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Chocolate Swiss Meringue Buttercream
Recipe Summary
Yield: Makes 5 1/2 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
The buttercream will keep for up to 3 days in an airtight container in the refrigerator. Egg whites make this icing glossy and smooth. If serving this cake to children, the elderly, or anyone whose health is compromised, use pasteurized egg whites (available at grocery stores) instead of separating eggs yourself.
Gallery
Chocolate Swiss Meringue Buttercream
Recipe Summary
Yield: Makes 5 1/2 cups
Gallery
Chocolate Swiss Meringue Buttercream
Chocolate Swiss Meringue Buttercream
Chocolate Swiss Meringue Buttercream
Recipe Summary
Yield: Makes 5 1/2 cups
Recipe Summary
Yield: Makes 5 1/2 cups
Yield: Makes 5 1/2 cups
Makes 5 1/2 cups
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
The buttercream will keep for up to 3 days in an airtight container in the refrigerator. Egg whites make this icing glossy and smooth. If serving this cake to children, the elderly, or anyone whose health is compromised, use pasteurized egg whites (available at grocery stores) instead of separating eggs yourself.
Cook’s Notes
The buttercream will keep for up to 3 days in an airtight container in the refrigerator. Egg whites make this icing glossy and smooth. If serving this cake to children, the elderly, or anyone whose health is compromised, use pasteurized egg whites (available at grocery stores) instead of separating eggs yourself.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate Swiss Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Swiss Meringue Buttercream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
