Chocolate Swiss Buttercream Recipe

Chocolate Swiss Meringue Buttercream Handle the Heat

WEBAug 24, 2022 · If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth. Add …

Rating: 4.6/5(45)
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.

Preview

See Also:

Show details

Chocolate Swiss Meringue Buttercream – Sugar Geek …

WEBJan 22, 2020 · Cool to 90ºF. Bring 2" of water to a boil in a medium saucepan then reduce heat until it's just simmering. Place your metal or …

1. Melt your chocolate in a heatproof bowl in 15 seconds until just melted. Do not overheat. Cool to 90ºF
2. Bring 2" of water to a boil in a medium saucepan then reduce heat until it's just simmering. Place your metal or glass mixing bowl on top. The bowl should not be touching the water.
3. Place egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready
4. Place the bowl on your stand mixer and whip on high until you reach VERY stiff peaks. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.

Preview

See Also:

Show details

Chocolate Swiss Meringue Buttercream Baking a …

WEBAug 16, 2013 · Step 1: Cook the eggs and sugar. Place the egg whites and sugar in a large metal or glass mixing bowl and set the bowl over a pot …

1. Place the egg whites and sugar in a large metal or glass bowl.
2. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.
3. Remove the bowl from the heat, and whip on high speed until completely cooled.
4. Whip in the butter, a tablespoon at a time, until thick and fluffy. (If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.)

Preview

See Also:

Show details

Perfect Chocolate Swiss Meringue Buttercream The Flavor Bender

WEBMay 5, 2020 · 10 mL vanilla extract, 5 mL coffee extract or ½ tsp instant coffee granules. Reduce the mixer speed to medium - low speed and gently stream in the melted but …

Rating: 5/5(3)

Preview

See Also:

Show details