FALL OFF THE CAKE before you’re done with it. Italian, french, whatever...I haven’t found a truly heat proof buttercream yet. My SO requests a cake with buttercream every year for his June birthday, so I go thru this...

what I consider to be Italian Meringue buttercream. Lisbet, trying googling Italian Meringue buttercream and you may get more info than mousseline buttercream. (or, maybe no! Just a thought)

If you’re adding the egg white unbeaten to a confectioner’s sugar frosting, you could apply the same method, just don’t proceed to make a meringue buttercream. Medrich came up with her methof for meringue...

with homemade peach preserves. The cakes were then rolled, wrapped in saran and put in fridge for a day or two. Morning of event (roughly 8am), they’re pulled out of fridge. I pull out of fridge the Italian meringue...

, as well as all the years I’ve watched FoodTV, and arrived a few questions that I hope you all can enlighten me. It seems there are the Swiss meringue buttercream, and the Italian meringue buttercream. I guess one you cook...

results. And, overall I was really pleased with how the frosting came out—rich but not so buttery as to resemble a french/italian buttercream, and sweet but not so sweet as to resemble the typical american buttercream. The...

You will definitely prefer the taste of a cooked sugar buttercream (swiss or italian meringue) over any other, and you can indeed make either S or I with a hand-held electric mixer, but you may not be able to decorate afterwards...

As a pastry chef, I freeze buttercream all the time (I assume you mean real, Italian or Swiss meringue buttercream). It will freeze well for months. I take it out of the freezer the night before I need it and let it sit at room...

buttercream. I am an accomplished home cook and have made Italian buttercream numerous times by the way. So I dribbled in the corn syrup/sugar, just like usual, and attempted to beat the buttercream and came up with major chunks...

coffee was going to be my suggestion as well. there is something about it that just adds depth and complexity to chocolate while not losing the essence of the flavor. the recipe that i use for a chocolate icing is an italian...

SweettoothT, yes a good buttercream does exists. I am definitely partial to Italian buttercream since it is the most stable of all. Many high end bakeries use this method. 750 g. granulated sugar 1/4 liter of water 6 oz. egg whites 2...

if you do decide to try it! (c: my fave is the italian meringue buttercream. it is so easy and always comes out perfect if the ingredients are the right temp.

I’m looking for a cake that has a really really good buttercream frosting. My sister is super picky and it’s her birthday. Please do not refer me to Sweet Lady Jane because I HATE their service and refuse to go there...

who associate my posts w/ some disaster story, either complete, or narrowly avoided, will be shocked. Silk Meringue Buttercream from Rose L-B’s Cake Bible is the bomb. If you’ve followed my cake-related ramblings, you...

a friend of mine made a passionfruit mousseline once and filled a chocolate cake with it. mama mia... i believe the mousseline technique is to make either a swiss or an italian meringue and then add some creamy element...wait,...