This beautiful cream is the IMBC ! The Italian meringue buttercream, perfect to decorate all your layer cakes and cupcakes
What is IMBC?
IMBC the Italian Meringue ButterCream.
Basically it's a meringue buttercream, butter + meringue.
Here we use the Italian method. (the same one we use to make the macaroon shells, a syrup cooked at 244°F/118°C which is poured over the egg whites).
And this cream is similar to the SMBC Swiss Meringue Butter Cream, which is also a meringue butter cream, very much used in design cake.
Where should I use my Italian Meringue ButterCream?
- It can be used as a topping icing / To garnish the inside of a layer cake (tiered cake)
- In outdoor icing / To smooth your layer cakes, sleeve decorations on your cakes and cupcakes
Why choose Italian meringue buttercream?
- First of all, it's a firm cream that's perfect for holding / Perfect for smoothing cakes and for decorations that don't move.
- Second, it is stable at room temperature / For the set pieces of weddings, birthdays etc... that remain exposed for long hours.
- Thirdly, it is a butter cream that remains delicious and creamy thanks to the meringue it contains. / Be careful not to eat it with a spoon either 😉
So to recap:
- It's great to get a perfect smoothing on a layer cake!
- To make beautiful outdoor decorations of your cakes (frills, garlands, texts, flowers etc. ...)
- And moreover it holds very long without moving at room temperature!
It is the perfect cream to use for your sugar paste cakes and other ceremonial cakes.
If it is to be compared to the CBMS :
The IMBC contains more butter, which makes it smoother with prettier shapes and captures even more light. It is for me the cream to choose for your socket decorations.
How to prepare the butter cream with Italian meringue?
Start by making a syrup (water/sugar mixture), which must be checked with a kitchen food thermometer, and which must reach a first temperature of 230°F/110°C.
(I have already been asked if it is possible to make this recipe without a thermometer. And I answer "no", because here the thermometer is indispensable for me).
Then at 110°C, place the egg whites and half of the sugar in the vat of the stand mixer, fitted with the whisk and let it run at medium speed.
Then, when the syrup reaches 244°F/118°C, lower the speed and pour in a trickle over the whites which should be already well set but not firm.
Then switch to high speed and continue mixing for another ten minutes or so until the meringue has cooled.
Finally, when the meringue is white, shiny and firm, change the whisk with the flat beater.
Finish by adding the butter cubes to the meringue at medium speed. (the butter must be soft)
And switch to High Speed and mix for a few more minutes until a thick, smooth cream is obtained.
At this stage, if the texture of the cream goes from a beautiful meringue to a liquid cream, then granular, don't panik!
So let the stand mixer run and your cream will gradually thicken.
How do I store my Italian meringue buttercream?
As for the SMBC, keep it at room temperature if you are going to use it during the day.
You can make it several days in advance and keep it in the refrigerator. To use it, take it out of the fridge and let it return to room temperature (or if you are in a hurry, warm it up a little in a bain marie or in the microwave at low power).
You can also keep it in the freezer in a box with a lid for about 3 months.
At room temperature, it can be stored for up to 2 days in a cool place.
How do I color my buttercream with Italian meringue - IMBC?
I am often asked how I get such a white cream. So no secret all butter creams are naturally yellow.
To remedy this, I use white food coloring, just a few drops are enough to give a nice white color to your cream.
Also, to give it color, you can either add a natural colorant such as a fruit coulis. (raspberries, strawberries, mangoes etc...).
Or add gels food coloring or liquids.
Italian meringue buttercream - IMBC
- 4 egg white - at room temperature - about 150 g
- 350 g sugar
- 150 ml water
- 450 b butter - softened
- 10 ml liquid vanilla extract
- Place half of the sugar with the water in a saucepan over low heat and bring to the boil, monitor the temperature with a cooking thermometer, the syrup should reach 118°C before being poured over the egg whites.
- As soon as the syrup reaches 110°C place the egg whites with the pinch of salt in the bowl of your food processor with the whisk and mix at medium speed to start, as soon as your whites are frothy, then add the other half of the sugar and switch to high speed.
- Your egg whites should be firm before adding the sugar syrup.Pour the syrup over the egg whites, drizzle in a trickle while continuing to run the mixer at low speed.
- Resume mixing at high speed until the meringue has cooled (you can touch the bottom of the bowl to check the temperature for about 10 minutes).
- Change the whisk with the flat beater and add the butter cubes and vanilla to your meringue and continue blending at medium speed.
- After adding the butter the texture of the cream may change, becoming more liquid or granular, especially continue mixing, your cream will be ready when it has a smooth texture.