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#MARTHA STEWART VANILLA BUTTERCREAM FROSTING HOW TO#

Whip until the buttercream is silky smooth. You’ll see the edges soften and and buttercream will come back together.Use a blow torch or a bowl of warm water to warm the sides of the bowl as the buttercream whips.When you start whipping the IMB it may separate the look curdled. To rewhip cold Italian Meringue Buttercream first bring it to room temperature.If your buttercream is a little too cold you can warm the bowl and then whip it until it’s light and fluffy.

If you’re working in a warm kitchen and your buttercream is a little too soft you can refrigerate it briefly and then re-whip it until it’s light and fluffy.I like to boil the syrup to the softball stage (235°-240☏) for a slightly softer buttercream that whips to a little lighter. A lot of recipes have you boil the syrup well into the firm ball stage (248☏), but I find this makes a buttercream with a texture that is too tight and marshmallow-y. This is a fairly standard Italian Meringue Buttercream recipe except for the temperature of the sugar syrup. Proper syrup temperature is important for a silky smooth Italian Meringue Buttercream After 1 day the buttercream should be refrigerated for 3-4 days or frozen for up to a month.

#MARTHA STEWART VANILLA BUTTERCREAM FROSTING HOW TO#

How to Store Italian Meringue Buttercream.īecause there is relatively low moisture in the buttercream, and high sugar content, Italian Meringue Buttercream can be held at cool room temperature for up to a day. Use immediately or keep at room temperature until ready to use (up to 1 day).

Keep whipping until the buttercream is silky smooth and airy.

The buttercream may look a bit curdled after adding the vanilla.

Add the room temperature butter a tablespoon at a time.

Whisk until the whites are cooled to about 80☏.

Try to keep the stream of syrup between the whisk and the side of the bowl.

With the mixer running, add the syrup in a steady stream.

Bring the syrup to the softball stage (235°-240☏).

While the syrup cooks, whip the egg whites with the remaining sugar.

Combine some of the sugar with water in a small saucepan.

You can also use vanilla bean if you don’t mind the little specks.

Vanilla extract – Use natural vanilla extract for the best flavor.

Unsalted butter allows you to control the amount of salt in the recipe.

Unsalted butter – Softened butter is whipped into the meringue base.

Salt – Just a touch to balance out the flavor.

If you use frozen egg whites read the label to be sure they can be whipped for meringue.

Egg whites- Fresh or in-shell pasteurized egg whites can be used.

Dry sugar starts the meringue, then sugar syrup “cooks” the meringue.

Granulated sugar – Added in two stages.