Chocolate Swiss Buttercream
Time: 35 Minutes
Servings: 5 Cups
Ingredients
- 6 Large Egg Whites, room temperature
- 1 C Granulated Sugar
- ¼ tsp Salt
- 4 Sticks (2 Cups) Unsalted Butter, softened and cut into pieces
- 8 oz High-Quality Semisweet Chocolate, melted and cooled
- 2 tsp Pure Vanilla Extract
Instructions
- Bring a few inches of water to a simmer in a medium saucepan over medium heat.
- Whisk the egg whites, sugar, and salt together in the bowl of a stand mixer.
- Set the bowl over the simmering water (don’t let the bottom touch the water).
- Cook while whisking constantly until the sugar dissolves and the mixture is warm, 3–5 minutes.
- Transfer the bowl to the stand mixer fitted with the whisk attachment.
- Beat on medium-high until the mixture is glossy, thick, and reaches stiff peaks, about 5 minutes. The bowl should feel cool to the touch before adding butter.
- Add the softened butter a few pieces at a time, mixing until fully incorporated, about 5 minutes.
- Pour in the cooled melted chocolate and mix until smooth and silky.
- Add the vanilla extract and whip for an additional 1–2 minutes until perfectly fluffy.
Perfect for:
- Macarons
- Swiss roll cakes
- Layer Cakes
- Cupcakes
- Chocolate Cake
- Vanilla Cake