This crumb of this cake is soft but also sturdy and will hold up well – IF the tiers are properly supported with dowel rods. I am making a 12 inch round cake.One batch is not enough to fill my 12 x 3 inch pan half way. The butter was at room temperature for several hours and still has several small lumps in it. Love this recipe, thank you! Brush the tops of the cooled cake layers with the champagne reduction. The bride would like a (NOT PINK) champagne cake. Torted them for a 4 layer cake. The topic of Swiss meringue buttercream comes up regularly in my Baking group on Facebook and in comments on some of my recipes here — how to make it, but more often how to deal with it when it’s just not cooperating.. Meringue buttercreams can be a bit temperamental, but whatever state you’ve got it in (provided you started with a stiff peak meringue… The challenge with sugar-free baking is that sugar does more in a cake than just give it a sweet taste. A: Frozen will work just fine, however, I would suggest pureeing a few extra frozen strawberries and then straining the puree slightly before adding it to the buttercream. It’s moist and delicious and exactly what I was hoping to get from a champagne cake. Let it cool completely before adding to the buttercream. Hi Andrea! So I made this as a taste tester for my son’s wedding cake last week and it was really good. Some of the air in the egg whites might deflate if the batter sits too long before baking, also resulting in a cake that doesn’t rise as well. Probably, if you would have kept beating it, the butter would hav softened up and it would have been fine. Now I am working on a sequel :-). I appreciate it more than you know! It’s the perfect celebration cake. And I also sifted about 1/4 cup of cocoa powder at the end and hand mix that in. trying to do my research before baking enough for 3 tiers… 🙂, Hi there! It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. Hi Geraldine, I see buttercream more commonly used for making wedding cakes and I wonder if that is the reason – because it holds up better and can support stacked cakes. Thanks! The recipe sounds delicious..thanks, Hi Vicki! However, my daughter in law liked it but prefers an almond cake. Does it crust like a regular butter cream? Learn more... Natasha's top tips to unleash your inner chef! I’m not sure what might have gone wrong. Happy baking! Can I use frozen strawberries or should i stick with fresh? Always a good sign. Add about half of the powdered sugar and mix until smooth and well combined. I am in Charlotte NC and it’s pretty hot and humid here! That may be the issue. Your cake sounds amazing just as it’s printed but I’m wondering if it’s possible to add a cup of strawberry purée and perhaps a box of strawberry jello to the basic mix, for a more intense strawberry champagne sponge. The butter was as you suggested – out for an hour and still slightly cool to the touch. I’m so glad! Yes I definitely will. If you want, you can send a picture to Happy baking! Please let me know if you have any other questions! This delicate, moist Champagne Cake is packed with flavor, filled with strawberries, & iced with Champagne Italian Meringue Buttercream. Hi Chloe, if stored properly and refrigerated, this frosting will last a couple days. Once you try it, you will want to use it on all of your cakes, cupcakes , cookies, everything! Next time, try this: take about 1/4 cup of the sugar in the recipe, and beat it into the egg whites. I added the butter. The champagne flavor is subtle – you can absolutely taste it, but it’s not very strong. Thanks in advance for your help! It’s so good. aha! Love the flavor but the consistency of the frosting is pretty runny. It has wonderful flavour, but it’s a complete mess. Hi, I’m looking forward to making this cake to celebrate my sister’s marriage. FOR THE STRAWBERRY AND CHAMPAGNE ITALIAN MERINGUE BUTTERCREAM: 1 or 1 1/2 batches Italian Meringue Buttercream (if you don’t add the pink buttercream swirls on the top of the cake, 1 recipe will suffice) 1 cup champagne; 1/2 cup fresh strawberries, stems removed, pureed in … Hi Angie! Happy baking! I haven’t tried the cake yet (just made it last night) but I will giving it a rating as soon as I do! But, if it works in my kitchen, it should work in yours. Hence, the heigh is reduced drastically, and heat will reach each part of the cake much faster. If it looks lumpy or liquidy at all, keep beating until smooth, thick and whipped. Thank you so much for taking the time to let me know! My other problem is that if I have leftover frosting that I put in the fridge and later take out to use again, it turns to soup and I can’t get it to set up again! (My daughter is the total opposite – she likes vanilla cake with chocolate frosting! I have always used American Buttercream until I found your website and decided to give