Chocolate Swiss Meringue Buttercream Flypeachpie What you need to make this chocolate swiss meringue buttercream: makes enough frosting to frost a 3 layer – 8 inch cake or a 2 layer – 9 inch cake or 1 – 9 x 13 inch cake. 6 egg whites; 2 cups granulated sugar; 2 teaspoons vanilla extract; 1 1 2 cups unsalted butter – just firmer than room temperature; 6 tablespoons cocoa powder. Beat at high speed until stiff peaks form and bowl is cool to the touch, 7 to 8 minutes. add butter, 2 tablespoons (28 grams) at a time, beating until combined after each addition. (if buttercream breaks, beat for 2 to 3 minutes, and the emulsion will come back together.) add vanilla and salt, and beat at medium speed until combined.
Chocolate Swiss Meringue Buttercream Recipe Chocolate swiss meringue buttercream: makes enough frosting to frost a 3 layer – 8 inch cake or a 2 layer – 9 inch cake or 1 – 9 x 13 inch cake. 6 egg whites. 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 simmering water. you only need about 1 inch of water in the pot and make sure the bottom of the bowl isn’t touching the water. whisk gently but continuously as you heat the mixture to 150°f on an instant read. Once mixture hits 238 f. or just below the soft ball stage remove from heat and turn on your mixer with a whisk attachment and pour the sugar into the side of the bowl with the egg yokes while it is mixing. whisk until smooth and cooled down to room temperature. add butter to mixture and blend until smooth. Place chopped chocolate in a microwave safe bowl and melt in 20 second intervals, stirring well in between, until chocolate is completely smooth and melted. set aside. 12 oz (340 g) dark or bittersweet chocolate. once your meringue has reached stiff peaks, switch the whisk attachment for a paddle attachment.
Chocolate Swiss Meringue Buttercream Recipe Beyond Frosting Once mixture hits 238 f. or just below the soft ball stage remove from heat and turn on your mixer with a whisk attachment and pour the sugar into the side of the bowl with the egg yokes while it is mixing. whisk until smooth and cooled down to room temperature. add butter to mixture and blend until smooth. Place chopped chocolate in a microwave safe bowl and melt in 20 second intervals, stirring well in between, until chocolate is completely smooth and melted. set aside. 12 oz (340 g) dark or bittersweet chocolate. once your meringue has reached stiff peaks, switch the whisk attachment for a paddle attachment. 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 glass mixing bowl on top. the bowl should not be touching the water. place egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. 7. melt the chocolate over a double boiler and the set aside to cool. 8. once cooled, stream the melted chocolate into the buttercream with the mixer on medium speed. add optional vanilla. 9. scrape down the sides and bottom of the bowl, and mix once last time to combine.
Chocolate Swiss Meringue Buttercream Sugar Geek Show 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 glass mixing bowl on top. the bowl should not be touching the water. place egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. 7. melt the chocolate over a double boiler and the set aside to cool. 8. once cooled, stream the melted chocolate into the buttercream with the mixer on medium speed. add optional vanilla. 9. scrape down the sides and bottom of the bowl, and mix once last time to combine.
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