ITALIAN MERINGUE BUTTERCREAM (IMBC) YOCHANA

This is my favourite buttercream. It's not too sweet & it's quite firm to do decorations. Thanx to Aunty Yochana for the recipe. I use this recipe because I can't get any krimwell here, so I use butter & margerine. You also can use 60% (margerine) /40% (butter) for flower decorations. My friends loving it. There 's another link you can refer...here

Italian Meringue Buttercream Yochana

Ingredients :
200 gm. Sugar
60 gm. water
140 gm. egg white (><4eggs)>300 gm. butter (use voi)
300 gm. Margarine - buy the chilled block margarine (Marianne or Kake) - (I use sunnuntai margerine silver pack/shortening)

Method:
(1) Boil sugar and water till thick but flowy. (use candy termometer : untill 118c)

(2) Whisk egg white till fluffy (medium peak), then pour in the hot syrup (don't touch the whisk).

(3) Continue whisking the egg white till cool. (make sure it's cool !)

(4) Slowly add in the chilled butter and margarine and let it beat till thick and fluffy.

Note :
1& 2 : use whisker
3& 4 : use 'K' beater
When you use colouring, if it's not blended well you have to put little icing sugar in it & blend well.

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Versi Melayu / Malay Version

Cara2nya:
1) 'Whisk' putih telur sampai medium gebu..(lebih kurangla)

2) Sambil tu masak sugar dgn air sampai 118c

3) Tuang air gula panas tadi tu terus kedalam mixer yg masih bergerak tu. Hati2 jgn sampai terpercik kat muka.

4) Mixer tu teruskan 'whisking' sampai adunan tu sejuk dr td.

5) Tukar dari whisker ke 'K' beater supaya senang pukul nnti.

6) Kmdn, baru letak butter dan marjerin yg sejuk & yg dh potong kecil2 sedikit demi sedikit ke dalam mixer.

Tamat