Yo’s Chocolate Buttercream Recipe

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1 cups Granulated Sugar
1/2 cup Water
8 large Egg Whites
1 lbs Unsalted Butter, room temperature
1 teaspoon Pure Vanilla Extract
12 oz. Semi Sweet Chocolate

Item Name:	Availability:
Electric Stand Mixer and Whisk Attachment
1 Saucepan
Candy Thermometer
Rubber Spatula
Microwave Safe Bowl
Mixing Bowl

Boil Sugar and Water

In a small saucepan over medium heat, bring sugar and cup water to a boil.

Prepare Egg Whites

While your sugar mixture is heating, place egg whites in the bowl of a standing mixer fitted with the whisk attachment.

Whip Egg Whites

When your sugar reaches 230 degrees on the candy thermometer, begin to whip eggs whites at medium-high speed until stiff.

Add Sugar Mixture

When sugar reaches 240 degrees, remove it from heat immediately, and with the mixer running, add it to your egg whites in a stream and beat on high speed.

Whip It

Whip your meringue until no heat remains. Place your hands along the sides of the bowl to check.

Add Butter

With the mixer still running, add your butter bit by bit, beating until spreadable, 3 to 5 minutes; then, beat in vanilla.

Melt Chocolate

Melt your chocolate in the microwave in 20 second increments, stirring between each heating. When your chocolate has started to melt but still has chunks, stir until smooth.

Add Chocolate

Once your chocolate is melted and cooled, fold it into your buttercream until fully incorporated.

Tips!

You can sub the semi sweet chocolate for dark, milk or white chocolate, but expect that milk or white chocolate will be somewhat softer

If you don't want to flavour your entire batch of Italian meringue buttercream, simply use 4 oz of chocolate for every 2 cups of buttercream you'd like to flavour.