Chocolate Italian Buttercream

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Chocolate Italian Buttercream is not as scary as it sounds and tastes like a chocolate cloud in the end. It’s worth breaking out the candy thermometer for!

chocolate cupcake with chocolate italian meringue buttercram


 

So around these parts, buttercream reigns supreme. From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream, Ermine frosting . We got a whole menu of buttercreams.

You can read all about the different types of frosting here

So it’s no surprise that a chocolate version would show up at some point. And when a reader asked me, for help in making a chocolate Italian meringue buttercream. I rolled up my sleeves, donned the apron and got to work.

And man am I glad she asked. Because Italian buttercream is by far my favorite. Swirl in some chocolate and it was all I could do not eat it all with a spoon.

What Are The Different Types Of Buttercream?

There are two main types – cubed butter meringue style vs. the beaten butter method.

Italian buttercream belongs to the cubed butter style of buttercreams- like swiss meringue buttercream or french buttercream.

These buttercreams are a bit more difficult than the beaten butter types of buttercream- like American vanilla buttercreamFlour buttercream (ermine frosting), or German buttercream.

So what’s the big difference between these two types? Well as the name suggests for the beaten butter. Your butter is beaten then a sweetened base is added in. For the cubed butter is added to a meringue to create a silky smooth buttercream.

What’s The Difference Between Italian Buttercream And American Buttercream?

With American buttercream, this is powdered sugar and butter.

Now with cubed butter method, an egg foam is created with either egg whites, or egg yolks (sometimes the whole egg is used in some recipes), and the cubed butter is added a little at a time until a silky smooth buttercream results.

So with Italian meringue buttercream, you begin by heating sugar and water to create a simple syrup. By doing this, you dissolve the sugar so your buttercream in the end is silky smooth on your tongue.

Italian meringue buttercream I think has the best taste and texture out of all the buttercreams. And it holds up the best in warmer conditions. So do you have an outdoor wedding you are making cupcakes for? Italian is the way to go.

bowl of chocolate italian buttercream

Is Italian Buttercream Safe To Eat?

Yes the buttercream contains egg whites. But because you are adding a hot sugar syrup it will kill any bacteria off.

And it’s actually safer than the other meringue buttercreams.

 The Breakdown of Italian Meringue Buttercream Frosting

Taste: My favorite out of all the frostings. The perfect balance of sweet and butter taste.

Texture: Silky and smooth.

Difficulty: One of the more difficult, if not arguably the most difficult. This one can be tricky because of adding the sugar mixture to the egg whites.

Pros: Very stable in warm temperature. A great base under fondant. Best flavor!

Cons: Can be tricky to make. Involves the use of a candy thermometer.

How To Make This Chocolate Italian Buttercream

First start with making an Italian buttercream. Italian buttercream is not scary. Just be sure to use a candy thermometer when making the sugar syrup. I can’t stress that enough! I have a digital thermometer, but for me my good old Wilton candy thermometer works like a charm. Some digital thermometers never go up to a high enough temperature, so I stick with my good old non digital clip on the side version. It never fails me.

The second thing when making a meringue buttercream, is to make sure that your meringue mixture has cooled properly before adding your softened butter. My little trick? Feel the bottom of the bowl. Is it still warm? Then don’t add that butter yet friend.

Then the key to making a cloud like chocolate Italian buttercream is to use cooled melted chocolate. I used a bittersweet chocolate, but you could use a semi-sweet if your dark side isn’t as dark as mine. But I love dark chocolate, so I went for it.

Pro Tip: It’s super important though to make sure the chocolate is slightly cooled before you fold it into your buttercream, because otherwise it will melt your butter in the buttercream. And probably bring you to tears as well. You’ve been warned.

Gather Your Ingredients

You are going to need:

  • softened butter (here are 3 easy ways to soften your butter quickly!) Be sure to cut your unsalted butter into tablespoons so you can easily incorporate a little at a time. You also want to make sure to use quality unsalted butter. Cheap generic butter uses more water and air, which means less flavor for you! My favorite go to butter is Cabot.
  • 5 room temperature egg whites. If you need to bring your egg whites to room temperature quickly before you crack the eggs open let them sit in a bowl of warm water for 10 minutes. If you already cracked them open them submerge the bowl they are in into a second bowl of warm water. Just be sure to not use hot water or you might end up with a healthy egg white breakfast instead on your hands!
  • pure vanilla extract. Remember buttercream is not cooked, so you want to use pure vanilla extract because those flavors will shine through. My favorite is Nielssen-Massey, but if you can’t find that McCormick pure vanilla extract is great too and can be found in your local grocery store.
  • granulated white sugar. IMBC is made with granulated sugar, not powdered sugar like you might be used to making.
  • a pinch of cream of tartar. This helps to stabilize the egg whites when you are whipping them into a meringue.
  • water- (not pictured below) you will need 2/3 cup to make your simple syrup!
butter, sugar, vanilla, cream of tartar, and egg whites

Time For The Step By Step Tutorial!

