Best Chocolate Swiss Meringue Buttercream Recipes

CHOCOLATE SWISS MERINGUE BUTTERCREAM

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.

CHOCOLATE SWISS MERINGUE BUTTERCREAM FROSTING

Steps:

• Whisk together sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water; whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Remove from heat. With an electric mixer, whisk on high speed until cool (test by touching bottom of bowl), 7 to 10 minutes.
• Change to the paddle attachment. With mixer on medium-high speed, add butter, 2 tablespoons at a time, until combined. Beat in chocolate.

CHOCOLATE ORANGE CUPCAKES WITH DUFF'S SWISS MERINGUE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line two muffin tins with 18 cupcake liners.
• Pass the cocoa powder, all-purpose and cake flours, baking soda and baking powder through a fine-mesh sieve into a large bowl. Whisk in the granulated and light brown sugars, orange zest and salt until thoroughly combined. In a medium bowl, whisk together the eggs, sour cream, water, melted butter and vanilla until smooth. Add the flour mixture to the egg mixture and whisk until combined.
• Divide the batter among the cupcake liners, filling each by about two-thirds. Bake until set and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool.
• Frost the cupcakes with the buttercream and garnish with candied orange peel.
• Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty.
• Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes.
• Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth.
• Remove the tops and bottoms from the oranges. Cut away the skin, removing both the peel and the white part of the skin. Cut the skin into thin strips.
• Place the peels in a medium saucepan, cover with cold water and bring to a boil. Cook for 1 minute. Drain and repeat the process two more times.
• In a large pan over medium heat, stir the sugar and 1 cup water together until the sugar has dissolved. Bring to a boil, add the peels and reduce to heat to low. Cook, swirling occasionally (no stirring!), until the peels are very soft and almost translucent, 45 minutes to 1 hour.
• Toss the peels in sanding sugar until completely covered, then transfer to a wire rack to cool.

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.

SWISS MERINGUE BUTTERCREAM FOR CHOCOLATE-PEPPERMINT CAKE

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

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.

SWISS MERINGUE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• 1. In a sauce pan add water, sugar and corn syrup stir and let simmer until mixture reads 140 degrees in a candy thermometer. I don't have one so I do this by eye when the mixture starts to turn light golden brown. Melt chocolate in microwave and set aside.
• 2. While the mixture is cooking beat your egg whites until soft peaks. Add hot sugar mixture slowly to the egg whites while whisking at the same time. I don't have a stand mixer so I I use a hand one. The mixture will become fluffy like marshmallow cream about 5 minutes of mixing.
• 3. Cream together butter, salt and vanilla until smooth add fluffy mixture to the butter and start mixing. Add melted chocolate to the mixture and whisk until it comes together. You can store it in an air tight container in the fridge or on your counter. You should have no lumps and it should be smooth.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

Steps:

• Set a saucepan with about 2 inches of water over medium heat and bring to a simmer (not boil). Add chopped chocolate to a large, heat safe bowl and set over saucepan with simmering water. Stir gently just until melted. Remove chocolate from heat and set aside.
• Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
• With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla, salt and melted chocolate, mix well. If it looks like it's curdling again keep mixing until smooth. If it looks to soupy sit in refrigerator for 5-10 minutes, then continue until it looks smooth. You can also add a wide variety of flavorings, extracts, and more.
• Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.