Below are some swaps and substitutions that you can make. This frosting is … Chocolate swiss meringue buttercream is my favorite of all the buttercreams and fairly easy to make.There’s no secret to it. Use to fill cakes or to decorate cakes and cupcakes. Chop the chocolate as finely as you can. It's not the end of the world! With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. Chocolate Italian Meringue Buttercream Cake. Chocolate Italian Buttercream is not as scary as it sounds and tastes like a chocolate cloud in the end. 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. It is also less buttery in flavour than its cousin Swiss Meringue Buttercream. Return the bowl to the mixer and beat until smooth and uniform in colour; 1 to 2 minutes. Here are a few flavor options to try: Coconut: add 1 teaspoon concentrated coconut extract If it still has batter on the skewer put it back into the oven for a few more minutes. I'm Yolanda and this is HOW TO CAKE IT! 2. 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. … It isn’t too rich, so it pairs perfectly with any cake, satisfying chocolate cravings without overpowering other flavors. is decorated completely with Italian meringue buttercream. Place the second cake on top of the buttercream, then cover the cake with a layer of buttercream all around. If you'll been watching along on How To Cake It (don't forget to subscribe! From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream… Once the base is made, you can add melted and cooled chocolate to I make my Italian … Bring the buttercream to room temperature before using. Especially if you are a beginner. I personally love this buttercream because it’s as light and smooth as Italian meringue buttercream but delightfully chocolaty. If it is the first time, take it slow and make sure you follow all steps and recommendations. Spread a layer of orange preserves over the bottom layer of the cake and cover with buttercream using a cake spatula. It does share the same silkiness and delicate soft texture as Swiss Meringue Buttercream. Be sure to watch the recipe video below for how to assemble this masterpiece! ), you've seen me use this rich chocolate buttercream in my Cake Au Lait, my Classic Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. Italian meringue takes a little effort to make. 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. Total time: 1 Hours 10 Minutes + Chilling, • 114g Butter (cut into tablespoon pieces), at cool room temperature (not too soft). A simple and standard recipe will include vanilla, but the flavour possibilities are limited only by your imagination. For best results, allow it to sit at room temperature before serving. 3. It is very stable and pipes amazingly. If you’ve never tried it before then you are in for a treat. 7. Put the egg whites and a pinch of salt in the bowl, then set aside. Likewise, make sure that its not warm, or it will melt the frosting. 3. Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. 5. 4. Some people have asked about using the water drop method (more info here) to gauge temperature. 1. Place the remaining sugar and water in a small saucepan and set over high heat. Transfer the bowl to the stand mixer and fit the mixer with the whisk attachment. 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). Your chocolate buttercream is now ready to use! For these spectacular results though, some time and effort is required—but no guesswork! Add in the vanilla and continue whipping for another 3 minutes. Once the syrup reaches about 110°C, immediately begin to whip the eggs whites on high speed until foamy. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. Order Now & Get Free Shipping on orders over $75. 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. Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240ºF before being added to the whipping egg whites. CLICK BELOW FOR ALL INGREDIENTS AND RECIPES! Making a ganache with chocolate and cream gives the chocolate some flexibility for remaining soft in cooler temperatures. © 2020 HOW TO CAKE IT. My buttercream is curdled or looks separated – When fat (butter) tries to mix with water (egg whites) it has to be the same temperature. Put all ingredients into a bowl, mix together until combined and is a smooth consistency. Clean all your utensils again and use fresh egg whites. 6. How to Make Chocolate Swiss Meringue Buttercream without Chocolate This recipe will take you at least 35 minutes. Sep 9. 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. This cake is super soft, yet strong enough for sculpted or wedding cakes. 123 It can be done, but it's very risky. You can find a brown sugar italian meringue buttercream in this post: Triple Browned Cake. Congratulations! Written By Dan Byrne. Scrape down the sides of the bowl with a spatula occasionally. 