Pour in your batter and place into the centre of the oven and bake until risen and firm to the touch. Just dissolve your sugar with fresh egg whites over a simmering pot of water and then whip into a stiff meringue. I'm Yolanda and this is HOW TO CAKE IT! Melt the chocolate, stirring until smooth, then remove the bowl from the saucepan and set aside to cool while you prepare the buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. Put all ingredients into a bowl, mix together until combined and is a smooth consistency. 1/4 c (63 ml) water 1 c (210 g) sugar 5 egg whites 1/4 c (53 g) sugar 1 c (237 g) butter, softened, cut into small pieces 1 tsp vanilla. ), you've seen me use this rich chocolate buttercream in my Cake … Whip at high speed until thick and glossy and the bowl is no longer warm on the outside, about 5 minutes. If you'll been watching along on How To Cake It (don't forget to subscribe! Chocolate Swiss meringue buttercream ingredients Swiss meringue buttercream requires a handful of ingredients to make the base of the frosting. It can be used for smooth buttercream icing and crisp but chewy meringue nests. In other variations I’ve also paired this cake with a or . Think – {Chocolate Cake with Vanilla Italian Meringue Buttercream} February 18, 2011 by Kaitlin 64 Comments Enjoying the damp, dark quiet of an unremarkable night, I’m walking alone on the sidewalk. 10. Typically (and ideally), the syrup will reach this temperature by the time the whites are whipped. A simple and standard recipe will include vanilla, but the flavour possibilities are limited only by your imagination. How to Make Chocolate Cloud Italian Meringue Buttercream ~ Step-by-step tutorial on how to make this fluffy, mousse-like, light-as-air chocolate buttercream, that feels like biting into a chocolate … Check the melted chocolate: It should be soft and liquid, not firm; if it’s completely cooled and thickened, set the bowl over the still-hot water in the saucepan for just a few seconds and stir until it’s soft but not warm. It isn’t too rich, so it pairs perfectly with any cake, satisfying chocolate cravings without overpowering other flavors. thanks! Elevate your chocolate frosting with this meringue buttercream recipe! 1. Video recipe: Piping Italian meringue cupcake buttercream Ingredients: – Basic cupcake recipe – Italian Meringue buttercream, coloured as required – Large disposable piping bags – Large petal piping tube, eg Wilton No. I frosted this chocolate cake with a light and lemony Italian meringue buttercream. Mar 13, 2016 - This recipe is a force to be reckoned with, as it perfectly blends two of my favourite ingredients of all time, chocolate AND Italian meringue buttercream! Be sure to watch the recipe video below for how to assemble this masterpiece! From there, you can flavour to your heart’s content. It is none other than the Best Ever Chocolate Pound Cake of my very first blog post, plus my newly created recipe for chocolate Italian meringue buttercream. You will need a sugar thermometer. Total time: 1 Hours 10 Minutes + Chilling, • 114g Butter (cut into tablespoon pieces), at cool room temperature (not too soft). Chocolate Italian Buttercream is not as scary as it sounds and tastes like a chocolate cloud in the end. How to assemble the cake: Brush each cake with the syrup, making sure the sides of the cake are also moist. 3. Well, a primitive form of it, I like to think ;). Now let's turn it into chocolate buttercream. Chocolate cakes are not often paired with lemon, but I find the combination completely tantalizing. I make my Italian … © 2020 HOW TO CAKE IT. Scrape the chocolate into the buttercream and whip on high speed until fully incorporated. Put it in a heatproof bowl and set the bowl over a pan of lightly simmering water (do not let the bowl touch the water). This frosting is … It is none other than the Best Ever Chocolate Pound Cake of my very first blog post, plus my newly created recipe for chocolate Italian meringue buttercream.. Whether you're looking for a prehistoric dinosaur cake, a princess cake or anything else that springs to mind, this colourful Chocolate Italian Meringue Buttercream Cake can form the base of a dream cake! Place the remaining sugar and water in a small saucepan and set over high heat. Some people have asked about using the water drop method (more info here) to gauge temperature. Place the bowl with the egg whites over the pan of simmering water (again, do not let the bowl touch the water). When my friend San (of the baby shower ducky cupcake fame!) Learn how to make Italian meringue buttercream. There’s buttercream, and then there’s Chocolate Swiss Meringue Buttercream. For best results, allow it to sit at room temperature before serving. I personally love this buttercream because it’s as light and smooth as Italian meringue buttercream but delightfully chocolaty. Figuring