Chocolate Italian Meringue Buttercream This was not my first attempt at Italian meringue buttercream. It may take up to 5 minutes to reach this point. 12. Place the remaining sugar and water in a small saucepan and set over high heat. There’s buttercream, and then there’s Chocolate Swiss Meringue Buttercream. 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. It’s worth breaking out the candy thermometer for! 2. Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. Melt the chocolate, stirring until smooth, then remove the bowl from the saucepan and set aside to cool while you prepare the buttercream. 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. 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. Now let's turn it into chocolate buttercream. Especially if you are a beginner. This cake is super soft, yet strong enough for sculpted or wedding cakes. It's not the end of the world! To color it, I add a small amount of Confectioner’s Sugar to it which allows the buttercream … It does share the same silkiness and delicate soft texture as Swiss Meringue Buttercream. Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). It can be done, but it's very risky. We draped the cake in bright red fondant then used Video recipe: Piping Italian meringue cupcake buttercream Ingredients: – Basic cupcake recipe – Italian Meringue buttercream, coloured as required – Large disposable piping bags – Large petal piping tube, eg Wilton No. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. 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! Get The Cakebook! *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. For best results, allow it to sit at room temperature before serving. Chocolate Italian Buttercream is not as scary as it sounds and tastes like a chocolate cloud in the end. Spread a layer of orange preserves over the bottom layer of the cake and cover with buttercream using a cake spatula. If you’ve never tried it before then you are in for a treat. 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. Moist and perfectly leveled – this Chocolate Sponge Cake recipe is the one to have! So around these parts, buttercream reigns supreme. Be sure to watch the recipe video below for how to assemble this masterpiece! Use to fill cakes or to decorate cakes and cupcakes. 5. Featured in the FREE Cake & Icing Basics Program - learn from Yolanda! Place the … Your chocolate buttercream is now ready to use! * This recipe yields about 6cups of buttercream. Dec 26-31 Blowout SALE: Up to 50% OFF Sitewide. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. Try to avoid getting the syrup on the sides of the bowl. The buttercream will keep covered at room temperature for 1 day, refrigerated in an airtight container for up to 1 week, or in the freezer for up to 3 months. Put the egg whites and a pinch of salt in the bowl, then set aside. 10. It isn’t too rich, so it pairs perfectly with any cake, satisfying chocolate cravings without overpowering other flavors. A little rum syrup and Chocolate Italian Meringue Buttercream … Likewise, a cake that is filled or covered with Swiss Meringue buttercream should not be served straight from the refrigerator. 1. 9. Total time: 1 Hours 10 Minutes + Chilling, • 114g Butter (cut into tablespoon pieces), at cool room temperature (not too soft). Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. Jul 3, 2019 - Italian meringue buttercream is my preferred buttercream for icing cake with. Powered by Shopify, Yo's Chocolate Swiss Meringue Buttercream, Figuring out the math of how to increase or decrease a recipe can be tricky, so click. This light and delicious Italian meringue buttercream is great for frosting cakes, cupcakes and more. If it is the first time, take it slow and make sure you follow all steps and recommendations. Chocolate Swiss meringue buttercream ingredients Swiss meringue buttercream requires a handful of ingredients to make the base of the frosting. Leave the pan of water on the stove, as you will need it shortly. so easy too! Featured in the FREE Cake & Icing Basics Program - learn from Yolanda! Perfectly tender and buttery chocolate cake layers. The meringue won’t whip up – Egg whites could have been too old or you got some grease in the mixture. Bring the buttercream to room temperature before using. Italian Meringue Buttercream For step-by-step directions for making Italian Meringue Buttercream, please click here! © 2020 HOW TO CAKE IT. https://ofbatteranddough.com/italian-meringue-buttercream-frosting-recipe Here are a few flavor options to try: Coconut: add 1 teaspoon concentrated coconut extract Scrape the chocolate into the buttercream and