July 28, 2024 • Swisspip Chocolates

Swiss chocolate meringue buttercream

Swiss chocolate meringue buttercream

Ingredients:

• For the meringue:
• 5 large egg whites
• 1 1/4 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• For the buttercream:
• 1 1/2 cups unsalted butter, room temperature, cut into pieces
• 8 ounces Swisspip dark chocolate, finely chopped
• 1/4 teaspoon salt

Equipment needed:

• Stand mixer with whisk and paddle attachments
• Double boiler or heatproof bowl over a pot of simmering water
• Candy thermometer
• Rubber spatula

Instructions:

1. Prepare the meringue:
• In a heatproof bowl, combine the egg whites, sugar, and cream of tartar.
• Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
• Whisk constantly until the sugar dissolves and the mixture reaches 160°F on a candy thermometer, about 5-7 minutes.
• Remove from heat and transfer the mixture to the bowl of a stand mixer.
2. Whip the meringue:
• Using the whisk attachment, beat the meringue on high speed until stiff peaks form and the mixture cools to room temperature, about 10 minutes.
• Add the vanilla extract and beat for another minute.
3. Prepare the buttercream:
• Switch to the paddle attachment on your stand mixer.
• With the mixer on medium speed, add the butter a few pieces at a time, beating well after each addition. Continue to add butter until it is fully incorporated and the buttercream is smooth and silky, about 10 minutes.
• If the mixture curdles, keep beating; it will come back together.
4. Add the Swisspip dark chocolate:
• Melt the Swisspip dark chocolate in a double boiler or microwave in short bursts, stirring frequently, until smooth. Let it cool slightly.
• With the mixer on low speed, gradually add the melted chocolate to the buttercream. Beat until fully incorporated.
• Add the salt and beat for another minute to ensure everything is well combined and the buttercream is smooth and fluffy.
5. Final touches:
• If the buttercream is too soft, chill it in the refrigerator for 10-15 minutes and then re-whip it before using.
• If it’s too stiff, let it sit at room temperature for a few minutes and then re-whip.

Usage:

• Use the Swiss chocolate meringue buttercream to frost cakes, cupcakes, or as a filling for macarons and other pastries.
• Store any leftover buttercream in an airtight container in the refrigerator for up to one week or freeze for up to three months. Before using, bring it to room temperature and re-whip until smooth.

Enjoy your Swiss chocolate meringue buttercream!