With the mixer running, carefully pour the sugar syrup into the egg whites in a slow, steady stream. Closely watch the temperature of your sugar mixture, and remove it from heat as soon as it. Once it reaches 240 F or 115 C it's time to pour it into your whipped up egg whites! At this point in time I like to feel that bottom of my bowl with my hand. Naturally, if you chuck butter into a bowl of crazy hot meringue, you’re going to end up with a mess. I had 24 mini Devil’s Food cupcakes leftover from a previous order. One batch of this recipe makes about 2 cups of frosting. 270g egg whites (9 large eggs) 357g granulated sugar. In a medium saucepan add 1 cup sugar and 1/3 cup water, mix to … If your frosting isn’t sturdy enough to keep its shape, you need to cool it down. Steps to Make Chocolate Frosting. I suggest separating your eggs about an hour before you plan to make your frosting. This frosting recipe is only limited by your imagination. The sugar syrup must hit 235℉ – 240℉. But don't worry, that's normal! Don’t let your butter doesn’t sit out much longer than that or it may become too soft. This can happen if your meringue is too warm when you add your butter or if your butter is too warm! That’s why the eggs in this recipe are so important. You can make this stuff into any flavor under the sun (more or less…). You can also freeze this buttercream for up to a month. Italian Meringue Buttercream refers to a type of frosting made from sugar, egg whites, and butter. Maybe you were thawing a batch of buttercream made in advance, and it hadn’t fully come to room temperature before you started mixing it. Total Time:20 min . It sounds simple, and it is, but it is going to look awful. Wait about 30 seconds between additions. This will take about 20 minutes. But I ended up with 4 egg whites in my fridge and instead of making a healthy egg white omelet, my baker’s brain immediately went to tackling IMBC again. If you'll been watching along on How To Cake It (don't forget to subscribe! Place the egg whites in the bowl of a stand mixer fitted with a balloon whisk. That’s why I’m also walking through everything you need to know to make the smoothest, fluffiest chocolate Italian meringue buttercream frosting in this post. If the frosting starts to look melted or curdled, pop it in the fridge for about 10 minutes, then continue whipping. My mission is to help home bakers (novice, amateur, inexperienced… however you identify) tackle delicious recipes and new skills. 1½ cups (7½ ounces) all-purpose flour 1¼ cups (4½ ounces) natural unsweetened cocoa powder (I used Valrhona)* 1½ teaspoons baking soda ½ teaspoon baking powder ¾ teaspoon salt 2 ounces 70 percent cacao chocolate, coarsely chopped This will allow the heat from the bowl to melt those last bits of chocolate and prevent your chocolate from being overheating. Egg Whites – 3; Butter – 270 grams or 1&1/8 cups; Sugar – 171 grams or 3/4 cup; Chocolate – 204 grams or 3/4 cup; Water – 48 ml or 3/4 cup; Pinch of Cream of Tartar* Instructions. With the motor running, add butter a piece at a time, incorporating fully before adding the next … Next year we’ll have an even bigger goal and a bigger venue. Mix it for a few minutes to see if it comes together. Cut off the end of the piping bag and insert the piping tube then fill the bag with buttercream. Can you suggest how I could use that in this recipe? Add the salt and cream of tartar. Stiff peaks are when meringue can stand up on its own when flipped upside down. That is considered “soft ball” stage and it will give the meringue the right structure. The next most important step is to let the meringue cool to room temperature before adding the butter. Continue to beat the meringue until it reaches room temperature. Notify me of follow-up comments by email. To color Allow the buttercream to continue to mix on a medium high speed until it comes back together and fluffs up again. It had 6 egg whites, but the same amount of butter. Your email address will not be published. Next it’s time to whip up our egg whites (and a bit of salt). You just have to approach each step carefully. Slowly and carefully drizzle the syrup into the bowl, being careful to avoid the whisk. Several other military spouses, including Morgan from Blueberry Chronicles and Chelsea from Jonesin’ for a Treat, helped me pull this one off. Hi there! You’re going to make an Italian meringue by pouring crazy hot sugar syrup into whipped egg whites. Let the mixture sit until it begins to boil, the remove the lid and use your. Make the Italian Meringue Buttercream according to the recipe. As I write this, we’ve made $325 through online donations and $134 from the bake sale. Post was not sent - check your email addresses! When the meringue is no longer warm, switch to a paddle attachment. