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Chocolate Swiss Meringue Buttercream
Chocolate Swiss Meringue Buttercream
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Prep Time:
45 minutes
Total Time:
55 minutes
Indulgent Chocolate Swiss Meringue Buttercream: A lusciously rich frosting that elevates any cake or cupcakes. Follow precise instructions for silky smooth results. Make Swiss meringue by cooking egg whites and sugar, then whip into glossy peaks. Slowly add butter for a perfect blend. Stir in melted chocolate for a decadent finish.
Ingredients:
  • 6 egg whites
  • 1 1/2 cups sugar
  • 1 1/2 cups butter, softened and cut into 1-inch pieces
  • 2 teaspoons vanilla
  • 2 oz semisweet or bittersweet baking chocolate, chopped (from 4-oz bar)
Instructions:
  • In a medium glass or metal bowl, whisk together egg whites and sugar until well combined. Place the bowl over a pan of simmering water, stirring occasionally, until the sugar dissolves and the mixture reaches 160°F on a candy thermometer, which should take about 16 to 20 minutes. Remove from heat.
  • -Transfer the mixture into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed for 2 to 3 minutes until glossy peaks form, and the bowl feels slightly warm. -Continue beating on high speed while gradually adding 1 1/2 cups of softened butter, one piece at a time, until the mixture is smooth, thick, and shiny, for about 12 to 14 minutes. -Lastly, beat in the vanilla extract. If the mixture separates, keep beating until smooth.
  • In a microwave-safe bowl, heat chopped chocolate on High for 60 seconds, stopping to stir halfway through. Microwave in 10-second intervals until chocolate is smooth when stirred. Allow to cool for 10 minutes. Mix cooled melted chocolate into frosting until smooth.
  • Prepare and decorate a delicious 8-inch three-layer cake.

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