Igredients
160g caster sugar
3 large egg whites
pinch of salt
300g unsalted butter, room temperature
1/2 teaspoon vanilla essence
200g bittersweet chocolate buttons/tablets, melted
1. Melt the chocolate over a water bath or double boiler, stiring consistenly as not to burn it. Set aside and let cool.
2. Place egg whites, salt and sugar in a big stainless steel bowl. (u need a big bowl as u will be using this bowl to fluff up the egg white later unless u transfer this mixture into another big mixing bowl)
3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers
4. Remove from heat and using an electric mixer, whisk on high speed until egg whites are cool to touch and fluffy (might take a while).
5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated but it will come together eventually
6. Once desired, pipe-able consistency has been reached, beat in cooled chocolate until well incorporated
160g caster sugar
3 large egg whites
pinch of salt
300g unsalted butter, room temperature
1/2 teaspoon vanilla essence
200g bittersweet chocolate buttons/tablets, melted
1. Melt the chocolate over a water bath or double boiler, stiring consistenly as not to burn it. Set aside and let cool.
2. Place egg whites, salt and sugar in a big stainless steel bowl. (u need a big bowl as u will be using this bowl to fluff up the egg white later unless u transfer this mixture into another big mixing bowl)
3. Set bowl over 1 inch of water in a saucepan over medium heat. Whisk gently until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers
4. Remove from heat and using an electric mixer, whisk on high speed until egg whites are cool to touch and fluffy (might take a while).
5. Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated but it will come together eventually
6. Once desired, pipe-able consistency has been reached, beat in cooled chocolate until well incorporated
Results: smooth cream! not too sweet too! this is definately much better than the grainy and overly sweet american buttercream! but the cream itself does feels heavier (in terms of weight) than the american buttercream. anyway YUMMY!
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