out the math of how to increase or decrease a recipe can be tricky, so click here for our conversion chart and scaled ingredient amounts. Gradually add in the reserved 2 tablespoons of sugar, and continue to whip until stiff, but not dry peaks form, about 30 more seconds. Made by Yolanda Gampp of How To Cake It, this chocolate meringue buttercream recipe is easy to … Chocolate Italian Meringue Buttercream This was not my first attempt at Italian meringue buttercream. Yo's Chocolate Swiss Meringue Buttercream Yo's Favorite Chocolate Swiss Meringue Buttercream! Your chocolate buttercream is now ready to use! For these spectacular results though, some time and effort is required—but no guesswork! Jul 3, 2019 - Italian meringue buttercream is my preferred buttercream for icing cake with. Likewise, make sure that its not warm, or it will melt the frosting. In case it’s useful, this is my absolute favorite chocolate cake recipe . Put the egg whites and a pinch of salt in the bowl, then set aside. If you’ve got a young chocoholic in your house, this is the buttercreamto use on all your cakes! My buttercream is curdled or looks separated – When fat (butter) tries to mix with water (egg whites) it has to be the same temperature. Once the base is made, you can add melted and cooled chocolate to Place 2 tablespoons of the sugar in a tiny bowl and keep near the bowl of egg whites. Place the second cake on top of the buttercream, then cover the cake with a layer of buttercream all around. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point. Chocolate cake with Dark Chocolate Italian Meringue Buttercream. and then whip into a stiff meringue. Yo's Favorite Chocolate Swiss Meringue Buttercream! Once the syrup reaches about 110°C, immediately begin to whip the eggs whites on high speed until foamy. You can find a brown sugar italian meringue buttercream in this post: Triple Browned Cake. This chocolate Italian meringue buttercream recipe use quite a few ingredients and you might not have all of them on hand. New videos every Tuesday! Especially if you are a beginner. Now, he’s always wanted chocolate cake for his birthday, but when he was younger the frosting on his birthday cakes would be vanilla to allow for the creation of the Star Wars/Spider-Man/mad scientist cake that he requested. Chocolate cake with Dark Chocolate Italian Meringue Buttercream. We draped the cake in bright red fondant then used Once the sugar mixture has reached a boil, remove the lid and attach or hold a food thermometer to the side of the saucepan and cook until the sugar mixture reaches 110°C. so easy too! Order Now & Get Free Shipping on orders over $75. It’s worth breaking out the candy thermometer for! It may take up to 5 minutes to reach this point. Take a look below at the handy video for constructing this cake. My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). So around these parts, buttercream reigns supreme. Use a thermometer … It’s a citrus celebration that pairs beautifully with the rich, moist and dense chocolate cake. Heat the mixture, whisking frequently, until it’s warm but not hot to the touch and the sugar is mostly dissolved (you should feel just a little grittiness when you rub a bit of the mixture between your fingertips), about 2 to 5 minutes. 3. Place a skewer into the centre of the cake and if it comes out clean, then you know your cake is ready. How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. Sep 9. Featured in the FREE Cake & Icing Basics Program - learn from Yolanda! Cover the saucepan with its lid and allow to come to a boil, swirling the saucepan a few times to combine. 4. Must-Have Tools and Supplies Candy Thermometer: Since your sugar syrup needs to be hot enough to essentially “cook” the egg whites, a candy thermometer is key. * This recipe yields about 6cups of buttercream. Bring the buttercream to room temperature before using. Rewhip to restore the spreadable consistency, but, to avoid curdling, not until the buttercream has reached room temperature. Chocolate swiss meringue buttercream is my favorite of all the buttercreams and fairly easy to make.There’s no secret to it. Using melted chocolate without cream runs the risk of the melted chocolate getting too cold too quickly when added to the room temp buttercream. CLICK BELOW FOR ALL INGREDIENTS AND RECIPES! After all the butter has been added, continue to whip the buttercream until it’s thick and smooth, 3 to 5 minutes. Just place the bowl in the refrigerator for about 10 minutes (do not get too cold), then rewhip. A little rum syrup and Chocolate Italian Meringue Buttercream are the perfect partners for Chocolate Butter Cake. It is very stable and pipes amazingly. Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. This cake is super soft, yet strong enough for sculpted or wedding cakes. While this is possible, for my buttercream recipe, the temperature of the sugar mixture must be exact, and a candy thermometer is the best (and easiest) way to ensure precision. asked me to make her hubby a cake for his 40th birthday tomorrow with the only instructions being “it must be chocolate, just chocolate” I knew which cake recipe I had to make! Problems with chocolate swiss meringue buttercream. My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). This buttercream needs a bit of time to set up—there’s a lot of chocolate. There’s no point in making super smooth buttercream only to let your frosting get air bubbles as you add your second layer of frosting. It can be done, but it's very risky. I personally love this buttercream because it’s as light and smooth as Italian meringue buttercream but delightfully chocolaty. Beat until the egg white mixture triples in volume, turns super white and glossy, hold stiff peaks and the bottom of the bowl has cooled. 6. Make sure that the melted, cooled chocolate is completely fluid without any solid pieces or you'll end up with chocolate pieces throughout your frosting. Scrape down the sides of the bowl with a spatula occasionally. The buttercream will now deflate, curdle and lot like a disastrous soupy mess. Do not stir. If it is the first time, take it slow and make sure you follow all steps and recommendations. Once you've mastered it, the flavor possibilities are endless. Congratulations! Try to avoid getting the syrup on the sides of the bowl. Moist and perfectly leveled – this Chocolate Sponge Cake recipe is the one to have! is decorated completely with Italian meringue buttercream. Step-by-step tutorial on how to make fluffy, mousse-like, light-as-air Chocolate Italian Meringue Buttercream, that feels like biting into a chocolate cloud. Chocolate Swiss Meringue Buttercream Tips There are step-by-step photos down below as well, but these tips are super helpful to read before you make your own SMBC! 4. Spread a layer of orange preserves over the bottom layer of the cake and cover with buttercream using a cake spatula. Find out how to create it below with Annmarie from A Piece of Cake (IG: APieceOfCakeDublin) and take your baking to the next level! It's not the end of the world! If it still has batter on the skewer put it back into the oven for a few more minutes. Likewise, a cake that is filled or covered with Swiss Meringue buttercream should not be served straight from the refrigerator. With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. … Italian meringue buttercream (IMBC) is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter. Now you have vanilla Italian meringue buttercream. This is now basically marshmallow fluff or meringue frosting. How to Make Chocolate Swiss Meringue Buttercream without Chocolate This recipe will take you at least 35 minutes. Add in the vanilla and continue whipping for another 3 minutes. Flavor Variations Italian meringue buttercream can be prepared in a variety of colors and flavors, making it great for cake decorating! Whisk in the egg whites until thoroughly combined. With the mixer running on high speed, add the butter one piece at a time. Chocolate Italian Meringue Buttercream Cake. Meanwhile, continue to cook the syrup until it reaches between 115°C and 118°C. This is going to be a short post as, you will see, I’ve already blogged this cake. Just keep the faith and continue whipping until the buttercream comes together and is thick and fluffy. Leave to cool before decorating. I frosted this chocolate cake with a light and lemony Italian meringue buttercream. 11. Inspired by Yolanda Gampp, we have everything you need to make delicious cakes and look good in the kitchen. ), you've seen me use this rich chocolate buttercream in my Cake Au Lait, my Classic Written By Dan Byrne. Italian meringue buttercream is similar to Swiss meringue buttercream (SMBC) except the sugar is cooked 240ºF before being added to the whipping egg whites. Frosting the cake with Italian Meringue buttercream should keep the cakes from drying out; although without knowing much about the chocolate cake recipe you are using, I can’t promise that. 7. This Italian Meringue Buttercream recipe by Yolanda Gampp of How To Cake It is the best buttercream cake icing recipe ever! 2. Return the bowl to the mixer and beat until smooth and uniform in colour; 1 to 2 minutes. It can be a little tricky but read on and I will help you make the best buttercream you have ever had. 9. Wipe the bowl and whisk attachment of an electric mixer with a paper towel dampened with a little lemon juice or vinegar to eliminate any traces of grease. Grease and line 2 x 7 inch sandwich tins or 1 x 9 inch cake tin. Dec 26-31 Blowout SALE: Up to 50% OFF Sitewide. Leave the pan of water on the stove, as you will need it shortly. 