Chocolate Buttercream
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Martha Stewart Living, October 2008
- Yield Makes 12 cups
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Ingredients
- 10 large egg whites
- 2 1/2 cups sugar
- 32 ounces (8 sticks) unsalted butter, softened
- 24 ounces semisweet chocolate, melted
Directions
- Whisk whites and sugar in a heatproof mixer bowl until combined. Set bowl over a large saucepan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer, about 5 minutes.
- Transfer bowl to mixer, and whisk on high speed until stiff, glossy peaks form and mixture is cool, about 10 minutes. Reduce speed to medium, and add butter, 1 tablespoon at a time, whisking until incorporated before adding more. Reduce speed to low, and whisk in chocolate. Raise speed to medium-high, and whisk until well combined. (Buttercream can be refrigerated up to 3 days or frozen for up to 1 month. Bring to room temperature before using; beat on low speed until smooth.)
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This buttercream is very rich and tasty. It ends up looking and tasting like mousse, very fluffy. My girls LOVED it. Desolving the egg whites and sugar took a lot longer that indicated to get to 160 degrees but definitely worth it. It will harden when refrigerated and took several hours before I could remix it.
Hi If the consistency is thin you might not have beat it enough.the frist time I made this buttercream i threw the whole thing away..it to would not get tick enough,Then I tired again and beat it longer that was the trick.As for the chocolate anything that starts out white you will have a hard time getting it darker no matter what chocolate you use.
Buttercream taste good but the consistency is thin compare to what Im used to work with. What can I do to make it stiffer and what chocolate can I use for a deeper darker color.