Incredible Italian Chocolate Frosting Recipes

CHOCOLATE ITALIAN MERINGUE BUTTERCREAM

Steps:

• 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.
• Next, clean your mixing bowl and whisk attachment with a splash of lemon juice or vinegar to remove any residual grease from prior baking. This helps ensure your egg whites whip up properly.
• 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.
• Place 2 large egg whites and 1/4 tsp of salt into your mixing bowl and start to mix on high. Slowly pour in the reserved 2 Tbsp of sugar into the egg whites and continue to mix on high until stiff peaks form.
• Pour the remaining sugar (about 1/2 cup) and 1/4 cup of water into a small saucepan and heat over a medium high heat. Cover the saucepan with its lid and swirl the pan around a few times to help the sugar and water combine. There is no need to stir the mixture! Let the mixture sit until it begins to boil, then remove the lid and use your digital thermometer to monitor the temperature. Continue to heat the sugar mixture until it reached 240 F or 115 C.
• 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.
• 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!
• Feel the bottom of your bowl and make sure the meringue isn't still warm. If it is warm, let the meringue sit for a few minutes to continue to cool down.
• 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).
• My buttercream sometimes deflates / curdles once all the butter is mixed in. But don't worry, that's normal! Allow the buttercream to continue to mix on a medium high speed until it comes back together and fluffs up again. This can take anywhere from 3-10 minutes.
• If the frosting still hasn't come back together at this point, please refer to my detailed troubleshooting guide in the post above.
• Next, pour in the melted and cooled chocolate. It should no longer be warm to the touch but still fluid.
• Combine 1 tsp of vanilla extract and 1 tsp of instant coffee (optional) in a small bowl and pour into the frosting.
• Mix on a medium high speed until the ingredients are combined. Scrape the sides of the bowl as needed with a rubber spatula.
• One batch of frosting makes about 2 cups of frosting, which is enough to frost a batch of cupcakes of fill a small cake.

INCREDIBLE ITALIAN CHOCOLATE FROSTING

Steps:

• Cream the cream cheese and butter together.
• Sift the powdered sugar and cocoa into a separate bowl.
• Add sifted ingredients a little at a time to creamed mixture, beating until well incorporated.
• Mix in vanilla.
• Mix in a cup of chopped pecans, if desired.

INCREDIBLE AND EASY CHOCOLATE-COFFEE FROSTING

Steps:

• Place butter, milk, and cocoa powder in a saucepan over low heat.
• Stir mixture until all the butter has just melted.
• Remove from heat and add the vanilla and salt.
• Sift in the confectioner's sugar and ground coffee.
• Mix until smooth.
• Cool to room temperature and frost away!

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.