CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPE RECIPES
CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPE - BETTYCROCKER.COM
There’s buttercream, and then there’s Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required—but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you’ll know exactly what to expect—even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here’s what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn’t normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you’ve incorporated the butter with the meringue, it’s easy to stir in the cooled, melted chocolate.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 45 minutes
Yield 12
Number Of Ingredients 5
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 340 , CarbohydrateContent 28 g, CholesterolContent 60 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 15 g, ServingSize 5 Tablespoons, SodiumContent 210 mg, SugarContent 28 g, TransFatContent 1 g
CHOCOLATE SWISS MERINGUE BUTTERCREAM - DELICIOUS. MAGAZINE
Learn how to make perfect chocolate swiss meringue buttercream with our easy recipe. This glossy frosting holds its shape and is ideal for decorating sponges and cupcakes. Check out our Vanilla swiss meringue buttercream recipe, too.
Provided by Jen Bedloe
Total Time 20 minutes
Prep Time 20 minutes
Yield Makes enough to ice and fill a large sponge cake
Number Of Ingredients 10
Steps:
- Put the sugar, egg whites and salt in a large clean bowl set over a pot of barely simmering water. Cook, stirring, until the sugar dissolves and the mixture reads 72°C on a thermometer. Transfer to a bowl/stand mixer bowl and whisk with an electric mixer on medium until thick, glossy and completely cool.
- Whisk in the butter, 2 cubes at a time, incorporating each addition into the meringue before adding the next. Continue until all the butter is added. The mixture will look curdled at first, but keep whisking and it will come back together. Increase the mixer speed to high and whisk for 2 minutes more. Add both cooled chocolates, then whisk again until combined. Set aside at room temperature until ready to ice your cake or cupcakes.
Nutrition Facts : Calories 498kcal , FatContent 38.6g (24.2g saturated), ProteinContent 3.7g, CarbohydrateContent 33.6g, FiberContent 0.7g
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