Prep 5 mins
Cook 20 mins
This is Warren Brown's recipe. It is INCREDIBLE!!! Timing is the key. You won't be sorry!
Make and share this Mr. Brown's Italian Meringue Buttercream recipe from Food.com.
- 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 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.
I've made this buttercream 5 times now and this recipe has never failed me. Just follow the recipe to the letter and you'll be ok. Also, know that almost the entire time you are making this, the mess in your mixing bowl will NOT look right up until about the last 20 seconds before/after you put in that last little cube of butter. As soon as you add the butter to the sugar/eggwhite, it will metamophosize from a beautiful white fluff to a soupy mess, then to a curdled mess, to finally--just like magic--it becomes this beautiful, pipable buttercream. I doubled the recipe with no problem.
It's a pain, and it takes a lot of time, but the end result is well worth it.
this was relatively quick considering you have to use the stovetop. it is really rich and creamy tasting but light feeling at the same time. Definitely start the meringue before melting the sugar. I whisked/beat this by hand and the first time i tried it, I accidentally overbeat it (that's what causes the separation) in the last step adding the butter by tablespoons. Just watch it carefully when you're adding the butter and stop if you see it starting to look like rice cereal. I think it would be fine to end up with a few tablespoons less butter, but an intact icing. This is certainly buttery enough!!
Awesome recipe! I found it very easy, didn't even use a thermometer, used salted butter, and beat the crud out of it, it all came out so fluffy and rich!!! I've made this before, and when you start to add the butter into the egg white/sugar water mixture, there is a point to where you think "oh no, this bombed!" but don't worry, just keep beating it, and it'll all come out, you need to have a good strong mixer, and let it run for a good ten minutes or so after all butter has been added. I am using this to pipe decorations on a chocolate cake, thanks for sharing!!!!!