Ingredients
Equipment
Method
How to Use Vanilla in Meringue
- All kind of vanilla, seeds scraped out from a bean, vanilla extract, homemade vanilla sugar, or paste and vanilla powder can all be added straight into the whipped meringue or into the finished buttercream. Vanilla seeds and powder may also be added straight into the boiling syrup. Always remember that since vanilla powder and paste are more concentrated in flavors, they should be used wisely (to taste). Although that it may not be fully accurate for all uses, but 1 gram of vanilla powder should suffice to replace 1 vanilla bean.
- Cut the cold butter into cubes and keep it cool.
Italian Meringue
- In the stand mixer fitted with the whisk attachment, start to beat room temp egg whites with fine sugar and cream of tartar on medium speed; keep on foamy stage.
- The foundation of a flawless Italian meringue is a perfectly cooked sugar syrup. In a small, heavy-bottomed saucepan, combine the water first and sugar. Place the pan over medium-high heat, but resist the urge to stir. Agitating the sugar can encourage crystals to form. Instead, gently swirl the pan occasionally to ensure the sugar dissolves evenly. Just before the syrup comes to a full boil, place a lid on the saucepan. Let it cook like this for 3 to 5 minutes. Inside the pan, a miniature storm is brewing. The trapped steam will condense and cascade down the sides, effectively self-cleaning any stray sugar crystals that could seed a chain reaction of crystallization later. Once this time has passed, you can remove the lid. You’ll be greeted by a perfectly clear syrup, free of any grainy sugar remnants. Now, attach your candy thermometer and continue cooking without stirring. Watch the mercury climb steadily until it reaches the crucial soft-ball stage: 245°F (118-121°C).
- Pour hot syrup into the meringue in a slow and steady stream. Increase mixer speed to high, and beat until the stiff peaks form. Lower mixer speed and continue to beat until meringue temperature reaches 86ºF/30ºC. Add vanilla.
- Add the cubed butter (that should be around 50ºF/10ºC) gradually. Increase mixer speed to high speed, and beat the buttered meringue until smooth and fluffy. Your buttercream is ready!
Buttercream Troubleshooting
- If the butter is added too early, it may separate. If it happens, refrigerate or freeze buttercream for 15 minutes or so. Beat again on high speed until it gets smooth and fluffy.
Storage
- The great news is that buttercream made with Italian meringue can be kept at room temperature for days. In the refrigerator for a months and in the freezer for awhile. Before reusing your buttercream, always leave it out for at long as it needs to warm up. Then, rewhip by hand if you need a small quantity or use your stand mixer.
