Perfectly tender and buttery chocolate cake layers. 150g white chocolate, melted and allowed to cool down. Chocolate Swiss Meringue Buttercream Tips. Make Citron Italian meringue buttercream by placing egg whites in bowl of an electric mixer fitted with whisk attachment. While the egg whites are beating, continue cooking the syrup until the temperature reaches 238F. I often use this recipe in place of vanilla buttercream. Allow eggs and butter to come to room temperature. You can still order gift cards and brownies gift subscriptions whilst we are closed. Do not panic, let it keep mixing, it'll be fine. (by"your local supermarket" I am speaking about the UK and the US. Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a … When the ganache is cool but still pourable, add it to the buttercream. For the Cake: Heat oven to 350°. I’m wondering if you’re Weighing 2 oz of heavy cream or measuring 2 fluid oz of heavy cream? If you're like me and like to have a trusty recipe for special occasions (yes, "just because it's Tuesday" counts as a special occasion) you can always fall back on then I have some good news for you. Double Chocolate Cake with Lemon Italian Meringue Buttercream Cake recipe slightly adapted from Miette. I am very lucky to live in the temperate San Francisco Bay Area, so I don’t have too much heat/humidity to worry about. When your meringue is ready, reduce the speed of the mixer to low and slowly add the softened butter, one cube at a time. pinch of salt. White, Dark or Milk Chocolate Italian Meringue Buttercream: For every 2 cups of buttercream, beat in 4 ounces of melted chocolate that has cooled to room … For the filling I just mixed a handful of fresh raspberries into some of the buttercream— so easy, so fresh. The cake layers are just a basic vanilla butter cake recipe, nothing too fancy. 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. Before: Whipped cream with gelatin (left) vs. whipped cream with Instant ClearJel (right). This is the recipe for you! This looks delicious and I’m definitely going to try it! Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? Begin whipping on a … the meringue is somewhat firm and can hold its ridges bur the peak will still flop over when inverted. Yes, white chocolate is addictive as well as the buttercream. Well, a primitive form of it, I like to think ;). Making a ganache with chocolate and cream gives the chocolate some flexibility for remaining soft in cooler temperatures. I live in Florida and was wondering, how does this recipe hold up on a wedding cake in the heat and humidity? Please enjoy your stay! Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? 84g water. Create a sugar syrup by combining the remaining sugar (339g), water, corn syrup and salt in a small saucepan. It's amazing. There’s no secret to it. ¼ teaspoon fine sea salt (table salt is fine too) 504g unsalted butter, softened. Make Citron Italian meringue buttercream by placing egg whites in bowl of an electric mixer fitted with whisk attachment. I make observations about the human experience. Add just enough water to make a sandy paste with the sugar. White Chocolate Italian Meringue Buttercream I often use this recipe in place of vanilla buttercream. It has a dainty taste and airy, rich texture which makes this Preheat oven to 350F. How much buttercream does this make? It takes about 10 minutes. Add cooled chocolate to your buttercream, whip for about 2 more minutes and voila! With the Swiss method, the egg whites and sugar are cooked over a water bath until the sugar is dissolved. 250g granulated sugar. But this is made with butter, so like any normal, unprocessed fat, it will melt in the heat. Mix on medium. Italian Meringue Buttercream for Perfect White Cake. Switch mixer on high, return to boiling syrup and turn off at 244°F. I use it in red velvet cake instead of cream cheese buttercream. Heat, stirring frequently, until the temperature of the egg whites reaches 60 degrees C. Put the sugar into a tall, heavy-bottomed sauce pot. Pause once or twice to scrape down the sides of the bowl to ensure even distribution of ganache-y goodness. The mixture … Thank you for your amazing support and we wish you a Merry Christmas and Happy New Year. Place the egg whites and sugar into a metal bowl and set over a pan filled with about 5cm of simmering water. And the frosting is Italian meringue buttercream flavored with melted white chocolate. As you may have gathered, I'm all about that buttercream life. It is so easy, my dog Curtis could do it! Thanks for sharing. Wipe down any sugar crystals from the side of the pot with a pastry brush and some cold water. Remove the bowl from the heat and whisk the mixture, preferably using a table-top mixer, until it becomes a thick This is going to be a short post as, you will see, I’ve already blogged this cake. I use it in red velvet cake instead of cream cheese buttercream. Italian meringue is best used the day it’s made, but if you’re not ready to use it right away, store it in an airtight container in the refrigerator for up to 1 week. Once you've added them all in, scrape down the sides of the bowl, increase the speed of the mixer to high, and whip until thickened and completely smooth. Reserve the yolks for another recipe. Add butter tablespoon by tablespoon, beating until spreadable, 3 to 5 minutes; beat in vanilla. This means that, while you are still using yellow butter, there is already so much white in the mix you mitigate a lot of the yellow. *Note: The syrup and egg whites