The KING of buttercreams.
Strong words, yes. But when you’re passionate about food you say things…
I digress. IMBC, kara. IMBC.
I’ve taken to buttercream cakes lately. I’ve been a diehard fondant and gumpaste snob for years (forgive me) and have been less than open to the idea of playing with buttercream. Until now, that is.
I’ve been seeing GORGEOUS pictures of buttercream flowers laid in crescent shapes along the top edge of buttercream covered cakes and MAN do I just want to face plant into them! The more natural looking the flowers, the more delicate their shape and color, the happier my eyes and imagination become.
So I made Italian Meringue Buttercream.
Watch my Facebook LIVE broadcast below where I make 1-2-3 IMBC (it RHYMES!) in real time with you. From my kitchen to yours, watch this amazing cake adornment come to life!
Italian Meringue Buttercream LIVE on Facebook
Watch the method in the video and if you like it, hit LIKE and give it a SHARE, too 🙂 These little things keep me chuggin’ along.
Here’s the RATIO (watch the video for WHY I prefer ratios to recipes):
1 part (by weight) egg whites - fresh or pastuerized
2 parts (by weight) granulated white sugar - “caster” for our UK friends
3 parts (by weight) unsalted butter - cubed to make it easier to handle
In this video I used:
1/2 lb. egg whites (227 g)
1 lb. sugar (454 g)
1 1/2 lb. unsalted butter (681 g)