10. It’s a citrus celebration that pairs beautifully with the rich, moist and dense chocolate cake. How to assemble the cake: Brush each cake with the syrup, making sure the sides of the cake are also moist. Yo's Chocolate Swiss Meringue Buttercream Yo's Favorite Chocolate Swiss Meringue Buttercream! Italian Meringue Buttercream is light, silky and not too sweet. Likewise, a cake that is filled or covered with Swiss Meringue buttercream should not be served straight from the refrigerator. Be sure to watch the recipe video below for how to assemble this masterpiece! My not-so-little guy just turned eleven last week ( ELEVEN !!!!!). Congratulations! 1. Jul 3, 2019 - Italian meringue buttercream is my preferred buttercream for icing cake with. Inspired by Yolanda Gampp, we have everything you need to make delicious cakes and look good in the kitchen. This light and delicious Italian meringue buttercream is great for frosting cakes, cupcakes and more. This chocolate Italian meringue buttercream recipe use quite a few ingredients and you might not have all of them on hand. Italian meringue takes a little effort to make. 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). Chocolate cake with Dark Chocolate Italian Meringue Buttercream. It's not the end of the world! Chocolate swiss meringue buttercream is my favorite of all the buttercreams and fairly easy to make.There’s no secret to it. If that doesn't happen, then chances are that either the meringue was warm or the butter was too soft. With the mixer running, add the butter, a piece at a time, whipping until each piece is fully incorporated before adding the next. There’s buttercream, and then there’s Chocolate Swiss Meringue Buttercream. Whisk in the egg whites until thoroughly combined. 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! This is a batch of raspberry buttercream that was re-stirred before being used to add my final layer of frosting on a cake. To color it, I add a small amount of Confectioner’s Sugar to it which allows the buttercream … 7. Chocolate cake with Dark Chocolate Italian Meringue Buttercream. Melt the chocolate, stirring until smooth, then remove the bowl from the saucepan and set aside to cool while you prepare the buttercream. The meringue won’t whip up – Egg whites could have been too old or you got some grease in the mixture. Bring the buttercream to room temperature before using. It is very important to make sure that the meringue is at room temperature and not warm one bit at this point. I personally love this buttercream because it’s as light and smooth as Italian meringue buttercream but delightfully chocolaty. 6. Place the bowl with the egg whites over the pan of simmering water (again, do not let the bowl touch the water). Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. 3. How To Cake It is your one-stop shop for easy cake recipes, cake decorating supplies, baking tools and all things caking & baking. Chocolate Swiss meringue buttercream ingredients Swiss meringue buttercream requires a handful of ingredients to make the base of the frosting. Using melted chocolate without cream runs the risk of the melted chocolate getting too cold too quickly when added to the room temp buttercream. Try to avoid getting the syrup on the sides of the bowl. 2 cups unsalted butter, cut into tablespoon size pieces, at room temperature. 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! 2. Some people have asked about using the water drop method (more info here) to gauge temperature. 11. 5. Likewise, make sure that its not warm, or it will melt the frosting. 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. 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. 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! is decorated completely with Italian meringue buttercream. Here are a few flavor options to try: Coconut: add 1 teaspoon concentrated coconut extract 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. Perfectly tender and buttery chocolate cake layers. Transfer the bowl to the stand mixer and fit the mixer with the whisk attachment. 4. When my friend San (of the baby shower ducky cupcake fame!) Moist and perfectly leveled – this Chocolate Sponge Cake recipe is the one to have! Just dissolve your sugar with fresh egg whites over a simmering pot of water and then whip into a stiff meringue. Scrape down the sides of the bowl with a spatula occasionally. https://sugargeekshow.com/recipe/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! From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream… This is now basically marshmallow fluff or meringue frosting. This cake is super soft, yet strong enough for sculpted or wedding cakes. 5. Once you've mastered it, the flavor possibilities are endless. Meanwhile, continue to cook the syrup until it reaches between 115°C and 118°C. If you'll been watching along on How To Cake It (don't forget to subscribe! Now let's turn it into chocolate buttercream. Elevate your chocolate frosting with this meringue buttercream recipe! 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