The Sugar Artists of Washington State

Dedicated to Sharing the Art of Sugar

Recipes Include:

Italian Mermingue Buttercream (IMBC)
Neoclassic Buttercream
Mousseline Buttercream
Swiss Meringue Buttercream

Italiam Meringue Buttercream (IMBC)

Makes 8 cups.


1/2 cup of cold water (120ml)
2 1/4 cups of caster sugar (530ml / 430gr)
1 cup of eggwhites (10) I use pasturized eggwhites only!
1 1/2 pound of soft unsalted butter (680gr)
1 tsp of vanilla extract


Kitchen stand mixer

First set the timer on 7 mins & pour the eggwhites into the kitchen mixer with whisk attachment.


Step 1:
Place sugar & water in a pan and bring it to the boil and start the timer. Boil it on medium high temperature.


Step 2:
When the sugar syrup has been boiling for 5 mins. Start the kitchen mixer on full speed and whisk the eggwhites for the last 2 mins. When the timer is up the sugar syrup is done. With the mixer still going on high speed slowly pour the hot syrup down the side of the mixing bowl. Discard any leftover syrup in the pan. Be very careful not to get burned on the hot syrup.


Step 3:
When all sugar syrup has been added it should look thick and fluffy. Stop the mixer and change for the paddle attachment. To avoid meringue splatter all over your kitchen place a clean tea towel over the mixer. Set the timer on 10 mins and beat on high speed. This is how long it takes in my mixer for the mixing bowl to be cool to the touch.
After 10 mins. You should now have a lovely thick meringue.


Step 4:
Now its time to add the butter. Start the mixer on high speed.  With a knife cut the butter into 1 inch pieces and add it to the meringue. When all butter is added it will not take long for mixture to turn into nice thick smooth buttercream. When that happens slow down the mixer and add 1 tsp of vanilla extract. Stop the mixer and scrape down the bowl and start again. I do this two times. You should now have a bowl full of lovely Italian meringue buttercream.

 

Note: If the IMBC wont combine just continue to whip, whip, whip. It will eventually get smooth. If you are still having problems, put the whole bowl with paddle attachment into the fridge and let it “cool” down a bit and then whip it again.


Also if you have taken it out from the fridge or freezer then bring it back to room temprature and whip it smooth before use.


Some Flavor options:

Raspberry: 1/4 cup of raspberry puré or more pr. 2 cups of IMBC

Lemon Curd: 1/2 cup of Lemon Curd pr. 2 cups of IMBC

Chocolate: 2-3 oz of melted chocolate, cooled down to 98 F, pr. 1 cup of IMBC

Coffee


Neoclassic Buttercream

From the Cake Bible by Rose Levy Beranbaum

Makes enough to frost a 9" cake

Approximately 3.5 cups

6 large egg yolks
3/4 cups sugar
1/2 cup corn syrup
2 cups unsalted butter
2 - 4 tablespoons flavoring of your choice

Combine the sugar and cornsyrup in a sauce pan, heat  over med high heat stirring constantly till the sugar dissolves, and the syrup comes to a rolling boil (the entire surface will be covered with large bubbles).

Transfer the syrup to a a heat resistance glass measuring cup.


While sugar syrup is cooking, beat egg yolks on medium until light in color.


Beat the syrup in to the yolks in a steady stream, do not allow the syrup to fall on the beaters, or it will spin to the sides of the bowl. Continue beating mixture until completly cool.

Gradualy beat in the butter and flavorings.


Place in to a airtight container. Bring to room tempature and rebeat before using.


Mousseline Buttercream

From the Cake Bible by Rose Levy Beranbaum


Makes 4.5 cups

2 cups unsalted butter
1 cup sugar
1/4 cup water
5 large egg whites
1/2 + 1/8 teaspoon cream of tarter
E ounces of flavoring

Beat the butter until smooth and creamy.  Set aside


In a saucepan, heat 3/4 cup sugar and water stirring constantly until the sugar dissolves and the mixture is covered with large bubbles, remove from heat.


In a bowl beat the egg whites until foamy.  Add the cream of tarter, and beat until soft peaks form.  Gradually add remaining sugar beat until stiff peaks form when beaters are lifted.


Put the sugar syrup back on the burner and bring to a boil, continue to boil until syrup reaches 248 degrees (firm ball stage).

Beat the egg white mixture, adding the sugar syrup in a steady stream, and be careful not to let the sugar stream fall on to the beaters as it will spin it to the sides.


Lower speed of mixer to low, continue beating up to 2 minutes or until cool.


Beat in the butter at medium speed 1 Tablespoon at a time.  The mixture may at times look thin, if this happens increase speed slightly until mixture is smooth, before adding more butter.


Turn the speed to low, and add the flavoring .


Keep in an airtight container.  Rebeat before use to maintain a silky texture.

Swiss Meringue Buttercream

Swiss meringue buttercream is so light and fluffy and not at all overly sweet like some frosting.


Most people seem intimidated by SMBC because of the fact that sometimes it curdles when you're mixing it up. You have to be patient and know that it'll come back together. Because of the technique used in this recipe, you won't have to worry about that here.


Ingredients (makes enough for 24 cupcakes)

     4 oz egg whites (3-4 large egg whites or about 1/2 cups)

     1 cup granulated sugar

     1 lb unsalted butter, room temperature

     2 tsp lemon extract, almond extract, orange extract, or vanilla extract


Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).


Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed.


When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces.  (The butter should be slightly moist on the outside but cold inside.)


On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely.  To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl.  Add the balance of the butter and pulsate mixer several times. 


Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.


Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl.  Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds.  Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.


Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months.  Defrost completely (several hours) and rewhip before using.


Storage:  Store the icing in an airtight container and freeze for up to 3 months.