now start pouring the hot sugar syrup into the pan like so.

Important: Try to pour the sugar syrup between the bowl and the whisk. If you run the mixer on medium low that is easily achievable if you run the mixer on high you must be very very careful not to scald your self.

Once all the syrup is in. Turn the mixer on high and whisk for about 5 to 7 minutes - The outside of the bowl will be hot at first and then be barely warm.

Your meringue should look like this - Shinny and stiff.
If you mixer bowl does not feel cool to the touch now - let the mixer run on low until it is cold. 

Once your mixer bowl is cold add in the butter - once cube at a time.
The meringue mixture will loose a bit of volume as soon as you incorporate the fat but that's normal. 

Once all the butter is in - add in your flavoring. I'm adding vanilla extract.

 Run the mixture for another minute or two until you have a smooth and satin like buttercream.

And that's it..! You Italian Meringue Buttercream is READY!

Storage: Meringue Buttercream can be kept at room temperature for a few hours. However, It should be treated just as butter. If left out in high temperature or humidity it will melt just like butter.
It can be kept refrigerated for upto one week or in the freezer for up to three months. If frozen it is best thawed in the fridge over night. Whip with paddle attachment for about five minutes to restore consistency.

I do hope this step by step tutorial was helpful and will encourage more people to use this heavenly buttercream.

Here's a great video on how to  make Italian Meringue Buttercream by Cakelovedc on you tube. The measurements are not the same but the method is what I use for sure. 

hanks for stopping by.