12. Make it at least a day ahead. Whip at high speed until thick and glossy and the bowl is no longer warm on the outside, about 5 minutes. Problems with chocolate swiss meringue buttercream. Place the … 2. Moist and perfectly leveled – this Chocolate Sponge Cake recipe is the one to have! Now, he’s always wanted chocolate cake for his birthday, but when he was younger the frosting on his birthday cakes would be vanilla to allow for the creation of the Star Wars/Spider-Man/mad scientist cake that he requested. In the bowl of a stand mixer, whisk together the sugar, salt, and cream of tartar. Italian Meringue Buttercream For step-by-step directions for making Italian Meringue Buttercream, please click here! * This recipe yields about 6cups of buttercream. It’s a citrus celebration that pairs beautifully with the rich, moist and dense chocolate cake. 8. Typically (and ideally), the syrup will reach this temperature by the time the whites are whipped. Just dissolve your sugar with fresh egg whites over a simmering pot of water and then whip into a stiff meringue. This Italian Meringue Buttercream recipe by Yolanda Gampp of How To Cake It is the best buttercream cake icing recipe ever! asked me to make her hubby a cake for his 40th birthday tomorrow with the only instructions being “it must be chocolate, just chocolate” I knew which cake recipe I had to make! My brown butter orchid cake is decorated completely with Italian meringue buttercream. This buttercream needs a bit of time to set up—there’s a lot of chocolate. Yo's Favorite Chocolate Swiss Meringue Buttercream! Leave to cool before decorating. We draped the cake in bright red fondant then used 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. Printable Recipe. You will need a sugar thermometer. Made by Yolanda Gampp of How To Cake It, this chocolate meringue buttercream recipe is easy to … 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! Melt the chocolate, stirring until smooth, then remove the bowl from the saucepan and set aside to cool while you prepare the buttercream. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point. Leave the pan of water on the stove, as you will need it shortly. This is going to be a short post as, you will see, I’ve already blogged this cake. https://ofbatteranddough.com/italian-meringue-buttercream-frosting-recipe 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. Try to avoid getting the syrup on the sides of the bowl. Place a skewer into the centre of the cake and if it comes out clean, then you know your cake is ready. It can be a little tricky but read on and I will help you make the best buttercream you have ever had. 4. With the mixer running on high speed, add the butter one piece at a time. Learn how to make Italian meringue buttercream. Scrape the chocolate into the buttercream and whip on high speed until fully incorporated. Just place the bowl in the refrigerator for about 10 minutes (do not get too cold), then rewhip. This Italian Buttercream is enriched with flavour that is not too sweet as traditional buttercream can be. In case it’s useful, this is my absolute favorite chocolate cake recipe . It can be used for smooth buttercream icing and crisp but chewy meringue nests. Perfectly tender and buttery chocolate cake layers. Rewhip to restore the spreadable consistency, but, to avoid curdling, not until the buttercream has reached room temperature. thanks! Dec 26-31 Blowout SALE: Up to 50% OFF Sitewide. Take a look below at the handy video for constructing this cake. I frosted this chocolate cake with a light and lemony Italian meringue buttercream. Great for using on your favorite chocolate or vanilla cake, this light and smooth buttercream starts with a base of egg whites, cooked with sugar to create a fluffy meringue. Chocolate cakes are not often paired with lemon, but I find the combination completely tantalizing. 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! It’s worth breaking out the candy thermometer for! 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! Italian Meringue Buttercream is light, silky and not too sweet. so easy too! 5. Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts. How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. 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. Almost one year ago, on a trip to San Francisco, I had one of the best chocolate experiences of my life. After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes. New videos every Tuesday! Caleigh — July 24, 2013 @ 11:47 am Reply I made this yesterday with brown sugar for the top of some cupcakes and it was amazing! My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). 11. and then whip into a stiff meringue. Chocolate cake with Dark Chocolate Italian Meringue Buttercream. In other variations I’ve also paired this cake with a or . Chocolate Italian Meringue Buttercream This was not my first attempt at Italian meringue buttercream. Don't worry; its supposed to happen. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. Pour in your batter and place into the centre of the oven and bake until risen and firm to the touch. 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. How to Make Chocolate Cloud Italian Meringue Buttercream ~ Step-by-step tutorial on how to make this fluffy, mousse-like, light-as-air chocolate buttercream, that feels like biting into a chocolate … Likewise, a cake that is filled or covered with Swiss Meringue buttercream should not be served straight from the refrigerator. (Covering the saucepan will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). ), you've seen me use this rich chocolate buttercream in my Cake … A little rum syrup and Chocolate Italian Meringue Buttercream … It is a staple for bakers of all levels and the perfect recipe to add to your tool belt! Do not stir. Featured in the FREE Cake & Icing Basics Program - learn from Yolanda! *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. Flavor Variations Italian meringue buttercream can be prepared in a variety of colors and flavors, making it great for cake decorating! A little rum syrup and Chocolate Italian Meringue Buttercream are the perfect partners for Chocolate Butter Cake. 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