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Category: Desserts
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CHOCOLATE ITALIAN MERINGUE BUTTERCREAM
5 large eggs white, at room temperature
1/2 tsp cream of tarter
3/4 + 1/4 cup of sugar, divided
1/4 cup water
1 pound unsalted butter, softened and cut into 1 tbsp pieces
1/2 cup melted bittersweet chocolate, cooled
Combine 3/4 cup sugar and the water in a small saucepan and stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce the heat to low and insert a candy thermometer. Do not continue to stir.
Using a whisk attachment, beat the egg whites in a large mixing bowl on medium speed until foamy. Add the cream of tartar and beat at high speed until soft peaks form.
Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form. Meanwhile, boil the sugar mixture until it reaches 248-250 degrees. DO NOT LET THE TEMPERATURE EXCEED 250 DEGREES!
Remove from the heat and immediately pour the hot sugar into a glass measuring cup to stop it from cooking.
Turn your mixer on low speed and slowly pour a little of the hot sugar into the bowl. Slowly add the remaining sugar. Beat on high speed for minutes, then reduce to low until the mixture is cool (you should be able to place your hands on the sides of the mixer bowl and not feel a substantial amount of heat). This should take about 3 minutes. Add the cooled (do not add hot melted chocolate as it will ruin your buttercream!) melted chocolate a few tbsp at a time and whip on high for 30 seconds or so until it's combined, scraping down the bowl as needed.
Spread on the cake immediately or store in a covered container in the refrigerator for up to a week.
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CHOCOLATE ITALIAN MERINGUE BUTTERCREAM
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Category: Desserts
Prep Time: Cook Time: Total Time:
CHOCOLATE ITALIAN MERINGUE BUTTERCREAM
5 large eggs white, at room temperature
1/2 tsp cream of tarter
3/4 + 1/4 cup of sugar, divided
1/4 cup water
1 pound unsalted butter, softened and cut into 1 tbsp pieces
1/2 cup melted bittersweet chocolate, cooled
Combine 3/4 cup sugar and the water in a small saucepan and stir until the sugar is dissolved. Slowly heat the mixture, stirring constantly, until it starts to bubble. Reduce the heat to low and insert a candy thermometer. Do not continue to stir.
Using a whisk attachment, beat the egg whites in a large mixing bowl on medium speed until foamy. Add the cream of tartar and beat at high speed until soft peaks form.
Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form. Meanwhile, boil the sugar mixture until it reaches 248-250 degrees. DO NOT LET THE TEMPERATURE EXCEED 250 DEGREES!
Remove from the heat and immediately pour the hot sugar into a glass measuring cup to stop it from cooking.
Turn your mixer on low speed and slowly pour a little of the hot sugar into the bowl. Slowly add the remaining sugar. Beat on high speed for minutes, then reduce to low until the mixture is cool (you should be able to place your hands on the sides of the mixer bowl and not feel a substantial amount of heat). This should take about 3 minutes. Add the cooled (do not add hot melted chocolate as it will ruin your buttercream!) melted chocolate a few tbsp at a time and whip on high for 30 seconds or so until it's combined, scraping down the bowl as needed.
Spread on the cake immediately or store in a covered container in the refrigerator for up to a week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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