lemon italian meringue buttercream recipe

Most of the time, I choose to make this buttercream because it is so reliably stable, creamy, and easy to work with. Italian Meringue Buttercream - Every Nook & Cranny The texture of the frosting will change as the butter is incorporated. mouth. All three are useful in their own way, but today we're going to talk about Italian. Switch to the paddle attachment. Make sure the water does not touch the bowl. Italian meringue buttercream (IMBC)is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter. In the bowl of a stand mixer fitted with a whisk attachment or a large bowl with a handheld electric whisk beat the egg whites until foamy then slowly stream in the remaining cup of sugar. Required fields are marked *. The good news is that you dont have to have a lot of skill to get this recipe right. Enough frosting for two large cakes. Meringue Buttercream for Raspberry Ruffle, Meringue Buttercream for Gingerbread Cupcakes, Meringue Buttercream Frosting for Dotted Swiss Cake, Italian Meringue Buttercream for Perfect White Cake. Can't stress enough! Amount is based on available nutrient data. Lemon Italian Buttercream: Fold in about 1/3 cup of lemon curd along with the vanilla. While the meringue whips, I like to add something cold around the base of my bowl. Also just wanted to mention that when I first looked at the ingredients I was concerned with the amount of butter that the recipe called for but the result was absolutely heavenly! Beat the butter on medium speed until creamy. Lemon Coconut Cupcakes - Chef Lindsey Farr Allow this sugar mixture to cook until the syrup reaches 240F. Beat meringue on low speed for 30 seconds, then switch to medium-high speed and beat until smooth, about 2 minutes. Gradually add the butter, 1 piece at a time as the mixer runs, beating on medium-high speed. Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Could I Add Different Flavors or Colors to the Buttercream? In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. You can color this buttercream. Finally, add your vanilla extract and blend; then, you have a deliciously light buttercream ready to use for decorating. Increase the speed to high and continue to whisk until the mixture reaches medium-stiff peaks. 2. honest. Set mixture aside. If you notice sugar crystals on the side of the pot while cooking, either wipe them away with a pastry brush dipped in cool water or cover the pot with a lid for a few minutes to allow the condensation to drip down the sides. : First, it will become runny. When your water, sugar and lemon juice mixture has reached 117 C / 243 F, add the mixture into your egg white and keep mixing. Line bottoms with buttered parchment paper and dust with flour. Italian Meringue Buttercream can be made in advance and stored at room temperature for up to 3 days. Consuming raw and lightly-cooked eggs poses a risk for food-borneillness. Pour the mixture into the bowl of a stand mixer and beat on a medium-high speed with a whisk attachment. cups granulated sugar, separated (550 grams), cups (1 pound) unsalted butter, at room temperature (454 grams), How To Bake A Cake From Scratch Like A Pro, Classic Red Velvet Cake With Cream Cheese Frosting, 46 Decadent Flavored Frostings to Elevate Boxed Cake Mix, 50 Party Desserts That Guarantee A Sweet Time, 63 Fresh Spring Desserts That Will Delight All Season, 50+ Fresh Strawberry Recipes That Are Pretty In Pink. I liked the brightness of the lemon, but didn't care for the eggy taste. Your daily values may be higher or lower depending on your calorie needs. Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240F before being added to the whipping egg whites. You can also freeze it for a few months. Ive seen some people add a jam to flavor their icings. changed within too large for my mixer. Mix this back into the full bowl of frosting and you should achieve a deeper color. This buttercream is easy to spread or pipe and holds its shape perfectly plus is more stable in warm conditions than regular buttercream. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. Italian buttercream is made by drizzling a hot sugar syrup into the whipped egg whites. Best Lemon Meringue Pie | What's Cookin' Italian Style Cuisine Whisk the mixture constantly for about 3 minutes, until it reaches 160F / 71C. Ive also shared a video below if youre more of a visual learner. Adding bittersweet chocolate to the buttercream will make it more stable in hot weather. sugar syrup into foamy egg whites doesn't just make it the most stable of the meringuesit's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting, or "Italian Buttercream." Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage). Then mix the buttercream for a few minutes to see if it comes together. Freeze the tart for 15 minutes while preheating the oven to 180C (356F), conventional setting. When the syrup reaches 230F to 235F, switch the mixer to medium-high speed to whip the egg whites. The buttercream should be used at room temperature but can be stored in the fridge, in an airtight container, for up to a week, or in the freezer, in a freezer-safe bag or container, for up to six months. Wipe down your bowl and attachments with lemon juice or white vinegar to make sure there are no traces of oil or fat on them that would prevent your meringue from whipping up. You will let the syrup boil until it reaches between 238F to 245F. As the name suggests, Italian meringue buttercream combines hot sugar and whipped egg whites to create an Italian meringue, followed by adding soft butter and vanilla extract. Thanks, The time it takes for a stick of butter to come to room temperature can vary based on the type of butter you use and the temperature and humidity of your kitchen. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Definitely the best When you first begin adding the butter to the meringue, it will start to look a bit sloppy. You can also add food color to the buttercream, but keep in mind that using food color gels (available online and at specialty stores) will give you a more prominent color than liquid food colors commonly found in grocery stores. It is a bit of a rollercoaster however. Creamy Lemon Pops With Basil Samantha Seneviratne. Marissa Sertich Velie is a pastry chef who worked in restaurants, writes, and graduated from the Culinary Institute of America. If you are outside, find a shady area to place the cake. Instructions. The World of Buttercreams: 6 Varieties to Try at Home, Strawberry Frosting (Swiss Buttercream) Recipe. Add sugar and water to a medium saucepan. Instructions. It is an adaptable recipe that can be flavored with any extract or flavoring. Captain Morgan. have a professional size In a small saucepan, combine sugar and water. Not too sweet or Flavor it. Once all the hot syrup is added, beat the mixture on high speed for 2 minutes. Thank you! Great recipe, easy to make. Egg whites consist of water and proteins. But it would taste delicious! As a side note, I was talking to a professional pastry chef a few days ago, and he told me to NEVER chill a buttercream. . Absolutely. Dip pastry brush in cold water and wash down sugar crystals from the sides of the pot once or twice. I have never been successful adding melted chocolate to buttercream because the chocolate always hardens into small bits. Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, otherwise, your sugar can get gritty and crystalize. Looking to make the best desserts ever? mixer and the batch was I can't find it anywhere! The bowl should create a seal over the pot. Before making this frosting, be sure to thoroughly clean your mixing bowl. Avoid stacking anything on the icing and use a light wrap when storing desserts. 3. Add up to 3 ounces of liqueur such as Grand Mariner, Amaretto, Chambord, or Cointreau. Thank you! If the egg whites are at soft peaks before the syrup reaches 240F, reduce the speed to low and continue to mix until the sugar is ready. Add the vanilla extract, and blend until well combined. These easy ice pops get their rich, velvety texture from full-fat yogurt and a teaspoon of agar agar, while lemon curd adds a sweet, tangy brightness. This can happen if the meringue was too warm when you added the butter, if the butter is too warm, or if your kitchen is too toasty!! This recipe is so velvety and decadent. This morning I could see how nice my frosting became! Beautiful high peaks. Once all of the butter has been added, add the 2 teaspoons of vanilla and continue whipping for about 1-2 minutes until smooth. I made I don't have a specific amount but if you look at the fresh strawberry buttercream then you can get an idea of where to start, Hi Im new to Learn Im from hot country so Im looking to it Im going to try it thank you hope I can make it.and I love your mixer too Im going to look at it at amazon thank you. Increase the speed back to high and whip to very stiff peaks. Thank you once again. If the sugar dissolves in your fingertips, it hasn't cooked long enough; If the sugar is too hard and forms a hard ball, it has been overcooked. You dont pay any extra but it will help us keep the lights on. 30 minutes, plus at . In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Place the mixer on medium speed and add the butter 1 to 2 tablespoons at a time. Make sure the meringue cools down to room temperature before you add the butter. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Well, our Italian Buttercream Frosting is just the ticket. With the mixer still running, slowly drizzle the sugar syrup that was set aside, down the side of the bowl. You can freeze it for up to 6 months, when you take it out, let it whip on your stand mixer until smooth. Slowly pour hot sugar syrup over egg whites while beating continuously. It is delicious on a rich chocolate layer cake. the icing, even when it It can go as high as 248F to 250F. Sometimes they worksometimes they dont and its always heartbreaking especially since I end up wasting so many eggsWell this recipe is a winner!!! This punchy sweet-and-sour lemon drop martini is best served with a side of gossip at your next happy hour. Chill curd, covered at least 4 hours or overnight. recipe. We believe nutritious, wholesome food doesnt have to sacrifice flavor. YUM!!!!!!!!!!! The frosting should have a thick, whipped consistency once all the butter is mixed in. about continuing to beat Two of the most common issues people run into when making this type of buttercream are curdled or soupy frosting. You just make the IMB plain, then add (cooled) homemade caramel sauce to taste. When the hot syrup gets added, it creates a very stable Italian meringue. Butter gets pretty soft at 80F and starts to melt at 90F. glitch I had, was was in Once this recipe becomes second nature, try adding some chocolate for another delicious flavor option. It pipes like a dream, and I love using it to frost cakes, cupcakes, pies, and cookies. Place 1 cup of sugar and water in a small saucepan. Sign up for our newsletter and get our cookbook! This can prevent your buttercream from becoming soupy in the next step. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Liz! If you try this lemon Swiss meringue buttercream recipe, Id love to hear what you think of it! Could you tell me the reason for adding some of the sugar to the egg whites? Bring to a boil; cook over medium-high heat until a thermometer reads 250 (hard-ball stage), 8 to 10 minutes. Italian Meringue Buttercream Recipe - Martha Stewart I tried replying to the answer you left $haiRedx about 2 weeks ago regarding how much reduction to add to IMBC at the end. Can I Make Italian Meringue Buttercream Ahead of Time? If you're not quite sure what to do with the egg yolks you'll be left with after making this frosting, here's a great post with loads of ideas for. Italian Meringue Buttercream - Confessions of a Baking Queen Whip the meringue. Slowly add the butter to the meringue in small pieces, allowing the meringue to incorporate the butter before adding more. frosting. Increase the speed to medium-high, and continue to whisk until it is doubled in size and the bottom of the bowl is no longer warm, about 10 minutes. Let each piece of butter incorporate fully before adding another. Let the meringue cool. Ingredients 1 cup sugar, divided 1/4 cup water 4 large egg whites, room temperature 2 cups unsalted butter, cubed, room temperature 1-1/2 teaspoons vanilla extract Directions In a small heavy saucepan, combine 3/4 cup sugar and water. My question is if I add bittersweet chocolate ganache to the Italian Meringue buttercream recipe, do you know how much I should add? To do this, scoop 1/2 cup of the finished buttercream into a microwavable bowl. Stir . Combine the buttermilk, extracts and lemon juice in a liquid measuring cup. What can I add to make chocolate Mocha IMBC, Your email address will not be published. Place 1-1/4 cups of sugar and the water in a saucepan. Just follow the tips and get the temperature right and you will have a dreamy buttercream. Beat in vanilla extract. 