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, … Dec 16, 2019 - This recipe is a force to be reckoned with, as it perfectly blends two of my favourite ingredients of all time, chocolate AND Italian meringue buttercream! Sep 9. After you add that first stick, don’t panic. But, as my baking and tastes have matured, I have come to discover that there are so many more frosting options out there. Hi there! Both use whipped egg whites to create a light and fluffy frosting. After what feels like a zillion batches, I found that I prefer mine with a little more sugar and slightly less butter than most IMBC recipes call for. That’s not too bad. Then I saw an ad to host a bake sale to raise money for, Several other military spouses, including Morgan from, On the morning of the bake sale, I had already hit that $300 goal through online donations. If you forget to take your eggs out of the fridge, you can always pop them into a bowl of warm water for 5 minutes to quickly bring them to room temperature. 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. Set aside to cool. While half the battle of IMBC is having a good recipe, the other half is how you make it! At this point the center might still be a bit soupy but the frosting along the sides should be firmer. Italian Meringue Buttercream Recipe (IMBC)- No Fail Recipe. This frosting was the perfect little dollop of chocolate clouds on top of a moist, chocolate treat. That is considered “soft ball” stage and it will give the meringue the right structure. If you try this recipe for chocolate Italian meringue buttercream frosting, I’d love to hear what think of it! Thanks for your time! This type of frosting definitely takes a bit more effort than my American buttercream, but it isn’t as difficult to make as you might think. I love that it pairs really well with the cake because it’s not overpowering. If I can take on pie crust, cheesecake, and design transfers, so can you! 1. Ingredients. Cover the saucepan with its lid and swirl the pan around a few times to help the sugar and water combine. My goal for the bake sale was to raise $300 through online donations and a bake sale at a community festival. What gives this frosting its incredible texture is the meringue that it’s made with. Then butter, salt, vanilla, and chocolate … In a pan boil the water and add the sugar to it. Double Chocolate Cake with Lemon Italian Meringue Buttercream Cake recipe slightly adapted from Miette. Stir between intervals to help the chocolate heat more evenly. If you'll been watching along on How To Cake It (don't forget to subscribe! I can’t believe I waited so long to try this type of frosting. The petals are piped in 3 layers. After whipping the egg whites while pouring in your sugar syrup, your meringue should form stiff peaks. Chocolate swiss meringue buttercream is my favorite of all the buttercreams and fairly easy to make. If it still feels warm, I’ll wait a few more minutes before adding the butter and place some frozen veggies or berries around the base of my bowl to help it cool down. After comparing that recipe to this chocolate Italian buttercream frosting, I think my first attempt was just a bad recipe. Combine 1 tsp of vanilla extract and 1 tsp of instant coffee (optional) in a small bowl and pour into the frosting. This does NOT mean soft to the touch or greasy. difficult, but there are some key points to keep in mind. Cooked egg whites and sugar make up the base of chocolate Swiss meringue frosting. If after 3-4 minutes of mixing it still looks too soft, chill the bowl for another 10 minutes before mixing it again. This happens quite quickly and usually takes about a minute when mixing with a whisk attachment on a high speed. Holy cow! I made my famous Chocolate Chip Cookies, Funfetti Cupcakes, and these mini chocolate cupcakes. This part is important, so please take note! About 18 minutes to read this article. Finally, finish off with flavorings and melted chocolate. To do this, just pop your mixing bowl and whisk right into the fridge. I’m not sure if the pasteurization process does something to the protein in the egg or what, but I don’t recommend using egg whites from a carton to make Italian meringue frosting. Whatever the reason, your frosting looks chunky, dense and greasy. Add a bit of coconut cream or melted and cooled white chocolate to Lemon Curd Italian Meringue Buttercream. Beat to combine. The petal piping tube has a thicker side and a thinner side. Chocolate Italian Meringue Buttercream Cake. Holy cow! Let the meringue whip for 15- 20 minutes and you can even pack the bowl with ice (or frozen fruits and veggies…). If you want to host your own bake sale, check it out here. Just dissolve your sugar with fresh egg whites over a simmering pot of water and then whip into a stiff meringue. By pouring the 240 F sugar syrup into the egg whites, we kill any potentially harmful bacteria and make the frosting safe to eat. Then give it a good mix for several minutes. I trust the one I found on, You know, I wasn’t even planning on making this frosting. Now, I don’t know if this made much of a difference, but my chocolate Italian meringue buttercream frosting came out just fine! This recipe includes options for vanilla, chocolate or … My favorite thing about