Chocolate Buttercream Frosting {Flavia's Fundamentals}
I've always been slightly intimidated by the idea of making buttercream frosting. For some reason, I thought it was too complicated in its method and unpredictable in its results. But that's not the case. Yes, it takes longer to make than cream cheese frosting, for example, and there are more steps to the process. But it turns out that buttercream frosting isn't difficult to make, and it's well worth the extra time spent in the kitchen.
Before we begin, let me highlight the three most common types of frosting: Basic Buttercream, Swiss Meringue Buttercream and Italian Meringue.
Basic Buttercream: Butter and powdered sugar are creamed together until light and fluffy. It can be flavored with extracts. Sometimes milk can be added in a very small quantity if the frosting is too thick and needs to be thinned slightly to make it easier to spread.
Swiss Meringue Buttercream: This type of buttercream is made by beating egg whites and sugar together over a double boiler until they double in volume and reach a temperature of 160 degrees Fahrenheit. The egg white-sugar mixture is then removed from the heat and whipped with an electric mixer at high speed until the mixture has cooled to room temperature, and holds stiff, glossy peaks. Butter (and any desired flavoring) is then added to the egg white-sugar mixture and whipped at medium-low speed until evenly incorporated.
Italian Meringue: Unlike the previous two frostings, Italian Meringue contains no butter. It is the trickiest of the three frostings to make because it involves first making a simple syrup (sugar and water simmered together until the sugar is completely dissolved), which is then added to egg whites and cooks them while being whipped at medium speed until stiff peaks form. It can be flavored with extracts if desired.
The frosting I made for my birthday cupcakes is Swiss Meringue Buttercream and it's delicious. Buttercream is a rich frosting, so a little goes a long way. The chocolate flavor was enhanced and tasted more "chocolate-y" with the addition of the cocoa powder. I loved it with the Classic Yellow Cupcakes. The recipe and method will be listed below after the step-by-step photos.
Let's get started!
The ingredients: 3 large egg whites (at room temperature), salt (use a fine grind), granulated sugar, unsalted butter (cut into 1 T. pieces), unsweetened cocoa powder, and semi-sweet chocolate (use a good quality baking bar)
Tip: Keep the butter wrapped while you cut it into pieces so you can use the printed measurements to get equal size pieces. Then unwrap each piece and put them in a bowl to come to room temperature.
Set a heatproof bowl (glass or metal) over a pan of gently simmering water (this is a double boiler), making sure the bottom of the bowl does not come into contact with the water in the pan.
Tip: Test out a few bowls and pans before putting the water on to boil, so you know which ones to use for your double boiler.
Break up the chocolate baking bar and place it in the bowl to melt. Whisk gently.
Add in the cocoa powder and whisk to combine.
The mixture will be smooth and creamy when it is combined. Remove it from the double boiler and set it aside to cool to room temperature.
Place the egg whites and sugar in another heatproof bowl (still using the double boiler method).
Whisk the mixture constantly for 5-10 minutes. It will begin to get frothy and double in volume.
It will thicken in consistency and be glossy (and very sticky).
Keep whisking until the mixture registers 160 degrees Fahrenheit on an instant-read thermometer.
Tip: You will most likely dip the instant-read thermometer into the egg-sugar mixture several times to check the temperature. Be sure to clean the thermometer between each test to avoid contaminating the mixture.
Remove the egg-sugar mixture from the heat and beat it with an electric mixer on high speed until the mixture forms stiff peaks and has cooled to room temperature. It should look glossy. This will take about 6-10 minutes.
With the mixer on medium-low speed, add in the salt and the butter, a few pieces at a time, beating well after each addition.
Add in the melted and cooled chocolate mixture and mix over medium-low speed until well combined.
The buttercream should be smooth in consistency and glossy once you are finished mixing it. I found it too soft to use immediately, so I covered the bowl with plastic wrap and refrigerated the frosting overnight to let it set. When I was ready to use it, I left it out at room temperature to soften for about 1 hour and then mixed it on low speed with an electric mixer to return it to a smooth consistency.
Chocolate Buttercream Frosting
Adapted from Cupcakes byShelly KaldunskiChocolate Buttercream is simply a basic Swiss Meringue Buttercream frosting with melted chocolate added to it. This frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Before using it, allow the frosting to come to room temperature for about 1 hour and then whip it over low speed using an electric mixer to return it to a smooth consistency.
4 oz. semi-sweet chocolate, cut into small pieces
2 T. unsweetened cocoa powder
3 large egg whites, at room temperature
3/4 cup granulated sugar
Pinch of salt
1 cup (2 sticks) unsalted butter, cut into 1 T. pieces, at room temperatureIn a medium-size heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate. Gently whisk in the cocoa powder until it is incorporated and the mixture is smooth in consistency. Remove the chocolate mixture from the heat and let it cool to room temperature.
In another large heatproof bowl set over a saucepan of simmering water (double boiler), combine the egg whites and sugar. Whisk the mixture constantly until the sugar has completely dissolved and the mixture reaches 160 degrees Fahrenheit with an instant-read thermometer. You will be whisking for about 5-10 minutes. The egg-sugar mixture will get frothy and double in volume. Once the mixture is to temperature, remove the bowl from the heat. Using an electric mixer, beat the egg-sugar mixture on high speed until it is fluffy, cooled to room temperature and holds stiff peaks, about 6-8 minutes. The mixture should look glossy and will be sticky.
With the mixer on medium-low speed, add the salt and butter, a few pieces at a time, beating well after each addition. If the frosting looks liquid or starts to separate after adding all the butter, beat the mixture over high speed until it is smooth and creamy, about 3-5 additional minutes. Add in the cooled, melted chocolate and beat over medium-low speed until well incorporated, scraping down the sides of the bowl as necessary.
Cover the frosting with plastic wrap and refrigerate overnight to allow it to set. Before using the frosting, allow it to sit at room temperature for about 1 hour and beat the frosting over low speed using an electric mixer to return it to a smooth consistency.
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Excellent buttercream tutorial! I love the 3 versions you mention.
Next time wait until I'm home so I can lick the bowl!! :-)