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Jul 30, 2010 03:48 PM

Italian Meringue Butter Cream Recipe needed (small quantity)

Does anyone have a recipe for an italian meringue butter cream that yields a small amount? All the recipes I have seen make a huge amount of frosting and I only need enough for half a dozen cupcakes. I really don't see the need to use 1 1/2 pounds of butter like some recipes call for when I'm only going to use a little of the finished product.


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  1. i liked the neoclassic buttercream recipe. you can google and find that. and then why not just cut the recipe in half....or third..?

    1 Reply
    1. re: junglekitte

      There are a couple of problems associated with cutting down the recipe:

      - the amount of egg white becomes so small that it barely covers the bottom of the mixer bowl, and is hard to beat

      - the amount of sugar syrup is so small that the thermometer barely touches the surface. I guess you could always make the full amount, though, and eyeball a fraction when pouring.

    2. IMBC freezes gorgeously, if that helps at all. I make multiple batches at a time, and freeze in 2lb quantities in gallon freezer bags. When you need to use it, just let it sit on the counter for a couple hours to thaw, beat for a couple minutes, and it's as good as new.

      3 Replies
        1. re: modthyrth

          It freezes well? I've never had much luck with freezing things like that. No matter how many bags I use or what brand freezer bag, things always seem to pick up off tastes and odors.

          1. re: bw2082

            I've never had problems with it, and neither has my super-nose, super-tasting, pastry-chef mom (who, honestly, makes the icing for me most of the time ;-) ). It was her chef-instructor, who was the 2007-2009 reigning US champion pastry chef who taught her that it freezes perfectly, and we've had great results.