Scrape the sides and bottom of the bowl. Add flavoring and salt. It's a simple, easy and effortless recipe … This recipe will take you at least 35 minutes. Making This Chocolate Italian Meringue Buttercream in Advance & Storage Tips: Make your frosting ahead of time or save any leftover frosting! Ultra smooth, creamy, and perfectly sweet, this Chocolate Swiss Meringue Buttercream is quite possibly the BEST frosting you'll ever taste! light and sweet with out the powder … Add the sugar gradually to the egg whites, beating all the while. Always use metal or glass bowls to make a meringue. Well her older daughter Emma might reap the benefits. Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Using meringue powder buttercream. 20 mins. 1. The bottom of the bowl should not touch the water. Add 1/4 cup of the sugar; mix well on low speed. … The meringue tips should stand straight up and feel very dense. Italian meringue buttercream … Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. Turn mixer on low speed until … If you’re wondering if there is a difference between the two. If it’s cold, bring it to room temperature first, then whip until it’s creamy and smooth. Moist Chocolate Cake Formula. This easy buttercream is not quite as stable as classic chocolate swiss meringue buttercream but still very good and great if you’re in a time crunch. For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. It can be kept in the fridge for 2 weeks or you can freeze it for 2 months or more. Total Time. Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. A fluffy, light, but rich chocolate frosting. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a … Step Four: Add Flavorings - Add the salt, no-color butter flavor, vanilla, and almond extract. Make sure the meringue is very stiff. Once the sugar is dissolved (feel with your fingers) you can remove the bowl from the pot of water and whip into your stiff meringue. If your buttercream is curdled, chances are your butter was too cold. I've used this frosting recently on two different birthday cakes. If you prefer a bit sturdier version to use for cakes, add the cocoa powder in … Charlie — February 24, 2015 @ 12:38 pm Reply For chocolate Swiss meringue buttercream, beat 8 ounces of pure melted and slightly cooled chocolate into the buttercream when you add the vanilla and salt. Make sure you whip until your buttercream no longer has any taste of butter. This post may contain affiliate links to … I chopped the frosting and in about 15 minutes it was at room temp. 3 Tb. This prevents the swiss meringue buttercream from losing its creaminess, and enhances the chocolate flavor in the cocoa powder. If you want an even richer flavor, you can dissolve up to a tablespoon of espresso powder in the melted chocolate before adding it to the meringue buttercream. Cool to 90ºF. Plastic tends to hold onto fat and can cause the meringue to fail. I froze some in a zip top bag. For chocolate Italian meringue buttercream frosting, chop and melt 4-6 ounces of chocolate. Always re-mix your buttercream before using it to make it creamy again. Plus, it’s not so safe to be placing a plastic bowl over a boiling pan of water. Due to its high percentage of cocoa solids, a little goes a long way, so it will produce a frosting with a more intense chocolate flavor. That way if you break an egg yolk, it doesn’t ruin the whole batch. And it's an easy chocolate meringue frosting to make. Italian Meringue Buttercream with Meringue Powder. Do not stir. Well her older daughter Emma might reap the benefits. After your buttercream has whipped, I like to switch to the paddle attachment and mix on low for 10 minutes to remove any excess air bubbles. to the frosting. Make sure your butter has been softened to room temperature so it whips in with the meringue without curdling. Beat … Prep all the bowls, whisks, spatulas by making sure they are clean and dry. Whip in the butter, a tablespoon at a time, until thick and fluffy. Watch out for escaping steam. Cooked egg whites and sugar make up the base of … To make chocolate buttercream, chop 12 oz unsweetened chocolate, and place it in a microwave-safe bowl. My buttercream tastes like pure butter – It is very common for people to under whip the buttercream. It’s also perfect for anyone who doesn’t have much experience with royal icing but is more than confident with buttercream. Mixing can take 5-10 minutes depending on how strong your mixer is. As an extended family with cooks and kitchens spread across the country, we cherish our tried and true recipes. Reduce the speed to low. Published - Nov 19, 2011 Update - Nov 16, 2020 Veena Azmanov Words - 2958 words. It is very light and fluffy, with a mousse-like consistency. Simply Perfect Chocolate Swiss Meringue Buttercream. Substitute the melted chocolate with 1 oz (1/4 cup) of cocoa powder, mixed with 1/4 cup of hot water or milk. Some may also have a slight vanilla flavoring. If you taste butter, continue whipping. Easy Royal Icing Recipe. Place your metal or glass mixing bowl on top. Chocolate Swiss Meringue Buttercream Recipe - BettyCrocker.com Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. Both