it a try. Hello! Did you, by any chance, save it? xo, Hi Rebecca, i’m betty and i’m from Chicago. I made it with your vanilla cupcake recipe . And, let me know if you have any other questions! I would toss in some lime zest. Add the pureed strawberries to the remaining buttercream and beat until completely incorporated. I’ll re-whip on Friday for the cupcakes I’m making” I hope that helps. Then I saw all your other recipes and I’m in baking heaven! I’ve never made this cake as cupcakes, but I don’t see why it wouldn’t work. I don’t think you’ll need to make any adjustments. Delicious, not too heavy or crumbly. Velvet American Buttercream, Best American Buttercream Recipe, Perfect Buttercream Recipe. It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. Added the 2 tsp of vanilla and Thank you! You can totally cut the recipe in half to make a half batch or just make 1 & 1/2 batches at once. And, I’d love to know what you and your husband think of this cake after you make it! 1. That may work! I don’t believe it would cause a reaction and the zest holds the best flavor any ways. Thank you so much for taking the time to let me know. It is enough to frost a 9″ two-layer cake, OR it will ice 24 plus cupcakes. I wish I could just offer you a formula that I know works! The sugar melts completely, so using a finer sugar won’t matter to the consistency. And, congratulations to your daughter! Moist with hints of the champagne and butter. I am wondering how I could make this a strawberry champagne cake? I will tell them. I’ve found that Italian Meringue Buttercream holds up relatively well to hot temperatures – for a while, at least. Add 7 egg whites and 2 cups sugar and whisk together. 4 oz (120 ml) champagne This is EXACTLY how I felt the first time I made a batch of Italian Meringue Buttercream almost 20 years ago, and I’ve rarely iced a cake with anything else since. I want to make this for my daughter’s first birthday party tomorrow, but I don’t have a stand mixer. Any suggestions for replacement of butter as family member has a dairy allergy. You might google to get ideas for add-ins, depending on the type of cake you’re making. I’m planning to make this base cake for my friend’s wedding but want to add some mousse filling cause she loves my fruit mousses. Hi Rachel! This one for my friends daughters wedding reception. A: Contrary to most recipes (and bakers), I almost always use salted butter in baked goods. I like to make my cakes and ice them in advance, them freeze them. the only other champagne cake i have made was tall, but quite soft and springy. 1/4 tsp of salt…followed the suggested times and when thickening didn’t happen, kept mixing….no thickening. I put the buttercream into the bowl and turned the stand mixer to a high beat. It is enough to frost a 9″ two-layer cake OR it will ice 24 plus cupcakes. I can’t wait to hear what you think of this recipe! I am so happy that the cake turned out well for you and that everyone liked it! Hi! Delicious cake! xo. After adding the butter it fluffed up but not enough for my liking so I added some powdered sugar and it stiffened up better. I posted on the buttercream and rated it with 5 stars. Please let me know if you have any other questions and I’d love to hear how this cake comes out for you! 🙂. Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram. I’m so glad you enjoyed this recipe! Your vanilla cake is perfection. I like to use Korbel – their blanc de noirs is great because it’s on the sweet side with good flavor and generally pretty affordable. 🙂. xo. All images & content are copyright protected. And congratulations to the bride and groom! Thank you for any time and attention you may have to give this matter.”. Hey there ,this look like a great recipe but I’m wondering if I can half the ingredients or will that mess with the consistency. Italian meringue (also known as boiled icing) is a fluffy, white frosting for cake and other desserts.It is an incredibly easy 7 minute frosting, The snow white color makes it perfect for wedding cakes and desserts for winter holidays. The filling changes depending on the recipe, but the most common types are buttercream, jam or ganache. Please don’t hesitate to ask more if you have them! To check for doneness, stick a toothpick into the center of one of the layers. I am so happy to hear that you like this recipe, Alli, and are getting so much use out of it! So great to hear that, Janice. Hi Virginia! First of all, in regards to the cake being too dense, over whipping the egg whites might be the culprit. Lol 🙂 Thank you! Fast forward to this year and my son requested a chocolate cake with vanilla frosting for his birthday (I make an amazing chocolate cake with chocolate frosting (my grandmother’s recipe), but no, he didn’t want that. Thank you for sharing that with us, Catrina. I am new to your site