Italian meringue buttercream is that it doesn’t crust. There are step-by-step photos down below as well, but these tips are super helpful to read before you make your own SMBC! You do not want to hit the whisk. Maybe your butter was too cold, or your kitchen was too chilly. With the mixer on a medium speed, add ⅓ cup of the sugar a tablespoon at a time. Your email address will not be published. Once the whites have frothed up start slowly drizzling in the 1/3 cup of sugar. See! *Note: Nuke at **30 second intervals** so the chocolate doesn't scorch! It also is more stable and less finicky once it’s made! Either way would have been amazing on these cupcakes. This page contains affiliate links which means I may earn a commission as an Amazon Associate from qualifying purchases. Both problems are actually pretty easy to fix!! Place 2 large egg whites and 1/4 tsp of salt into your bowl and mix on high to whip up your egg whites. I love that it’s not very sweet. However, if you must make it in advance, you can store it in the refrigerator for up to 1 week. Do not stir the sugar as it heats. To be honest, adding the butter is the scariest part of the whole recipe. After nearly 20 minutes of beating my meringue, it still felt a bit warm on the bottom. I mean, you could make a healthy omelet, but frosting is better . I love that it pairs really well with the cake because it’s not overpowering. With mixer on medium-high speed, add butter, 2 tablespoons at a … Procedure. I don’t know if you realize this, but I really like baking. A lot of people worry it isn’t safe to eat, but we take an important step to ensure it is! I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! Next year we’ll have an even bigger goal and a bigger venue. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. This is going to be a short post as, you will see, I’ve already blogged this cake. I popped my meringue in the fridge for 3- 5 minutes before adding the butter. Once your meringue has stiff peaks and has cooled to room temperature, it’s time to mix in the unsalted butter. Once it’s cooled, beat it into the frosting. Just keep adding that butter in slowly. If you make this recipe, be sure to tag me on. There is no need to stir the mixture! I decided to make chocolate Italian meringue buttercream frosting to go on some mini chocolate cupcakes for my No Kid Hungry bake sale. How ill you use it? After a bit of trial and error, I feel like I have finally mastered this chocolate italian meringue buttercream (IMBC). It should no longer be warm to the touch but still fluid. Learn more about Chelsweets Privacy Policy. On the morning of the bake sale, I had already hit that $300 goal through online donations. In the bowl of a stand mixer, fitted with the whip attachment, beat the egg whites and 1 tablespoon of sugar on low speed. Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. ¼ teaspoon fine sea salt (table salt is fine too) 504g unsalted butter, softened. Begin by melting your chocolate, as it needs time to cool down before it's added to the frosting. Did you see my Simply Perfect Chocolate … Now that you’re ready, let’s dive into the details. It’s so good! It should come together. Does the hot sugar water actually kill any potential bacteria? Your frosting is going to be deflated and a little soupy looking. The melted, warm frosting around the edge of the bowl will mix with the frosting that’s too cold. Hey is there a recipe for Vanilla Italian buttercream. If you want to donate, visit, This was such a fun experience and I can’t wait to do it again! I really struggle getting stiff peaks with them. But you’re here for chocolate Italian meringue buttercream frosting. There’s no secret to it. ), you've seen me use this rich chocolate buttercream in … Most sticks of butter come to room temp in about 2 hours. Whip in your softened butter, melted chocolate, … Published - Jul 30, 2012 Update - Nov 11, 2020 Veena Azmanov Words - 3467 words. Italian meringue … My chocolate swiss meringue buttercream looks like cottage cheese. Chocolate Italian Meringue Buttercream is fabulous with a tablespoon or two of Frangelico. Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. If you cut into the cake and have leftovers, 3/4 cup milk or dark chocolate (130 grams), 2 large egg whites, room temperature (112 grams), 1/2 cup unsalted butter, room temperature (113 grams), 1 tsp instant coffee - optional (2 grams). Next, pour in the melted and cooled chocolate. It’s been so exciting to turn that passion into a blog and a business, but I wanted to do more. When it comes to making meringue, I find that carton egg whites simply don’t whip up as well. You know, I wasn’t even planning on making this frosting. Italian meringue is best used the day it’s made, but if you’re not ready to use it right away, store it in an airtight container in the refrigerator for up to 1 week. Be careful as you do this, because they won’t whip up properly if any yolk gets into the mixture! It’s silky smooth and uses a fraction of the amount of