Notquitegrownup Wed Sep Yes, it does have cream on. We could stand it in a cool room. We suggest "overwrapping" where the clingfilm is wrapped over the top of the meringue and underneath to bottom of the baking sheet, to make it as airtight as possible. Leftovers of the assembled pavlova should be stored in the fridge and are best eaten within 24 hours. Refrigeration would cause the meringue to weep and separate. However, if the cake sticks around longer than a couple of days, go ahead and pop it in the refrigerator just to be safe.
Cakes glazed with powdered sugar mixed with milk or other liquids will be fine at room temperature for days. Meringue is one of the sweetest treats.
It has a range of purposes in the world of baking. Since it is very popular in baking recipes, it is possible that you will have a lot of it at your disposal and it would be very helpful if you would know the right way to store it without affecting its quality.
Skip the step of putting meringue on and then cool and refrigerate pie as directed. Then once the pie is fully cooked you can eat as is, or top with whipped cream.
Pile it on or pipe on some around the edge of the pie. Or use a grater and sprinkle on chocolate shavings. If you are concerned about salmonella, you can use pasteurized egg whites or meringue powder.
These buttercreams can be stored for up to a week in the fridge and two months in the freezer. How long can it sit out on the counter and when does it need to be refrigerated? Well, that depends. Stoves Induction Cooking Cooktops. Updated 3 hours ago 3 comments. Roast Beef. Thanksgiving Holidays Main Dish.
Cookbook of the Month Cookbooks. November, edition Updated 16 hours ago comments. Hi Laurie! Congratulations to your son! And kudos to you for making the cake! You can make the buttercream as far in advance as you like. The only important thing to remember when you make it ahead of time is to allow the buttercream time to come back to room temperature. The easiest way to accomplish this by letting it sit out on the countertop for several hours, or even overnight.
Once it's at room temperature beat it for several minutes to make sure it's homogenous and creamy. If you need to bring the buttercream to room temperature more quickly, there are some instructions at the end of the recipe for options on how to do that. You can make the cake up to 3 days ahead of time and it will still taste moist and delicious. If you freeze the layers, you can make it further in advance than that.
In fact, I often freeze cake layers before decorating them simply because it makes frosting them easier. Regardless, you could frost the cake on Thursday or Friday and as long as it's refrigerated until Saturday, it will be perfectly fine. If it were me, I'd make the cake layers on Thursday and decorate on Friday, just so that everything is as fresh as possible.
But, baking the layers on Wednesday and decorating on Thursday will be work well also. Happy baking! I'd LOVE to see a picture of the decorated cake! But I forgot the directions on my desk and decided I knew it well enough. I went back to look afterwards and I did everything wrong!!
My egg whites and butter were room temp, but after that things went haywire. I didn't have cream of tarter, so I added a couple of drops of lemon juice. I heated the sugar syrup 2 cups sugar and half cup water because I was winging it from 'memory' to well over more like , but decided to drizzle it in anyway.
Then I DID let it cool about 20 minutes until the bottom of the bowl was cool and started adding the 4 sticks yes I know to the fluff. I shut off the beater and didn't think that it was smooth enough to pipe, so I turned it back on high for about 15 seconds and it tightened up perfectly! It Generously frosted 3 dozen large cupcakes. I can't wait for another good excuse to bake cake!! Absolutely the best frosting I've ever had in my life. I'll never go back to American BC again.
Hi Carol! This is the best comment! I just love that you made so many "mistakes" and the buttercream still came out perfectly. It's such a great example of how forgiving this frosting is. I hope your comment encourages others who might be hesitating to jump in and make it!
I felt the same as you the first time I ever made Italian Meringue Buttercream - that I'd never make American buttercream again. Thank you for taking the time to leave this comment! Hi Rebecca I will be making your IMB to frost your best vanilla cake recipe. I am wanting to pipe a trout fish design onto wax paper so I can trace a pattern , freeze, then transfer the design onto the top of the frosted cake. My question is, do you think this fish design will hold up after being frozen, transferred, and then thawed.
I'm afraid it might separate or the colors will bleed as the design thaws out on top of the cake. My skills aren't good enough to pipe right onto the cake directly as I need it to look like a fish. I don't have any experience with fondant. If you don't think it would thaw good, I could just frost the overall cake with your frosting and do the fish design with a simple shortening frosting.
Hi Lee! Italian Meringue Buttercream freezes solid, so I think transferring a frozen buttercream fish to the cake will work, but I do have a few concerns. First of all, I'd be worried that the fish might crack or break in the transfer. Second, as you already mentioned, there might be some color bleeding that happens as the fish thaws.
