While I frost most of my cakes with American buttercream, sometimes I like to mix things up! After a bit of trial and error, I feel like I have finally mastered this chocolate Italian meringue buttercream (IMBC).

This type of frosting definitely takes a bit more effort than my巧克力美式奶油, but it isn’t as difficult as you might think.

It also is more stable and less finicky once it’s made! My favorite thing about Italian meringue buttercream is that it doesn’t crust. You don’t have to cover it with plastic wrap or worry about your frosting crusting on your cake if you make it in advance.

我发现我更喜欢我的意大利酥皮黄油奶油，糖少于大多数IMBC食谱。

虽然IMBC战役的一半是一个很好的食谱，但另一半是您的制作方式！

这就是为什么我还要浏览您需要了解的一切，以制作这篇文章中最流畅，最蓬松的意大利蛋白酥皮奶油糖霜。

步骤＃1：室温蛋清

What gives this frosting its incredible texture is the meringue that it’s made with. That’s why the eggs in this recipe are so important. Or more specifically the egg whites!

If you’re not quite sure what to do with the egg yolks you’ll be left with after making this frosting, here’s a great post with loads of ideas for用剩余的蛋黄。

You want to make sure the egg whites are at room temperature when you make this frosting.

Room temperature egg whites whip up better and faster than egg whites that are cold.

I suggest separating your eggs about an hour before you plan to make your frosting. Be careful as you do this, because they won’t whip up properly if any yolk gets into the mixture!

Normally I’m a huge fan of using egg whites out of a carton, but that’s when I’m adding them into batter. Carton egg whites simply don’t whip up as well when it comes to meringue.

我不确定巴氏杀菌过程是否对鸡蛋中的蛋白质有所作为，但我不建议使用纸箱中的蛋清制成意大利酥皮糖霜。

步骤＃2：搅打蛋白

接下来，是时候鞭打蛋清并加一点盐了。这很快就会发生，通常需要大约一分钟的时间与高速搅拌器混合。

从理论上讲，您可以用手动搅拌机制作这种巧克力意大利奶油，但这将永远需要！使用立式搅拌机使其更容易，更快。

Step #3: Making the Egg Whites Safe to Eat

There’s something about the idea of making frosting with raw eggs that seems a bit creepy. A lot of people worry it isn’t safe to eat, but we take an important step to ensure it is!

当蛋清在鞭打时，我们将糖糖浆加热到240 f / 116 c，并在混合时将其倒入蛋清中。这会杀死任何潜在的有害细菌，并使糖霜安全地吃掉。

Step #4: Making Meringue with Stiff Peaks

After whipping the egg whites while pouring in the hot sugar syrup, the meringue should form stiff peaks. Stiff peaks are when meringue can stand up on its own when flipped upside down.

If you’re having a hard time knowing when the meringue reaches this stage just by looking at the mixing bowl, feel free to turn off your mixer and test the meringue by removing your whisk attachment and flipping it upside down.

它应该看起来像下面的图片。

Step #5: When and How to Add in Your Butter

一旦蛋白酥皮具有硬峰并已冷却至室温，就该混合无盐黄油了。

During this step I like to feel that bottom of my mixing bowl with my hand.

如果感觉几乎是室温，我会加入黄油。

If it still feels warm, I’ll wait a few more minutes before adding the butter and place some frozen veggies or berries around the base of my bowl to help it cool down.

如果加入黄油时，蛋白酥皮和碗仍然温暖，则可能导致黄油过于薄或汤。

当我添加无盐的黄油时，我会在小块中进行。这使蛋白酥皮有时间掺入黄油，并更轻松地将其混合在一起。

当您添加黄油时，黄油是室温非常重要。这对触摸或油腻并不意味着柔软。

大多数黄油棒在大约2小时内进入房间温度。不要让您的黄油坐得不如它更长的时间，否则可能会变得太软。

它应该足够柔软，以便您能够将手指压入，但足够牢固，必须施加一点压力才能这样做。

步骤＃6添加巧克力

The final step is to add in the melted and cooled chocolate. I like to melt it at the beginning of this recipe because it needs time to cool before it’s added to the frosting.

You can heat the chocolate with a double boiler or a microwave.

如果使用微波炉，请以15秒的间隔加热巧克力。在间隔之间搅拌以帮助巧克力加热。

一旦巧克力大部分融化（通常为我花了4个间隔），几块巧克力仍然完好无损，请让巧克力静置一分钟。

This will allow the heat from the bowl to melt those last bits of chocolate and prevent your chocolate from overheating.

If the chocolate gets too hot, it can seize up and become chunky. Stir the chocolate until it’s smooth, then set aside to cool.

当巧克力不再触摸而巧克力，但仍然是液体的，请用一点香草将其混合到奶油中，您就完成了！

IMBC Troubleshooting

Two of the most common issues people run into when this type of frosting are curdled or soupy frosting.

