HOW TO MAKE ITALIAN MERINGUE BUTTERCREAM │ CAKES BY MK

[@anniejoybagawe9017]

the simplicity of your videos and cakes is peaceful to watch. ☺️

[@Viciousgirlxx]

You deserve at least 1 million subscribers!!! You are soooo talented and the way you explain all your recipes are perfect! I’m learning so much from you! Btw, I found some pasteurized egg whites on the supermarket and I was wondering if I can use them instead of cracking a whole egg.. just because I never know what to do with the egg yolks 😅 thank you ❤️❤️

[@CakesbyMK]

Aww thank you so much Agustina! That's so kind of you to say :). So glad to hear you're finding the tutorials helpful! And yes you can absolutely use pasteurised egg whites - definitely makes the yolk situation a lot easier xD

[@cookingwithhua7237]

What is the measurement if I use pasteurized egg whites?

[@zubeidawaqar4833]

Love you MK,your videos are amazing!!

[@lianna8574]

Thank you MK!! I am enjoying learning from you. I just bought a baking kit on Amazon and will get started creating cakes. Now I know how to make my own butter cream. Thanks again

[@gladybelledelgado8089]

Thanks for the video, awesome and easy to follow instructions as always. I already love the Swiss meringue buttercream recipe you shared. I will definitely try this one as well. Question between Swiss and Italian buttercream which would you recommend for outdoor cake frosting? Keep doing videos you’re awesome

[@CakesbyMK]

Hi there! Thanks so much for your wonderful feedback :). Italian meringue is generally more stable than Swiss meringue so I would recommend Italian meringue for an outdoor cake :)

[@Decor429]

Thanks for sharing 👍 I followed your buttercream frosting recipe and it was amazing 👏

[@CakesbyMK]

You're welcome! And awesome so glad to hear the buttercream recipe worked out well for you! Thanks for your support :D

[@rubaansafomensah4568]

Mk!! I must say i always enjoy ur videos.. I've been following and ur sugarsheet video for warm weather has really really helped me!!! Thanks so much!!! I used ur recipe thr last time I did ur sugar sheet and it turned out so well didnt wilt for hrs !!!... will definately use this Italian buttercream next!!👍👍👍🥰... all the way frm Ghana 👍

[@CakesbyMK]

Hi Ruba! So glad to hear you're enjoying the videos and that the sugar sheet recipe has worked great for you :D. Love from New Zealand to Ghana :)

[@VJFavourites]

Hello, I followed the recipe and it was my first time making it. Turned out absolutely perfect. Quick question though. Is there anyway to make the buttercream a tad bit sweeter after the buttercream had been made? I used 250g sugar. Wish I had used 300 or 350 even😢

[@DayByeDayChristine]

Love your videos 💗💗😍 Excited to see how you made your Italian Meringue Buttercream!!! 💛💛

[@zaynabkhan6714]

Love the recipe!! Super easy steps to follow! 😃

[@CakesbyMK]

Thanks Zaynab! :D

[@peony3785]

Thanks for this video. Been looking forward to it🤩

[@angdeelis6458]

How long we can keep the cream in the fridge if can't finish one short? Like this recipe

[@CakesbyMK]

Hi there! The buttercream will last in the fridge for up to 2 weeks :)

[@maryamabdulsalam848]

I just love your tutorials I’ve learnt a lot, thank you

[@CakesbyMK]

Thank you so much :) I'm so glad to hear you've learnt a lot :D

[@iffah2787]

I just stumbled upon your page recently and I LOVE IT OMG😭💖

[@noraishah1602]

Hi MK i want to ask, after a buttercream is done usually we can used it directly or need to keep in chiller first before used it??

[@CakesbyMK]

Hi there! No need to chill it, it's better to use it straight away :)

[@mbehayaa]

Love your videos. Im struggling to find an alcohol free vanilla essence. What vanilla brand do you use please?

[@CakesbyMK]

Thank you!! And ahh yess this can be a little tricky! I use Hansells vanilla flavoured essence it works really great :D

[@aloo8868]

M always learn from you allot thnk u mk 💯❤️

[@marcianepadua1631]

Thanks for the recipe! Could the buttercream be colorized??