Step 1: Combine sugar and water in a medium saucepan until the sugar dissolves. 

You will bring the mixture to a boil until it reaches 238ºF.  I recommend you use a candy thermometer for this step. No, I insist you do! You can use a regular candy thermometer like this one from Wilton or a digital thermometer. But either way, use one! You can use a pastry brush, dipped in water, to brush the sides of the saucepan to remove any stray sugar crystals.

water poured into a saucepan with sugar

Step 2: Whip your egg whites to stiff peaks. 

Begin first by whipping your egg whites until foamy and soft peaks forms on a medium speed then add your pinch of cream of tartar. Then increase speed and continue to mix on medium-high speed until stiff peaks form. If you aren’t sure if your peaks are stiff yet, just pull the beater out of the bowl and see if the peaks stand up on their own. If they flop over, continue to mix.

This is similar to making a meringue for lemon meringue like these lemon meringue cupcakes

bowl of whipped egg whites

Step 3: Add your sugar syrup

For this step, you want to slowly drizzle the hot syrup mixture into the egg whites along the sides of the bowl so that they drizzle down slowly. Do not add them all at once! And you also need to keep the mixture running while doing this.

If you are using a stand mixer, this step is easy.

If you are using a hand mixer, it can get a bit tricky.

Pro Tip: Try placing a towel under your bowl to keep it steady while you multi-task. You also could recruit a friend here to help you out and take over the mixing. Or you can also just try drizzling a little bit, then pausing to mix. 

bowl of whipped egg whites and sugar syrup in a saucepan

Step 4: Add Your Butter

You want to add your butter once your egg white mixture has cooled down.

Pro Tip: Check the sides or bottom of the bowl and feel if it’s warm. If it is, wait a little longer. If you add the butter too early, your butter will just melt, which is not what we want! Add a few tablespoons at a time, and mix until incorporated.

bowl of whipped egg whites and cubes of butter being mixed

Step 5: Add your vanilla extract

At this point, you want to flavor your buttercream! I added vanilla extract, but you could flavor it anyway you like. If you want some different ways to flavor your buttercream here are 13 ways to get inspired.

vanilla extract added to bowl of buttercream

Step 6: Add The Melted, Cooled Chocolate

You need to melt chocolate to add to your Italian buttercream but you need to make sure it’s not too hot! So melt the chocolate and let it cool slightly before adding the chocolate and then stir it in.

What Can I Use This Recipe For? 

Now once you’ve got your bowl of chocolate Italian buttercream. It’s time to eat it. I mean frost something with it.

Like these easy vanilla cupcakes, red velvet cupcakes, one bowl chocolate cupcakes, or how about mix it up with these banana cupcakes?

Tips On Making Italian Meringue Buttercream

  • Make sure your butter is softened to room temperature so it is incorporated into the meringue. Here are 3 ways to do that quickly.
  • You want to use room temperature egg whites so they whip up to full volume. I place my whole uncracked eggs into a bowl of warm water for 10 minutes to get this done fast.
  • You want a clean grease free bowl to whip your egg whites. Any grease will inhibit the egg whites from whipping up properly.
  • When cracking your egg whites, crack each one seperately in a small bowl then add to your large bowl. This is in case any egg yolk gets in the egg white, the whole batch is not ruined. Any egg yolk in your egg whites will prevent the egg whites from whipping up properly.
  • Do not use a plastic bowl because over time it can hold on to grease and fat. Metal is best. Glass will work as well but can be slippery.
  • Use a candy thermometer to ensure you have brought the sugar syrup up to the correct temperature.
  • Stream the syrup in slowly so it can be incorporated and not deflate the egg whites.
  • Before adding the butter, feel the bottom of the bowl to make sure it is cool enough. If the bowl is still warm, wait a few more minutes. If you add the butter when the bowl is warm the butter may melt.
  • When adding the syrup, a stand mixer is easiest so you have two free hands. But if you are using a hand mixer, then try placing a towel under your bowl to keep it steady while you multi-task. You also could recruit a friend here to help you out and take over the mixing. Or you can also just try drizzling a little bit, then pausing to mix.
  • 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.

