I made a sugar syrup and very slowly added it to the egg whites after beating them. This causes the chocolate buttercream to look curdled. Use the back of a spoon to create swoops and swirls, or scoop it into a piping bag for cupcakes or decorative embellishments on cake. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Then adding butter 1 TB at a time. I too find the American icing sugar toooo sweet! Keep adding all of the butter, and keep whisking the buttercream. When ready, the mixture will look like marshmallow fluff. This Chocolate Swiss Meringue Buttercream has a silky, melt-in-your mouth texture, a balanced not-too-sweet flavor, and it pipes beautifully on cakes. Set it over the pan of simmering water. You can completely frost a cake days in advance, keep it in the fridge, and bring it to room temperature just before serving for a beautiful result every time! I used it to frost this Chocolate Layer Cake—a crowd favorite in my family. Swiss meringue buttercream freezes beautifully. Hi, Linda! Couple that with the fat from butter, and you’ve got the telltale silky mouthfeel of Swiss meringue buttercream. Pull up a chair! Thaw it completely in the refrigerator, then re-whip it before frosting. die Swiss Meringue ist eine Variante der „Italienischen Buttercreme“ und eine prima Alternative zur Ganache, wenn man denn mal keine Schokolade im oder um den Kuchen verwenden möchtet. That will kill any risk of salmonella. Easy peasy. Chocolate Swiss Meringue Buttercream is used to pipe designs on this chocolate layer cake. Packed with rich chocolaty flavor, this frosting is great for icing cakes or using between cake layers. No worries! Whisk continuously until the sugar has dissolved completely. Hi, Brenda! My granddaughter’s BD is coming up. The mixture will look glossy and turn slightly yellow, then fluff up again. However, if you must make it in advance, you can store it in the refrigerator for up to 1 week. 350 g Butter (Zimmertemperatur) 200 g Zucker 4 Eiweiß Prise Salz (nach Belieben Aroma) (Kurz-)Anleitung. You probably just want to know if you can take the cake out of the fridge in the morning, because you need room for all the other party food. How to Store Chocolate Swiss Meringue Buttercream. You will need to re-whip it to make it fluffy again before frosting your cakes. I’ve tried hard, but it’s just too sweet for my curmudgeonly nature. See price You can cook the egg whites either in the metal bowl of your stand mixer over a saucepan of … This should take about 8 minutes. In the end, I landed on 10 ounces of bittersweet chocolate. I will openly admit that American buttercream and I are not best friends. Please try again later. Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. on Amazon, $15.59 Top your favorite cake recipe with this delicious chocolate swiss buttercream. This frosting is for the chocolate loving planners among us. Amount 3 1/2 cups Prep Time 45 min Skill Level Beginner Total Time 2 hr. For me, 10 ounces of bittersweet chocolate gave me the perfect balance of flavors and still provided that silky Swiss meringue buttercream texture. The mixture should look thick, fluffy, and the whisk will leave lines in it. All photos and content are copyright protected. If you want an even richer buttercream, feel free to add up to an additional quarter cup of butter. Did you know you can save this recipe and order the ingredients for. Chocolate Swiss Meringue Buttercream Recipe. This will take about 10 to 12 minutes. If it feels smooth and silky, it’s ready. Finally, fold in the chocolate. Nothing like a wonderful buttercream frosting. The combination is then whipped at high speed while adding butter a tablespoon at a time. It’s frosting perfection. I want to like it. If your chocolate Swiss meringue buttercream is grainy, it’s probably one of two things. Hello! Place the egg whites and sugar in a large metal or glass bowl (I just use the bowl from my stand mixer). Item No. As it already is a more advanced recipe, we are going to avoid using ganache to flavor it, but if that is your preference, you should definitely try it! Made with a meringue base, this chocolate frosting is soft and creamy, great for frosting layer cakes or using as a filling. 5 Minuten vorsichtig erhitzen, bis der Zucker komplett aufgelöst ist. It’s far less sweet than American buttercream and has an irresistible silky texture. Bring the water to a simmer. Haven’t made a buttercream in years. 2 Heat the eggs and sugar: In a small saucepan, add the 3 inches of water and set the pan over medium heat. I also made batches with eight ounces, 10 ounces, and 12 ounces of chocolate. First, you didn’t dissolve the sugar well enough while whisking the eggs and sugar over the double boiler, or you cooled your chocolate a bit too much. I’ll never go back to a regular buttercream again. 5 Whip in the butter: Add the butter one tablespoon at a time until incorporated. You can also freeze this buttercream for up to a month. Thanks so much for posting. The egg whites were probably still a little warm when you started adding the butter. kremu od maslaca i šauma. Absolutely!!! Check to see if the sugar has dissolved by dipping your finger into the egg mixture and rubbing it between your finger and thumb. Yes, let us know if you try it. Thanks for waiting. This is by far the best Chocolate frosting to put on a cake. If you’re looking for a f… Swiss meringue is best used as soon as it’s made. This recipe will take you at least 35 minutes. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. The buttercream cools down rapidly and the cool butter doesn’t mix in well with the meringue base. Swiss Meringue Buttercreme Zutaten. Chocolate Swiss Meringue Buttercream Tips. Gotovo svaki dan netko od vas me pita čime da ukrasi tortu, može li se neka krema bojati, zašto se vrhnje za šlag ne može umutiti dovoljno čvrsto da se koristi za dekoriranje torte – i ja uvijek odgovaram na jednaki način: Za ukrašavanje torte najbolje je koristiti swiss meringue buttercream tj. Made the frosting, then your plans changed? When writing this recipe, I used different amounts and different kinds of chocolate. Use a thermometer. Enough to frost a 2 layer 9-inch round cake with piping details, Lofthouse-Style Soft Frosted Sugar Cookies, Read more about our affiliate linking policy, Holiday,Christmas,Valentine's Day,Mother's Day,Birthday, Holiday,Christmas,Valentine's Day,Birthday, 1 1/2 cup (3 sticks) unsalted butter, softened. 6 Add the chocolate: Fold the melted chocolate into the egg white mixture just until incorporated. Dann über dem Wasserbad ca. There are step-by-step photos down below as well, but these tips are super helpful to read before you make your own SMBC!