Beat confectioners sugar and butter together in a large bowl using an electric mixer on low speed until fluffy. As the butter is added the buttercream may appear to thin out some but it. However it is well well worth the effort to master this skill. The chocolate italian buttercream frosting can be a bit of a challenge especially in a hot kitchen. Remember to let the melted chocolate cool for 10 minutes before adding to the frosting.

Try using a turntable when decorating your cake. Dark chocolate at least 50 cocoa is best for this recipe. Meanwhile place egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on low speed. Ingredients 4oz 114g good quality dark chocolate preferably 60 to 70 cocoa chopped or callets discs see note 1 2 cup 3 1 2oz 100g granulated sugar divided 1 4 cup 59ml water 2 large 1 4 cup 60g egg whites at room temperature pinch of salt 1 2 cup 4oz 114g butter cut into. Begin whipping on a low speed to break up.

When the syrup is ready turn off the mixer. Instructions place the egg whites in the bowl of a stand mixer fitted with a balloon whisk. Our best chocolate buttercream frosting starts with our best buttercream frosting recipeas the base. It really is the best chocolate frosting ever. Turn the speed up to medium high and.

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First add the softened butter and the vanilla and mix until thoroughly combined. Beat the egg whites in a standing mixer fitted with the whisk. At this point you have an italian meringue. If you have never made that before you will find the recipe here. Instructions in a small saucepan over medium heat bring sugar and 2 3 cup water to a boil.

As soon as you set the syrup to cook begin the meringue. Ne bowl chocolate cake with italian buttercream frosting 2020 08 18 everyone needs a go to chocolate cake recipe this is mine writes janine kennedy. With mixer running add syrup to whites in a. Instructions combine the water and 1 cup sugar in a small saucepan and stir once or twice just to moisten the sugar. With the mixer on a medium speed add cup of the sugar a tablespoon at a time.

Continue boiling until syrup reaches 238. While the eggs whip up place 1 cup of. While still beating on medium high add the butter a few pieces at a time. Continue boiling until syrup reaches 238. As soon as you set the syrup to cook begin the meringue.

While still beating on medium high add the butter a few pieces at a time. First add the softened butter and the vanilla and mix until thoroughly combined. When the syrup is ready turn off the mixer. Try using a turntable when decorating your cake. Beat confectioners sugar and butter together in a large bowl using an electric mixer on low speed until fluffy.