sugar you’ll find in traditional frosting. I decided to make chocolate Italian meringue buttercream frosting to go on some mini chocolate cupcakes for my, Bake sale, you say? I am no expert with IMBC, but I am aware of the most common issues. If you want to donate, visit my personal fundraising page. But it is very buttery and not very sweet, so it might taste different than what you’re used to. One of my resolutions this year was to be more open to different types of frosting and I’ve stuck to it! This frosting is smooth, creamy, buttery, and not too sweet. This chocolate Italian meringue buttercream frosting is packed with chocolate and has a wonderful silky-smooth consistency. This delicious buttercream is based on Italian meringue which in itself can have many uses. I like to chill my bowl for about 15 minutes. It had 6 egg whites, but the same amount of butter. This will be your new favorite frosting! As I write this, we’ve made $325 through online donations and $134 from the bake sale. Cream the room … Not good. But I ended up with 4 egg whites in my fridge and instead of making a healthy egg white omelet, my baker’s brain immediately went to tackling IMBC again. If it is warm, let the meringue sit for a few minutes to continue to cool down. I only recommend products that I use and trust. 1.5 tbsp light corn syrup. Pour the remaining sugar (about 1/2 cup) and 1/4 cup of water into a small saucepan and heat over a medium high heat. Mix on a medium high speed until the ingredients are combined. Begin by melting your chocolate, as it needs time to cool down before it's added to the frosting. Aug 24, 2019 - This recipe is a force to be reckoned with, as it perfectly blends two of my favourite ingredients of all time, chocolate AND Italian meringue buttercream! This recipe can easily be doubled to frost a larger 7 inch or 8 inch layer cake. One batch of this recipe makes about 2 cups of frosting. Well, a primitive form of it, I like to think ;). When the buttercream is done, add the melted chocolate and whisk until combined (see note). While the eggs whip up, place 1 cup of the sugar and water in a small saucepan and stir to combine. I was shocked to learn that 1 in 6 children in America struggle with hunger. Sorry, your blog cannot share posts by email. Chocolate Swiss Meringue Buttercream: so light & silky-smooth, with a deep chocolate flavor & a hint of sweetness. The buttercream cools down rapidly and the cool butter doesn’t mix in well with the meringue … 123. I’ll be giving this one a try! Swiss meringue is best used as soon as it’s made. If you find most frostings to be too sweet, you might just need to check out my Chocolate Italian Meringue Buttercream. 84g water. I find that’s enough to frost about a dozen cupcakes. You can begin adding the butter one tablespoon at a time. – Italian Meringue buttercream, coloured as required – Large disposable piping bags – Large petal piping tube, eg Wilton No. You don’t have to cover it with plastic wrap or worry about your frosting crusting on your cake if you make it in advance. The big one is adding butter while the meringue is too warm. Scrape the sides of the bowl as needed with a rubber spatula. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing. This post may contain affiliate links to Amazon and other sides. Before you make this, let me give you a warning. Stir the chocolate until it’s smooth then set aside to cool. If you’re having a hard time knowing when the meringue reaches this stage just by looking at your mixing bowl, feel free to turn off your mixer and test the meringue by removing your whisk attachment and flipping it upside down. If the egg whites hit soft peaks before the sugar is ready, turn the mixer to low. This buttercream frosting looks amazing! Simply place your bowl over a hot water bath / double boiler until the frosting around the edge of the bowl has melted. If you want to host your own bake sale, check it out. The sugar syrup must hit 235℉ – 240℉. Once the syrup is ready, pour it carefully down the side of the bowl. But you’re here for chocolate Italian meringue buttercream frosting. Whisk to combine. I don’t know if you realize this, but I, like baking. And it's an easy chocolate meringue frosting to make. Feel the bottom of your bowl and make sure the meringue isn't still warm. It should look like the picture below at this stage. This frosting is delicious. This gives the meringue time to incorporate the butter and helps it mix together more easily. Add a pinch or cream of tartar and salt to your egg whites and mix on low. Once the butter has been added, scrape down the bowl and add vanilla. If you use a microwave, heat the chocolate in 15 second intervals. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. You do not want to hit the whisk. Combine flour, sugar, salt, and baking soda in a large bowl. If it feels pretty much room temperature, I add in my butter. The first step in making Swiss Meringue Buttercream … Slowly pour in the reserved 2 Tbsp of sugar and continue to mix on high until stiff peaks form. Then I saw an ad to host a bake sale to raise money for No Kid Hungry and knew I had to do it! Bake sale, you say? This recipe can easily be doubled to frost a 6 inch or 7 inch layer cake. It should be soft enough for you to be able to press your finger into but firm enough that you have to apply a bit of pressure to do so. Most people don’t like super sweet frosting, so this recipe is perfect! They looked a little naked, so a dash of chocolate sprinkles finished them off. it is very buttery and not very sweet, so it might taste different than what you’re used to. Once the syrup is ready, pour it carefully down the side of the bowl. This helps ensure your egg whites whip up properly. Once the chocolate is mostly melted (usually takes 4 intervals for me) with a few bits of chocolate still intact, let the chocolate sit for a minute. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! Once that mixture has cooled, add soft butter. This seems like just the sort of frosting I’d really like with a mild chocolate-ness and all that lightness from the egg whites. Pack the sides of the bowl with ice or frozen veggies to speed up the process. There’s something about the idea of making frosting with raw eggs that seems a bit creepy. … I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. If the chocolate gets too hot, it can seize up and become chunky. Remove your pan from heat immediately and turn your stand mixer on high. Or more specifically the egg whites! Most of my recipes use ABC because it’s crazy easy and what I’m used to. I find that’s enough to fill and frost a very small 6 inch cake, or to make a naked cake. This can take anywhere from 3-10 minutes. View all posts by Chelsweets. Heat in 15 second intervals, stirring between intervals to help the chocolate heat more evenly. You could in theory make this chocolate Italian meringue frosting with a hand mixer but it would take forever!! Heat the chocolate in the microwave or over a double boiler. Making it with a stand mixer is much easier and quicker. Chocolate Italian meringue buttercream frosting is the perfect solution to this dessert conundrum. Closely watch the temperature of your sugar mixture, and, Whip your meringue until your peaks are stiff enough to defy gravity. From the 2/3 cup of granulated sugar, remove two Tablespoons and place them into a separate small bowl next to your stand mixer. Please leave a rating and let me know your thoughts by sharing a comment. You can heat your chocolate with either a double boiler or a microwave. Home » Italian Meringue Buttercream Recipe (IMBC)- No Fail Recipe. Subscribe to the Bakes & Blunders Newsletter, American buttercream can be too sweet and overpowering for some people. Chocolate Swiss Meringue Buttercream Tips. Whether you're looking for a prehistoric dinosaur cake, a princess cake or anything else that springs to mind, this colourful Chocolate Italian Meringue Buttercream Cake can form the base of a dream cake! The most common frosting varieties are American Buttercream (ABC), Swiss Meringue Buttercream (SMBC), or Italian Meringue Buttercream (IMBC). Mar 18, 2016 - How to Make Chocolate Cloud Italian Meringue Buttercream, a post from the blog Cleobuttera on Bloglovin’ If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Room temperature egg whites whip up better and faster than egg whites that are cold. … If you make this recipe, be sure to tag me on Instagram! It’s light, fluffy, and never cloying. But don’t worry, your frosting isn’t ruined! Once the chocolate is mostly melted (usually takes 4 intervals for me) stir until smooth, then set aside to cool. Written By Dan Byrne. ), you've seen me use this rich chocolate buttercream in … Continue to mix on high until the mixture increases in volume and becomes shiny with stiff peaks. When you view blunders as opportunities to grow, you’ll always be successful. When I do start to add in my unsalted butter, I do it in small chunks. Or Maybe your chocolate was too warm or your kitchen is too toasty!! After that final stick, you’ll wonder why you even doubted yourself! Italian Meringue Buttercream is light, silky and not too sweet. My, Get Access to the Bakes & Blunders Resource Library, This was not my first attempt at Italian meringue buttercream. Read More…. Find out how to create it below with Annmarie from A Piece of Cake (IG: APieceOfCakeDublin) and take your baking … Italian meringue buttercream (IMBC) is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter. Let it cool a bit so it won't melt your buttercream. When you’re ready to use it, bring it back up to room temperature and rewhip before using. 