Meanwhile place egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on low speed until foamy. If you re looking for a rich chocolaty cake filling or a something that is chocolaty but a bit less sweet i highly recommend trying ganache. Continue boiling until syrup reaches 238 degrees on a candy thermometer soft ball stage. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. I seriously debated adding peanut butter instead of chocolate.
Either way would have been amazing on these cupcakes. In medium glass or metal bowl beat egg whites and sugar with whisk until blended. Place the bottom layer on your serving platter. Return the bowl to the mixer and beat until smooth and uniform in color. Let it cook until it the syrup reaches 240 f when measured with a candy thermometer.
The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. Step 1 place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Likewise make sure that its not warm or it will melt the frosting. In a small saucepan combine 1 and 1 4 cups of granulated sugar and 2 3 of a cup of water. The cake below is covered in milk chocolate ganache and it is a really great alternative to chocolate buttercream.
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French buttercream which uses egg yolks for a custard like frosting and german buttercream are also delicious options i would urge you to try out. 1 to 2 minutes. Your chocolate cloud buttercream is now ready to use. For chocolate italian meringue buttercream frosting chop and melt 4 6 ounces of chocolate. When the buttercream is done add the melted chocolate and whisk until combined see note.
8 extra large egg whites 2 cups sugar cup water 3 cups 6 sticks unsalted butter at room temperature but into small cubes 1 tablespoon pure vanilla extract directions put the whites in the bowl of a stand mixer fitted with the whip attachment. However i do find that my chocolate buttercream tastes a bit less sweet than my vanilla buttercream. 8 extra large egg whites 2 cups sugar cup water 3 cups 6 sticks unsalted butter at room temperature but into small cubes 1 tablespoon pure vanilla extract directions put the whites in the bowl of a stand mixer fitted with the whip attachment. French buttercream which uses egg yolks for a custard like frosting and german buttercream are also delicious options i would urge you to try out. Once it s cooled beat it into the frosting.
However i do find that my chocolate buttercream tastes a bit less sweet than my vanilla buttercream. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. Either way would have been amazing on these cupcakes. Meanwhile place egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on low speed until foamy.