Honestly, I'd suggest making the fish with royal icing. Most cake decorating supply shops cary packets of royal icing powder that you simply mix with water. Fill a pastry bag that's fitted with a very small tip with the royal icing and pipe out the outline of the fish first. Then, you can fill in the rest of the shape.
Royal icing is a bit runny - so outlining the design first is helpful. It dries fairly quickly, so you can add other colors and details over the top if you like. What do you think? Hello again!! Any suggestions how much cream cheese to add to make a cream cheese version? About the cream cheese I've tried it, and it's not good. I mean, I have seen recipes that add cream cheese to IMB, so I assume there are people out there that like it.
So, perhaps I'm being to hasty. I'm not a fan. There's already so much butter in Italian Meringue; because cream cheese is just too much like butter, it ends up being way too heavy and almost pasty. If you want a great cream cheese buttercream recipe, might I suggest the one I used on this Red Velvet cake? It's not too sweet because I hate super sweet frosting and super creamy and buttery.
I'm so glad to hear that you like this recipe - and the buttercream! Thank you so much for taking the time to let me know! Hi, I really want to try the salted caramel flavor. My question is, can I add blue food coloring to this to make a light blue color? Do you know how much that will mess with the color? I've honestly never tried to color the salted caramel buttercream, so I'm not sure it would work.
However, you are correct to wonder how the color of the caramel will react with the blue. My guess is that you'll end up with a brownish blue color. If you want a bright blue color, you'll probably need to stick to vanilla or white chocolate.
However - you could fill the cake with Salted Caramel pastry cream and serve it with a drizzle of salted caramel sauce. For the salted caramel pastry cream, don't add the whipped cream at the end; if you do, the filling will be to soft for a cake filling.
Is this a scalable recipe? It seems to turn out like whipped butter. The meringue broke while adding the butter but then eventually it came back a bit I guess but it still seems to tast mostly like butter. Hi Nathan! This might sound like weird advice, but I'd suggest adding a bit more butter. It sounds to me like the meringue and butter haven't quite emulsified, which can cause the buttercream to taste too much like butter.
If this is what's happened to you, beating in a bit more room temperature butter will help. Add one tablespoon at a time, beating as you do, and tasting often.
Will you let me know if that works? I am wanting to make lemon flavored Italian Meringue Frosting. How much lemon zest should I use? I am also wanting to add either lemon juice or extract, which one and how much do you suggest? Hi Tammy! I would actually suggest adding a combination of lemon curd, lemon extract, and lemon zest. Blend it in to the buttercream, taste, and keep adding more until it's as lemony as you like it. You can probably add up to a cup of lemon curd before it starts to mess with the buttercream's consistency.
And, if you want a strong lemon flavor, you might add up a full tablespoon of lemon extract. Please let me know if you have any questions and I'd love to hear how this comes out for you!
I love this Italian meringue recipe you have here and your blog is a great source of amazing recipes:! I just recently posted a small batch cream cheese frosting recipe on my blog and I made sure to link back to this Italian meringue recipe in case my readers were curious about how to make it!!
I had never made an Italian Meringue Buttercream before this. I had watched many baking shows where this was made, but stuck to the same old royal icing I had always known. This seemed intimidating, but wasn't once I made it. I made the blackberry for the lemon layer cake and that was the part of the cake that everyone talked about. I have enough leftover that I can make something else with it for easter. Not sure I'll ever go back to the other frosting.
I'll make this every time! Definitely versatile, especially with all the suggested flavors! You expressed my exact feelings the first time I made Italian Meringue Buttercream, which is why it's pretty much the only frosting I've used for over 20 years. I'm so glad you took the plunge and gave this buttercream a try! Hi Mandy! From time to time, I substitute one of the sticks of unsalted butter for salted butter, but one stick is as much salted butter as I would use.
Using all salted butter will make this buttercream taste quite salty. I really like higher salt content in sweet foods, but more than one stick of salted butter is too much even for me.
Hi there - planning on making the icing this weekend. I'm getting married next August and will be baking my own 5 tier wedding cake Hi Samantha! Congratulations on you upcoming marriage! I'm so impressed that you're making your own wedding cake! Yes - the temperature suggestions are in F. For Celsius, you'll want to cook the sugar syrup to C. Other than that, just be sure to read through all the instructions before you begin and I think you'll be fine. Italian Meringue Buttercream seems complicated at first, but once you make it, you'll realize it's quite simple.
The most important thing to pay attention to is temperature. With all that butter in the recipe, most of the problems people have with it is because the butter is too cold or to warm.
