Chocolate Swiss Meringue Buttercream Recipes

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CHOCOLATE SWISS MERINGUE BUTTERCREAM FROSTING



Chocolate Swiss Meringue Buttercream Frosting image

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

1 1/4 cups sugar
5 large egg whites
3 sticks unsalted butter, room temperature
9 ounces bittersweet chocolate, melted and cooled

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



Chocolate Swiss Meringue Buttercream image

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

6 egg whites
1 1/2 cups sugar
1 1/2 cups butter, softened and cut into 1-inch pieces
2 teaspoons vanilla
2 oz semisweet or bittersweet baking chocolate, chopped (from 4-oz bar)

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



Chocolate Swiss Meringue Buttercream image

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

1 1/2 cups sugar
6 ounces whipping-quality pasteurized egg whites (6 large egg whites)
1 pound (4 sticks) unsalted butter, softened
1 teaspoon pure vanilla extract
5 1/2 ounces semisweet chocolate, melted and cooled

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.

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CHOCOLATE SWISS MERINGUE BUTTERCREAM – SUGAR GEEK SHOW
2020-01-22 Problems with chocolate swiss meringue buttercream. The meringue won’t whip up – Egg whites could have been too old or you got some grease in the mixture. Clean all your …
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  • 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.


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  • 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


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  • 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.


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  • 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.)


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  • 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.)


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  • 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.


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  • 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.)


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  • 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.
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  • Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments.
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  • 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.
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