Chocolate Italian Buttercream Recipes

HOW TO MAKE CHOCOLATE CLOUD ITALIAN MERINGUE BUTTERCREAM

Steps:

• Place the chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave, stirring with a silicone spatula every 15 seconds, until almost completely melted. Remove the chocolate from the microwave and continue stirring until fully melted. Allow it to cool until it is no longer warm to the touch but is still fluid. Meanwhile, make the buttercream base.
• 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. Put the egg whites and a pinch of salt in the bowl, then set aside. Place 2 tablespoons of the sugar in a tiny bowl and keep near the bowl of egg whites.
• Place the remaining sugar and water in a small saucepan and set over high heat. Do not stir. Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. (Covering the saucepan will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). Once the sugar mixture has reached a boil, remove the lid and attach or hold a candy/food thermometer to the side of the saucepan and cook until the sugar mixture reaches 230F/110C.
• Once the syrup reaches about 230F/ 110C, immediately begin to whip the eggs whites on high speed until foamy. Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until stiff, but not dry peaks form, about 30 more seconds.
• Meanwhile, continue to cook the syrup until it reaches between 240F/ 115C and 245F/118C. Typically (and ideally), the syrup will reach this temperature by the time the whites are whipped.
• Once the syrup reaches between 240F/ 115C and 245F/118C, 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. Try to avoid getting the syrup on the sides of the bowl.
• 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 is now basically marshmallow fluff or meringue frosting. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point.
• With the mixer running on high speed, add the butter one piece at a time. The buttercream will now deflate, curdle and lot like a disastrous soupy mess. Don't worry; its supposed to happen. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. It may take up to 5 minutes to reach this point. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. It's not the end of the world! Just place the bowl in the refrigerator for about 10 minutes (do not get too cold), then rewhip. Add in the vanilla and continue whipping for another 3 minutes. Congratulations! Now you have vanilla Italian meringue buttercream. Now let's turn it into a chocolate buttercream cloud.
• 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. Likewise, make sure that its not warm, or it will melt the frosting. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. Return the bowl to the mixer and beat until smooth and uniform in color; 1 to 2 minutes. Woohoooooo! Your chocolate cloud buttercream is now ready to use!
• 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. Bring the buttercream to room temperature before using. Rewhip to restore the spreadable consistency, but, to avoid curdling, not until the buttercream has reached room temperature.
• Use as desired or frost on top of these Chocolate Cloud Cupcakes.

CHOCOLATE ITALIAN MERINGUE BUTTERCREAM

Steps:

• Start by melting the chocolate, because it needs time to cool down before it's added to the frosting. Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. Heat in 15 second intervals, stirring between intervals to help the chocolate melt more evenly. Once the chocolate is mostly melted (usually takes 4 intervals for me), stir until smooth, then set aside to cool.
• Next, clean your mixing bowl and whisk attachment with a splash of lemon juice or vinegar to remove any residual grease from prior baking. This helps ensure your egg whites whip up properly.
• This part is important, so please take note! From the 2/3 cup of granulated sugar, remove two tablespoons and place them into a separate small bowl next to your stand mixer.
• Place 2 large egg whites and 1/4 tsp of salt into your mixing bowl and start to mix on high. Slowly pour in the reserved 2 Tbsp of sugar into the egg whites and continue to mix on high until stiff peaks form.
• Pour the remaining sugar (about 1/2 cup) and 1/4 cup of water into a small saucepan and heat over a medium high heat. Cover the saucepan with its lid and swirl the pan around a few times to help the sugar and water combine. There is no need to stir the mixture! Let the mixture sit until it begins to boil, then remove the lid and use your digital thermometer to monitor the temperature. Continue to heat the sugar mixture until it reached 240 F or 115 C.
• Once it reaches 240 F or 115 C it's time to pour the sugar syrup into the whipped up egg whites! Remove the pan from heat and turn your stand mixer on high. With the mixer running, carefully pour the sugar syrup into the egg whites in a slow, steady stream. Try to pour the syrup directly on top of the egg whites and avoid having it hit the side of your bowl.
• Continue to mix on high until the mixture increases in volume and becomes shiny with stiff peaks. At this stage it's marshmallow frosting, which is great for s'mores flavored treats or pies!
• Feel the bottom of your bowl and make sure the meringue isn't still warm. If it is warm, let the meringue sit for a few minutes to continue to cool down.
• Once the meringue is at room temp, mix on a medium high speed and slowly add in 1/2 cup of room temperature butter in small chunks (about 1 Tbsp).
• My buttercream sometimes deflates / curdles once all the butter is mixed in. But don't worry, that's normal! Allow the buttercream to continue to mix on a medium high speed until it comes back together and fluffs up again. This can take anywhere from 3-10 minutes.
• If the frosting still hasn't come back together at this point, please refer to my detailed troubleshooting guide in the post above.
• Next, pour in the melted and cooled chocolate. It should no longer be warm to the touch but still fluid.
• Combine 1 tsp of vanilla extract and 1 tsp of instant coffee (optional) in a small bowl and pour into the frosting.
• Mix on a medium high speed until the ingredients are combined. Scrape the sides of the bowl as needed with a rubber spatula.
• One batch of frosting makes about 2 cups of frosting, which is enough to frost a batch of cupcakes of fill a small cake.

CHOCOLATE BUTTERCREAM

Steps:

• Chop chocolate. In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and let cool. Cut butter into pieces and soften to cool room temperature.
• In a 1 1/2-quart heavy saucepan bring water and sugar to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a candy thermometer registers 248°F.
• While syrup is boiling, in a bowl with an electric mixer beat whites with a pinch salt until foamy and beat in cream of tartar. Beat whites until they just hold stiff peaks and beat in hot syrup in a stream (try to avoid pouring onto beaters and side of bowl). Beat mixture at medium speed until completely cool, 5 to 10 minutes. Beat in butter, 1 piece at a time, beating until mixture is thickened and smooth. (Buttercream will at first appear very thin and at some point look like it is breaking but, as more butter is beaten in, it will thicken and become glossy and smooth.) Beat in cocoa powder, melted chocolate, and a pinch salt, beating until smooth. (Buttercream may be made 2 days ahead and chilled in an airtight container. Bring buttercream to room temperature and beat before using.) (If buttercream is too cold when beaten it will not be glossy and smooth.)