[@CakesbyMK]

Totally! Just add gel colour to it :)

[@nabanitaroy5709]

Thanks for sharing this recipe 😊.and what type of butter unsalted or salted ??again always here to support you ❤️

[@gladybelledelgado8089]

Unsalted

[@CakesbyMK]

Thank you Nabanita! :) As Gladybelle has kindly mentioned, it's unsalted butter :)

[@Mrivas55]

Thks for the video, most appreciative. 😍

[@olanikeishola]

Thank you for the tutorial

[@meera4727]

You are amazing at baking♥️♥️

[@CakesbyMK]

Aww thank you so much Ameera! Not as amazing as you though! :)

[@sugarpetals]

Thanks a lot, u are simply wonderful. Can I replace the butter with margarine. Is it possible if it will have flaws

[@CakesbyMK]

Thanks so much Farzana! I think it'll be best to stick with butter taste and texture wise :)

[@dev.k.a6805]

Good one. Love you ♥️

[@jeyajeybalan1565]

Which is a preferred buttercream for cupcake decorations? Swiss or Italian or any others?

[@CakesbyMK]

Hi there! They're all great for cupcakes, just depends on what taste profile you prefer :). Swiss and Italian are less sweet than ABC. My absolute favourite for cupcakes is Italian meringue :)

[@jeyajeybalan1565]

@@CakesbyMK Thank you for getting back to me. Appreciate your help.

[@kzalima]

Hi MK whats the keeping time for the italian buttercream?😊

[@CakesbyMK]

Hi Zalima! You can keep it in the fridge for up to 2 weeks :)

[@kzalima]

Thank you much appreciated😊

[@shaalala17]

Hi! What’s the difference between italian meringue buttercream and swiss meringue buttercream? Does it taste different?

[@CakesbyMK]

Great question! So there's a few subtle differences - Italian meringue is slightly sweeter than Swiss, and the way it's made is different. In terms of texture they're pretty much the same, but I find that Italian meringue has more of a delicate taste (which I can't really explain properly!) which makes it my favourite out of the two, although I use Swiss meringue buttercream more often :)

[@angelicaswetha8214]

@@CakesbyMK New subscriber! 🙋‍♀️ Your doing awesome! 🥰😁 Glad I found !😁

[@nadiranazrul1898]

Love the accent❤!!!

[@mayadaalhashash9923]

Thank you dear. the video is very helpful,can i add white chocolate to the italian buttercream and keep the smooth coverage of the cake,and the amount??

[@CakesbyMK]

You're welcome! Yes you can fold in about 200g of white chocolate per batch of buttercream :)

[@mayadaalhashash9923]

@@CakesbyMK جزاكي الله خيرا

[@jannatulwakia4156]

for how long can we store the butter cream in refrigerator? and how to reuse it?

[@CakesbyMK]

Hi there! You can keep it in the fridge for up to 2 weeks, and to regain it's smooth consistency, simply let it come to room temperature and re-whip it :)

[@wengelawitwendu7668]

Can i use this under fondant?

[@aimenashraf8090]

Beautiful❤

[@TheUniqueSantana]

The link to this recipe is broken will you please update it

[@hayatee14.7yoosh2]

Dear if i want to make 6 inches 4 layers how many butter,sugar,eggs should i put??

[@CakesbyMK]

Hi there! One times the recipe should be enough for this :)

[@yolandagofigure]

Can you use pasteurize egg whites in a carton??

[@bitutataqa7484]

Hi! Can we use salted butter?

[@CakesbyMK]

Hi there! Yes you can but it will give a sharp taste to the buttercream hence why I prefer using unsalted butter :)

[@bitutataqa7484]

@@CakesbyMK thank you

[@jotsnabegum7322]

Hi , what’s the difference between this and your Swiss meringue buttercream

[@Mrivas55]

Hi MK, is this frosting freezable and how long will it keep its consistency and flavor when stored in the frig in an air tight bag/container?

