Saturday, January 27, 2007

Chocolate Italian Meringue Buttercream (on chocolate cupcakes)

Well, I finally got brave enough to try a meringue buttercream frosting - I've never attempted this style of recipe. It's stiffly beaten egg whites, with boiling sugar syrup slowly added, then sweet butter beaten in a chunk at a time. I added melted bittersweet chocolate, plus some dark cocoa to balance out the texture/flavour.

Holy Cow.

This is some good stuff. I didn't have it at the right temp, so my swirls broke up a little. However, the taste & texture are superb; silky and melting.

Made especially for my friends Emma (10) and Chloe (7). They're having a sleepover party tonight. I sure hope they like these!


Leanne said...

Wow, I definitely need to try a meringue buttercream. That sounds soooo good, almost like it would relate in texture to chocolate mousse. I've been looking for a recipe pretty much just like that.

Mrs. said...

Help! I tried making a chocolate meringue buttercream, but it keeps turning into s runny mess. :-( I've made it many times successfully as simple Italian Meringue Buttercream. I need black buttercream and without staining teeth, it must be chocolate. Any tips on how and when to add it?