Italian Meringue Frosting

3 Oct

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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!?) 😉

Gather ingredients

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Start with the sugar and water in a sauce pan

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Bring to a boil

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While you are waiting for the sugar to boil and get to temp, start separating the egg yolks from the egg whites. I use my hands for this task. They’re the best tool we have!

20121002-143152.jpgWhisk the sugar and egg whites to a soft peek

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20121002-143500.jpgAdd the sugar syrup while the machine is on

20121002-143741.jpgNow whisk to a stiff peek

20121002-143850.jpgIt looks like marshmallow cream! The hot sugar syrup “cooks” the egg whites without curdling it. Yes, this is safe!

20121002-144119.jpgCut the butter into medium sized chunks

20121002-144341.jpgDrop the butter into the meringue piece by piece

20121002-144530.jpgThis will deflate the meringue and will make it look like its separating, don’t worry just keep adding the butter and keep your mixer on medium speed

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20121002-145048.jpgOnce the butter is all incorporated scrape down the sides and now is the time to add your desired flavor or food coloring

20121002-145547.jpgTaste test! Check and see if it needs a dash of salt, remember this is a recipe you will need unsalted butter for. Adjust flavoring, you might want to add more. I used almond flavoring in this batch

20121002-150003.jpgUse frosting right away. Fill a ziplock bag with a tip in the corner and pipe onto a cupcake

20121003-083731.jpgThis is a red velvet cupcake with chocolate fudge filling

20121003-084131.jpgDecorate with your desired topping or enjoy in its simplicity

20121003-085244.jpgI wish you could at least smell the frosting. It’s sweet buttery almond smell is filling my house and my boys begging for one

20121003-085648.jpgOh, for all you Rudy fans out there here you go. He didn’t make this cupcake task an easy one! He kept getting on the counter “stealing” ingredients. Rudy Raccoon strikes again!

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Italian Meringue Frosting

Ingredients:

1 cup sugar
1/4 cup water
5 egg whites
1/4 cup sugar
2 cups unsalted butter, room temperature, cut into tablespoons
Directions:

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.

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

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8 Responses to “Italian Meringue Frosting”

  1. Annette Kane 03/10/2012 at 3:13 pm #

    Tahney..as always..YUM YUM! Guess I will surprise Brian with this..he would be so proud.

  2. Becky F. 03/10/2012 at 11:51 pm #

    I am still intimidated =) I will have to do a practice run on it to make sure I can do it! And you are very right, the best part of helping you with weddings is getting to sample the cake at the end of the night!

  3. Becky 05/10/2012 at 1:24 pm #

    Yum! This is by far the best frosting and you’re right about eating a yummy cupcake after a long night, it is the perfect treat!!

  4. LorraineJean (@LorraineJean) 05/10/2012 at 3:55 pm #

    Too intimidating for me as well…. 😦
    But it looks so yummmmy!!!
    And you are absolutely right about even the most mediocre cupcake with a yummy frosting is delightful!!!

  5. radhika25 22/01/2013 at 12:52 pm #

    Tahny, I love your pictures! And you explain recipes so well!
    But more importantly, how are you after the back surgery? My son (23) had the surgery 6 months ago. He broke his spinal process at age 12 and was living with the pain for 10 years. It’s only when you describe the pain so vividly, that I even know what he went through. He is still not completely ok, and cannot play games or exercise as before.
    R

    • Tahny Lowry 22/01/2013 at 1:02 pm #

      I’m doing much, much better. My back isn’t even an issue for me anymore. I don’t regret getting the surgery and I would defiantly do it again. It is just a complete bummer that I got the blood clots in my lungs from the surgery. I explain all this in my archives “chapter writings.” Read chapter 7 & my results.

      I plan on running in my first race again this February. Totally out of shape! But, I would like to do this race cuz it is the same race I did before all this happen to me 1 year ago. Full circle ya know…?

      Gosh, I hope your son can get some relief, and start to feel fully restored soon. I have a whole new appreciation for people with a chronic back pain. It is so life altering. I’ll say a prayer for him.

      • radhika25 22/01/2013 at 7:34 pm #

        Thank you.
        I started reading from your first post….then jet lag kicked in and my iPad was dying on me.
        You have a very interesting blog!

      • Tahny Lowry 22/01/2013 at 7:59 pm #

        Thanks! I began blogging just for the therapy of it. Now I’m getting hooked…. :/

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