Скачать или смотреть All About Italian Meringue Buttercream | This is My ULTIMATE STABLE Go To | Buttercream Series Pt. 7

Bringing back this series! Can't believe the last one I uploaded was back in February (OF LAST YEAR?!). Today we're going to be looking at all the things I love about Italian Meringue Buttercream. More importantly though, we're going to be looking at the foolproof method on how to make it.

Recipe:
300 grams granulated sugar
110 grams cold water
110 grams egg whites
350-400 grams of room temperature butter (less will make a less stabilized buttercream and yields a less rich and buttery taste)
Flavourings to taste (I typically use clear vanilla if I want to keep my buttercream white)

Method (watch the video if some of this seems intimidating ;))
-Heat granulated sugar and cold water on the stove to 239 degrees F (use a candy thermometer) and turn on your stand mixer with the egg whites; beat egg whites until the sugar and water reach 244 degrees F
-Beat on medium to high for 3 minutes with your whisk attachment
-Switch to a paddle attachment and beat in butter; beat until smooth and creamy

If you have issues with curdling watch this video here:    • Fail Friday Episode 1: How to Fix Curdled ...  

I am Ashleigh from Sweet Dreams Bake Shoppe!
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Tools:

AMERICAN LINKS:
Kitchen Aid Stand Mixer with Attachments: https://amzn.to/3jFnZqN
Digital Food Scale: https://amzn.to/3ib6yxV
Tipless Piping Bag: https://amzn.to/3XQCOWy
Metal Spatula: https://amzn.to/3JsS0oK
Bench Scraper: https://amzn.to/3JnnXyF
Projector: https://amzn.to/3lxXxk1

CANADIAN LINKS:
Kitchen Aid Stand Mixer with Attachments: https://amzn.to/3Imvpth
Digital Food Scale: https://amzn.to/3Gyqc03
Tipless Piping Bag: https://amzn.to/3XLC8lo
Metal Spatula: https://amzn.to/3DnhQX5
Bench Scraper: https://amzn.to/3Ds6P6X
Projector: https://amzn.to/3YspKqN

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