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Thread: Italian Meringue

  1. #1
    Super Member Darcyshannon's Avatar
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    Italian Meringue

    Has anyone here made Italian Meringue. Did you find it pretty easy as long as you got the temperature right?

  2. #2
    Super Member Watson's Avatar
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    Yes, as long as the temp of the sugar is right....236-240...it is straightforward. It is also the most stable and easy to work with of the three main meringue buttercreams.

    i prefer the Swiss meringue buttercream for mouth feel, but you have to cook that and it is a lot easier to break it and most people will never know the difference, anyway.

    Watson

  3. #3
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    Yes...I screwed it up the first time that I made it, but once I realized that there is no fudging on the temperature (ie: use a candy thermometer,) it was all fine and good. Try a practice batch first.

    ~ C

  4. #4
    Super Member Darcyshannon's Avatar
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    Thank you. I knew it was the most stable. I didn’t know the Swiss one could break easily, I did know it was the one of choice for meringue buttercream but as you said most people won’t know.

  5. #5
    Super Member Watson's Avatar
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    Re: breaking a Swiss buttercream is usually temperature. If you can get it back to the right temp...around 72 and then beat the heck out of it it will usually come back together.

    Watson

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