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Chocolate Italian Butter cream frosting recipe, PLEASE?

post #1 of 11
Thread Starter 

I want to make @BettyR's perfect homemade yellow cake with a Chocolate Italian Butter cream frosting for my husband, WHO IS THE BEST!

 

 

FINALLY!!!!!! That perfect homemade yellow cake
started on 06/29/08 last post 09/20/16 at 8:41pm 411 replies 1075499 views

 

 

Anyways, after having made Meyer Lemon Curd using a dozen eggs, I am now left with 12 egg whites, perfect, right?  Well, maybe not.

 

I have been hunting the World Wide Web as well as the library here at Chef Talk and have yet to find an appropriate recipe.

 

HELP, PLEASE?

post #2 of 11
Thread Starter 

Somebody, anybody, PLEASE?

post #3 of 11

ummm... I'm not a really pro-desert guy, I actually don't even like sweets, but since nobody else has come to the rescue I'll speculate and hopefully not be too far off the track.

 

if I recall correctly:

 

- italian and/or swiss buttercreams use egg whites that are heated and beaten to make them light and fluffy and an off white colour. (depending on the butter)

- standard american buttercream uses no eggs but vegetable shortening and margerine for a brilliant white colour

- french buttercream uses whole eggs resulting in a very rich icing that is off white / pale yellow (depending on egg type)

 

I've seen several recipes for 'chocolate buttercream' but none use eggs at all.

 

Your best bet might be to freeze the egg whites  (they do freeze very well for 3-4 months).

 

Then make a Chocolate Ganache which is super versatile.  It can be, depending on consistency, a Glaze or piped  (very decadent) or it can be whipped to be light and fluffy to imitate buttercream.

or

Just make an American Chocolate Buttercream. (which my wife loves but makes my teeth ache)

here is the one I use.

 

 
Quote:
Chocolate Buttercream Frosting
 
Author: Savory Sweet Life
Recipe type: Dessert
 
Prep time:  2 mins
Cook time:  3 mins
Total time:  5 mins

 

 
Serves: 3 cups
 

 

A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.
Ingredients
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)
  • 3½ cups confectioners (powdered) sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract or 1 teaspoon almond extract
  • 4 tablespoons milk or heavy cream
 

 

Instructions
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

 

Anyway a little help I hope and heres hoping that I didn't totally lead you astray!

 

Here's hoping Foodpump or Petals can find the thread~!

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #4 of 11
FoodPump is King in all things sweet.

Kgirl,

I think you might also enjoy another recipe in which the recipe is well described in a pictorial. I wish I had of done one but here is one you might like.

Go to the website pastrieslikeapro.com There is a lady by the name of Helen S. Fletcher. She does a good job describing all the steps.
As a side note , you can melt 6-12 oz of chocolate and slowly add it at the end.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 11
Thread Starter 

@petalsandcoco that's great, thanks so much, as always, sister, you're the BEST!

 

@MichaelGAyupper, that's pretty much the recipe that I normally use, MAHALO!

post #6 of 11

That is a hell of a tutorial... wow!

 

... and the background info - gold mine.

 

I'm not abashed to directly link it though.

 

Buttercream - all you wanted to know.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #7 of 11
Thread Starter 

@MichaelGA , RIGHT!!?  I saved that in the laptops favs for later use, for sure!

We've never tried either Italian nor Swiss Buttercream, but I really want to try this

... especially on BettyR's yellow cake, which is the best I've EVER made.

post #8 of 11

I'm a huge fan also of BettyR's yellow cake.

 

Anytime I hear cake I start making it... nobody has ever complained.

 

Chocolate frosting on yellow cake - that is the way it is!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #9 of 11

So I'm an Italian Meringue Buttercream FREAK.  American style buttercream totally makes me gag!  I swear by this recipe, it's never failed me.  I use it as a base recipe and add in flavorings accordingly.  To make it a chocolate buttercream I'd add either extra dark or even unsweetened melted and partially cooled chocolate, depending on how intense you want the chocolate flavor to be.  The color won't be super dark, but the flavor will be insanely rich but light as air all at once. This recipe is for a pretty large cake, so you might want to scale the volume back. 

 

http://www.marthastewart.com/356465/italian-meringue-buttercream

post #10 of 11
Thread Starter 

@ThisIsHowIRoll (I like that user name BTW) I love Miss Martha (please don't judge me) I think that she really does have a place in the culinary world.  I know that she's a bit condescending, but believe it or not, I learned a thing or two from her.  As to using unsweetened chocolate, hmmm, that might work.

 

What I've done so far is divvy up the 12 egg whites that I have (6 and 6) and put them into the deep freeze to deal with later.

As I went through my larder, I realize I have no AP, no sugar, no NOTHING to bake with... WHAT?!

 

@foodpump I would really appreciate it if you could weigh in?  Please?

post #11 of 11

@kaneohegirlinaz, I'm right there with you on Martha.  She actually is responsible for a lot of the self-teaching I did as a teenager that made me want to get into the industry.  I have a deep love for the old school, high and mighty witch-on-wheels Martha who always gave the you gold standard traditional method of a recipe and made you feel like you shouldn't dare take any shortcuts.  Watered down late 2000's Martha makes me sad, she's not SUPPOSED to be relatable, she's supposed to be the on-a-pedestal ice queen everybody loves to hate.  

 

Also, no sugar?! That happened to me once because of a burst pipe and I thought I was going to have a panic attack.  a 20# bag was promptly purchased.  Good call freezing the egg whites for sure, it saves time later on.

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