should reach their desired stages at approximately the same time. My name is Allison, and I will be your Cake Ninja. Turn your mixer on high and begin beating the egg whites. What Does Italian Buttercream Taste Like? Remove the sugar syrup from the heat once it reaches 238 F/114 C, increase the speed of the mixer to medium-high, and very slowly pour the hot sugar syrup over the egg whites, taking care not to pour mixture onto the moving whip (leaving your sugar syrup to heat up for much longer will lead to sugar crystals in your buttercream. When my friend San (of the baby shower ducky cupcake fame!) Use a thermometer. Almond, a little white chocolate, vanilla… If they weren’t quite so messy, I’d say they’d be my cookies to serve if the queen ever came to tea! *Note: Nuke at **30 second intervals** so the chocolate doesn't scorch! Italian buttercream uses 240F sugar syrup poured into the fluffed egg whites to stabilize the meringue while to make Swiss buttercream you gently heat the egg and sugar mixture to 160F using the steam heat of a double boiler. 2 tsp vanilla extract. Simply Perfect Chocolate Swiss Meringue Buttercream Jump to Recipe August 16, 2013 // 279 Comments » Chocolate Swiss Meringue Buttercream: so light & silky-smooth, with a deep chocolate flavor & a hint of sweetness. Bring your melted chocolate out of the microwave and leave it to cool (If your chocolate takes longer than 2 minutes to melt, continue to warm it in short bursts of 25 seconds at high speed, taking care to stir the chocolate thoroughly after each burst). Enter your email address to subscribe to this blog and receive notifications of new posts by email. I call this the scrambled eggs stage. You should have a soft peak meringue at the end i.e. There are step-by-step photos down below as well, but these tips are super helpful to read before you make your own SMBC! When you’re ready to use it, bring it back up to room temperature and rewhip before using. If you're not in those two countries I don't know if they're available where you are but I hope they are because they are so time saving and game changing), ¼ teaspoon fine sea salt (table salt is fine too). View Cake_Done_Right’s profile on Twitter, View CakeDoneRight’s profile on Instagram, View CakeDoneRight’s profile on Pinterest. The meringue will continue to … Hi there! Begin by melting your chocolate, as it needs time to cool down before it's added to the frosting. Chocolate Swiss Meringue Buttercream Recipe - BettyCrocker.com It's simple enough and it works a treat with the pasteurised egg whites that come in cartons in your local supermarket. I make mine in a similar fashion by making ganache with out whipping it, when cool whip it into SMBC. Turn the mixer to low, and add the butter. Over a bain marie, whisk the egg whites with the two cups of sugar and honey. Italian Meringue Buttercream, or let’s call it IMBC for short, is so wonderful it deserves a post all of it’s own.It’s worlds apart from the standard buttercream made up of twice the amount of … Whisk to combine. etc etc and so forth. It’s not nearly as sweet as traditional buttercream frosting, but has a smooth, buttery flavor – perfect for pairing with a rich chocolate cake! Hi there… can I omit the cream and just use the melted choc (I’d melt it using a bain marie) dies the addition of cream make it more,sweet? In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. 250g plain flour. Chop the softened butter into medium cubes. You can store your unused buttercream in the freezer for 2 weeks. Once the syrup is completely incorporated, turn the speed to high. Using melted chocolate without cream runs the risk of the melted chocolate getting too cold too quickly when added to the room temp buttercream. Place the egg whites in the bowl of a stand mixer fitted with a balloon whisk. 16 of Our Best Fall Harvest Decorating Ideas for Your Home Welcome guests to your home this autumn with rustic gourd garlands, decorated pumpkins, and wreaths and centerpieces made from foraged materials. And so we bring you these indulgent little White Chocolate Cupcakes with Raspberry Centres and Italian Meringue Frosting! Beat in vanilla and salt. (, You can order a cake like this covered in our indulgent Italian Meringue buttercream from our website at www.goodcakeday.com/cakes. How to Store Italian Meringue Buttercream. Cut up the butter into pat-sized pieces. Combine water and sugar in a pot and allow syrup to boil to 240°F. © 2020 Cake Done Right — Powered by WordPress, White Chocolate Italian Meringue Buttercream. 270g egg whites (9 large eggs) 357g granulated sugar. ), and a piping bag if needed. It's simple enough and it works a treat with the pasteurised egg whites that come in cartons in your local supermarket. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and … Italian meringue frosting is very similar to Swiss meringue buttercream – both are made with egg whites and butter. Thanks for sharing. It's everything I need in my cakes and so much more. Let it cool a bit so it won't melt your buttercream. When the mixture cools, it will emulsify and become smooth buttercream. Another super versatile staple in my recipe box, this buttercream is is what “white” buttercream SHOULD taste like! A gal can only make so much custard and eat so many egg yolk scrambled eggs before it really is time to call it quits! A gal can only make so much custard and eat so many egg yolk scrambled eggs before it really is time to call it quits! (Ya know… In my totally unbiased opinion.). The combination is heavenly, a perfect simple cake for summer. If your buttercream is soupy, this is probably because you added your butter to the meringue when it was still warm. 1.5 tbsp light corn syrup. Just dissolve your sugar with fresh egg whites over a … Nobody likes that and your dentist would disapprove). I also make art out of cake… Because art and cake are both very important to the human experience. Because of its high butter content, Italian meringue frosting is rich and creamy in flavor. You can flavour your buttercream. Meringue cookies seem so fragile… So light and airy… I’m sure there’s some sort of metaphor there. Being an experienced and skilled vegan baker, Holly took on the task of making the white chocolate … Separate the egg whites and place into the bowl of your stand mixer. 5 large egg whites at room temp; 1 1/4 c (250 g) ganulated or castor sugar, divided; 2 sticks (226 g) butter at room temp and chopped into tablespoon-sized slices before continuing Anyway, let’s get started, shall we? Pasteurized from a carton will not work in this context. Keep the lid on the pot for 3-4 minutes and bring to ensure all the sugar granules are dissolved, … Instructions. Loosely cover the bowl with cling film and melt it in the microwave for 2 mins on high. It's bae. This makes about 3 lbs of buttercream, which will be enough to fill and frost your cake. 1½ cups (7½ ounces) all-purpose flour 1¼ cups (4½ ounces) natural unsweetened cocoa powder (I used Valrhona)* 1½ teaspoons baking soda ½ teaspoon baking powder ¾ teaspoon salt 2 ounces 70 percent cacao chocolate, coarsely chopped Chocolate swiss meringue buttercream (SMBC) is my favorite of all the buttercreams and fairly easy to make. Any cake frosted with Italian meringue buttercream (we call it IMBC in the kitchen) should be served at room temperature when its texture will fully blossom into a silky, creamy, luscious result. Turn the mixer to low, add the powdered sugar, and mix until well combined. When the buttercream is done, add the melted chocolate and whisk until combined (see note). Place the saucepan over medium heat and heat the mixture until it reaches 238 F (114 C). (If the weather is hot where you are, wrap some ice with a tea towel and place the tea towel under the bowl of your stand mixer to help cool down your mixture). Here's my White Chocolate Italian Meringue Buttercream Recipe. Butter and flour two 9-inch round cake pans and set aside. What is Italian Meringue Buttercream? Go make some tea, you'll have smooth buttercream on your return. 1. The first step in making Swiss Meringue Buttercream … Use the white chocolate buttercream to ice the cake as you please using a cake spatula (or a large spoon if your kitchen is as bare bones as mine! Italian, Swiss and French Meringue Buttercream is basically butter added to a big bowl of fluffy egg whites. If you can, deliver your cake fully chilled to best withstand being in the heat for several hours before serving. Add a tsp of vanilla if you're feeling extra fancy. Yes, white chocolate is addictive as well as the buttercream. This recipe makes a very generous amount – plenty to fill and frost a 3- or 4-layer cake plus lots of swirls and decorations on the outside. Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed … I’m trying to make enough to frost two 8-inch cakes layered on top of each other. This cake is super soft, yet strong enough for sculpted or wedding cakes. Italian Meringue Buttercream for Perfect White Cake. Increase the speed of the stand mixer to high and whip until thick, glossy, and cooled to room temperature. This is the recipe for you! During this time fill the pot the syrup cooked in with water and bring it to a boil to … Grease the paper and the sides of the pan. Turn the mixer back up to high, and let it go until the meringue is cool when you touch the bowl. If … Your egg whites should be at the soft peak stage by this time. My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). Ingredients. It is important to … Turn your mixer speed down a bit to prevent splashing, and SLOWLY pour the boiling syrup in a steady stream between the beater and the side of the bowl. (No judgement, here!) Turn the mixer back up to medium high, and let it goooooooo until everything is emulsified. Mix on low until buttercream is no longer a soupy, splashy mess. 16 of Our Best Fall Harvest Decorating Ideas for Your Home Welcome guests to your home this autumn with rustic gourd … Chocolate cake with Dark Chocolate Italian Meringue Buttercream. Cover … It's yummy. Heat the sugar and water on medium until it comes to a roiling boil. Ingredients: cake: 200g butter. 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.. While the mixer is going, place the chocolate and cream into a microwave safe bowl and heat gently until melted. 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Are beating, continue cooking the syrup is completely incorporated, turn the mixer back to... Mixer is going, place your candy thermometer into the boiling syrup are both very to... Go make some tea, you 'll have smooth buttercream two cups sugar... With butter, softened to a whole new level of delicious ( eleven!!!! ).: Whipped cream with Instant ClearJel ( right ) sort of metaphor there be frozen to use at a date. 9X13 inch rectangular cake pan with parchment paper and brownies gift subscriptions whilst we are closed partners for butter! And your dentist would disapprove ) little rum syrup and salt in a similar fashion by making ganache out...