As far as dowels are concerned, these are the dowels I have in my kitchen right now. Personally, I like to use dowels that are quite thick and sturdy. That may not be necessary I would just rather be safe than sorry. Please let me know if you have any other questions along the way! And, after the wedding, if you think about it, I would absolutely LOVE to see a picture of your wedding cake! However, I can never seem to find the answer to my question. After decorating my cakes and cupcakes, how long can I leave them sitting on the counter?
Most storage questions seem to refer to taking the cake outside. However, I would just really like to know how long I can leave frosted cupcakes on the counter. Like, if I frost them on Friday, can they sit out until Monday afternoon safely? With American buttercream, to sugar safeguards against bacteria growing, but there is not as much sugar in this recipe comparatively.
I also don't have fridge space to store a 3 tier cake in the fridge, or 2 dozen cupcakes. Hi Marsha! So, probably you're having trouble finding the answer to your question because no one wants to stick their neck out and say that you can leave it out at room temperature for a few days because of all that butter.
But, you totally can. There's a lot of conflicting information out there about whether it's safe to leave butter out at room temperature, but I can tell you from personal experience that I've left cakes frosted with IMB out on the counter for 3 days probably longer and they've been perfectly fine.
The biggest problem, in my opinion, is that most cakes start to get a bit stale tasting after sitting out at room temperature for more than 2 days. But in all the years of making this frosting over 20!
One word of caution: the butter will melt if it gets too warm in your house. But, as long as your house stays roughly under 78 degrees, you'll be fine.
As promised, this is my new favorite kind of icing! I love an excuse to make it even just for making cupcakes from a box! My favorite flavor so far has been the strawberry champagne from the Champagne Cake recipe. I've done some troubleshooting with it, thought I completely lost it a few times, but it always comes back if you beat it into submission.
It's forgiving nature is one of my favorite things about it. It can almost always be saved. And, I'm with you about the strawberry champagne flavor. That might just be my favorite as well. Although, I really love the pistachio flavor. And the Chai. Really, I love them all. Thank you so much for taking the time to leave a comment for me! I made Italian meringue buttercream, for the first time, last night.
I only flavored it with vanilla, but used salted butter, instead of unsalted. It was absolutely, unbelievably delicious and when slathered onto a butter pecan cake, did give it an almost salted-caramel taste.
I know every recipe I've ever seen, for this type of frosting, calls for unsalted butter, but I love the salty-sweet taste combination so much, that I may never make it that way.
Have you ever used salted butter in yours? Hi Luna! I am so glad to hear that you liked this Buttercream! I actually usually add one or two sticks of salted butter because I am a salt fiend. I've considered adding a note in the the recipe about doing that for other salty-sweet fanatics like you and me. After your comment, I think I might.
I made this buttercream last night and put it in the fridge, my question is, once it comes back to room temperature, should I give it a whisk in the mixer again? You don't really have to be afraid of over-beating Italian Meringue Buttercream. When in doubt, beat! I was SO intimidated to make this and turns out And oh boy, talk about light, fluffy and delicious!
Big hit for those who prefer less sweet frosting. Great recipe! I am SO glad to hear this Nancy! I want to copy and past your words to the beginning of the post because I am always trying to convince people to try Italian Meringue Buttercream saying, "Just trust me. It's not that hard. Thanks so much for taking the time to let me know! And thanks for participating in the Bake Club! For making the caramel buttercream, how would it be if I added brown sugar instead of granulated sugar in the recipe?
Hi Lane! I wouldn't recommend using brown sugar because it tends to burn easily. Granulated sugar can be cooked to much higher temperatures before burning. Please let me now if you have any more questions, and I'd love to hear how your cake and buttercream come out!
I don't see any further use for the extra sugar mentioned in the ingredients list. Is this is typo? Hi Carolyn! I believe you've uncovered a weird glitch in the recipe plug-in I'm using. Clicking on those buttons messes up the original ingredient amounts. So sorry about that! I've submitted a support ticket to the developers of the recipe plug-in asking them to take a look.
But, in the meantime - the ingredients should be:. And, I'd love to hear how your buttercream comes out! Can I ice the cake in italian buttercream then freeze the whole thing, and ensure i taker it out 1 day before eating? I am thinking of using it for a semi-naked cake which I am trying to make in advance. Hi Marina! You can freeze a cake that's been covered in Italian Meringue Buttercream for up to 3 months. The only thing to pay attention to when the cake is thawing is condensation. If you notice little drops of water forming on the buttercream as the cake thaws, just use a tissue or paper towel to gently blot the little drops and you'll be good to go.
