Yo's Italian Meringue Buttercream Recipe

Written By Jocelyn Mercer - July 28 2015

Comments

Diana Estrada
September 22 2016

Mine is runny! ?

christie mamuyac
September 22 2016

hi yolanda :)
been watching all your works tru youtube and im so amaze in everything you’ve done. though i have one question. i’ve been dying to make the italian buttercream but the thing is i dont have a stand mixer, only a hand mixer. is this possible to make this even though i have a hand mixer available? thank you and i hope you can response. i’ll appreciate it alot. thank you again and God bless you, your family and team. :)

Maridee
September 21 2016

This is my x times to try this. Hope this is THE time! Good luck to me.

Vicky
September 20 2016

Yo, this recipe was fantastic! I attempted to recreate our wedding cake, an apricot amaretto cake with Italian buttercream. I thought at one point that I wasn’t going to be able to get the firmness that I needed, but about 5 minutes in the fridge and another go in the mixer on high and it was just right. The buttercream was a bit sweet, but very very good and it had a rich silky texture. PERFECT for frosting. Do you have any advice for reducing the sugar without losing the consistency? I would love to add more amaretto to the buttercream. I only used a teaspoon because I didn’t want to risk ruining the recipe.

THANK YOU FOR THIS RECIPE! <3

Joan
September 18 2016

Can this be possible when using a hand mixer?

Odessa
September 17 2016

Hey Yo! I was just wondering if you could put food colouring in this recipe, if you do, do you use gel or the liquid one?
Love your videos!?

Andrew Barcelona
September 17 2016

Hi ms. Yolanda!!!!… can you show us a video on how you make your fondant?….Thanks!

Alexis Burns
September 16 2016

Hey can u please email me PLEASEE I love u have a blessed day!!!!!!!!

Alexis
September 16 2016

Hey Yolanda I love your channel I’m only 12 been watching your channel for about a year now I love u so much. I showed my cousin your breakfast mega cake and he wants me to get the recipe and make it because we have a huge family and it looked amazing…I went to Canada the other day and it was fun. I’m actually watching your Funfetti Mega Cake with my step dad and said it looked amazing lots of love from my family to yours you are amazing have a great day.? You inspire me to go big..Email me Anytime please and have a blessed day?☺️?? Email me please!???

Hudson May
September 16 2016

Hi Yolanda could you email me sometime because I just found your channel and website as of Friday sept. 16 2016, and I have sssoooo many questions please.thank’s

Jennifer Hughes
September 16 2016

Oh my goodness yolanda…thank you thank you thank you for introducing me to imbc. I just crumb coated a sphere cake and let me tell you…the ease in smoothing…along with the turn table…i just leveled, filled and crumb coated in less than 10 min. With using american bc, i wouldve been at least 20 min or more. It tastes amazing too. I truly believe it is more cost efficient than refular butter cream and definitely less messy. My only concern is….i live in florida….i plan on keeping this in the fridge until i deliver and it will be in a/c at the restaurant but how can i keep this stable in our weather? Any suggestions?

Jennifer Hughes
September 16 2016

Oh my goodness yolanda…thank you thank you thank you for introducing me to imbc. I just crumb coated a sphere cake and let me tell you…the ease in smoothing…along with the turn table…i just leveled, filled and crumb coated in less than 10 min. With using american bc, i wouldve been at least 20 min or more. It tastes amazing too. I truly believe it is more cost efficient than refular butter cream and definitely less messy. My only concern is….i live in florida….i plan on keeping this in the fridge until i deliver and it will be in a/c at the restaurant but how can i keep this stable in our weather? Any suggestions?

poot
September 14 2016

noot

Guille
September 14 2016

I have tried the italian meringue and it turn liquid when i put the butter what can i do. Please help. Thanks

Sofia
September 13 2016

Hey! Intried some of your recepies and the vainilla cake is awsome! But i have tried this merengue 3 time and it keeps turning liquid! D: i dont know why! Everything is perfect until i put the butter in! And then it dies </3 and i know my merengue is good cuz i have done it several times without problems

Sara
September 12 2016

I have tried to make this frosting twice now and when I have everything would be good until I put the butter in the mix. Then it would turn liquidy. I don’t know what I’m doing wrong

Shabs
September 11 2016

Thanks for this recipe! The first time I made it, it was fab but ever since, I am failing! I’ve recently switched to liquid egg whites and wondering if this could be the reason? Do egg whites always have to be at room temperature for the Italian meringue to work? Thanks so much!

Nikki D
September 08 2016

Yo! This recipe is ridiculous (in a good way!). Best frosting I have ever made and no problems with the procedure. Thanks for all the great cake videos…

Lauren Simpson
September 06 2016

I have made this once and it came out perfect. I made it the day before I planned on icing my cake. Putting it in the fridge seemed to seperate it all and the fluids seemed to sink to the bottom and it became soup like and not stiff enough to put on my cake.
Can anyone make a suggestion as to why this is?? Thanks xx

Giana
September 05 2016

I made this yesterday and it was perfect. i put it in the fridge and i got it out let it defrost and it was clumpy and lumby! i made it again and it was not pipe-able and it was lumpy. also their was a liquid going down the liner like it separated from the frosting. Help me !!!!

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