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Hey chocolate lovers and baking enthusiasts! Have you ever wanted to create the most luscious and fluffy chocolate frosting that could literally make your desserts stand out? Well, I've got a recipe for you that’s going to blow your mind. It's all about making a tantalizing chocolate cloud buttercream that's perfect for frosting cakes, cupcakes, or even just eating straight from the bowl (we don’t judge here!).
This recipe isn't just about combining ingredients; it's a delightful culinary adventure that requires a bit of technique but promises epic results. So, get your whisks and mixing bowls ready, and follow these straightforward steps to whip up the dreamiest chocolate buttercream you've ever tasted!
Ingredients:
- 4 oz (114g) good quality dark chocolate (60% to 70% cocoa), chopped
- 1/2 cup (100g) granulated sugar, divided
- 1/4 cup (59ml) water
- 2 large egg whites, at room temperature
- A pinch of salt
- 1/2 cup (114g) butter, cut into tablespoon pieces, at cool room temperature
- 1 teaspoon vanilla extract
Instructions:
Prep the Chocolate: Place chopped chocolate in a microwave-safe bowl. Heat in the microwave, stirring every 15 seconds until completely melted and smooth. Let it cool to a fluid state but not warm.
Prep for Meringue: Using a paper towel dampened with lemon juice or vinegar, wipe the mixing bowl and whisk the attachment of your mixer to eliminate any traces of grease. This helps in getting the perfect meringue.
Begin the Syrup: Add the majority of the sugar (keeping back 2 tablespoons) and water into a small saucepan. Heat it over high without stirring. Once boiling, remove the lid, and attach a candy thermometer. Cook until it reaches 230°F (110°C).
Whip Egg Whites: While your syrup is on, start whipping the egg whites with a pinch of salt until foamy. Gradually add the reserved 2 tablespoons of sugar, continuing until stiff but not dry peaks form.
Finish the Syrup: Keep cooking the syrup until it hits 240°F to 245°F (115°C to 118°C). This should ideally time when your egg whites are whipped.
Combine: With the mixer running on high, slowly drizzle the hot syrup into the whipped egg whites. Continue beating until the mix is glossy, holds stiff peaks and the bowl feels cool.
Add Butter: Now, add the butter, one piece at a time. Don’t worry if it looks curdled or soupy initially—just keep whipping! It will eventually come together into a thick, fluffy buttercream.
Add Vanilla and Chocolate: Once the buttercream is stable, mix in the vanilla. Then gently fold in the cooled, melted chocolate until the buttercream is smooth and uniformly chocolatey.
Ready to Frost: Your chocolate cloud buttercream is now ready to elevate any cake or cupcake. Enjoy decorating and even more, eating!
This buttercream can sit at room temperature for a day or can be refrigerated for up to a week. If frozen, just thaw and re-whip before using it to get the right consistency again.
Ready to make some magic in the kitchen? This chocolate cloud buttercream is a game-changer for your baking repertoire, guaranteed to impress anyone lucky enough to try your creations. Happy baking!