Chocolate Italian Buttercream Frosting Recipe

Chocolate Italian Buttercrea (With Step By Step Photos!)

WEBDec 11, 2020 · Instructions. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches …

1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes.
4. Add butter tablespoon by tablespoon, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.

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Chocolate Italian Meringue Buttercream Chelsweets

WEBSep 5, 2020 · Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. Heat in 15 second intervals, stirring …

1. Begin by melting your chocolate, as it needs time to cool down before it's added to the frosting. Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. Heat in 15 second intervals, stirring between intervals to help the chocolate heat more evenly. Once the chocolate is mostly melted (usually takes 4 intervals for me) stir until smooth, then set aside to cool.
2. Clean your bowl and whisk attachment with a splash of lemon juice or vinegar to remove any residual grease from prior baking. This helps ensure your egg whites whip up properly.
3. This part is important, so please take note! From the 2/3 cup of granulated sugar, remove two Tablespoons and place them into a separate small bowl next to your stand mixer.
4. Place 2 large egg whites and 1/4 tsp of salt into your bowl and mix on high to whip up your egg whites. Slowly pour in the reserved 2 Tbsp of sugar and continue to mix on high until stiff peaks form.

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Chocolate Italian Meringue Buttercream Frosting

WEBOct 28, 2019 · Scrape the bowl down, add vanilla, and whip to combine. Place the finely chopped chocolate and cocoa powder (optional) in a …

1. Place the sugar and water in a small saucepan over medium heat. Cover the pot for the first 2 minutes to help prevent crystallization. You will heat the sugar syrup to 240°F.
2. While the sugar heats, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. When the sugar syrup hits 200°F, begin whipping the egg whites on low. Once they start to foam, add the salt and cream of tartar.
3. Bump the speed up to medium (4 on a KitchenAid) and beat until you reach soft peaks. The whites should be ready right when your sugar syrup is ready.
4. Once the sugar is 240°F, the egg whites should be at soft peaks. Slowly and carefully drizzle the syrup into the bowl, being careful to avoid the whisk. Continue to beat the meringue on a medium speed until it reaches room temperature. This will take about 20 minutes. Pack the sides of the bowl with ice or frozen veggies to speed up the process.

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