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Message: [QUOTE="Norcalbaker59, post: 44101, member: 2340"] [USER=5241]@Emmie[/USER], Italian meringue takes a bit of coordination. When I first started making it, I tended to pour the syrup against the side of the mixer bowl. The trick is to get the stream close to the bowl, but not on it. You can transfer the syrup into a heat proof measure cup. I used to do that when I first started because it was more comfortable. I would increase the amount of sugar syrup by 5% to make up for what was left in the pot and measuring cup. The temperature of the butte is important. It needs to be warm enough to emulsify, but not so much that it breaks. I wear food gloves for the most part when I bake. So I just smash each cube between fingers to flatten. But you can use a fork and flatten the cubes on a small piece of parchment paper. I am not a fan of American icing at all. When I married back when dinosaurs were roaming the earth, I explicitly told the baker she was not to use any type of American icing on my cake. That the only icing she was to use on my cake was real buttercream. She looked at me with an offended look and said something to the effect that she doesn’t even makes cakes with anything but real buttercream. No one I know will eat it. I guess its the area where I live—it’s a snobby foodie place, so that stuff won’t sell here. Fondant is even fallen out of favor here now. People liked it at first because you could make all these beautifully decorated cakes. But then guests refused to eat it because it taste like crap. Plate after plate of fondant was scraped into the trash. Brides started reported to their friends how much they hated it. Now couples are ordering real buttercream cakes here again. It has come full circle. Most of the pyrex glass measuring cups are heat proof. I own them in a variety of sizes. Transfer into one that is large enough to hold the hot sugar syrup, but not so large that it creates a lot of exposed surface area and allows the heat escape too fast. [ATTACH type="full"]3591[/ATTACH] [/QUOTE]

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