whip on high speed until fully incorporated. This is a batch of raspberry buttercream that was re-stirred before being used to add my final layer of frosting on a cake. Place a skewer into the centre of the cake and if it comes out clean, then you know your cake is ready. Made by Yolanda Gampp of How To Cake It, this chocolate meringue buttercream recipe is easy to … Just dissolve your sugar with fresh egg whites over a simmering pot of water and then whip into a stiff meringue. I personally love this buttercream because it’s as light and smooth as Italian meringue buttercream but delightfully chocolaty. If it still has batter on the skewer put it back into the oven for a few more minutes. Chop the chocolate as finely as you can. Yo's Favorite Chocolate Swiss Meringue Buttercream! This is now basically marshmallow fluff or meringue frosting. This is going to be a short post as, you will see, I’ve already blogged this cake. Problems with chocolate swiss meringue buttercream. Inspired by Yolanda Gampp, we have everything you need to make delicious cakes and look good in the kitchen. My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). Learn how to make Italian meringue buttercream. My buttercream is curdled or looks separated – When fat (butter) tries to mix with water (egg whites) it has to be the same temperature. 3. In other variations I’ve also paired this cake with a or . Clean all your utensils again and use fresh egg whites. 6. 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.. Put it in a heatproof bowl and set the bowl over a pan of lightly simmering water (do not let the bowl touch the water). Chocolate Italian Meringue Buttercream Cake. Think – {Chocolate Cake with Vanilla Italian Meringue Buttercream} February 18, 2011 by Kaitlin 64 Comments Enjoying the damp, dark quiet of an unremarkable night, I’m walking alone on the sidewalk. From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream… Sep 9. This cake is super soft, yet strong enough for sculpted or wedding cakes. Leave to cool before decorating. https://sugargeekshow.com/recipe/italian-meringue-buttercream You can find a brown sugar italian meringue buttercream in this post: Triple Browned Cake. With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Once the syrup reaches between 115°C and 118°C, remove it from heat immediately and with the mixer still running on high speed, pour the hot syrup into the egg whites in a thin, steady stream. It's easier to make than you think and might become your go to frosting! Take a look below at the handy video for constructing this cake. How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. Elevate your chocolate frosting with this meringue buttercream recipe! Don't worry; its supposed to happen. Find out how to create it below with Annmarie from A Piece of Cake (IG: APieceOfCakeDublin) and take your baking to the next level! 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! ), you've seen me use this rich chocolate buttercream in my Cake Au Lait, my Classic How to Make Chocolate Swiss Meringue Buttercream without Chocolate This recipe will take you at least 35 minutes. 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! Chocolate swiss meringue buttercream is my favorite of all the buttercreams and fairly easy to make.There’s no secret to it. Heat the mixture, whisking frequently, until it’s warm but not hot to the touch and the sugar is mostly dissolved (you should feel just a little grittiness when you rub a bit of the mixture between your fingertips), about 2 to 5 minutes. Below are some swaps and substitutions that you can make. Grease and line 2 x 7 inch sandwich tins or 1 x 9 inch cake tin. How to assemble the cake: Brush each cake with the syrup, making sure the sides of the cake are also moist. The buttercream will now deflate, curdle and lot like a disastrous soupy mess. Once the sugar mixture has reached a boil, remove the lid and attach or hold a food thermometer to the side of the saucepan and cook until the sugar mixture reaches 110°C. Put all ingredients into a bowl, mix together until combined and is a smooth consistency. Add in the vanilla and continue whipping for another 3 minutes. I frosted this chocolate cake with a light and lemony Italian meringue buttercream. Step-by-step tutorial on how to make fluffy, mousse-like, light-as-air Chocolate Italian Meringue Buttercream, that feels like biting into a chocolate cloud. Favorite chocolate Swiss meringue buttercream cake icing recipe ever meringue is at room temperature serving. Bowl, mix together until combined and is thick and fluffy speed, the. 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