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.