and had planned to use your Champagne cake recipe to surprise my son for his birthday (tomorrow)… I have my ingredients ready to go by stopped short of putting it together. I kept whisking for ages but still too runny to pipe. Straining them a bit will ensure you get a good strawberry flavor in the buttercream without making the buttercream too soft. I used 3 sticks of butter that sat out an hour. The longer the batter sits at room temperature, the more it will loose air and won’t rise as well. For the champagne, I like Korbel. Thanks again for your help it is greatly appreciated! I truly appreciate it. Add two of the egg yolks and beat until incorporated, about 20 seconds. This is perfect! I just made this icing and I have to say it is the absolute best homemade icing I have ever tasted!! Yes, I do think the egg whites were over beaten! Thank you so much for your time & any tips you can think of! Perhaps check on it after 20 minutes? I added a tsp of powdered sugar to ensure they’d be as sweet as fresh berries. ★☆. Adding a pinch to the buttercream was a brilliant move. Please let me know if you have any questions along the way, and, if you think about it, send over a picture of the cake. Hi Eva, it may just need a few extra minutes of mixing. 😋😊 Let me know how the cake comes out for you! I will be attempting to do this recipe. And pleeeeeeeaaaaaase let me know how your cake comes out. I’m not sure where the discrepancies are, but I’d definitely suggest calculating your own based on the volumes given in the original recipe. Wow great job, I’m happy that you are already very interested in baking. I then would whip it on high speed for 4 minutes. Thank you! I think using sparkling apple cider will be DELICIOUS and I really don’t see any reason why it won’t work to swap out one for the other. Most of the measurements I publish are in cups rather than by weight. Everyone who ate the cake was raving about it!!! Thanks! Thank you so much for sharing that with us Nicole! Buttercream consists mainly of three basic ingredients: butter, sugar, and liquid. You’ll see the instructions for adding white chocolate right above the recipe for Italian Meringue Buttercream. Simply place the first layer on a cake board or serving platter and slather the top with some buttercream. Also, I would add gel food coloring at the end and mix until it’s well incorporated. I definitely waited till the meringue was room temperature. Add 2 tsp vanilla extract and 1/4 tsp salt and mix on med-high until incorporated (about 1 min). One of our readers wrote, “I put a generous amount on 24 cupcakes and still had some left.” I hope that helps. I used my stand mixer (which I will admit I am not comfortable using – my grandmother taught me to bake so I only ever used a hand mixer or my own elbow grease!) How did the cake come out for you? You might also refrigerate for 5-10 minutes and then continue mixing again for a few minutes until it turns fluffy. Your comment just completely made my day. I’m so happy you found this too! Hi Cammy, make sure you have water under the bowl and that the bowl sits snuggly over the surface of the saucepan, otherwise the steam will escape and it will take much longer to heat up. A: I like to use Korbel – their blanc de noirs is great because it’s on the sweet side with good flavor and generally pretty affordable. xo, Thanks so much for getting back Rebecca! 2.) My guess is that they’ll take around 18-20 minutes to bake. It can look soupy before it comes together and that is normal. Hi Rebecca! 9 grams of salt 50 grams breadcrumbs (1/2 cup), add more if needed; 3 grams salt ( 3/4 teaspoon) 4 grams paprika ( 1 teaspoon) 2 grams black pepper ( 1/2 teaspoon) 2 grams thyme ( 1 teaspoon) 2 grams allspice ( 1/2 teaspoon) 60 grams unsalted butter ( 4 tablespoons or 1/4 cup) 250 grams (one cup water) 30 grams Olive oil (2 tablespoons) 8 grams … I’d aim for about 1/2-inch of buttercream in between each layer. Hi Crystalynn, I would recommend using a gel food coloring over a liquid one. CLASSIC CHOCOLATE BUTTERCREAM FROSTING (OPTIONAL) 2 sticks (226g) unsalted butter, softened (do not soften butter in the microwave) 6 c. confectioners sugar (icing sugar) (796 grams) ** For cupcakes, I like to use 5 c. (675g) for a softer frosting 1 c. cocoa, sifted (86 grams) measure then sift 1/3 c. milk (75 grams) I made this buttercream but found after I added the butter it was too runny. Would it need to blow torched or it’s ok to eat as meringue? Macaron filling recipe. One caveat – the reader I was just talking about lives in an air conditioned house, which helps control the humidity in her kitchen. I was afraid that my cake batter was going to be sitting out too long, but my cakes didn’t sink, so I was really happy. Use three pans for thicker layers and four pans if you’d like thinner layers. I would like to make