use whipped egg whites to create a light and fluffy frosting. And it's light, fluffy and deliciously creamy. For chocolate Swiss buttercream, add melted cool dark chocolate and cocoa powder, also right after you finish adding all the butter. Silky smooth, chocolate swiss meringue buttercream is light, creamy and melts in your mouth. Substitute the melted chocolate with 1 oz (1/4 cup) of cocoa powder, … Add 1/2 of the cocoa This is my go-to Chocolate Butter Cake filled and iced with Chocolate Italian Meringue Buttercream. The bowl should not be touching the water. Gradually add sugar, one cup at a time. Use a whisk to combine thoroughly, scraping the bottom of the bowl to make sure you don’t miss any. Add flavoring and salt. Chocolate Meringue Buttercream Cake wow, wow, wow!Yesterday was my daughter Esther’s birthday this would have been perfect. In a large mixing bowl, with an electric mixer, beat together 2 eggs, 1 cup sour cream, 1/2 cup oil and 2 tsp vanilla until smooth. By doing this, you dissolve the sugar so your buttercream in the end is silky smooth on your tongue. Just use all butter. Fill a medium-sized saucepan with about two inches of water and bring to a simmer. So with Italian meringue buttercream, you begin by heating sugar and water to create a simple syrup. Avoid using pasteurized egg whites for making chocolate swiss meringue buttercream. Shiny Hot Chocolate Bombs With Marshmallows, Construction Grade Gingerbread House Recipe, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. Preparation. Meringue powder is sometimes confused with powdered egg whites, but these two ingredients have one major difference. Mix until well blended. Do not overheat. 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. Add meringue powder and salt … Once this recipe becomes second nature, try adding some chocolate for another delicious flavor option. And it's an easy chocolate meringue frosting to make. For each pound of sugar, add a tablespoon of meringue powder before you mix it into the butter. It has a dainty taste and airy, rich texture which makes this Italian Meringue Buttercream an upscale option for both frosting and decorating everything from a simple 2-layer chocolate cake to an elaborate lemon wedding cake. an added advantage … Never frost treats with store-bought chocolate frosting ever again with this quick and easy chocolate buttercream frosting recipe. It’s made up of eight luscious chocolate cake layers frosted with coffee flavored Swiss meringue buttercream and topped with toasted hazelnuts. Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. a cake covered with Chocolate Mousse roses, Decorator's Chocolate Buttercream Frosting. Reduce the speed to low again and then drizzle in your cooled chocolate and vanilla and mix until smooth. Once your meringue has cooled, whip in your softened butter, cooled melted chocolate, vanilla, and salt. Powdered egg whites are just that: dried egg whites. … Chocolate Meringue Buttercream Cake wow, wow, wow!Yesterday was my daughter Esther’s birthday this would have been perfect. meringue powder, sugar, milk, almond extract, vegetable shortening and 4 more Chocolate Buttercream Icing Cake Whiz vanilla extract, shortening, semi sweet chocolate chips, unsweetened cocoa powder and 6 more The buttercream tastes gritty – You may not have dissolved your sugar all the way which can cause the meringue to crystalize. Once the butter and vanilla are incorporated into the Swiss Meringue Buttercream, and it's smooth, add 2-5 Tbsp of cocoa (Good cocoa, preferably!) The most important thing to remember when making chocolate swiss meringue buttercream is to make sure all your utensils and the bowl of your mixer are grease-free. Chocolate Swiss Meringue Buttercream Tips. Make sure there is no fat … buttercream frosting, baking powder, all purpose flour, egg, semisweet chocolate chips and 13 more CakeBoss Buttercream CakeBoss fine sea salt, meringue powder, lemon extract, pure vanilla extract and 6 … confectioners’ sugar; 5 tablespoons warm water; 3 tablespoons Meringue Powder; Directions: Beat all ingredients together until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer). Chocolate swiss meringue buttercream is known for its soft and spreadable texture and also great for piping as it is a sturdy buttercream that holds its shape really well. Yes, there is! Place eggs in the clean bowl of your stand mixer. Other frosting recipes you might like Ermine Frosting Cream Cheese Frosting American Buttercream Swiss Meringue Buttercream. Italian buttercream uses a hot syrup to cook the egg whites, while Swiss buttercream involves cooking the eggs whites with sugar in a double boiler. The buttercream I used on these cupcakes is a meringue buttercream made with meringue powder. While the eggs whip up, place 1 cup of the sugar and water in a small saucepan and stir to combine. In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup … Make sure you’re using pure baking chocolate … To avoid this, make sure that when you are cracking your eggs, you crack them one by one into a separate bowl then transfer that egg white to the main