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Chocolate Italian Meringue Buttercream This was not my first attempt at Italian meringue buttercream. For these spectacular results though, some time and effort is required—but no guesswork! Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until stiff, but not dry peaks form, about 30 more seconds. Mar 13, 2016 - 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! It is also less buttery in flavour than its cousin Swiss Meringue Buttercream. Well, a primitive form of it, I like to think ;). This frosting is … If you'll been watching along on How To Cake It (don't forget to subscribe! © 2020 HOW TO CAKE IT. Make it at least a day ahead. Rewhip to restore the spreadable consistency, but, to avoid curdling, not until the buttercream has reached room temperature. Frosting the cake with Italian Meringue buttercream should keep the cakes from drying out; although without knowing much about the chocolate cake recipe you are using, I can’t promise that. Leave to cool before decorating. Leave the pan of water on the stove, as you will need it shortly. Place the remaining sugar and water in a small saucepan and set over high heat. Make sure that the melted, cooled chocolate is completely fluid without any solid pieces or you'll end up with chocolate pieces throughout your frosting. Mar 13, 2016 - 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! Meanwhile, continue to cook the syrup until it reaches between 115°C and 118°C. 2. This buttercream needs a bit of time to set up—there’s a lot of chocolate. This light and delicious Italian meringue buttercream is great for frosting cakes, cupcakes and more. There’s no point in making super smooth buttercream only to let your frosting get air bubbles as you add your second layer of frosting. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. 4. While this is possible, for my buttercream recipe, the temperature of the sugar mixture must be exact, and a candy thermometer is the best (and easiest) way to ensure precision. Here are a few flavor options to try: Coconut: add 1 teaspoon concentrated coconut extract 5. Perfectly tender and buttery chocolate cake layers. Perfectly tender and buttery chocolate cake layers. Total time: 1 Hours 10 Minutes + Chilling, • 114g Butter (cut into tablespoon pieces), at cool room temperature (not too soft). Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240ºF before being added to the whipping egg whites. This Italian Meringue Buttercream recipe by Yolanda Gampp of How To Cake It is the best buttercream cake icing recipe ever! https://sugargeekshow.com/recipe/italian-meringue-buttercream It's not the end of the world! When my friend San (of the baby shower ducky cupcake fame!) 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! Spread a layer of orange preserves over the bottom layer of the cake and cover with buttercream using a cake spatula. It’s worth breaking out the candy thermometer for! Chocolate Italian Meringue Buttercream Cake. Beat until the egg white mixture triples in volume, turns super white and glossy, hold stiff peaks and the bottom of the bowl has cooled. This Italian Buttercream is enriched with flavour that is not too sweet as traditional buttercream can be. 1. It does share the same silkiness and delicate soft texture as Swiss Meringue Buttercream. A little rum syrup and Chocolate Italian Meringue Buttercream … *Caking Tip: If you don't want to flavour your entire batch of Swiss meringue buttercream, simply use 4 oz of chocolate for every 2 cups of buttercream you'd like to flavour, **Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. My buttercream is curdled or looks separated – When fat (butter) tries to mix with water (egg whites) it has to be the same temperature. ), you've seen me use this rich chocolate buttercream in my Cake … https://ofbatteranddough.com/italian-meringue-buttercream-frosting-recipe Dec 26-31 Blowout SALE: up to 5 minutes to reach this temperature by the time the whites are.. 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