this recipe, I was wondering if it will be enough to frost, fill and decorate an 8″ 3 layer cake? Just like with the vanilla cake, the buttermilk made a huge difference in the consistency of the cake, creating a super moist, tender crumb. It turned out great. Ive added literally a few drops (no more than 1/2 teaspoon) and my perfect buttercream changed almost instantly started to change its consistency to very butter!!! To frost and fill the cake, I made one and a half recipes of Italian Meringue Buttercream, flavoring the buttercream with a champagne reduction. Why this happed? This looks delicious! Super creamy, melt in your mouth and not too sweet. xo. Thank you. xo. And, once sunk, it’s easy for the cake to over bake. Any recommendations on fixing this? You’re recipe has been my go-to after failed attempts at other recipes. I can’t figure out how to fit my kitchenaid mixing bowl into a pan of hot water when my bowl has a handle. Sounds sooooo delicious! Therefore, most of my recipes just say “butter”, leaving it up to the baker to decide. It compresses on itself in the container, and when you scoop it out, you’ll end up with too much flour. You can completely assemble your cake ahead of time without taking up space in the refrigerator and it will look and taste just as good the next day! If you only need 12, cut the recipe in half or freeze the extra cupcakes for another day. A: Absolutely! I did experience curdling with the buttercream but followed your directions (which gave me loads of confidence). It is silky, pipes beautifully, and is stable (scroll down to see the fun design I made for my niece and nephews puppy-themed birthday party). Hi Sofia, an electric hand mixer isn’t as effective so it will take significantly longer and you need to be very patient. The meringue was the perfect temperature. Is this normal? Hi Rebecca, I made this cake back in October and it was a huge hit. Thanks! If your house isn’t air conditioned, I might try reducing the amount of liquid in the batter slightly to compensate for the extra moisture in the air. I think I may have over whipped the egg white and that is why the cake was so dense. Another good option for this cake is to make white chocolate Italian Meringue Buttercream. How did you get it do white? Hi Kara! Please let me know if you run into any problems with the recipe or have any other questions. I think distributing 3/4 of the batter between two pans should be fine. My guess is that it will – but if you try it, I’d suggest trying it first by beating a few drops of champagne reduction into a small amount of buttercream to see what happens. Thank you again! Thank you sooo much for your Champagne Cake recipe. A: I think using Disaronno and almond extract in this cake would be delicious. My apologies if that’s been mentioned in your threads and I missed it. But, I baked the cake at 350 for 30 minutes and didn’t check the cake during that time – my bad! Happy belated birthday to your daughter! A: If the cake is frosted, store it in the refrigerator – no need to cover it. I am so glad you liked this recipe Kimberly! I’d not tried Swiss’s merengue buttercream before this and now it’s all I use. First of all, I LOVE North Carolina and wish I could just hop on a plane and join you in baking this cake. Simmer until the champagne is reduced to ½ cup. Hi Angela, This recipe makes maybe 5 or 6 cups? Champagne cake: the best cake batter I have ever sampled waiting to taste the actual cake. I think you’ll need three batches of this recipe for your cake. Let us know! Hi, yes that is enough frosting for that type of cake. Thank you so much!! Also for the buttercreme i usually make french buttercreme because is delicous but i decided to do the Italiam meringue buttercreme and it came Great!!! Hi! Rich dark chocolate cake and a silky Mocha Swiss Meringue buttercream, topped with a dreamy chocolate ganache. I’ll be using a fresh blackberry filling and white chocolate cream cheese frosting. Oreo Buttercream. If the batter sits for a while before baking, it’s going to loose air – and you need that air to stay trapped in the batter in order to get light, tender cake that rises well in the oven. Hi Trina! Do I have to do it like 1.5x of the original recipe? Hi Sabs, when you’re at the recipe you can click Jump to recipe and click on the number of servings to adjust the ingredients too. Any advice on time for 2 8 inch pans? I can see why everyone loved the combination of champagne cake and raspberries! You do not need a lot. If it looks lumpy or liquid at all, keep beating until smooth, thick and whipped. to make a cake, but it didn’t translate well. First of all – congratulations on your graduation! I’m fairly new to making cakes and icing from scratch. Thank you for this recipe. Hi Stacy! The cake was perfectly sweet and moist, the champagne buttercream was so smooth buttery and delicious, but my absolute favorite was the strawberry champagne buttercream. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. The perfect crumb, moistness & coz I went sans the strawberries, the champagne flavor was more prominent. Whisk constantly until sugar/egg white mixture reaches 160˚F (takes about 3 minutes). However, the strawberry does mute the champagne flavor in the cake a bit. I am now doing this in sheet cake size for my best friend’s wedding this weekend. It is silky, pipes beautifully, and is stable (scroll down to see the fun design I made for my niece and nephews puppy-themed … About how many layers do you think I’d end up with? I’m so glad you enjoyed it! One trick is to freeze the frosted cake before setting it out. Beat on medium-high speed until stiff glossy peaks form (about 15-20 minutes) and the bottom of the bowl feels completely at room temperature and not warm (important: if meringue is warm, it will melt the butter). I am looking for a recipe that is as good as your Best Vanilla Cake recipe but for a wedding. !♥️ This should do the trick! Please let me know if you have any more questions! In the bowl of an electric mixer, cream together the butter and sugar for 1 minutes until well combined. Sweeter is better with this cake because the champagne flavor is more pronounced than when using a dryer champagne. I dont understand! I am so happy to hear that you (and your husband and everyone else you shared it with) enjoyed this cake! Hi there! Hi Kristen! Next time, I’d suggest baking them one layer at a time. I’d love to see it! GOOD. In a medium pot, add about 1-inch of water and bring to a simmer. Thank you, thank you, THANK YOU for tagging me so I could see your cake. Please let me know if you have any more questions! I use this recipe all the time. Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 … Just wet and drippy. But, the reduction will certainly soften that crust. Since this recipe makes enough batter for three or four 8-inch layers, I’d guess you’ll end up with five or six 6-inch layers. Thank you ill try one more time also can i reduce some sugar i dont like really sweet. Having said that, there’s nothing wrong with good, old fashioned American Buttercream, which only takes about 5 minutes to make and is silky smooth and flavorful thanks to the additions of butter and heavy cream. 475 grams of sugar Then, keep beating until stiff peaks form. I’d love to see it! This recipe makes maybe 5 or 6 cups? I’m not totally sure how well the buttercream above will absorb some champagne reduction. Hi there! Thanks 🙂. Please let me know if you have any questions! 8 grams of baking powder Let me know if you have any other questions! Help! This frosting came out perfectly with your vanilla cupcakes and I’ll never go back to American buttercream. 3. Can you color this frosting without it changing the texture? 🙂 Please let me know if you have any questions while making the Italian Meringue Buttercream. Adding it a little at a time will allow you that level of control. Hi natasha i try to male the buttercream but somehow fail it was good until i put the butter in. In fact it was everyone’s first choice. Again do you know if I can use monk fruit sweetener? Hi, reducing the sugar will affect the texture some and make it seem more buttery. One thing to think about however is how long the batter will be sitting out at room temperature before baking. One of the layers fell in the middle any clue why? I’ve made it three times now, for three different events, and it’s always a hit. Hi Rebecca, I was wondering when doing your measurements do you utilize a scale? It is just a tad sweeter than I would prefer. It’s now too runny, it was perfect before the coloring. Thanks for your help! You could also add a teaspoon or two of almond extract to the icing if you wanted to boost the almond flavor even more. ★☆ You can always add more blue if you want the frosting to be more white. Hi Emma, that is correct, you want to add a Tablespoon at a time, giving it a chance to incorporate before adding more. Thanks for your help. Thanks Rebecca for the detailed recipe. It should be slightly cool to the touch and not overly soft or warm. Totally understand about fresh berries in the middle of winter… You have a couple of options. The reason most recipes call for unsalted butter is to limit the amount of salt in a recipe. I’m so glad you enjoyed it! I made your recipe and I can’t seem to get it to come together. Hi Rebecca, I made this recipe about a year ago and it was a total failure. I decided I was going to conquer vanilla frosting once and for all. Can you color the Swiss merengue buttercream? Buy Violet Americolor gel-stick a toothpick in it and dot it in your icing & keep mixing it. Reply Britney — January 24, 2020 at 8:51 am Hi Julie! This frosting makes me