Depending not he size of the cake, you'll only need about 4 hours for the cake to thaw completely. Please let me know if you have any more questions! Can I use icing sugar powdered sugar for the buttercream or is that risky considering the cornstarch and anti-caking agent that icing sugar normally has? It beats the taste of ordinary buttercream hands down. Plus I don't have to deal with icing sugar dust mess and getting it down my lungs, lol! I have cakes for pick up next Tues, Fri and a cake class on Saturday.
From what you say, I should be able to keep in fridge for a week and just whisk batch I need when I want to use. Is it possible to fill cakes with ISMC, ganache and leave in fridge till I cover cakes with fondant a day before pickup saving having to whisk up cake batches? Hi Funmi! You should be able to fill and frost your cakes up to 2 days in advance, store them in the refrigerator, and they'll be fine.
The only thing I would be careful about is condensation building up between the buttercream and the fondant. To avoid this, I'd suggest allowing the frosted cake time to come to room temperature before covering it in fondant.
Does that answer your question? Hi Rebecca, thank you for your reply. I meant ganached cake I dont cover with buttercream. Will ganache and filling be ok inside fridge and how long in advance can I keep pls. I cover in fondant day before collection. Hope this is ok. I think a cake covers in ganache will be fine kept in the fridge for a day or two. I don't think I would try and keep it for longer than 2 days, but see no reason why it wouldn't keep well until then. Thanks Rebecca.
I kept ganached cake refrigerated a day before covering and delivering the cake and it was fine. Thanks so much for your advice x. Hi Rebecca, My niece has asked me to make her wedding cake. I am a novice baker, so I've been doing a lot of reading regarding different types of buttercream icing.
I decided to try your recipe, because it sounded amazing! I have made your IMBC icing twice, but each time the mixture becomes very thin when I start to add the butter. On the 2nd attempt, I actually measured the temperature of the egg whites 70 degrees F , and the butter was at room temperature soft but not melting. I also made some sample cupcakes, so the bride and her family could taste the IMBC. Did you use sugar? This has a weird fatty texture in my mouth. Hi Gwen! Thank you so much for reaching out!
It sounds like the butter isn't completely emulsifying into the meringue for some reason. Let's trouble shoot! First of all, it could be that you're adding the butter too quickly.
When you add the butter to the egg whites, you are creating an emulsion. To do this effectively, it's important to only add a couple of tablespoons of butter at a time, making sure that it incorporates completely before adding more. Another thing that might be happening is that the sugar syrup isn't getting to degrees. Are you using a candy thermometer to check the temperature of the sugar syrup? Is it possible that the thermometer isn't quite accurate?
Just two ideas that might help us narrow down the problem. I'm confident we can figure it out! I can't wait to make this cake for my daughter's friend's wedding. I just don't see anywhere how to make the Champagne Flavor frosting. Do I boil down the Champagne and use it instead of the water that is called for in the recipe?
Hi Lynne! BUT, I should totally include those instructions on this page as well! I don't know why I haven't done that yet, but adding it now. Thanks so much for taking the time to leave a comment for me!
So Good! My new favorite and with your detailed instructions and my new found patience it turned out perfectly! BFF and thank you! I am so happy to hear that this recipe worked well for you Valarie!
I appreciate it so much. I live in Colorado at about feet. There is not a straight answer to this question, but overall most buttercream frostings do not need to be refrigerated. In certain circumstances, buttercream does need to be refrigerated to maintain freshness and safety. This helpful Youtube tutorial shows you ways to store your buttercream in the fridge. American buttercream does not need to be refrigerated right away after making it. It can, however, be stored in the fridge for up to two weeks and in the freezer for two months.
When not stored in the fridge, American buttercream should be stored in a container in a cool, dry area. If the buttercream is out in the heat it will begin to melt. Swiss buttercream is typically made with butter, egg whites, granulated sugar, and vanilla. Italian buttercream is typically made with egg whites, butter, vanilla, and sugar syrup.
These buttercreams do not need to be refrigerated immediately after making. As long as these frostings are made correctly, there should be no safety hazard from the egg whites.
If you are concerned about salmonella, you can use pasteurized egg whites or meringue powder. These buttercreams can be stored for up to a week in the fridge and two months in the freezer.
German buttercream generally contains butter, egg yolks, custard, vanilla extract, and powdered sugar. French buttercream is typically made with butter, egg yolks, granulated sugar, and vanilla extract. Since these buttercreams contain egg yolks, they should be refrigerated.
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