Frosting. I am a believer that you can endure eating a mediocre cupcake if you have a delicious frosting. Boring cupcake & boring frosting, no thanks! But, throw a fantastic frosting on that so-so cupcake and three bites later, gone! It’s kinda like eating a biscuit, you need the butter to make that biscuit taste melt-in-your-mouth wonderful! No one eats a biscuit without butter! Yes, butter makes it better….so true.
Italian Meringue Buttercream Frosting. Heaven. I know that once we get to heaven there is an abundance of things that will be revealed to us for the first time. Thank you, Jesus for not holding this one back, and revealing to us a little tease what just might be on the food menu from above.
This buttercream frosting is light, yet holds its shape, a perfect piping frosting and filling. You can add whatever flavor, chocolate and even cream cheese to this frosting. I will say this is a frosting you don’t want to mess up on because it usually calls for 2 sticks of butter in a standard recipe. Also with Italian meringue frosting you want to keep at room temperature or the butter will cause the frosting to become hard like a cold stick of butter. Of, course you can store the frosted cake/cupcakes in the fridge but you will need to pull the item out at least an hour before service time. I hope you at least try this frosting once and not get intimidated by the technique. Cuz, once you try it once it will become a “go to” for those special occasions.
Interesting fact: If a bride would want to order Italian Meringue Buttercream Frosting (IMBF) for her cake, then she needs to be prepared to pay up to $2-4.00 more per slice. So….as a caterer at a wedding I’m telling all you brides out there SPLURGE go for the Italian Meringue Frosting! My helper and I would appreciate ending our long night wrapping our lips around that fork full of pure heaven! (Right Beck!?) 😉
1 cup sugar
1/4 cup water
5 egg whites
1/4 cup sugar
2 cups unsalted butter, room temperature, cut into tablespoons
Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it’s ready when syrup is done.
Whip egg whites with a wire whisk or in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
Add in desired flavorings.
Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Recipe courtesy of https://www.google.com/url?sa=t&rct=j&q=italian%20meringue%20buttercream&source=web&cd=2&ved=0CEkQFjAB&url=http%3A%2F%2Fwww.food.com%2Frecipe%2Fmr-browns-italian-meringue-buttercream-217454&ei=zTdsUOq5K83F0AGQyoCYBA&usg=AFQjCNEie-2meNXDHL6BTBnN_EFRWlSjzA