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how to 'stiffen' Italian Meringue buttercream?


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how to 'stiffen' Italian Meringue buttercream?

Smokey | Jul 16, 2007 07:21 AM


I used to have no problems with making Italian meringue buttercream. But, the last few times I've done it, I've ended up with a product that is quite soupy (even after refrigeration). There are two natural questions that arise from this:

1). What am I doing wrong?


2.) How can I correct the buttercream I just made?

If it makes any difference, the recipe is roughly 6 egg whites, 2c sugar and I think I used roughly 2 sticks of butter. I think the recipe calls for a full 4 sticks of butter, but I don't like it with that much butter. (Plus extracts, a bit of water and karo for the sugar syrup, etc., etc.) I know I'm not including any technique info. However, I don't have time to make another batch, so, to be honest, I'm not looking for answers to #1 right now.

What I really need is some advice on #2. The buttercream has been in the fridge for ~24 hours, and is still like a thick batter. It's just vanilla flavored, and I've added different colored dyes to different pots of it so that the birthday boy can receive his requested 'rainbow' colors. The recipients of my baking prowess, such as it is, are a bunch of 4 year olds, so I'm not too worried about refined palates being offended.

Is there any way to rescue the buttercream and make it useable? I'm inclined to try and beat in powdered sugar (remember, these are 4 year olds--there's almost no way it can be too sweet for them). Does anybody have any other ideas? I don't think I'm going to be able to keep stuff adequately refrigerated to prevent the icing from just sliding off the cupcakes, so that's not an option. I've already made part the buttercream chocolate by mixing in melted bittersweet chocolate, and that is sufficiently stiffened by the chocolate. It's the vanilla flavored buttercream that needs rescuing.


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