March 24, 2009

Chocolate Swiss Meringue Buttercream Frosting

My first time making Swiss Meringue Frosting. It’s a little tricky to make, but once you get the technique down, it's super easy. And the best thing: it’s not as sweet as the standard butter + powdered sugar frostings. It’s silky, light and fluffy; it has a whipped cream consistency. LOVE IT!!!

4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
1 teaspoon vanilla extract
1/2 cup melted and cooled semisweet or bittersweet chocolate
3 tablespoons unsweetened cocoa powder

Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).

Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.

Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes.

Reduce speed to low; add vanilla extract, chocolate and cocoa and continue beating 2 minutes to eliminate air bubbles.


Tree said...

Giving this a shot tonight for a coworker's birthday cake tomorrow! Thanks for posting!

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