Italian Meringue Buttercream with Chocolate

This is the frosting that we used to frost and fill the Devils Food Cake. This is similar to the formula in Basic Cake Decorating, just in a much larger batch.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 639
50% Egg whites, 926 g
90% Sugar, 1.667 kg
30% Water, 556 g
100% Butter, 1.852 kg
Total: 270%






MOP:

• Cook sugar and water to 250° F, soft ball stage.
• When sugar gets close, start whipping the egg whites. When the egg whites are white and foamy start adding the cooked sugar carefully. Try to avoid crystallization.
• Let the mixture mix until it is at room temperature.
• Add the butter in slowly, until the mixture is fully incorporated and light and fluffy. If the mixture starts to cottage cheese then stop adding butter and let the mixture repair itself.

• If you are flavouring the buttercream, like with chocolate. Add flavouring after the buttercream is fully incorporated and set. This way if you want to make a large batch of buttercream and flavour the large batch with more then one flavour you can easily do this.