Chocolate Swiss Meringue Buttercream Recipes
CHOCOLATE SWISS MERINGUE BUTTERCREAM FROSTING
Classic meringue buttercream gets a swiss chocolate twist with this easy recipe, which perfectly pairs with a classic cupcake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 25m
Yield Makes 6 1/4 cups (enough to frost one 9-inch layer cake)
Number Of Ingredients 4
Steps:
- Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat. With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
- Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
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 By Betty Crocker Kitchens
Categories Dessert
Time 55m
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, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g
CHOCOLATE SWISS MERINGUE BUTTERCREAM
Use this recipe when making our Gingercake House.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 5 1/2 cups
Number Of Ingredients 5
Steps:
- Put sugar and egg whites in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved, about 5 minutes.
- Fit mixer with the whisk attachment. Beat the egg-white mixture on medium speed until stiff peaks form and mixture is completely cooled, about 10 minutes.
- Beat in butter a few tablespoons at a time. Reduce speed to low; add vanilla and melted chocolate. Beat until mixture is smooth, about 5 minutes.
More about "chocolate swiss meringue buttercream recipes"
CHOCOLATE SWISS MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
From sugargeekshow.com
Ratings 401Calories 118 per servingCategory Dessert
- Melt your chocolate in a heatproof bowl in 15 seconds until just melted. Do not overheat. 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. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready
- Place the bowl on your stand mixer and whip on high until you reach VERY stiff peaks. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.
CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPE - FOOD VOYAGEUR
From foodvoyageur.com
Category DessertTotal Time 30 mins
- In a medium bowl place the egg whites, sugar, salt and place the bowl on a saucepan filled with water (double boiler)
- Whisk lightly until mix well. whisk the mixture regularly to avoid it from burning. Place a thermometer on the mixture and make sure it comes upto 150F ( This will take approx 10-15 mins)
- Once the mixture comes up to 150F, take it off the fire and add the mixture into a stand mixer. whisk on high speed for about 10-15 minutes until it has reached stiff peaks, it will resemble like shaving cream once it's done.
- Once it has been whisked upto the desired consistency, add the butter little by little. make sure to add 1 tablespoon at a time
EASY CHOCOLATE SWISS MERINGUE BUTTERCREAM - THE FLAVOR BENDER
From theflavorbender.com
Reviews 9Servings 15Cuisine American, North AmericanTotal Time 40 mins
- Place the egg whites and confectioner’s sugar in a mixing bowl, and whisk for about 5 – 6 minutes on high speed. The mixture should look thick, glossy, and white.
- Melt the bittersweet chocolate in a heat proof bowl, over a double boiler. You can also melt it in the microwave in 20 second bursts.
CHOCOLATE SWISS MERINGUE BUTTERCREAM - SWEET & SAVORY
From sweetandsavorybyshinee.com
5/5 (1)Total Time 30 minsCategory DessertCalories 209 per serving
- In medium heat-proof bowl (I used my stand mixer bowl), whisk together egg whites and sugar and place it over the saucepan with simmering water. (This is a make-shift double boiler. Make sure the bottom of the top bowl doesn't touch the water.)
- Cook the egg white mixture until sugar is completely melted and it reaches 160°F (70°C) stirring continuously, about 5 minutes. (This's my favorite thermometer!)
- Now, remove the bowl with egg white mixture from heat. Then whisk it on medium speed for a minute, then slowly increase the speed to medium high and beat until stiff peaks form and the mixture is cool to touch, about 10 minutes. (It may take longer with a hand-mixer.)
CHOCOLATE SWISS MERINGUE BUTTERCREAM- SO LIGHT & SILKY ...
From bakingamoment.com
Ratings 17Calories 129 per servingCategory Dessert
- Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.
- Whip in the butter, a tablespoon at a time, until thick and fluffy. (If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.)
THE BEST CHOCOLATE BUTTERCREAM (CHOCOLATE SWISS MERINGUE ...
From grandbaby-cakes.com
5/5 (4)Total Time 30 minsCategory DessertCalories 1130 per serving
- Put an inch of water in a medium saucepan and bring to a gentle boil. In the bowl of your stand mixer, stir egg whites, sugar and salt until combined.