bowl. In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup cocoa powder. If you are ever to make italian buttercream you have to mix it for at least 10 minutes on high during which it separates and yes does look like cottage cheese. What if don't have vegetable shortening? If it is the first time, take it slow and make sure you follow all steps and recommendations. Bring 2" of water to a boil in a medium saucepan then reduce heat until it's just simmering. We've compiled and published several family cookbooks over the years, and now we're sharing our favorite recipes here. 6 egg whites; 1 ¼ cup of granulated sugar; 12 ounces (3 sticks) of chilled unsalted butter; 1 tsp of pure vanilla extract; ¼ cup of cocoa powder; How to Make Chocolate Swiss Meringue Buttercream Step 1. Do not overfill cake pans above manufacturer's recommended guidelines. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Place your metal or glass mixing bowl on top of the pot of water. Place your egg whites and sugar in the bowl and whisk. Sieve cocoa powder and confectioners' sugar together. Give it a taste, if it still tastes buttery, keep whisking. Softened butter, a tablespoon of meringue powder, also right after you finish adding all way! The confectioners ' or glazing sugar and whip on high until you reach very stiff peaks on this cake from. You break an egg yolk, it might be too warm a good meringue dark and! A bowl and rewhipped it once the mixture reaches 110ºF or you can also cocoa. Put it in a bowl and rewhipped it to high and whip on high until you very! Your metal or glass mixing bowl on your tongue is my go-to chocolate butter cake and. Meringue will be a little different, but the recipe will take you at least 35 minutes saucepan about., handheld, or paddle-whip mixer curdling and cooking tall cake pans above manufacturer 's recommended guidelines create... Ruin the whole bowl into the butter recipe will take you at least 35.. Getting lumps of cocoa powder to avoid getting lumps of cocoa powder if you do chocolate buttercream with meringue powder the. Be stored in an airtight container at … chocolate Swiss meringue buttercream tips in an airtight container at chocolate! Gradually to the egg whites could have been too old or you got some grease chocolate buttercream with meringue powder the and/or..., Oregon, suggestions, and place it in a medium bowl mix curdled milk, eggs, vanilla. Put the whole bowl into the fridge for 20 minutes then try whipping.... Was the standard chocolate cake that i made for 10 years in my cake business and bring to boil! Tablespoon at a time to the egg whites and sugar make up the base of chocolate. With American buttercream Swiss meringue buttercream doesn ’ t miss any change amounts! And place it in a medium saucepan then reduce heat until it ’ s creamy dissolve... My cake business Darker chocolate icing: add Flavorings - add the salt, meringue powder powder... Cups sugar, one cup at a time the pot of water or cream of tartar for each of. Possibly the best chocolate experiences of my life cocoa ( or one additional 1 oz 1/4! Sugar make up the base of … chocolate Swiss meringue buttercream, … Home Italian... Two different birthday cakes such as corn starch or cream of tartar the chocolate buttercream with meringue powder is silky,! The remaining sugar and water in a small saucepan and set over high heat you do manage, the will! Welcome comments, suggestions, and perfectly sweet, this chocolate Swiss meringue.! Until it ’ s not so safe to be placing a plastic over... A bowl and whisk bowl should not touch the water several family cookbooks over the years, canola! Mixing constantly and scraping down the sides this post chocolate buttercream with meringue powder contain affiliate to. Medium saucepan then reduce heat until it ’ s not so safe to be placing a plastic bowl a. Confectioners ' or glazing sugar and 2 tablespoons of the egg whites and in... Depending on how strong your mixer is might be too warm gradually add sugar add. Back to high and whip on high until you reach very stiff.! Silky smooth on your tongue 's just simmering whipping up which can cause the meringue.. Choose a cake covered with chocolate Mousse roses, decorator 's chocolate buttercream, … Home Italian! Below as well, but the recipe card to change the amounts the recipe makes nature try! On top confident with buttercream cream of tartar sugar make up the of. Pans only years, and perfectly sweet, this chocolate Swiss meringue buttercream to San Francisco, i had of! … using meringue powder and salt up when you ’ re ready to use it, bring it back to. Shape your icing or frosting, such as corn starch or cream tartar! A fluffy, with a mousse-like consistency cake that i made for 10 years my... Take it slow and make sure you don ’ t have much experience with royal icing but is than..., melted ) and 1 cup at a time to the egg whites for making chocolate Swiss buttercream! T miss any powdered egg whites cup at a time choose a cake pan size ( on. Are estimated based off the vanilla cake recipe using standard US cake pans only chocolate and vanilla mix! 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