If you re looking for a rich chocolaty cake filling or a something that is chocolaty but a bit less sweet i highly recommend trying ganache. Make the italian meringue buttercream according to the recipe. Beat on medium high speed until the egg whites reach the soft peak stage. However i do find that my chocolate buttercream tastes a bit less sweet than my vanilla buttercream. In a small saucepan combine 1 and 1 4 cups of granulated sugar and 2 3 of a cup of water.

Once it s cooled beat it into the frosting. Step 1 place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. In a small saucepan over medium heat bring sugar and 2 3 cup water to a boil. 8 extra large egg whites 2 cups sugar cup water 3 cups 6 sticks unsalted butter at room temperature but into small cubes 1 tablespoon pure vanilla extract directions put the whites in the bowl of a stand mixer fitted with the whip attachment. Place the bottom layer on your serving platter.

Meanwhile place egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on low speed until foamy. Set over pan of simmering water beating occasionally until sugar has dissolved and egg mixture reaches 160 f on candy thermometer 16 to 20 minutes. 1 to 2 minutes. The cake below is covered in milk chocolate ganache and it is a really great alternative to chocolate buttercream. When the buttercream is done add the melted chocolate and whisk until combined see note.

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Your chocolate cloud buttercream is now ready to use. Click to mark complete. In medium glass or metal bowl beat egg whites and sugar with whisk until blended. For chocolate italian meringue buttercream frosting chop and melt 4 6 ounces of chocolate. Return the bowl to the mixer and beat until smooth and uniform in color.

I seriously debated adding peanut butter instead of chocolate. Either way would have been amazing on these cupcakes. Cook over medium high heat stirring just until sugar just starts to dissolves. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream.

Continue boiling until syrup reaches 238 degrees on a candy thermometer soft ball stage. Divide the buttercream in 1 2 reserve one 1 2 for icing the cake use the remaining for filling. Continue boiling until syrup reaches 238 degrees on a candy thermometer soft ball stage. I seriously debated adding peanut butter instead of chocolate. Your chocolate cloud buttercream is now ready to use.

Divide the buttercream in 1 2 reserve one 1 2 for icing the cake use the remaining for filling. Meanwhile place egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on low speed until foamy. Once it s cooled beat it into the frosting. If you re looking for a rich chocolaty cake filling or a something that is chocolaty but a bit less sweet i highly recommend trying ganache.