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5 from 12 votes

Chocolate Italian Buttercream

Chocolate Italian Buttercream- perfect for layer cakes and cupcakes!
Prep Time25 minutes
Total Time25 minutes
Course: Dessert
Cuisine: cake
Servings: 5 cups

Ingredients

  • 1 1/4 cups (248 grams) granulated white sugar
  • 5 large egg whites
  • pinch cream of tartar
  • 2 cups (16 ounces, 452 grams, 4 sticks) unsalted butter softened
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces (227 grams) bittersweet, or semisweet chocolate melted, slightly cooled

Instructions

  • In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
  • Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
  • With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes.
  • Before adding the butter, I like to feel the bottom of the bowl to make sure that it's cool enough before adding the butter. If it's still warm, keep mixing until it's cool to the touch and then add your butter or it will melt. Add butter tablespoon by tablespoon, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
  • Turn the mixer off and fold the chocolate into the buttercream with a spatula. Then mix on low in your mixer until fully incorporated.

Notes

Store in the refrigerator for up to 5 days in a sealed container. Re-whip again until smooth and creamy. You can also store this in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight or at room temperature for 2 hours or so, and re-whip until desired consistency again.