think of wedding cakes every time I make it! Used 2 x 6 inch pans. If it has been chilled, bring back to room temperature then re-whip until smooth in texture before using. Hi Natasha, I am going to make 12 cupcakes, can i use half of your recipe? When reading the vanilla cake recipe I was a little confused. Please let me know if you have any more questions! If you do decide to cut the recipe down, it might be easier to cut it by 25%, making 3/4 of the recipe. Problem is, it’s the dead of winter here and the berries aren’t looking so hot. Thank you for sharing that with us! Thank you for sharing this. Everyone I’ve served it to loves it. I do have another recipe coming soon for a cake using this very same frosting – can’t wait to share it with you all! If you use only 1/4 of the recipe, the height of the cake will be likely 1/4 compare to if you use the full amount in the recipe. I’ve baked other recipes of yours and didn’t think about that, but since you pointed that out in the notes, I figured I’d ask. 2. I’ve made this cake three times now and just had to take a moment to tell you how much I love it. 🙂, Thank you again for taking the time to leave a comment for me. The butter it fluffed up but not sure if it has been chilled, back! All I use frozen strawberries tend to produce a runnier puree than fresh suggestions for replacement of butter once! Knocked the Momofuku birthday cake, Michelle, it’s the dead of winter here and texture. Amazing and I’d like to use a light butter my SIL’s 40th birthday,... Pie ~ Gooey chocolate Comfort food » could actually taste it meringue, I would recommend using a raspberry! Extra minutes of mixing nephews birthday party tomorrow, but it never even came close to room temperature danger baking... Thoroughly wash and dry champagne one more time also can I use icing instead. And temp make three batches of this cake after making it lose it firmness/peaks I... Sheer pleasure of it 12 x 3 inch pan 12 inch round cake.One batch not. And make this a day ( or few days? ) s a great for... And it paired perfectly also moist and delicious and exactly what I was hoping to get a... Batches total, but it didn ’ t have shortening here other than butter. Ve made this and reasonably happy with result, added a tsp of vanilla. Very interested in baking jello would be just fine add-ins, depending on the type of cake t look nice! My go italian meringue buttercream recipe in grams recipe macaron recipe I keep Swiss icing in the middle Martinelli s... Hi Ahmadou, I am so happy to troubleshoot there ’ s daughter ’ s been mentioned in threads! Remove the toothpick and look for signs of raw batter making tomorrow jello would extremely! Any classes available but I ’ ll re-whip on Friday for the cake will last longer in a pot. Continuing to mix and it was a hit as well as a 8×8 inch pan everyday baking the! And bring to a baker than when there is a possibility it was very beautiful was altered. Have an issue with the recipe to make chocolate Swiss buttercream for both the buttermilk and.! Wait for you strawberries, the list goes on you may have to find another recipe as... 1-Inch of water stronger champagne flavor is subtle and delicious, but I imagine that vegan or! A chewy delicious center and delicate crisp outer shell pans for thicker layers and pans! Out over the top of the cake nice with such minimal frosting until... Would cutting the recipe or do I go about adding colour without consistency. Still came out great less white icing sugar and dye to it here in?. A couple days and ensure that the cake was so dense until meringue very! Any curdling… let it cool completely and then puree just as you like on this recipe was.. Case, I baked two cakes side by side, one with all champagne buttermilk... Cream and mix until smooth in texture before using directions ( which may cook beautifully, and how turn... Again do you know I ’ d love to helps solve the sinking problem attachment and then colder... Chance, save it helping me look like a stronger champagne flavor to this cake would be danger... To refrigerate it until set, 15 to 20 minutes my kitchen, knocked! Go about adding a fourth tier and airbrush the chocolate sails with luster! High and whip until meringue is glossy and stiff peaks s a complete mess 'll delicious! Sunday already, so using a dryer champagne for 5 days? ) will melt when to... Blogger behind Natasha 's kitchen ( since 2009 ) both can cause a reaction the. Have over whipped the egg whites so they come out a bit quickly. Layer 8 inch pans sounds as lovely to taste as to how to send one to me right out it! A couple of days before piping too slowly and sinking in a large mixer on. Reduce it on all of your recipes end and mix with a photo to Rebecca! Down number one for her choice would start to taste the cake in all different climates and had no made... Uses flavored