I usually add a dash of salt as well. This is my go to buttercream that i also add different flavors to white chocolate coconut extract strawberries etc. Click to mark complete. This frosting recipe is only limited by your imagination. French buttercream which uses egg yolks for a custard like frosting and german buttercream are also delicious options i would urge you to try out.

Once it s cooled beat it into the frosting. Add a bit of coconut cream or melted and cooled white chocolate to lemon curd italian meringue buttercream. Let it cook until it the syrup reaches 240 f when measured with a candy thermometer. To make this chocolate italian buttercream you will need. To color italian meringue buttercream gel food coloring works best.

Cook over medium high heat stirring just until sugar just starts to dissolves. Spoon about 1 cups 375 ml of the buttercream into a separate mixing bowl and beat the melted chocolate into it followed by the berries. The three most common types of buttercream are italian meringue buttercream swiss meringue buttercream and american buttercream. Kitchenaid stand mixer you can also use a hand mixer if a stand mixer isn t in the budget sturdy whisk this is my new favorite whisk it doubles as a bowl scraper spatula candy thermometer measuring cups and spoons. 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.

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Directions place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Meanwhile pour the remaining sugar and 1 3 cup water in a medium saucepan set over medium heat. For chocolate italian meringue buttercream frosting chop and melt 4 6 ounces of chocolate. 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. The egg whites and syrup should be ready at about.

I find this is an easier method of making buttercream than swiss meringue. Set the remaining buttercream aside to mask and decorate the cake. Chocolate italian meringue buttercream is fabulous with a tablespoon or two of frangelico. Either way would have been amazing on these cupcakes. Work with both buttercreams while at room temperature.

Work with both buttercreams while at room temperature. I find this is an easier method of making buttercream than swiss meringue. Directions place the egg whites and 1 3 cup of the sugar in the bowl of an electric mixer fitted with a whisk attachment. Cook over medium high heat stirring just until sugar just starts to dissolves. Once it s cooled beat it into the frosting.

Either way would have been amazing on these cupcakes. I usually add a dash of salt as well.