Chocolate Italian Meringue Buttercream Frosting

This post is a long time coming, my apologies for not posting it sooner!  This is my favorite chocolate buttercream recipe.  It’s rich and decadent, but still fluffy and light with a whip cream like consistency, and a silky smooth texture.

You can easily double this recipe, but proceed with caution if you have a regular 5 quart Kitchenaid like I do.  I’m only saying because of this incident.

As always, if adding sprinkles or embellishments to your cupcakes, do this immediately after frosting each individual cupcake.  Seriously, in the amount of time it takes you to frost three of these babies, they’ll crust over ever so slightly so that all your sprinkles will practically bounce off.

Note: This buttercream is best made a day in advance of using it; chill it in the mixing bowl you made it in, then refrigerator it (covered) overnight; then rewhip it before frosting your cake/cupcakes.  This will help firm up the frosting so it’s easier to frost with.

Italian Buttercream adapted from Little Cakes from the Whimsical Bakehouse

1 ½ cups sugar

1/3 cup water

In a medium saucepan whisk the sugar and water until it’s combined, then bring the mixture to a boil.  When the mixture starts to boil, set a timer for 7 minutes.  Place the egg whites in the bowl of the stand mixer.

6 large egg whites (between ½ to 1 cup) – make sure there are no bits of chalazae (the white membrane) in your egg whites or you’ll end up with chewy bits in your frosting.

After 5 minutes, begin to beat the egg whites on high speed (with the paddle attachment).  When your timer goes off (in another 2 minutes) pour the hot syrup into the fluffy egg whites while the paddle is still paddling away.

Pour the syrup close to the inside of the mixing bowl slowly, avoiding the paddle, and beat for about 20 minutes.

4 ounces semisweet chocolate (I use Baker’s)

4 ounces German chocolate (I use Baker’s)

In the meantime, melt the chocolate in a microwave-safe bowl, for 30 second intervals, stirring in between, until melted.  Set aside to cool.

For the next step, you’ll need to get the butter ready.  You’ll need . . .

3 sticks of unsalted butter, cold

1 teaspoon vanilla extract

Cut three sticks of unsalted butter into Tablespoons and slowly add the pieces of cold butter to the frosting – one at a time, mixing on medium-high speed until combined.

It may look curdled at one point – or like liquid, but don’t worry it’ll emulsify in a few minutes.  Add 1 teaspoon of vanilla extract, and then increase the speed to high and walk away for 5 minutes.

You should have beautiful buttercream!  Add the cooled melted chocolate and whip until creamy.

Use immediately for decorating, or store in the refrigerator until ready to use (you’ll have to beat it again before you can decorate with it).

If it gets too warm to decorate with, store it in the refrigerator for a half an hour then beat again before using.*

*I tend to have this problem in the summer!