Can I Make This Without A Stand Mixer?

You can but be prepared for a serious arm workout. You can try and cool the bowl down faster, by placing it over a bowl of ice.

Can I Make Italian Buttercream Without A Candy Thermometer?

You can, yes. In order to see if the sugar syrup has reached the soft ball stage, you want to look for the bubbles forming and getting bigger, and forming more slowly. You can do this quick test to see if it’s ready:

  1. Drop a small amount into a glass of water. 
  2. The sugar should not dissolve, and you should be able to pick it up and squish it into a soft ball. 
bowl of chocolate italian buttercream

What Do I Do If My Meringue Frosting Is Runny?

This may have happened if you added the butter too soon before the meringue had a chance to cool down. I have had this happen! You can try popping the mixing bowl in the fridge for about 10 minutes and the try rewhipping.

What Do I Do If I Don’t Have Cream Of Tartar?

It’s ok if you don’t. Cream of tartar is important in helping the egg white whip up to the stiff peaks, If you don’t have cream if tartar, you can substitute it with equal amounts of another acidic ingredient- such as lemon juice or vinegar.

Can You Leave Italian Meringue Buttercream Out?

Yes you can. This buttercream will be safe to keep out at room temperature for up to 2 days.

How Long Does Italian Buttercream Last In The Fridge?

You can keep your Italian buttercream in the fridge for up to 2 weeks! Just keep it tightly covered.

You can also freeze this meringue frosting for up to 2 months. I just let it thaw overnight in the refrigerator overnight. Then take it out and let it soften at room temperature. You may need to rewhip this to the desired consistency again.

close of up chocolate italian buttercream in a bowl

If you like this recipe, then be sure to check out my Buttercream Basics Guide! Learn how to make the 6 major types of buttercream with step by step photos. You will also learn:

  • 3 tips for perfect piping
  • How to save a broken buttercream
  • Vanilla Buttercream Customization Chart
  • How To Store Your Buttercream

and so much more!


Get The Guide Now!

Chocolate Italian Buttercream

Chocolate Italian Buttercream- perfect for layer cakes and cupcakes!
5 from 13 votes
Print Pin Rate
Course: Dessert
Cuisine: cake
Prep Time: 25 minutes
Total Time: 25 minutes
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.
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38 Comments

  1. A curdled mess!! I tried putting it in the fridge for 10 minutes and re-whipping didn’t work 🙁

    1. Oh no, I’m so sorry that happened! It sounds like the mixture might have been too warm when the butter was added. You can try gently warming it up over a double boiler or even use a hair dryer to warm the bottom. Then give it another mix! Hope that helps!

  2. 5 stars
    I made this for the first time ever today with some trepidation and it turned out absolutely perfectly.
    And it’s delicious! Very creamy and smooth without being sickly sweet. All the tips provided made it much less daunting and definitely reduced the risk of failure.

    One thing I wasn’t expecting was that it takes some time for the sugar syrup to reach the desired temperatue – I was starting to worry it wouldn’t get there, but my partner (better at Science than me!) reassured me that some of the water in the syrup has to evaporate in order for it to become super hot.

    The recipe makes a generous amount of icing, which we used to ice the top and sides of a large cake.
    I’ve bookmarked this page to use again, and to share.

    Thanks so much for the work you’ve put in to providing this recipe and all its steps and tricks!

    1. aw thank you Jane, I’m so glad you loved it and that it turned out so well for you 🙂

  3. Colleen Parriott says:

    An a cake iced in this buttercream be stored at room temperature for 24 hours?

    1. Hi Colleen, yes as long as it’s not too warm it should be fine because it’s a cooked buttercream.

  4. 5 stars
    AMAZING recipe. Perfectly sweet and best texture. I did add a little salt after mixing in the chocolate
    This is my new go to buttercream for my chocolate cake!
    Thank you for sharing

    1. oh wow thank you so much Kelsey!! that means so much!!

  5. 5 stars
    This is the perfect chocolate buttercream! Silky smooth, great chocolate taste and easy to pipe.

  6. 5 stars
    Made this today! So good! I used the edit yield option to suit the 2 sticks of butter i had out and it worked great! Little bit of kitchen math involved. 3 egg whites, 3/4 cup sugar in 6 Tbsp water for the sugar syrup and for the butter- 1 cup plus 3 Tbsp. I used cheap baking chocolate bars and odd chocolate chips to get to the 4.8 oz chocolate and it was delish! Mildly chocolate and really light and fluffy. I hate overpowering chocolate frosting so this worked amazingly to cover up some quick cupcakes my daughter and I made last night!