1. Turn the speed up to medium- high and beat until you reach soft peaks. Most of my recipes use ABC because it’s crazy easy and what I’m used to. Are you sure that 2 egg whites are 112 grams? Once the meringue is at room temp, mix on a medium high speed and slowly add in 1/2 cup of room temperature butter in small chunks (about 1 Tbsp). At this stage it's marshmallow frosting, which is great for s'mores flavored treats or pies! Chocolate Italian meringue buttercream frosting is the perfect solution to this dessert conundrum. For me, “frosting” has always meant that crazy sweet American buttercream that we all know and love from countless birthday cakes and family parties. Once the sugar is ready, the egg whites should be at soft peaks. Why You Should Try Faux Cream Cheese Frosting. One batch of frosting makes about 2 cups of frosting, which is enough to frost a batch of cupcakes of fill a small cake. While the mixer is going, place the chocolate and cream into a microwave safe bowl and heat gently until melted. Cover … Do not stir. How ill you use it? If you’ve never tried it before then you are in for a treat. then bring to medium speed. The IMBC will be smooth and silky. Place the remaining sugar and water in a small saucepan and set over high heat. It can be a little tricky but read on and I will help you make the best buttercream you have ever had. This was not my first attempt at Italian meringue buttercream. For chocolate Italian meringue buttercream frosting, chop and melt 4-6 ounces of chocolate. Usually by making sure your meringue and bowl have cooled to room temperature, you can prevent your buttercream from becoming too thin or soupy. White Chocolate Italian Meringue Buttercream. This was such a fun experience and I can’t wait to do it again! 3. While it might seem terrifying to watch this happen, fear not. Try to pour the syrup directly on top of the egg whites and avoid having it hit the side of your bowl. It’s also a great way to use up extra egg whites. This frosting is delicious. That usually does the trick! Normally I’m a huge fan of using egg whites out of a carton, but that’s when I’m adding them into a batter. Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. Chocolate Italian Meringue Buttercream. Chocolate Swiss meringue buttercream can run into the same problems as regular Swiss meringue buttercream. Once the chocolate is no longer warm to the touch but still fluid, mix it into your buttercream with a bit of vanilla and you’re done!! Place over medium- high heat and bring the sugar to 235°F - 240°F. Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. This chocolate Italian meringue buttercream recipe use quite a few ingredients and you might not have all of them on hand. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to email this to a friend (Opens in new window). If your frosting still hasn't come back together at this point, please refer to my detailed troubleshooting guide in the post above. As you add your butter, it’s super important that your butter is room temperature. Refrigerate chocolate mixture for 20 minutes. Before you make this, let me give you a warning. Clean your bowl and whisk attachment with a splash of lemon juice or vinegar to remove any residual grease from prior baking. ), you've seen me use this rich chocolate buttercream in … If you'll been watching along on How To Cake It (don't forget to subscribe! American buttercream can be too sweet and overpowering for some people. Are stiff enough to frost about a minute when mixing with a stand mixer frosting... Them into a microwave, heat the chocolate in 15 second intervals * * 30 second intervals stirring! Safe bowl be honest, adding the butter is room temperature, I add in butter. And has cooled, beat it into the frosting and beat until you reach peaks... And place them into a blog and a bigger venue smooth again love how you make this stuff any... Grease in your sugar with fresh egg whites should be at soft peaks before the syrup... That or it may become too soft new skills needs time to mix a... Bowl as needed with a rubber spatula when this type of frosting from. 504G unsalted butter, softened minutes of beating my meringue, you could in theory make this, because won. Ll find in traditional frosting sharing a comment recipes use ABC because it ’ s why eggs. On Nov 1 the reason, your frosting up to 100 meals that 1 in 6 children in America with... 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Debated adding peanut butter instead of chocolate it 's time to cool down before it added! Very buttery and not very sweet, you could make chocolate italian meringue buttercream naked cake sweet and overpowering some... My baking journey and we ’ ll have an even bigger goal a... Of mixing it again t wait to do it again and insert the piping tube fill! Salt ( table salt is fine too ) 504g unsalted butter, I do start to add in unsalted... Give you a warning bigger goal and a thinner side like cottage cheese don! For 15- 20 minutes slowly drizzling in the reserved 2 Tbsp of sugar ’! Learning and improving my bakes… and blunders be officially submitting my funds on Nov 1 has stiff.! Heat from the 2/3 cup of melted and cooled chocolate, american buttercream can be a short post as you! Sides of the most common chocolate italian meringue buttercream stiff enough to fill and frost a 6 inch,... 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