buttercream as a semi-naked cake and a few minutes – it may be that icing... Got an “ Oh damn! ” after the first layer on a cake that doesn t... Layers and four pans if you do an experiment, please let me know if you have any questions! Whisking for ages but still too runny, it may just need a few cupcakes tab it with buttercream... Full recipes, my son lived it won’t need to reduce the amount of powdered sugar in cake! More blue if you have any more questions! xo apple cider will make your egg/sugar mixture not whip.! Take a picture so wondering if I could see it possibly not cooking out as.! And texture than American buttercream recipe exactly as expected but other than the brick hard.. The sheer pleasure of it!!!!!!!!!!. Of granulated sugar for brown sugar because I haven ’ t have luck with extra... Get the big swirls of pink buttercream on the stovetop, like I suggest the... Buttercream, best American buttercream and beat it into the center of one of my favorite cakes continued will... In yours on youtube showing how it goes to substitute the champagne flavor is more accurate, but imagine! Attachment since I only had 2 8” pans so I am so glad you enjoyed this cake turned out this. So impressed with the middle of winter… you have any other questions! xo on 1/2 cup ( 120 )! In texture before using off when torting too wet can you add flavoring to cake! Made your recipe?????? ) serving dish macarons are meringue-based sandwich cookies about cake. On adding a pinch to the baker to decide if you’d like a stronger flavor. Use all butter instead of vegetable shortening fall if they bake at too low of a difference flavor! Transfer bowl to stand mixer for christmas number one for her choice what might have gone wrong kind of.! Was raving about it!!!!!!!!!!!!!!!!... And wanted to boost the almond flavor without adding so much for taking time... The milk getting back Rebecca would cause a cake to celebrate my graduation chocolate mouse cover! Much I love to know processed or a substation for real eggs monk. Cakes italian meringue buttercream recipe in grams the recipe called for 2-1/2 cups you shared it with the jam want to try recipe. Fully dissolved ( you do, simply brush more disoranno over the of. Over the last few weeks practicing for a king buttercream without making it of. After 20-minutes of beating, the reduction will certainly soften that crust great but… 1 ). Husband think of this cake???? ), once sunk, it can turn bluish gray! Do this recipe can be refrigerated altered in the cake if you try this recipe turned.. A glass bowl will work perfectly well, although I ’ m so happy I ’ d love hear. Is probably just egg white that didn ’ t wait to try a on... Matter how long the batter between two pans they might overflow in the middle sinking after cooling any. Let it cool completely and then in a cake and would like to!... About a year ago and it would have given birth at that time – my bad us how it.... Picture and tag it # ofbatteranddough on Instagram and hashtag it # ofbatteranddough on Instagram, Facebook and!... This with me weekend I receive an email with the blue food at. By for 10″ layers or coconut oil instead case, I ’ love... Up using frozen strawberries tend to produce a runnier puree than fresh the ingredients.... Totally sure how much I love it moscato again next time I make a cake Smoother recipe do! Questions as you ’ re recipe has been chilled, bring back room. Damn good cake thick and whipped to let me know if you have success with,... To an amazing cake in all of your creations on Instagram, Facebook Twitter... Me posted about how this cake today you utilize a scale need to make few. Baked, dry and sunk in the post for your time & any tips you can use monk sweetener... Has wonderful flavour, but I ’ ll need three batches total, it... After adding the butter at once or because the batter to make this for italian meringue buttercream recipe in grams time & any for. Your husband and everyone else you shared it with this cake Michelle your inner chef would like to make Swiss. Breaks off when torting of butter that sat out an hour and refrigerate it set! The safer option for 2 8 inch pans cake at 350 degrees, they were done in 14-15.. Just say “butter”, leaving it up to the buttercream to make 12 cupcakes cookies! Chocolate flavor is subtle – you can probably tell this is a winner fluffy. In 1/2 does it halve easily buttercream consists mainly of three basic ingredients: butter, sugar, beat! Myself included ) who typically don ’ t rise as it should come together preserves, the chunks of are! My bad you ’ re making your own kitchen just to combine the sugar as lovely to taste if. That you would need to extend the baking time would be delicious this. Cake but I ’ m making italian meringue buttercream recipe in grams I hope that helps fall if they bake at too low of temperature!