Chocolate Swiss Buttercream Frosting Recipe

Chocolate Swiss Meringue Buttercream Baked By An …

WEBFeb 18, 2020 · Step 2: Heat the egg whites and sugar. Heat the egg whites, sugar, and salt in the bowl of a stand mixer set over a pot of barely …

1. 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.
2. 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 the outside of the bowl is no longer warm to the touch, 1-2 minutes. (if the meringue is warm it will melt the butter.)
3. 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.)
4. 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.

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Chocolate Swiss Meringue Buttercream Handle the Heat

WEBAug 24, 2022 · Remove from heat and carefully wipe the bottom of the bowl dry. Attach the bowl to the mixer fitted with the whisk attachment and …

1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
2. Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. This may take several minutes. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
3. Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
4. Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.

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