Chocolate Swiss Meringue Buttercream Recipe Cart 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. 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 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. Save the yolks for another recipe. cook the egg whites & sugar: whisk sugar & egg whites together, then set the bowl over a saucepan filled with simmering water. do not let the bottom of the mixing bowl touch the water. whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. 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. Learn how to make a silky, melt in your mouth chocolate swiss meringue buttercream that pipes beautifully on cakes. this recipe is easy, safe, and can be made ahead of time and frozen.
Perfect Chocolate Swiss Meringue Buttercream The Flavor Bender 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. Learn how to make a silky, melt in your mouth chocolate swiss meringue buttercream that pipes beautifully on cakes. this recipe is easy, safe, and can be made ahead of time and frozen. Step 1: cook the eggs and sugar. place the egg whites and sugar in a large metal or glass mixing bowl and set the bowl over a pot of simmering water. allow the mixture to cook, whisking, until the sugar has completely dissolved and the mixture looks opaque. How to store chocolate swiss meringue buttercream. swiss meringue is best used as soon as it’s made. however, if you must make it in advance, you can store it in the refrigerator for up to 1 week. you can also freeze this buttercream for up to a month. if you choose to store the buttercream, bring it back to room temperature and re whip.
Chocolate Swiss Meringue Buttercream Sugar Spun Run Step 1: cook the eggs and sugar. place the egg whites and sugar in a large metal or glass mixing bowl and set the bowl over a pot of simmering water. allow the mixture to cook, whisking, until the sugar has completely dissolved and the mixture looks opaque. How to store chocolate swiss meringue buttercream. swiss meringue is best used as soon as it’s made. however, if you must make it in advance, you can store it in the refrigerator for up to 1 week. you can also freeze this buttercream for up to a month. if you choose to store the buttercream, bring it back to room temperature and re whip.
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