- Place mixing bowl over saucepan but be careful not to let the water touch the bottom of the mixing bowl. Stir with a spatula until the sugar dissolves and reaches a temp of 160 F, about 5 minutes. While you stir, scrap the sides of the bowl to ensure no sugar grains are lurking on the sides.
- Remove mixing bowl from heat and add to stand mixer with whisk attachment. Whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes. The bowl will continue to cool down in the process as well.
- Reduce the speed to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. When butter is incorporated, add vanilla extract and melted chocolate and beat on low until incorporated then frost or refrigerate until ready to frost.
PERFECT SWISS MERINGUE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (278)Category Frosting
- Watch the video tutorial above, review the troubleshooting tips, and read the recipe in full before beginning. Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.
- If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.
- Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
- No need to let it cool down to start this next step– it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl–uncovered–in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)
CHOCOLATE CAKE WITH SWISS MERINGUE BUTTERCREAM - BAKER BETTIE
From bakerbettie.com
4.7/5 (7)Category All RecipesServings 10Total Time 1 hr 35 mins
- Preheat your oven to 350F. Prepare two 9" cake pans by greasing well and flouring. Make sure the flour covers all of the pan and up the sides. Tap out the excess. Set aside.
- In the bowl of your stand mixer fit with the paddle attachment, or a large bowl with a hand mixer, mix together the flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl or large liquid measuring cup, lightly whisk together the eggs, buttermilk, oil, and vanilla extract. With the mixer on medium speed, slowly pour the liquid ingredients into the dry ingredients. Mix just until incorporated. Scrape down the bowl.
- With the mixer still running, slowly pour in the hot coffee until just incorporated. The batter will be very thin and liquidy!
CHOCOLATE SWISS MERINGUE BUTTERCREAM - HANDLE THE HEAT
From handletheheat.com
4.7/5 (34)Total Time 30 minsCategory Dessert
- Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F on a candy thermometer or a digital thermometer, about 3 minutes.
- Fit stand mixer with whisk attachment and beat the egg white mixture on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. If the mixture looks curdled, that’s okay. Just keep beating until it becomes smooth. This may take several minutes. If the butter becomes too warm and greasy, refrigerate the bowl for 10 to 15 minutes then continue to beat until smooth.
- Add chocolate and vanilla and mix until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.
- Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.
CHOCOLATE SWISS MERINGUE BUTTERCREAM - EASY RECIPES FOR ...
From confessionsofabakingqueen.com
5/5 (2)Category DessertCuisine SwissTotal Time 15 mins
- Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments.
- In a large bowl or bowl of an electric mixer add the sugar, salt and egg whites, place the bowl over a Bain Marie** and whisk until the mixture reaches about 180F/82C or the sugar has dissolved and the texture has slightly thickened and its foamy. This should take about 2-4 minutes depending on how warm your stove is.
- Add the egg mixture to the bowl of an electric stand mixer fitted with the whisk attachment, or a large bowl with a handheld mixer with the whisk attachment. Beat on medium speed for 3-5 minutes until the mixture has cooled and thickened. This will take longer if done with a hand-held mixer.
- Next, add the butter chunks one at a time, the mixture will likely look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
CHOCOLATE SWISS MERINGUE BUTTERCREAM - BAKED BY AN …
From bakedbyanintrovert.com
Reviews 79Calories 183 per servingCategory Frostings
- Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the frosting. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
- Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and the outside of the bowl is no longer warm to the touch, 1-2 minutes. (if the meringue is warm it will melt the butter.)
- Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the previous one has been fully mixed in.)
- Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
CHOCOLATE SWISS MERINGUE BUTTERCREAM RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory FrostingServings 12Total Time 45 mins
- In a medium saucepan set over low heat, add the chopped chocolate, stirring it every 30 to 60 seconds to prevent it from burning and allowing it to melt evenly. This should take about 8 minutes.
- In a small saucepan, add the 3 inches of water and set the pan over medium heat. Bring the water to a simmer.
- Place the egg whites and sugar in a large metal or glass bowl. Set it over the pan of simmering water. Make sure the bottom of the bowl doesn’t come in contact with the water.
- Whisk continuously until the sugar has dissolved completely. It will transform from thick and gelatinous to grayish-white and finally thickened white and slightly frothy.
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5/5 (1)Total Time 20 minsCategory Fantastical Recipes For World Book DayCalories 498 per serving
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