Italian Meringue Buttercream – My recipe for piping flowers

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Meringue Buttercream When I first started, I had my fair share of trial and errors finding the perfect buttercream recipe for piping flowers. You know, the recipe that holds up on its own, without melting from your hot hot hands and our humid weather here in Singapore. I have attended workshops and you cannot imagine my disappointment in the recipes I had. Paid good money for those crafty classes.

I was fortunate enough that I was able to attend a workshop that changed everything in my buttercream flowers journey. Jing Fernandez of Sorelle Cakes has shared a super stable recipe and this is my go-to ever since. It is super stiff if done properly and it holds up well in room temp.

Without further ado, here it is:

Italian Meringue Buttercream

[A] 120g fine sugar
50ml of water

[B] 4 egg whites
120g fine sugar

[C] 400g butter, unsalted or compound butter (blend of butter and shortening like Flechard butler)

Steps:
– Combine [A] on a heavy bottomed stainless steel pot. Heat at medium heat until temp hits 120C
– While the sugar is cooking, beat egg whites until soft peak then slowly add in the sugar. Beat on high until stiff
– Put mixer on medium slow then slowly pour the hot syrup on the side of the bowl.
– Beat for 5 minutes until fully combined.
– Put mixer in the fridge and let it cool for at least 30 mins or when the bowl is completely cold.
– While waiting for the meringue to cool, take out the butter and cut into cubes.
– When the meringue is super cold, beat on medium and toss in the butter slowly.
– When it curdles, you are doing it right. Keep beating until the buttercream clumps together on the whisk attachment.

NOTE:

  • Making the hot syrup and meringue must be done at the same time. when it hits 120C, the meringue should be in stiff peaks.
    It is okay to overbeat your meringue but never exceed the temp or let it cool down your hot syrup.
  • Go for French butter.  It has lower water content and paler in color.  Australian and New Zealand butters are more yellow and have a higher water content, thus melts tad faster than its European counterparts.

Hope this helps. Try it out and tell me how it went by commenting below.

P.S.   Jing is using a different technique in her classes now.  I strongly encourage to check out her workshop to learn how to make her new glossy buttercream recipe.

Till then,

Monica XOXO

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Showing 16 comments
  • Laurena

    Thank you for your generosity. Can this be used to frost cakes? Thanks

    • admin

      Hi Laurena! Yes, you can definitely frost this on cakes. Add some flavor extracts to mix and match flavors too.

  • ALICIA

    hi does fine sugar means confectioner sugar?

    • admin

      Hello Alicia! thank you for dropping by. Fine sugar is the regular sugar you get in the supermarket. Please do not mistaken it to course sugar. they are harder to melt.

  • Betty

    Hi, I want to use this buttercream for my first wedding cake. Your flowers are so pretty in the video!
    My question is: Is it possible to make the buttercream ,let’s say 1-2 days in advance and pipe the flowers and store them on a baking sheet in the fridge until ready to use? Would the flowers still hold their shape?
    If I would like to add shortening to the cream how much butter and how much shortening?
    Any advice is welcome!
    Thank you!

    • admin

      of course, I do it all the time. Just let it sit in the fridge with clingwrap. Do not put on the freezer as it will be watery. Personally, I would rather not add shortening for IMBC since this is stable enough but if you are going to take this out on an extremely hot day, start with 30%. shortening need to be blended with your butter first so you do not get hardened bits of shortening when you put them in the meringue. Hope this helps.

  • Eve

    Thank you for sharing this recipe. I would like to know if this will hold in humid weather like here in the philippines? Thanks

    • admin

      Yes. Singapore is hotter than PH. it will definitely thrive in PH.

  • Jolene lee

    Hi Is fine sugar same as Icing sugar ?

    • admin

      no. it is regular sugar.

  • puja roy

    i dont have any temparature scale.can i make sugar syrup without tempareture scale

    • admin

      yes you can. watch your sugar syrup when it boils and bubbles. Bubbling furiously means it is not ready. The moment when these bubbles starts to slow down, get a fork and dip it in the syrup and let it coat around your fork. Take it out, then blow through the fork. When it forms a bubble., it is ready…. Good luck!

  • Sonia

    Mi duda es… tengo que poner el merengue al refrigerador y después sacarlo para ahí mismo vaciar la mantequilla hasta integrar todo esto?

  • Greg D

    It took time before it clumps together and it was making me nervous, but patience is a virtue and it is the best piping buttercream there is… thank you… thank you very much… keep up with your great work!

    • admin

      Thank you! I am so glad it worked well for you.

  • venus mendez

    can i put shortening to this recipe, coz its too hot here in the phils. specially this summer season. just want to ask how much shortening should i add.
    thanks so much.

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