MASTER CHOCOLATE ICING RECIPE

MASTER CHOCOLATE ICING RECIPE

MASTER CHOCOLATE ICING RECIPE

MASTER CHOCOLATE ICING RECIPE

MASTER CHOCOLATE ICING RECIPE

Course Dessert recipes

Ingredients
  

  • 300 g Sugar
  • 180 ml Water
  • 180 g Egg Whites
  • 342 g Butter, soft
  • 6 g Vanilla Extract
  • 6 g Salt

Instructions
 

  • Pre-melt chocolate to 35°C (95°F); reserve in warmingcabinet.
  • In bowl of a stand mixer, put the egg whites and saltin the bowl, then set aside with 1/2 of the sugar(scaled separately).
  • Place the remaining sugar and water in a smallsaucepan and set over high heat.
  • Once the sugar mixture has reached 110°C (230°F), beginto whip the egg white mixture on high speed until foamy.Gradually add in the reserved sugar and continue to whipuntil medium peaks form.
  • Continue to cook the syrup until reaching between 115°C(239°F) and 118°C (244.4°F).
  • Remove syrup from heat immediately and with the mixerstill running on medium/high speed, stream the hot syrupinto the egg whites in a thin, steady stream. Try to avoidgetting the syrup on the sides of the bowl.
  • Beat until the egg white mixture triples in volume, turnssuper white and glossy, hold stiff peaks and the bottomof the bowl has cooled.
  • With the mixer running on high speed, add the butter onepiece at a time. Continue whipping until the icing comestogether and is thick and fluffy.
  • Pour the melted chocolate over the icing and fold it inwith a rubber spatula. Return the bowl to the mixer andbeat until smooth and uniform in color; 1 to 2 minutes.
  • Keep covered at room temperature for 1 day, refrigeratedin an airtight container for up to 1 week, or in the freezerfor up to 3 months.
  • Bring the icing to room temperature before using.Soften with paddle attachment.
Keyword MASTER CHOCOLATE ICING RECIPE, Recipes
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