Cake! magazine by Australian Cake Decorating Network August 2015 | Page 41

Italian Meringue
Buttercream

By Patisserie Angelica

Our patisserie has always been
a pure butter bakery. Italian
Buttercream is what we use for
the exterior of our buttercream or
fondant cakes. It may take some
getting used to if you have never
used it before.
• Must be stored in the refrigerator.
• You can make a large batch and store in the
refrigerator for two weeks or frozen for one

Depending on the size of your container,
microwave just to soften slightly.
• Contrary to others, I use a whisk attachment on
my mixer to whip it. Some prefer a paddle, but
experiment to see which you prefer to use for
your cake. I like using a firmer smooth IBC to do
buttercream cakes as opposed to a really soft
one. Use what works best for you.
• Use a propane torch to lightly heat your

month.
• Cake must be stored in the refrigerator during
and after processing.
• The IBC sets firm and is a perfect medium for
enrobing with fondant.
• Can be out on display for approximately 2 hours
in the heat, depending on the size of the cake,
but in a shaded area. It will get soft but it won’t
go anywhere.
• In a climate controlled room the cake can be on
display for 3 – 4 hours.
• When you are assembling the cake it helps if
you can work from the freezer in between coats
or if you don’t have a freezer work from the
fridge.

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• To get ready for use, microwave the container.

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buttercream in the metal bowl if necessary to
get your perfect consistency. If the IBC looks
curdled use some heat; if it looks too soft, add
some cold IBC to stiffen it up.
• You may add color, alcohol, flavors, melted
chocolate (remember to temper it in) and pastes
to the IBC.
• We make an organic buttercream at our shop
but the recipe is using traditional ingredients.
You will notice in the images the syrup is
browner due to the organic cane sugar. The
organic butter is also more yellow. Even with
conventional ingredients this is not a white
buttercream.