Italian buttercream is meringue based and very light creamy and less sweet than american buttercream. 3 in small microwavable bowl microwave chopped. Heat sugar and water to between 248 and 250 degrees f. Italian meringue buttercream is essentially meringue that s cooked by pouring very hot sugar syrup into it while it beats. It isn t too rich so it pairs perfectly with any cake satisfying chocolate cravings without overpowering other flavors.
Beat on high speed 2 to 3 minutes or until glossy. Perfect for stack cakes such as wedding cakes. I personally love this buttercream because it s as light and smooth as italian meringue buttercream but delightfully chocolaty. Yo s favorite chocolate swiss meringue buttercream. Turn the speed up to medium high and.
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Italian meringue buttercream is similar to swiss meringue buttercream smbc except the sugar is cooked 240ºf before being added to the whipping egg whites. To make this chocolate italian buttercream you will need. Once the cooked meringue cools simply beat in plenty of butter creating an emulsion that s extraordinary rich and creamy. Fluffy professional meringue type buttercream that s not too sweet and withstands high temperatures. 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.
Easily adaptable to various flavoring extracts and colors. This is my go to chocolate butter cake filled and iced with chocolate italian meringue buttercream. How do you store italian buttercream. Steps 1 in medium glass or metal bowl beat egg whites and sugar with whisk until blended. Easily adaptable to various flavoring extracts and colors.
Steps 1 in medium glass or metal bowl beat egg whites and sugar with whisk until blended. Italian meringue buttercream is similar to swiss meringue buttercream smbc except the sugar is cooked 240ºf before being added to the whipping egg whites. Begin whipping on a low speed to break up. Beat on high speed 2 to 3 minutes or until glossy. The gorgeous dark chocolate color on this cake comes from the dutch process cocoa powder.
How do you store italian buttercream. Italian buttercream is meringue based and very light creamy and less sweet than american buttercream.
