How To Make Chocolate Cloud Italian Meringue Buttercream Recipes

CHOCOLATE ITALIAN BUTTERCREAM

Steps:

• In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
• Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
• With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes.
• Add butter tablespoon by tablespoon, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
• Turn the mixer off and fold the chocolate into the buttercream with a spatula. Then mix on low in your mixer until fully incorporated.

ITALIAN MERINGUE BUTTERCREAM

Steps:

• In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

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.