2. It does share the same silkiness and delicate soft texture as Swiss Meringue Buttercream. Use to fill cakes or to decorate cakes and cupcakes. Whether you're looking for a prehistoric dinosaur cake, a princess cake or anything else that springs to mind, this colourful Chocolate Italian Meringue Buttercream Cake can form the base of a dream cake! Make it at least a day ahead. The best chocolate swiss meringue buttercream cake icing recipe. It's easier to make than you think and might become your go to frosting! This light and delicious Italian meringue buttercream is great for frosting cakes, cupcakes and more. Pour the melted chocolate over the buttercream and fold it in with a rubber spatula. If you’ve never tried it before then you are in for a treat. 7 inch tin - 1.5 inch high: Cook for 14 mins, 7 inch tin - 4 inch high: Cook for 25-30 min, * 9 inch tin - 4 inch high: Cook for 40 mins. Here are a few flavor options to try: Coconut: add 1 teaspoon concentrated coconut extract 5. Italian Meringue Buttercream For step-by-step directions for making Italian Meringue Buttercream, please click here! 123 Below are some swaps and substitutions that you can make. Caleigh — July 24, 2013 @ 11:47 am Reply I made this yesterday with brown sugar for the top of some cupcakes and it was amazing! (Covering the saucepan will cause condensation that will help wash away any sugar crystals that may have stuck to the sides). When my friend San (of the baby shower ducky cupcake fame!) The meringue won’t whip up – Egg whites could have been too old or you got some grease in the mixture. Great for using on your favorite chocolate or vanilla cake, this light and smooth buttercream starts with a base of egg whites, cooked with sugar to create a fluffy meringue. It is a staple for bakers of all levels and the perfect recipe to add to your tool belt! This giant Crab Cake is stacked with chocolate cake with Italian meringue buttercream and crumb coated in chocolate ganache (don’t worry, it doesn’t actually taste like crab!). It is also less buttery in flavour than its cousin Swiss Meringue Buttercream. Italian meringue takes a little effort to make. Clean all your utensils again and use fresh egg whites. Chop the chocolate as finely as you can. The buttercream will keep covered at room temperature for 1 day, refrigerated in an airtight container for up to 1 week, or in the freezer for up to 3 months. Making a ganache with chocolate and cream gives the chocolate some flexibility for remaining soft in cooler temperatures. Don't worry; its supposed to happen. It was in the form of the unforgettable Chocolate … Powered by Shopify, Yo's Chocolate Swiss Meringue Buttercream, Figuring out the math of how to increase or decrease a recipe can be tricky, so click. Whether you're looking for a prehistoric dinosaur cake, a princess cake or anything else that springs to mind, this colourful Chocolate Italian Meringue Buttercream Cake can form the base of a dream cake! Perfectly tender and buttery chocolate cake layers. In the bowl of a stand mixer, whisk together the sugar, salt, and cream of tartar. This cake is super soft, yet strong enough for sculpted or wedding cakes. Creamy, silky Italian buttercream is perfect for decorating cakes and so delicious! 2. Mar 13, 2016 - This recipe is a force to be reckoned with, as it perfectly blends two of my favourite ingredients of all time, chocolate AND Italian meringue buttercream! https://sugargeekshow.com/recipe/italian-meringue-buttercream Printable Recipe. My brown butter orchid cake is decorated completely with Italian meringue buttercream. It’s a citrus celebration that pairs beautifully with the rich, moist and dense chocolate cake. 12. For best results, allow it to sit at room temperature before serving. 5. Get The Cakebook! To color it, I add a small amount of Confectioner’s Sugar to it which allows the buttercream … If you'll been watching along on How To Cake It (don't forget to subscribe! If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. Italian Meringue Buttercream is light, silky and not too sweet. Almost one year ago, on a trip to San Francisco, I had one of the best chocolate experiences of my life. *Caking Tip: If you don't want to flavour your entire batch of Swiss meringue buttercream, simply use 4 oz of chocolate for every 2 cups of buttercream you'd like to flavour, **Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. Perfectly tender and buttery chocolate cake layers. 8. A little rum syrup and Chocolate Italian Meringue Buttercream … Featured in the FREE Cake & Icing Basics Program - learn from Yolanda! From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream… Once the syrup reaches between 115°C and 118°C, remove it from heat immediately and with the mixer still running on high speed, pour the hot syrup into the egg whites in a thin, steady stream. Or the butter was too soft the stove, as you will it. 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