Has anyone made chocolate Italian-meringue? If so, what's the recipe? Thanks!
I fold melted and cooled chocolate into the icing after it's done mixing. No real recipe, just add it until it's how you like it.
Oh ok, thank you! And does it keep the same consistency, like to still make borders?
When I've made it, I only put in enough chocolate for a medium chocolate color/flavor and there was no discernible difference. According to The Cake Bible, if you add enough chocolate, it does eventually get stiffer.
AWhimsical bakehouse suggests 2-3 oz of melted, cooled (100F) chocolate per cup of buttercream. My IMBC recipe yields about 8 cups (based on a cup of egg whites) and I typically use 24 oz of chocolate.