I'm a big fan of Italian Meringue Buttercream. I use it for most cakes and in many flavors. For some reason it gets really soft at the best of times when I try to make a chocolate version and it is not at all heat stable. To make matters worse, the last time I made it I ended up with a very delicious chocolate soup. Nothing I did saved it, and I tried every trick I know for when I break my IMBC (which happens too often as it is). One thing I do with my IMBC is that I use less butter than a lot of recipes call for because I just prefer it that way.
My recipe:
2 cups granulated sugar (divided)
2/3 cup water
8 egg whites
dash citric acid
(for chocolate version I add 4 ounces bittersweet chocolate melted and cooled)
I mix it in the usual way for IMBC.
Does anyone have any ideas what's going wrong and how I can fix it? Would a SMBC work better with the chocolate?
If you mix SMBC with Ganache it is delicious :-)
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