Chocolate Swiss Meringue Buttercream Recipe

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I’ll brazenly admit that American buttercream and I should not greatest pals. I need to prefer it. I’ve tried onerous, nevertheless it’s simply too candy for my curmudgeonly nature.

Swiss meringue buttercream, then again, is gentle, luxurious, simple to make, and completely pipe-able. It’s far much less candy than American buttercream and has an irresistible silky texture. I used it to frost this Chocolate Layer Cake—a crowd favourite in my household.

In the event you’re searching for a frosting to easy over a cake or pipe into rosettes, a Swiss meringue buttercream is the reply to your cake adorning prayers.

This chocolate model of Swiss meringue buttercream is simple to make, is extra secure than American buttercream, and shops effectively. You’ll be able to fully frost a cake days prematurely, maintain it within the fridge, and convey it to room temperature simply earlier than serving for a stupendous end result each time!

This frosting is for the chocolate loving planners amongst us.

Whole choclate layer cake with chocolate swiss meringue buttercream on a plate, dusted wtih powdered sugar. The chocolate swiss meringue buttercream is piped on top and a slice has been cut.

WHAT IS SWISS MERINGUE BUTTERCREAM?

Swiss meringue buttercream has a base of egg whites and sugar heated to 160° F over a double boiler (a bowl set over a pot of simmering water). The mixture is then whipped at excessive pace whereas including butter a tablespoon at a time. Lastly, fold within the chocolate. Straightforward peasy.

Heating the egg whites reduces the chance of any dangerous micro organism from raw whites, whereas concurrently dissolving the sugar. Couple that with the fats from butter, and also you’ve received the telltale silky mouthfeel of Swiss meringue buttercream.

IS SWISS MERINGUE BUTTERCREAM SAFE?

Sure, Swiss meringue buttercream is fit for human consumption. For this recipe, you’ll whisk the egg whites in a bowl set over simmering water till they attain 160°F. That may kill any threat of salmonella.

Perfect Chocolate Swiss Meringue Buttercream Piled into a pink bowl

WAYS TO ADJUST THIS RECIPE

When scripting this recipe, I used totally different quantities and totally different sorts of chocolate. I attempted each semisweet and bittersweet chocolate. I additionally made batches with eight ounces, 10 ounces, and 12 ounces of chocolate. Ultimately, I landed on 10 ounces of bittersweet chocolate.

For me, 10 ounces of bittersweet chocolate gave me the right steadiness of flavors and nonetheless supplied that silky Swiss meringue buttercream texture. All of this to say: If you wish to combine it up, be happy to mess around with the chocolate ratios a little bit bit.

In order for you an excellent richer buttercream, be happy so as to add as much as an extra quarter cup of butter.

TROUBLESHOOTING SWISS MERINGUE BUTTERCREAM

Why is my buttercream grainy?

In case your chocolate Swiss meringue buttercream is grainy, it’s in all probability one in all two issues. First, you didn’t dissolve the sugar effectively sufficient whereas whisking the eggs and sugar over the double boiler, otherwise you cooled your chocolate a bit an excessive amount of.

  • To stop grainy buttercream: Dip your index finger into the heated egg white and sugar combination. Rub it between your finger and your thumb. In the event you really feel any grittiness, maintain whisking, and take a look at once more in a couple of minutes. It ought to really feel fully easy.
  • Test the perimeters of the bowl: Whereas whisking, it’s not unusual for some small sugar granules to get caught to the perimeters of the bowl. Use a spatula to include it into the combination.
  • Over-cool chocolate: You might need cooled your chocolate an excessive amount of, and when the cool chocolate is folded into the cool whipped egg white and sugar combination you may get small flecks of chocolate.

Why is my Swiss buttercream too free?

You simply completed whipping in all that luscious butter and folding within the melted chocolate, solely to have droopy frosting. Don’t panic! The egg whites had been in all probability nonetheless a little bit heat if you began including the butter.

  • Pop the frosting into the fridge for about 20 minutes to let it calm down, then whip it once more. It’d look a little bit clumpy, however simply maintain going. You’ll in all probability must re-whip it for about 5 minutes.
Woman piping Chocolate Swiss Meringue Buttercream on a chocolate layer cake.

Chocolate Swiss Meringue Buttercream is used to pipe designs on this chocolate layer cake.

CAN YOU PIPE SWISS MERINGUE BUTTERCREAM?

Completely!!! Pipe this do-it-yourself Swiss meringue buttercream into all of the swoops and swirls your coronary heart needs.

HOW LONG WILL SWISS MERINGUE BUTTERCREAM LAST AT ROOM TEMPERATURE?

My guess is you’re not planning to go away this cake on the counter for days on finish. You in all probability simply need to know if you happen to can take the cake out of the fridge within the morning, since you want room for all the opposite celebration meals. The reply to that query is, “Yep, you positive can!” It will possibly sit at room temperature all day.

CAN I MAKE SWISS MERINGUE BUTTERCREAM AHEAD OF TIME?

Sure, you’ll be able to! Be at liberty to set your self up for achievement by making this frosting as much as 4 days forward of time and conserving it coated within the fridge. You’ll need to re-whip it to make it fluffy once more earlier than frosting your desserts.

Whole choclate layer cake with chocolate swiss meringue buttercream swirls on top, dusted with powdered sugar against a dark background

CAN YOU FREEZE SWISS MERINGUE BUTTERCREAM?

Made the frosting, then your plans modified? No worries! Swiss meringue buttercream freezes superbly. Pop it within the freezer for as much as three months. I’ve seen folks say it retains so long as six months, however my private expertise has maxed out at three months.

Thaw it fully within the fridge, then re-whip it earlier than frosting.

NEED MORE FROSTING IN YOUR LIFE? WE GET IT!



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