How To Make Chocolate Swiss Meringue Buttercream Recipe C

Perfect Swiss Meringue Buttercream Sally's Baking …

WEBFeb 1, 2020 · Save the yolks for another recipe. Cook the egg whites & sugar: Whisk sugar & egg whites together, then set the bowl over a …

1. Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
2. If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
3. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
4. No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)

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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.

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