3. Italian meringue buttercream is my personal buttercream of choice. Thats why the eggs in this recipe are so important. Made half the recipe, cutting back on butter as others suggested. Bring to a boil; cook over medium-high heat until a thermometer reads 250 (hard-ball stage), 8 to 10 minutes. Used Chambord instead of suggested liqueur. What is that fancy mixer with the double whisk? Basic Italian Meringue Recipe - Serious Eats In another bowl, add in flour, baking powder, baking soda and salt. the cake. Cut the halved lemon in smaller pieces - zest, meat and . Once the meringue has cooled, you add butter piece by piece until the meringue and butter are thoroughly combined. You can also use vanilla beans, emulsions or ground up freeze-dried fruit. Italian Buttercream Recipe - The Spruce Eats Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. Italian Meringue Buttercream Recipe Italian Meringue Buttercream is silky, buttery but still light. Do not stir the syrup while it is cooking since this will cause the sugar to crystalize. Vanilla Bean Italian Meringue Buttercream - Lifestyle of a Foodie It will come together I promise. Swiss Meringue Buttercream Recipe This was a great frosting. Wow, not too buttery at all, in fact less buttery than other buttercreams. Lets walk through everything you need to know to make the smoothest, fluffiest lemon Swiss meringue buttercream! I love this recipe just as it is but Im trying to get all fancy this week. Easy Italian Meringue Buttercream Recipe (Video) - Veena Azmanov Even with gel food coloring, I have to use quite a bit to get my colors really vibrant. Start by weighing out the egg whites into the bowl of a stand mixer. Use immediately, or store in an air-tight container in the refrigerator until needed. Place ice packs at the base of your mixer to cool the meringue down to room temperature as you're mixing or remove the meringue once it's stiff enough and place it into the fridge for 15 minutes to cool it down. Place your egg whites into the bowl of your stand mixer with the whisk attachment. I am just curious. I was going to make this icing but do you know if it will hold up if I am making a ruffle cake with it? looked like a greasy, With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. . Bake for about 20-25 minutes in the bottom third of the oven, until golden. How to make Italian Meringue - Great British Chefs I was a bit scared of this recipe but wanted to give it a try because I don't care for American Buttercream due to it's excessive sweetness and texture. A go-to favorite in home kitchens, it is also commonly found in professional bakeries because of its stable structure, ease to work with in piping and decorating, and subtle sweetness that goes with any dessert frosting need. It can be hard to tell when the meringue reaches this stage just by looking at your mixing bowl, so feel free to take breaks and test it by removing the whisk attachment and flipping it upside down. 50 minutes. Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Add the butter. Posted on Published: May 7, 2021- Last updated: April 13, 2023, Home Desserts Italian Meringue Buttercream. Scrape the sides and bottom of the bowl with a rubber spatula as needed. Leave the lid on for 5 minutes to ensure all the sugar granules are dissolved or your sugar could crystallize and become grainy. Bring to a boil over medium-high heat, swirling pan occasionally. I am not a professional cake decorator but I occasionally dabble with fun cake designs. I did have to hold a dish towel around my mixing bowl for a bit to catch all of the splatters but that was the only issue I had. I just have to say THANK YOU Liz for sharing this and everything you share. It also holds up well under fondant or tall, heavy tier cakes. I can not thank you enough! Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240F before being added to the whipping egg whites. Photo: Caitlin Bensel; Food Styling: Torie Cox. long, but used it anyway. It's natural for the meringue to deflate. Keep in mind that the buttercream stays soft at room temperature and won't develop a sugary crust like icings tend to do. This recipe makes a batch of buttercream thats less sweet than an American buttercream and not quite as buttery-tasting as its French counterpart. Measure 1 cup sugar and the water into a 1-quart, heavy- bottomed saucepan. The most stable buttercream you can make for hot weather will have shortening in the recipe. Many people are intimidated to make anything that requires a thermometer, but it's super easy and well worth it. It adds a luxurious touch to any cake, cupcake, or cookie sandwich and it is easy to spread or pipe decorations. I have read some recipes where sugar is not added to the egg whites and some where it is, like your recipe. Normally Im a huge fan of using egg whites out of a carton, but thats when Im adding them into a batter. Combine the sugar and water in a saucepan over medium heat. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). I halved the recipe for a 9" three layer cake. Continue boiling the mixture without stirring until the thermometer reaches 235F, Begin whisking your egg whites on high to soft peaks. ever had! as well as I could and Heat over medium-high heat until the sugar syrup reaches 238 F, about 10 minutes. Start to slowly whisk the egg whites either in a stand mixer or with a hand-held electric whisk until just starting to foam. Salt - Just a little salt helps bring out the flavor of the Italian meringue buttercream. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch. Italian buttercream is the most stable of all the buttercreams. While the syrup boils, place the egg whites and cream of tartar in a mixing bowl. Cooled completely but when I started adding the butter, geez, what a mess. If after 3-4 minutes of mixing it still looks too soft, chill the bowl for another 10 minutes before mixing it again. buttery and absolutely melts in your It can be stored in an airtight container at room temperature for up to 2 days, in thefridge for up to 2 weeks, or in the freezer for up to 3 months. Stir to combine then stop stirring. I was amazed at how light and almost whipped cream like it was. How to make Italian Buttercream - Preppy Kitchen lemon flavor I have You can also add 1/2 cup to 3/4 cup of jam or jelly but the buttercream will be slightly sweeter if you use jam. Here's my affiliate link if you're interested in learning more: http://shrsl.com/239du. It's a bosch universal plus! Italian Meringue Buttercream combines the light, airy quality of meringue with the richness of buttercream. This buttercream can be used as a filling and topping for cakes and cupcakes. Bring to a boil on your stovetop. Simply place the bowl over a hot water bath / double boiler until the frosting around the edge of the bowl has melted. Cream butter and sugar together in a mixer until light and fluffy. kept whipping in the It is normal for the buttercream to look separated once it has been chilled but continue to mix until it comes back together. If it looks lumpy or broken, keep mixing until it looks fluffy and thick. Feel free to add your favorite flavors to this recipe in place of vanilla, and adjust the amount to fit your preference. When I first started making this buttercream, I would check the temperature with an. Fresh egg whites - Don't use boxed (pasteurized) egg whites, chances are they will not whip into a stiff meringue which is vital to a stable buttercream frosting. To make the sugar syrup, place the candy thermometer in the . Keep an eye on the candy thermometer. The lemon flavor really shines. 50 times per day. Its delicious, its silky, it spreads BEAUTIFULLY, and I will never make a different recipe. This can take from 10-15 minutes. This will now be my go to frosting recipe - with or without the lemon curd. If you want to make deep or really intense colors, I highly recommend making your frosting in advance. 50g of egg white. That usually does the trick! Once it reaches this stage, lift the bowl away from the pot and dry the bottom with a towel. The next day, when I brought it to room temperature, it separated to the point that it was not usable and when I tried to blend it back to a decent consistency, it only got worse. The only real added lemon curd. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Set aside to cool. People love Italian meringue buttercream because it is the most stable of all the buttercreams and it is also the least sweet. If it doesn't seem to come together after an additional 10 minutes of mixing, check out the troubleshooting section in the post above. I am doing a four tiered cake so will need a lot of buttercream. Some of the following links are affiliates. Can i use this recipe to frost sugar cookies? I tried it and it worked for me. Learn how to torte, fill, and frost a cake like a pro. Meanwhile, put the egg whites and salt into a the bowl of a stand mixer fitted with the whisk attachment. Whisk together the all-purpose flour, coconut flour, baking powder and salt in a medium bowl; set aside. portion to the desired Whipping a hot (240F!) Paired it up with flourless almond layers laced with caramelized fruit (pears, peaches and plums). This a creamy, not Tip: Avoid the temptation to stir the sugar and water while it's boiling. Italian meringue butter cream | BBC Good Food While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. 