Chocolate Swiss Meringue Buttercream (Print Version)
# Ingredients:
01 -
133 grams granulated sugar
02 -
120 grams egg whites (approximately 4 large egg whites)
03 -
1/4 teaspoon salt
04 -
340 grams unsalted butter, cut into 12 pieces and at room temperature
05 -
340 grams semisweet chocolate, melted and cooled to room temperature
06 -
1 teaspoon vanilla extract
# Instructions:
01 -
Combine sugar, egg whites, and salt in the bowl of a stand mixer. Set it over a saucepan with 1 inch of simmering water. Whisk gently and heat until the mixture is thickened, foamy, and registers 160°F on a thermometer. Remove from heat and dry the bottom of the bowl.
02 -
Attach the bowl to a stand mixer with the whisk attachment. Beat until thick, glossy, and stiff peaks form. Ensure the bowl is no longer warm to the touch, which should take 7 to 10 minutes.
03 -
Switch to the paddle attachment and reduce speed to low. Gradually add butter cubes one at a time until incorporated. Continue mixing until the texture is silky and smooth.
04 -
If the buttercream curdles, keep mixing until it becomes smooth. If it’s too thin, refrigerate for 15 minutes, then mix again with the paddle attachment.
05 -
Add the cooled melted chocolate and vanilla extract. Mix on medium-high speed until light, fluffy, and well combined, scraping the sides and bottom as needed.
06 -
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Bring to room temperature and beat on low speed until creamy before using.
# Notes:
01 -
Each egg white should weigh approximately 30 grams. Adjust measurements if required.
02 -
Defrost frozen buttercream in the fridge overnight, then re-whip at room temperature using the paddle attachment for best results.
03 -
If the frosting appears curdled when mixing butter or flavorings, continue mixing to restore a smooth texture.