Chocolate Swiss Meringue Buttercream
A Chocolate Swiss Meringue Buttercream for cakes, cupcakes and more. It's light, rich, and not too sweet, plus it's a dream to decorate with!
Servings: 4 cups
Ingredients
- 350 grams caster sugar
- 170 grams egg whites around 5 eggs
- 500 grams unsalted butter cubed, at room temperature/18℃
- 1 tablespoon vanilla extract
- 125 grams dark chocolate melted and cooled to 34℃
Instructions
- bring a small amount of water in a small saucepan to a simmer, to create a double boiler
- place the caster sugar and egg whites in the bowl of a stand mixer
- put the mixer bowl on top of the saucepan of simmering water and whisk until the sugar has dissolved (if using a thermometer, it will be around 63-65°C). This will take 1-2 minutes
- transfer the bowl to a stand mixer, then using the whisk attachment, whisk on medium-high until stiff peaks form (3-5 minutes) and meringue temperature comes down to 35℃
- gradually add the butter cubes, mixing well between each addition
- continue to whisk on high for around 5 minutes. The mixture will look curdled and pretty awful and you'll think you need to throw it out, but keep going - it will eventually become silky and smooth
- Add vanilla extract and chocolate, then mix on low using the paddle attachment, for 3 minutes. Mixture will now be ready to use.
Notes
Thermomix method:
- I use my Thermomix to heat the egg whites and sugar only, then whisk the meringue in my stand mixer.
- To heat the egg whites and sugar, place into Thermomix bowl and set to 3mins/75℃/speed 2
- Now add mixture to the bowl of your stand mixer and continue with whisking the meringue to 35℃