Best 4 Chocolate Swiss Meringue Buttercream Recipes
Indulge in the delectable realm of chocolate Swiss meringue buttercream, a symphony of flavors that will tantalize your taste buds and elevate your baking creations to new heights. This luscious frosting, crafted with a delicate balance of rich chocolate, velvety meringue, and sumptuous butter, promises an unforgettable culinary experience. Dive into a collection of meticulously curated recipes that showcase the versatility of this extraordinary buttercream. From the classic chocolate Swiss meringue buttercream, a timeless favorite renowned for its smooth, creamy texture and intense chocolate flavor, to variations that introduce exciting味觉, such as coffee, raspberry, and peanut butter, the possibilities are endless. Embark on a culinary adventure as you explore the nuances of each recipe, discovering the perfect complement to cakes, cupcakes, cookies, and more. Whether you're a seasoned baker or just starting your baking journey, these recipes will guide you through the process with precision and ease, ensuring that every bite is a moment of pure bliss.
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CHOCOLATE SWISS MERINGUE BUTTERCREAM
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
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
SWISS MERINGUE BUTTERCREAM FOR CHOCOLATE-PEPPERMINT CAKE
Use this sweet buttercream recipe, adapted from "Martha Stewart's Baking Handbook," in our Chocolate-Peppermint Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 12 cups
Number Of Ingredients 4
Steps:
- In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
- Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
- Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
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
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.
CHOCOLATE FUDGE CAKE WITH DULCE DE LECHE, CHOCOLATE FUDGE FILLING AND CHILE PEPPER SWISS MERINGUE BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans.
- Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note).
- Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely.
- For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth.
- For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken.
- For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together.
- Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste.
- To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the chile pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of the buttercream, so be sure to use a good quality chocolate that you enjoy eating on its own.
- Make sure the egg whites are at room temperature: This will help them whip up more easily and give the buttercream a lighter, fluffier texture.
- Whip the egg whites gradually: Start on low speed and gradually increase the speed as the egg whites begin to foam. This will help prevent them from over-whipping.
- Don't overbeat the buttercream: Once the butter and chocolate have been added, beat the buttercream only until it is smooth and creamy. Overbeating can cause the buttercream to become grainy.
- Chill the buttercream before using: This will help it to firm up and make it easier to pipe or spread.
Conclusion:
Chocolate Swiss meringue buttercream is a delicious, versatile frosting that can be used to top cakes, cupcakes, and other desserts. It is easy to make and can be tailored to your own taste preferences. With its rich chocolate flavor and light, fluffy texture, chocolate Swiss meringue buttercream is sure to be a hit with everyone who tries it.
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