    1. Aw thank you Lauren! Glad you were able to work out the math too in order to make just the right amount 🙂

  7. I have not made this yet but have a question. What is the difference in Italian and Swiss buttercream? Sounds the same to me. Don’t you boil the sugar and water to make a syrup and pour into the egg whites in the Swiss buttercream also. Thanks for your help. I do plan on using this next week on a cake I plan on making.

    1. Hi Paula, they are similar – however with Italian buttecream a hot sugar syrup is poured into whipped egg whites. Whereas with swiss meringue buttercream, the egg whites and sugar are heated together on the stovetop then whipped together.

  8. 5 stars
    I’ve been wanting to try an Italian Buttercream for awhile because a straight-up buttercream is too sweet for my daughter, and it gives her a headache. I got so many compliments on this frosting. It was silky smooth and not excessively sweet. Thanks for all the details and tips. I don’t have a candy thermometer, but my regular meat thermometer worked. My egg whites did collapse when I added the butter — I think because it was a cold day, so the butter was colder than the egg whites — but I just kept mixing and the frosting smoothed out. Whew!

    1. aw so glad you loved this recipe Melissa!! And that it turned out so well for you!

  9. Do the first time I made it – the icing turned out perfectly. But I made it a second time and it seemed too liquidity! Like it is no longer voluminous from the egg whites. What did I do wrong? I did the exact same process. I also used a bag of frozen peas to cook the mixture faster and placed it on the side of the bowl. (Again this worked the first time). So I am not sure what I did wrong!! I didn’t add the rest of the butter or chocolate I only added half and noticed it didn’t look like the first time. Did I not beat the egg whites enough? Or did the butter melt because the mixture was too hot?

    1. Hi Wendy – I can’t say for sure but I’m guessing if it liquefied it may have been still too warm and melted the butter. The frozen pea trick may have given you a false sense of it was ready for the butter.

  10. What mixer speeds should be used for the syrup drizzling and incorporating the butter?

    1. I keep it on low to medium low speed just so it doesn’t actually splash out the bowl.

  11. 5 stars
    I just don’t think that the amount of chocolate is enough for this to really have a chocolate flavor… I made it exactly as written… Mine came out looking the same… But I think it needed another 4 ounces to really get that depth of chocolate flavor… I used a combination of bittersweet and semi sweet….

    1. thank you Wendy for feedback…you definitely can add more chocolate if you think it needs it 🙂

  12. Stephanie says:

    Will this be enough for 3 9 inch cakes?

    1. Not sure if you mean 3 layers (one cake?) or three cakes. I like to for a layer 9-inch cake use two batches.

      1. Christine says:

        Can this recipe be used for a 3 layer cake or will the icing be too light.

      2. For a 3 layer cake I would probably make a double batch but can’t say for sure!

  13. 5 stars
    Hi. I loved the chocolate Italian meringue! Delicious! I’m now trying to make it w/ white chocolate. Would I use the same amount or need to adjust? If so, how much would I need to add? Thanks!

    1. Hi Magaly, I think the same amount would work just fine. Let me know if you try!

  14. Colette Klein says:

    My egg whites broke during cool down and the butter curdled. What did I do wrong?

    1. Hi Colette, it sounds like the butter may have been too warm? I find some curdling is inevitable a little bit – but the longer you mix it will come together. You can also try chiling the frosting for 10 minute and then re-whipping.

  15. Can I just say this is a damn good recipe. It came out really well. Its a relief that there’s a truthful person out here, willing to give a quality recipe to help me make SOME GOOD F@!?@ING BUTTER CREAM.

    1. Thank you so much! Glad you loved it!

  16. Desi Bolden says:

    do keep the icing in the fridge before each eat time example a cake that it is on?

    1. Hi Desi! You can keep it in the fridge covered if you want, but it’s fine at room temperature (again covered) for 2-3 days.

      1. desi bolden says:

        Thank you 🙂

  17. 5 stars
    Really easy to follow recipe. I didn’t have a candy thermometer, so used your method which again was great. It tastes absolutely divine, thank you for sharing!

    1. aw you’re welcome Beth, I’m so glad you were able to make this work without a candy thermometer!

  18. Does Italian chocolate buttercream go with marble cake with banana filling?

5 from 13 votes (5 ratings without comment)

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