Friday, April 13, 2012
Silky Chocolate Buttercream Frosting
"It's like eating a chocolate cloud."
4 Egg whites
1 cup Sugar
3 sticks (1 1/2 cups) Unsalted butter (at room temperature)
4 oz. Melted dark chocolate
1-3 Tbsp. Unsweetened cocoa powder (optional)
1 Tbsp. Vanilla (optional)
Special equipment, etc.:
Saucepan with about 1/2 inch water
Lemon juice or vinegar & paper towels
Click the link to see my complete tutorial on making this kind of icing, known as Swiss Meringue Buttercream. I will give you the entire recipe here, but I have a few extra tips and "be careful about's" on the Vanilla Buttercream Tutorial.
Then, in a double-boiler, or in your mixer bowl above a pot of simmering water, combine the sugar and egg whites, whisking the entire time... until the mixture reaches 160-degrees (F). (This is the egg-safe temperature. Don't cheat here!)
Allow that to cool for about 4-5 minutes.
*Note: I eliminated 2 ounces (half of a stick) of the butter because I was adding so much melted chocolate. I felt like they were interchangeable. You can leave it in, take it out, whatever.
*Note: Because I was impatient and added the chocolate while it was still really warm, my icing took a while to come to the right consistency. I had to put the whole bowl into the refrigerator for about 10 minutes to cool it so that it would whip up.
I realized while I was doing this that I "listen" to my icing a lot when I'm mixing it. I know it's ready when the sound goes from a "thwack, thwack, thwack" of the paddle in what sounds super soupy to a more quiet mixing of what's basically a whipped meringue that doesn't flop around as much. Please feel free to ignore this "tip" if it makes no sense to you... and if you're not weird and don't listen to your icing talk to you!
Click the Links Below to See:
Decorator's Chocolate Buttercream Icing
Chocolate Ganache Icing/Frosting
Other Chocolate Ideas and Recipes
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