Don't settle for any of the standard icings you've been accustomed to for your next cakey dessert. And by that, I mean, if you're getting married and serving cupcakes, cakes and other treats that need icing, which is mostly everything, right?!, consider using Italian Meringue Buttercream to get the job done!
Before you freak out and say NO WAY, click here to see why I am suggesting Italian over Swiss and French meringues. If you don't want to fuss with making these, ask your wedding cake baker for a taste-test. Just remember, not all icings will work outdoors and in all environments!
For this recipe to work, you kinda need a cupcake or cake or something ready to be frosted. If you're not too sure about what to bake for this, click here.
Italian Meringue Buttercream Icing
1 cup sugar
1⁄4 cup water
5 egg whites
1⁄4 cup sugar
2 cups unsalted butter, room temperature, cut into tablespoons
Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
Add in desired flavorings.
Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Have you put your sweet table together? Do you know what a sweet table is and why you need one? Whether it's a birthday party, wedding or a pot luck, you want your sweets to jump off the table with luxe and panache. Click here to see how!