Chocolate Swiss Meringue Buttercream

Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. And it's an easy chocolate meringue frosting to make.

Cooked egg whites and sugar make up the base of chocolate Swiss meringue frosting. Then butter, salt, vanilla, and chocolate are added for flavor.

The cooked egg whites and sugar are whipped into stiff glossy peaks, then the butter is slowly added. Once the butter is fully incorporated, vanilla and melted chocolate are mixed in. The result is a lusciously creamy frosting that is extra smooth, creamy, and not overly sweet.

⅔ cup (113 g) granulated sugar
4 (140 g) large egg whites
¼ teaspoon salt
1 ½ cups (339 g) unsalted butter, cut into pieces, softened1
10 ounces (284 g) semisweet chocolate, melted and cooled2
1 teaspoon vanilla extract

Stand mixer
Whisk attachment

Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the frosting. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (if the meringue is warm it will melt the butter.)
Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the previous one has been fully mixed in.)
Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
Add the cooled, melted chocolate and vanilla. Mix on medium speed until combined. Turn the speed up to medium-high and beat until light and fluffy, about 30 seconds.
Make ahead tip
The frosting can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
The frosting can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.
Cakes or cupcakes frosted with SMBC can be left out at room temperature in an airtight container for up to 3 days. Or store them in the refrigerator for up to 1 week.

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