Chocolate Italian Buttercream

Add your pieces of room temperature butter in slowly. Once the cooked meringue cools simply beat in plenty of butter creating an emulsion that s extraordinary rich and creamy. The betty crocker kitchens have laid out precise instructions and tips so you ll know exactly what to expect.

Olivia Luz

Begin whipping on a low speed to break up. Kitchenaid stand mixer you can also use a hand mixer if a stand mixer isn t in the budget sturdy whisk this is my new favorite whisk it doubles as a bowl scraper spatula candy thermometer measuring cups and spoons. Ingredients 4oz 114g good quality dark chocolate preferably 60 to 70 cocoa chopped or callets discs see note 1 2 cup 3 1 2oz 100g granulated sugar divided 1 4 cup 59ml water 2 large 1 4 cup 60g egg whites at room temperature pinch of salt 1 2 cup 4oz 114g butter cut into. A candy thermometer place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Monitor the temperature of your sugar syrup closely you don t want it to get too hot.

Instructions place the egg whites in the bowl of a stand mixer fitted with a balloon whisk. It s important to use room temperature egg whites and butter. While the eggs whip up place 1 cup of. Pro tips for making italian buttercream. To make this chocolate italian buttercream you will need.

Turn the speed up to medium high and. Clean the bowl of your mixer really well fat is the enemy of meringue. It is none other than the best ever chocolate pound cake of my very first blog post plus my newly created recipe for chocolate italian meringue buttercream. Beat on medium high speed until the egg whites reach the soft peak. White chocolate italian meringue buttercream i often use this recipe in place of vanilla buttercream.

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Heat sugar and water to between 248 and 250 degrees f. Satiny smooth rich and deeply chocolaty this frosting will take your cake and cupcakes to a whole new level. For the buttercream place the egg whites with a pinch of salt in a large mixing bowl and use electric beaters or in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until the whites are foamy. Buttercream and assembly 1. The flavor is deeper creamier and just plain better than any ordinary white buttercream.

For these spectacular results though some time and effort is required but no guesswork. With the mixer on a medium speed add cup of the sugar a tablespoon at a time. Italian meringue buttercream is essentially meringue that s cooked by pouring very hot sugar syrup into it while it beats. There s buttercream and then there s chocolate swiss meringue buttercream. When my friend san of the baby shower ducky cupcake fame asked me to make her hubby a cake for his 40th birthday tomorrow with the only instructions being it must be chocolate just chocolate i knew which cake recipe i had to make.

When my friend san of the baby shower ducky cupcake fame asked me to make her hubby a cake for his 40th birthday tomorrow with the only instructions being it must be chocolate just chocolate i knew which cake recipe i had to make. For these spectacular results though some time and effort is required but no guesswork. Heat sugar and water to between 248 and 250 degrees f. Turn the speed up to medium high and. Instructions place the egg whites in the bowl of a stand mixer fitted with a balloon whisk.

There s buttercream and then there s chocolate swiss meringue buttercream. Begin whipping on a low speed to break up.