After nearly 20 minutes of beating my meringue, it still felt a bit warm on the bottom. Well, a primitive form of it, I like to think ;). You can begin adding the butter one tablespoon at a time. If you make this recipe, be sure to tag me on Instagram! Are you sure that 2 egg whites are 112 grams? Published - Jul 30, 2012 Update - Nov 11, 2020 Veena Azmanov Words - 3467 words. I had 24 mini Devil’s Food cupcakes leftover from a previous order. When you’re ready to use it, bring it back up to room temperature and rewhip before using. Let the meringue whip for 15- 20 minutes and you can even pack the bowl with ice (or frozen fruits and veggies…). How do you make chocolate buttercream? Chocolate Italian Meringue Buttercream . The sugar syrup must hit 235℉ – 240℉. Either way would have been amazing on these cupcakes. There’s an easy work around that will bring your frosting back together. I don’t know if you realize this, but I, like baking. Do not stir the sugar as it heats. Mar 18, 2016 - How to Make Chocolate Cloud Italian Meringue Buttercream, a post from the blog Cleobuttera on Bloglovin’ Chocolate Italian meringue buttercream frosting is the perfect solution to this dessert conundrum. Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. Place over medium- high heat and bring the sugar to 235°F - 240°F. 270g egg whites (9 large eggs) 357g granulated sugar. If the egg whites hit soft peaks before the sugar is ready, turn the mixer to low. My goal for the bake sale was to raise $300 through online donations and a bake sale at a community festival. After a bit of trial and error, I feel like I have finally mastered this chocolate italian meringue buttercream (IMBC). Stiff peaks are when meringue can stand up on its own when flipped upside down. I suggest separating your eggs about an hour before you plan to make your frosting. This page contains affiliate links which means I may earn a commission as an Amazon Associate from qualifying purchases. 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. ), you've seen me use this rich chocolate buttercream in … 200g White chocolate. 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. Once you break it down, it really isn’t that difficult, but there are some key points to keep in mind. Try to pour the syrup directly on top of the egg whites and avoid having it hit the side of your bowl. 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. It sounds simple, and it is, but it is going to look awful. 3. Place 2 large egg whites and 1/4 tsp of salt into your bowl and mix on high to whip up your egg whites. Change to the paddle attachment. Cover … Whip in your softened butter, melted chocolate, … I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. While the eggs whip up, place 1 cup of the sugar and water in a small saucepan and stir to combine. That’s why the eggs in this recipe are so important. White Chocolate Italian Meringue Buttercream. Heat the chocolate in the microwave or over a double boiler. 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 will allow the heat from the bowl to melt those last bits of chocolate and prevent your chocolate from being overheating. Most sticks of butter come to room temp in about 2 hours. In a medium saucepan add 1 cup sugar and 1/3 cup water, mix to … Several other military spouses, including Morgan from Blueberry Chronicles and Chelsea from Jonesin’ for a Treat, helped me pull this one off. This will bring the overall temperature of your frosting up to the right temperature and allow it to become smooth again. While this is the part that will give you a heart attack, my son loved helping me plop each pat of butter into the bowl. Scrape the sides of the bowl as needed with a rubber spatula. To do this, just pop your mixing bowl and whisk right into the fridge. Chocolate swiss meringue buttercream is my favorite of all the buttercreams and fairly easy to make. Slowly and carefully drizzle the syrup into the bowl, being careful to avoid the whisk. Whisk to combine. Before you make this, let me give you a warning. 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! This usually happens after some of the butter is added. Chocolate Italian Meringue Buttercream. It’s also a great way to use up extra egg whites. I’ll be giving this one a try! Be careful as you do this, because they won’t whip up properly if any yolk gets into the mixture! Cream the room … Both problems are actually pretty easy to fix!! This was such a fun experience and I can’t wait to do it again! I love that it’s not very sweet. I love that it pairs really well with the cake because it’s not overpowering. After comparing that recipe to this chocolate Italian buttercream frosting, I think my first attempt was just a bad recipe. Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. Once it reaches 240 F or 115 C it's time to pour it into your whipped up egg whites! That is considered “soft ball” stage and it will give the meringue the right structure. See! Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. That’s not too bad. Feel the bottom of your bowl and make sure the meringue isn't still warm. Add a pinch or cream of tartar and salt to your egg whites and mix on low. It also is more stable and less finicky once it’s made! If you want to host your own bake sale, check it out. From the 2/3 cup of granulated sugar, remove two Tablespoons and place them into a separate small bowl next to your stand mixer. 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. To color When I do start to add in my unsalted butter, I do it in small chunks. If it looks too soupy at any point, pop the bowl in the fridge for 5- 10 minutes. With the mixer running, carefully pour the sugar syrup into the egg whites in a slow, steady stream. Next year we’ll have an even bigger goal and a bigger venue. I only recommend products that I use and trust. Not good. Just dissolve your sugar with fresh egg whites over a simmering pot of water and then whip into a stiff meringue. Once the chocolate is mostly melted (usually takes 4 intervals for me) stir until smooth, then set aside to cool. I like to chill my bowl for about 15 minutes. While I frost most of my cakes with American buttercream, sometimes I like to mix things up! This chocolate Italian meringue buttercream recipe use quite a few ingredients and you might not have all of them on hand. They looked a little naked, so a dash of chocolate sprinkles finished them off. If you make this recipe, be sure to tag me on. Why You Should Try Faux Cream Cheese Frosting. Allow the buttercream to continue to mix on a medium high speed until it comes back together and fluffs up again. Most people don’t like super sweet frosting, so this recipe is perfect! it is very buttery and not very sweet, so it might taste different than what you’re used to. Read More…. Steps to Make Chocolate Frosting. I decided to make chocolate Italian meringue buttercream frosting to go on some mini chocolate cupcakes for my No Kid Hungry bake sale. Once the sugar is ready, the egg whites should be at soft peaks. Refrigerate chocolate mixture for 20 minutes. When you view blunders as opportunities to grow, you’ll always be successful. Bake sale, you say? The next most important step is to let the meringue cool to room temperature before adding the butter. This does NOT mean soft to the touch or greasy. The big one is adding butter while the meringue is too warm. 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 butter, salt, vanilla, and chocolate … I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! If you'll been watching along on How To Cake It (don't forget to subscribe! One of my resolutions this year was to be more open to different types of frosting and I’ve stuck to it! Ultra smooth, creamy, and perfectly sweet, this Chocolate Swiss Meringue Buttercream is quite possibly the BEST frosting you'll ever taste! I like to melt it at the beginning of this recipe because it needs time to cool before it’s added to the frosting. – Italian Meringue buttercream, coloured as required – Large disposable piping bags – Large petal piping tube, eg Wilton No. But, as my baking and tastes have matured, I have come to discover that there are so many more frosting options out there. ), you've seen me use this rich chocolate buttercream in … Make the Italian Meringue Buttercream according to the recipe. Italian Meringue Buttercream is light, silky and not too sweet. Before you make this, let me give you a warning. There’s something about the idea of making frosting with raw eggs that seems a bit creepy. My favorite thing about Italian meringue buttercream is that it doesn’t crust. In the bowl of a stand mixer, fitted with the whip attachment, beat the egg whites and 1 tablespoon of sugar on low speed. My chocolate swiss meringue buttercream looks like cottage cheese. There are step-by-step photos down below as well, but these tips are super helpful to read before you make your own SMBC! If it feels pretty much room temperature, I add in my butter. I trust the one I found on, You know, I wasn’t even planning on making this frosting. Your email address will not be published. Then give it a good mix for several minutes. This post may contain affiliate links to Amazon and other sides. But don’t worry, your frosting isn’t ruined! You can also freeze this buttercream for up to a month. 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