How Much Chocolate Can Italian Buttercream Take?

Baking By Nigel1985 Updated 29 Jul 2016 , 7:06pm by kramersl

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Nigel1985 Posted 22 Jul 2016 , 3:35pm
post #1 of 3

Hello,

I want to create a chocolate Italian buttercream. Based on my recipe below, how much melted semi-sweet chocolate can I add? Would it differ for bittersweet? or cocoa powdered (bloomed in a little hot water to make a paste)?

thanks!


Cups
Oz
Grams
Ratio
Sugar
1
7.0
198
2.0 (sugar to egg whites)
Egg Whites
3 egg whites
3.6
100
1.0
Butter
1
8
227
1.1 (butter to sugar)

2 replies
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Nigel1985 Posted 22 Jul 2016 , 3:36pm
post #2 of 3

Sorry, can't seem to edit the post. Here's the recipe


200 g (1 cup) of granulated sugar
57 g (1/4 cup) water
3 egg whites
Pinch of cream of tartar
1 g (1/4 teaspoon) fine sea salt
227 g (1 cup or 2 sticks) of cold unsalted butter, cut into 1-inch chunks
9 g (1 tablespoons) vanilla extract

4 oz of semisweet chocolate

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kramersl Posted 29 Jul 2016 , 7:06pm
post #3 of 3

I think you can safely go up to 6oz of chocolate before it becomes a runny mess. You don't have to change the amount for bittersweet chocolate.


I don't recommend using cocoa powder mixed with hot water unless you increase the sugar content slightly, but if you try it let me know. Just a suggestion if you do try it, bloom the cocoa powder in hot coffee instead of water.

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