Italian Meringue
#2
Yes, as long as the temp of the sugar is right....236-240...it is straightforward. It is also the most stable and easy to work with of the three main meringue buttercreams.
i prefer the Swiss meringue buttercream for mouth feel, but you have to cook that and it is a lot easier to break it and most people will never know the difference, anyway.
Watson
i prefer the Swiss meringue buttercream for mouth feel, but you have to cook that and it is a lot easier to break it and most people will never know the difference, anyway.
Watson
#3
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
Yes...I screwed it up the first time that I made it, but once I realized that there is no fudging on the temperature (ie: use a candy thermometer,) it was all fine and good. Try a practice batch first.
~ C
~ C
#4
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Join Date: Nov 2017
Location: Portland, OR
Posts: 2,247
Thank you. I knew it was the most stable. I didn’t know the Swiss one could break easily, I did know it was the one of choice for meringue buttercream but as you said most people won’t know.
#7
Super Member
Join Date: Mar 2016
Posts: 2,891
Basically, it's a cooked meringue. You whip your whites to a medium peak (preferably in a stand mixer) and add sugar that has been cooked to 235 to 240 degrees in a steady stream. You keep whipping until the whites are room temperature. You can use it anywhere you would use meringue - on a meringue pie, making meringue cups, etc. It is more stable than regular meringue, so it won't weep or break down as quickly as the regular one would.
bkay
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bkay
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#8
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Italian Meringue
Basically, it's a cooked meringue. You whip your whites to a medium peak (preferably in a stand mixer) and add sugar that has been cooked to 235 to 240 degrees in a steady stream. You keep whipping until the whites are room temperature. You can use it anywhere you would use meringue - on a meringue pie, making meringue cups, etc. It is more stable than regular meringue, so it won't weep or break down as quickly as the regular one would.
bkay
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bkay
.
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