Chocolate Italian Meringue Buttercream
This chocolate Italian meringue buttercream frosting is packed with chocolate and has a wonderful silky-smooth consistency.
Servings: 5 cups
Calories: 159kcal
Ingredients
Chocolate Italian Meringue Buttercream
- 3/4 cup high-quality milk or dark chocolate, chopped finely 135g
- 4 large egg whites, room temperature 120g
- 1/4 tsp cream of tartar
- 1 1/3 cups granulated sugar - divided 266g
- 1/3 cup water 80g
- 2 cups (4 sticks) unsalted butter, room temperature and cut into 1-inch pieces 454g or 1 lb.
- 1 Tbsp vanilla extract or vanilla bean paste 15g
- 1 tsp instant espresso - optional
- 1 tsp fine salt 6g
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Instructions
- Start by melting the chocolate because it needs time to cool down before it's added to the frosting. Make sure you're using high-quality chocolate bars or couvertures. Place 3/4 cup of chocolate that's been finely chopped into a microwave-safe bowl. Heat in 15-second intervals, stirring between intervals to help the chocolate melt more evenly. Once the chocolate is mostly melted (it usually takes 4 intervals for me), stir until smooth, then set aside to cool.
- Next, clean your mixing bowl and whisk the attachment with a splash of lemon juice or vinegar to remove residual grease from prior baking. This helps ensure your egg whites whip up properly.
- Then beat 4 large room-temperature egg whites and 1/4 tsp cream of tartar together at a medium-high speed. Slowly add 1/3 cup of granulated sugar and continue beating until soft peaks form. Stop the mixer at this point.
- Then add the remaining 1 cup of sugar and 1/3 cup of water into a medium pot and place on medium-low heat. Stir until the sugar melts and becomes clear. Continue to heat the mixture at medium-high heat until the sugar reaches 240F/ 116C.
- Turn the mixer back on to a medium-high speed and slowly pour the sugar into the whipped egg whites. Try to pour the syrup directly on top of the egg whites and avoid having it hit the side of your bowl. Continue to mix on medium-high until the mixture increases in volume and becomes shiny with stiff peaks. It's marshmallow frosting at this stage, which is great for s'mores-flavored treats or pies!
- Then, feel the bottom of your bowl and make sure the meringue isn't still warm. If it is, let it sit for a few minutes to cool. If it is, I like to place bags of frozen veggies around the base to help it cool.
- Switch the whisk to the paddle attachment, turn the mixer onto medium speed, and add 2 cups of room temperature butter, one Tbsp at a time. This buttercream sometimes deflates/curdles once all the butter is mixed in, especially if the butter is too warm or cold. But don't worry, it's fixable! Allow the buttercream to continue to mix on a medium-high speed until it comes back together and fluffs up again. This can take anywhere from 3 to 10 minutes. If the frosting still hasn't come back together at this point, please refer to my detailed troubleshooting guide in the post above.
- Beat until the butter is fully incorporated and the mixture has reached a fluffy, silky-smooth consistency. Then, mix 1 Tbsp of vanilla extract with 1 tsp of instant coffee (optional) together in a small bowl, and add this mixture, along with 1 tsp of fine salt, into the buttercream while mixing on a low speed.
- Next, pour in the melted and cooled chocolate. It should no longer be warm to the touch but still fluid. Mix on a medium speed until the ingredients are combined. Scrape the sides of the bowl as needed with a rubber spatula.
Video
Notes
How Much Frosting Does This Recipe Make?
One batch of this recipe makes about 5 cups of frosting. I find that’s enough to frost about 3 dozen cupcakes or a small 6-inch layer cake. This recipe can easily be doubled to frost a 7- or 8-inch layer cake.Tips For Making the Best Chocolate Italian Meringue Buttercream Frosting:
- Traces of grease in your mixing bowl can prevent your meringue from forming stiff peaks. Wipe down your bowl and whisk attachment with lemon juice or vinegar to make sure they’re grease-free.
- Use room-temperature egg whites; they whip up more quickly and easily than cold egg whites.
- Closely watch the temperature of your sugar mixture, and remove it from heat as soon as it reaches 240 degrees F.
- Make sure your butter is actually at room temperature and add it in slowly (1 Tbsp at a time).
- When in doubt (if your frosting breaks/curdles), just keep mixing!! It should come back together with the help of your stand mixer.
- If you want smooth frosting for a cake, mix your finished buttercream on the lowest speed with a paddle attachment for a few minutes to make it super smooth.
Making This Chocolate Italian Meringue Buttercream in Advance & Storage Tips:
Make this frosting ahead of time or save any leftover frosting! It can be stored in an airtight container at room temperature for 1 day, in the fridge for up to a week, or in the freezer for up to 3 months. Be sure to re-whip the frosting once it thaws to room temperature to get the consistency nice and fluffy again. A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.Nutrition
Serving: 1 | Calories: 159kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 283mg | Sugar: 29g