Mr. Brown's Italian Meringue Buttercream

Mr. Brown's Italian Meringue Buttercream created by Cassandra R.

This is Warren Brown's recipe. It is INCREDIBLE!!! Timing is the key. You won't be sorry!

Ready In:
25mins
Serves:
Yields:
Units:

ingredients

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 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.
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RECIPE MADE WITH LOVE BY

@candcmom
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@candcmom
Contributor
"This is Warren Brown's recipe. It is INCREDIBLE!!! Timing is the key. You won't be sorry!"

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  1. lunalma2007
    I tried this recipe twice. The first time it tasted and looked like butter, not airy or or light. The second time it curdled and separated. I followed every step, got to the beautiful stiff picks and by the time all the butter went it, it was ruined. What am I doing wrong?
  2. Kris B.
    Mr. Brown's Italian Meringue Buttercream Created by Kris B.
  3. Cassandra R.
    Mr. Brown's Italian Meringue Buttercream Created by Cassandra R.
  4. annfrank6765
    Do you use cream of tarter when beating egg whites
  5. Darlene F.
    I’m making a 12,10 and 6 inch stacked cake. How many batches would you recommend making. I’m going to put a raspberry purée between layers but want to put buttercream down first.
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