2 cups unsalted butter, chilled and cubed. 2016-2023 Chelsweets LLC. This will bring the overall temperature of the buttercream up to the right temperature and allow it to become smooth again. Lemon Layer Cake with Lemon Curd - Sweet & Savory What gives this frosting its incredible texture is the meringue that its made with. Let the chocolate come to room temperature then beat it into the buttercream. While the meringue whips, I like to add something cold around the base of my bowl. It was a If it feels pretty much room temperature, then add in the butter. Once the meringue is cooled, whip in soft butter and vanilla until the buttercream is light and fluffy and no longer has a butter taste. Add in the lemon zest. Without stirring, let the edges of the meringue warm up and become liquid (the center of the meringue will still be solid), about 1-2 minutes. Hi there Liz. You may also want to put a splash of vanilla extract along with the almond extract because they play very well together. 2. As you add the butter, its super important that the butter is at room temperature. The melted, warm buttercream around the edge of the bowl will mix with the frosting thats too cold. Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment (see note). Pro-tip - In traditional SMBC, fresh egg whites and granulated sugar are cooked together to dissolve the . butter and it Bring the buttercream to room temperature and re-whip until it's a smooth consistency before you use it. Now you can add in food coloring if you desire. Quick and Almost-Professional Buttercream Icing, Vanilla Cupcakes with Swiss Meringue Buttercream, Easiest, Most Delicious Meringue Buttercream, Lemon Cupcake with Blackberry Buttercream. Lemon Meringue Tart (with Italian Meringue) - Wheel of Baking I was also surprised at how pipable and spreadable this was, I wasn't sure how it would work out with the lemon curd, but was fantastic to work with!!!!! Fell completely and looked like cottage cheese and water. However, you can use them to make my hybrid buttercream frosting. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. liquor on hand, so I used Yossy Arefi. Now, keep in mind, this is buttercream. This recipe prodoced a very tasty, creamy frosting. Caramel Italian Buttercream : r/Baking - Reddit flavored this with about 3 T. Since white chocolate has a higher melting point than butter. Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Italian Meringue Buttercream: 1 1/8 C Granulated Sugar 9 oz 1/3 C Water 3 oz 4 1/2 oz egg whites 4 1/2 or 1/2 C + 1 Tbs 3 Tbs Sticks Unsalted Butter room temperature sliced into 1 pieces (16 oz) Lemon Simple Syrup 1/8 C Water 1 oz 1/8 C Lemon Juice about 3/4 of a lemon (1 oz) 1/8 C Sugar 1 1/2 oz 1 Tbs Lemon Cello optional Instructions For the Cake Thank you, Yes it can. Please review details on the account login page. most helpful review was I was By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. icing the cake yet, so I can't rate If you have leftover egg yolks, make lemon curd or chocolate chip egg yolk cookies. But maybe that's just my preference. Next, in a large bowl, beat the 5 egg whites and 1/2 teaspoon of salt with an electric stand mixer fitted with the whip attachment on high speed until stiff peaks form. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Once the sugar is fully dissolved and the mixture is smooth, its time to whip the meringue until it has stiff peaks. ), The Ultimate Guide to Different Types of Frosting, Cuatro Leches Cupcakes - Tres Leches Cake with Dulce de Leche. ago. Set mixture aside. You can add coloring by adding a couple of drops of your favorite food coloring into the bowl as it's whipping in the final step. I would like to know when I am doing my lives on facebook if I can give you credit? While it might seem terrifying to watch your frosting seem to fall apart, fear not. Vanilla Italian Meringue Buttercream - A Life of Happenstance See below for variations. Doing a cake next week and worried about safety! With your fingers or a pastry brush, wipe any sugar crystals from the sides of the pot. How to Make Italian Meringue Buttercream: Some Other Recipes We Are Sure You Will Love: Make the sugar syrup. As soon as the sugar is dissolved, stop stirring and increase the heat to high. cake with lime curd filling, so I How would you rate Lemon Meringue Buttercream? This recipe can be halved, but I dont recommend doubling it unless you have a commercial size KitchenAid (8 qt).

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