[@CakesbyMK]

Hi there! Yes totally freezable, and it will last in the fridge for up to 2 weeks. To regain it's smooth consistency, you will need to let it come to room temperature and then re whip it :)

[@suescookery4881]

thanks for the video. How big a cake does this recipe cover?

[@CakesbyMK]

You're welcome! This recipe is enough to completely ice a tall 6 inch 3 layer cake :)

[@fahmidaakter1873]

If I do it with 200 grams of butter, what will be the amount?Please reply ❤

[@CakesbyMK]

Hi there! You will basically half all the other ingredients :)

[@iffatshaikh6998]

Maryam y r u so cute ❤️❤️❤️i am your crazy fan ❤️❤️

[@aidam2471]

do you know if it can be stored in a plastic container, to me it is a mixer with a plastic container

[@CakesbyMK]

Yes it should be fine to store in a plastic container :)

[@aidam2471]

@@CakesbyMK Thank you for answer 💖 I will try...😊

[@PeggyBoo22]

Can margarine be substituted for the butter?

[@CakesbyMK]

Unfortunately not sorry! :)

[@bediagokbunar7117]

Tarifleriniz çok güzel ve açıklayıcı , Türkçe altyazı ilave edermisiniz lütfen

[@adm1erable553]

Hi. If I use pasteurised egg whites how many grams should i use?

[@CakesbyMK]

Hi there! There is about 30g of egg whites in one egg, so for this recipe you will need 150g :)

[@rislanmohamed5776]

Which could keep for long timebwithout melting??

[@CakesbyMK]

Hi Rislan! This buttercream is very stable so shouldn't melt. If you live in a hot climate then I would recommended keeping your iced cake chilled. Hope that helps! :)

[@alexisgarcia161]

Can you use pasteurized egg whites instead?

[@CakesbyMK]

Hi Alexis! Yes you can :)

[@sahibabeganovic8318]

What is the temperature of the sugar

[@mushaslinda1675]

Hi Assalamualaikum. May i know ur cakes recipes ? Chocolate and vanilla cake . I want to do a tall cake. Thank you so much 😊

[@CakesbyMK]

Wassalām! Sure :). I have both recipes up on my blog at www.cakesbymk.com :)

[@heathermathew1184]

hi, how much melted dark choc do i need to add to have a chocolate flavour isbc?

[@CakesbyMK]

Hi Heather! I would add about 225g melted dark choc per batch :)

[@heathermathew1184]

@@CakesbyMK thanks so much for your reply! :)

[@heathermathew1184]

hi again, do i need to add some butter if i am to make a chocolate flavoured isbc?

[@joshuadanisha]

What a voice

[@sweetohtreatbyanlumica9778]

Hi, can i use this for hot country?

[@CakesbyMK]

Hi there! Yes this is a nice stable buttercream so should work well :)

[@bickbickretana4050]

❤️❤️❤️❤️

[@melissarounds786]

Which buttercream is your absolutely favorite to make and use?

[@CakesbyMK]

Hmmm tough question! The one I use the most is definitely Swiss meringue buttercream, so I would say it's my preferred buttercream to use on cakes. Although, if I had more time, I would definitely use Italian meringue buttercream more often, as it's definitely my favourite in terms of taste! :)

[@hadiyahaneef7018]

Hi. Could you please show us how to use rice paper

[@CakesbyMK]

Hi there! Thank you for the suggestion will keep it in mind for future videos :)

[@abigailashby6347]

Can it be coloured easily?

[@CakesbyMK]

Yes for sure! :)

[@iffatshaikh6998]

👍👍👍😋

[@siidhraakiyaan4789]

Can you please show us how to make fondant without beef or pork gelatine x (halal way)

[@CakesbyMK]

Salaams Sidra! I actually don't really work with fondant so don't have a recipe on hand, but am looking to start some experimenting over the holidays so let's see how it goes! In some places (or online) you can find halal beef gelatine, so this may be a good substitute in the meantime :)

[@jeyajeybalan1565]

Siidhraa you can always make your very own marshmallow fondant. It is definitely less sweeter and you know what goes in it.

[@fathimamajeed2655]

How much gram egg white is used

[@CakesbyMK]

About 200g of egg whites :)