Syrups for Italian Meringue Buttercream?

[RachelB]

I recently made Italian Meringue Buttercream, and I LOVE it so much! I have been looking at pistachio cake recipes and I saw one that uses honey flavored American buttercream. This got me to wondering if honey could be used as the syrup to make a honey-flavored Italian Meringue Buttercream. I found a couple of recipes, and this got me to wondering if any syrup could be used to make Italian Meringue Buttercream. For instance, could I bring butter pecan pancake syrup to 238F and pour it into my meringue to make butter pecan flavored Italian Meringue Buttercream. Could I do the same with blueberry syrup? I know it can't be that simple, but I just wonder if it could be done, and if anyone knows how. Thanks.

 

[chassis]

Yes, honey can be used in the syrup for Italian meringue. Honey is an invert sugar and helps reduce the tendency to crystallize.

 

[Anna Spainhour]

Question, do we need to boil the honey? Thanks

 

[chassis]

Recipes I use call for honey (or other invert sugar) + water, then cooked to the specified temperature (I don't have the recipe handy).

Note that I said above that honey can be used *IN* the syrup for Italian meringue.

 

[Cee]

Recipes I use call for honey (or other invert sugar) + water, then cooked to the specified temperature (I don't have the recipe handy).

Note that I said above that honey can be used *IN* the syrup for Italian meringue.

Hi, could you share the amounts of the inverted sugar and water please!

 

[Mona]

Yes, you can use different syrups to flavor Italian Meringue Buttercream. Simply heat the syrup to 238°F (114°C) and then slowly pour it into your whipped egg whites, just like you would with a traditional sugar syrup. After incorporating the syrup, add room temperature butter until smooth. Experimenting with syrups like honey, butter pecan, or blueberry can create unique flavors, but remember to adjust quantities based on the syrup’s thickness and flavor intensity. It’s a fun way to customize your buttercream!

 

[RachelB]

Thank you so much! I never thought about butter pecan or blueberry syrup. Those would make a delicious Italian buttercream.