虽然看着这一事件似乎很恐怖，但不要害怕。两个问题实际上很容易解决！！

如何修复凝结 /破碎的意大利蛋白酥皮奶油

许多不同的事情会导致您的IMBC破裂或凝结。

Maybe the butter was too cold, or your kitchen was too chilly. Maybe you were thawing a batch of buttercream made in advance and it hadn’t fully come to room temperature before you started mixing it.

无论出于何种原因，您的糖霜看起来都很粗糙，密集和油腻。

不用担心，您的糖霜不会破坏！周围有一项简单的工作，将使您的糖霜重新融合在一起。

只需将碗放在热水浴 /双锅炉上，直到碗边缘周围的糖霜融化。然后将其混合几分钟。

The melted, warm frosting around the edge of the bowl will mix with the frosting that’s too cold.

This will bring the overall temperature of your frosting up to the right temperature and allow it to become smooth again.

How to Fix Soupy Italian Meringue Buttercream

另一方面，如果您的糖霜过热，它可能会变成汤，流鼻涕。

如果加入黄油或黄油太热时，您的蛋白酥皮太热了，这可能会发生这种情况。也许巧克力太热了，或者您的厨房太烤了！

If the frosting isn’t sturdy enough to keep its shape, you need to cool it down. To do this, just pop the mixing bowl and whisk right into the fridge.

我喜欢冷却碗约15分钟。在这一点上，中心可能仍然有点汤，但是侧面的糖霜应该更牢固。将其混合几分钟，看看它是否融合在一起。

If after 3-4 minutes of mixing it still looks too soft, chill the bowl for another 10 minutes before mixing it again. That usually does the trick!

Substitutions & Swaps

This chocolate Italian meringue buttercream recipe use quite a few ingredients and you might not have them all on hand.

以下是您可以进行的一些掉期和替代品。

• Unsalted Butter- 如果您手上只有咸黄油，则可以用它代替无盐黄油，只需省略食谱所要求的盐即可。您也可以在其上使用素食黄油。
• 黑巧克力- 您可以使用牛奶，深色或半甜巧克力来制作这种巧克力糖霜！只要确保它是一种优质的巧克力，因此它将顺利融化。
• Vanilla extract- 您可以使用其他提取物代替香草！杏仁，椰子甚至橙色的巧克力在此食谱中的味道很棒。
• 意式浓缩粉– This ingredient is optional and can be omitted. I like to add it because I think it really enhances the flavor of the chocolate in this frosting.

Tips For Making the Best Chocolate Italian Meringue Buttercream Frosting:

• 搅拌碗中的油脂痕迹可以防止蛋白酥皮形成硬峰。擦拭碗并用柠檬汁或醋打搭配，以确保它们不含油脂。
• Useroom temperature egg whites;他们比冷蛋清更快，更容易鞭打。
• Closely watch the temperature of your sugar mixture, and达到240 f / 116 C时，将其从火上移开。
• 鞭打蛋白甜饼，直到其峰值僵硬以抗重力为止。
• 确保您的黄油实际上处于房间温度并逐渐加入（一次1汤匙）。
• When in doubt (if your frosting breaks / curdles), just keep mixing!!它应该在您的立式搅拌机的帮助下返回。
• 如果您想光滑的糖霜蛋糕，mix your finished buttercream on the lowest speed with a paddle attachmentfor a few minutes to make it super smooth.

Making This Chocolate Italian Meringue Buttercream in Advance & Storage Tips

Make this frosting ahead of time or save any leftover frosting! It can bestored in an airtight container at room temperature for 1 day, in the fridge for up to a week, or in the freezer for up to 3 months.

如果提前制作re-whip the frosting once it thaws to room temp再次使一致性再次蓬松。

磨砂蛋糕可以在冰箱中持续长达一周，或者在冰柜中持续一个月。黄油奶油在所有水分中锁定，使蛋糕保持新鲜和美味！

如果您切入蛋糕并剩下剩菜，使用剩余的任何糖霜覆盖切割部分以保持湿润and store in the fridge for up to a week.

How Much Frosting Does this Recipe Make?

一批这些食谱可制成大约2杯糖霜。我发现这足以使大约十二个纸杯蛋糕霜。

This recipe can easily be doubled to frost a 6 inch or 7-inch layer cake.

让我知道你的想法！

If you try this recipe for chocolate Italian meringue buttercream frosting, I’d love to hear what you think of it! Please leave a rating and comment below.

And don’t forget to tag me@betway必威88登录chelsweetsand use #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like:

Yield: 2 cups

Chocolate Italian Meringue Buttercream

Print

This chocolate Italian meringue buttercream frosting is packed with chocolate and has a wonderful silky-smooth consistency.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 15 minutes

Total Time 35 minutes

原料

Chocolate Italian Meringue Buttercream

• 3/4 cup milk or dark chocolate (135g)
• 2 large egg whites, room temperature (112g)
• 1/4 tsp salt (1g)
• 2/3 cup granulated sugar (133g)
• 1/4杯水（60克）
• 1/2 cup unsalted butter, room temperature (113g)
• 1茶匙香草提取物（4G）
• 1茶匙速溶咖啡 - 可选（2G）

Additional Tools

• 小锅盖
• digital thermometer
• stand mixer

Instructions

1. Start by melting the chocolate, because it needs time to cool down before it's added to the frosting. Place 3/4 cup of chopped up chocolate or chocolate chips into a microwave safe bowl. Heat in 15 second intervals, stirring between intervals to help the chocolate melt more evenly. Once the chocolate is mostly melted (usually takes 4 intervals for me), stir until smooth, then set aside to cool.
2. 接下来，清洁搅拌碗，并用柠檬汁或醋溅起附件，以清除先前烘焙中的任何残留油脂。这有助于确保您的蛋清正确鞭打。
3. This part is important, so please take note! From the 2/3 cup of granulated sugar, remove two tablespoons and place them into a separate small bowl next to your stand mixer.
4. 将2个大蛋清和1/4茶匙盐放入搅拌碗中，然后开始混合。慢慢将保留的2汤匙糖倒入蛋清中，并继续以高高的形式混合直至形成坚硬的峰。
5. 将剩余的糖（约1/2杯）和1/4杯水倒入一个小锅中，然后用中火加热。用盖子盖住平底锅，几次旋转锅，以帮助糖和水混合。无需搅拌混合物！让混合物坐着直到开始沸腾，然后取下盖子并使用您的digital thermometerto monitor the temperature. Continue to heat the sugar mixture until it reached 240 F or 115 C.
6. Once it reaches 240 F or 115 C it's time to pour the sugar syrup into the whipped up egg whites! Remove the pan from heat and turn your stand mixer on high. With the mixer running, carefully pour the sugar syrup into the egg whites in a slow, steady stream. Try to pour the syrup directly on top of the egg whites and avoid having it hit the side of your bowl.
7. Continue to mix on high until the mixture increases in volume and becomes shiny with stiff peaks. At this stage it's marshmallow frosting, which is great for s'mores flavored treats or pies!
8. 感觉到碗的底部，并确保蛋白酥皮仍然没有温暖。如果温暖，请让蛋白甜饼静置几分钟以继续冷却。
9. Once the meringue is at room temp, mix on a medium high speed and slowly add in 1/2 cup of room temperature butter in small chunks (about 1 Tbsp).
10. 一旦混合了所有黄油，我的奶油有时会放气 /凝乳。但是，不用担心，这是正常的！让奶油继续在中等高速上混合，直到它又回来并再次蓬松。这可能需要3-10分钟的时间。
11. If the frosting still hasn't come back together at this point, please refer to my detailed troubleshooting guide in the post above.
12. 接下来，倒入融化和冷却的巧克力。它不再应该温暖，但仍然流畅。
13. Combine 1 tsp of vanilla extract and 1 tsp of instant coffee (optional) in a small bowl and pour into the frosting.
14. 混合中等高速直至组合成分。用橡胶刮刀根据需要刮擦碗的侧面。
15. 一批糖霜制成了大约2杯糖霜，足以冻结一批纸杯蛋糕。

笔记

How Much Frosting Does this Recipe Make?

一批这些食谱可制成大约2杯糖霜。I find that’s enough to fill and frost a small, 6-inch cake or to frost a dozen cupcakes.

该食谱很容易加倍以霜冻的7或8英寸层蛋糕。

Tips For Making the Best Chocolate Italian Meringue Buttercream Frosting:

• 搅拌碗中的油脂痕迹可以防止蛋白酥皮形成硬峰。擦拭碗并用柠檬汁或醋打搭配，以确保它们不含油脂。
• Useroom temperature egg whites;他们比冷蛋清更快，更容易鞭打。
• Closely watch the temperature of your sugar mixture, and remove it from heat as soon as it达到240度F。
• 确保您的黄油实际上处于房间温度and add it in slowly (1 Tbsp at a time).
• When in doubt (if your frosting breaks / curdles), just keep mixing!!它应该在您的立式搅拌机的帮助下返回。
• 如果您想光滑的糖霜蛋糕，mix your finished buttercream on the lowest speed with a paddle attachmentfor a few minutes to make it super smooth.

Making This Chocolate Italian Meringue Buttercream in Advance & Storage Tips:

• Make this frosting ahead of time or save any leftover frosting! It can bestored in an airtight container at room temperature for 1 day, in the fridge for up to a week, or in the freezer for up to 3 months.
• Be sure tore-whip the frosting once it thaws to room temp再次使一致性再次蓬松。
• 磨砂蛋糕可以在冰箱中持续长达一周，或者在冰柜中持续一个月。黄油奶油在所有水分中锁定，使蛋糕保持新鲜和美味！
• 如果您切入蛋糕并剩下剩菜，使用剩余的任何糖霜覆盖切割部分以保持湿润and store in the fridge for up to a week.

营养信息

Yield

12

服务尺寸

1
Amount Per Serving 卡路里135 总脂肪9g 饱和脂肪5G Trans Fat0g Unsaturated Fat3G Cholesterol22mg 钠67mg 碳水化合物13G 纤维0g 糖13G 蛋白质1g