Silky Chocolate Swiss Meringue Buttercream
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- Опубліковано 20 січ 2025
- My chocolate Swiss meringue buttercream recipe uses real melted chocolate for the best flavor! This chocolate frosting has a sensational silky texture and is perfect for people who prefer frosting that's not too sweet.
Recipe: sugarspunrun.c...
Ingredients
1 ½ cups granulated sugar (300g)
5 large egg whites (about ¾ cup/177ml)
½ teaspoon table salt
2 cups unsalted butter, softened but not warm (approximately 60F/15C) (453g)
12 oz dark or bittersweet chocolate, chopped (60-72% cacao) (340g)
1 ½ teaspoons vanilla extract
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Instructions
See recipe link for full instructions.
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Almost every single thing Sam makes I can't wait to try! She's such a ray of sunshine too! Such nurturing positive vibes🌻
Aw, thank you so much! 💛
I really appreciate that you test everything so that when I make your recipes they turn out wonderful and beautiful. Thanks for sharing.
Thank you so much! 🥰
My fave frosting ever! It takes longer but worth it. Delicious recipe!
I’m so glad you enjoy it so much! 😊
Seriously, I'm a big fan of your recipes.
Your measurements are always accurate.
Agree, but my measurements are getting bigger🤭
😆
Thank you so much! ❤️
I have to say, this is hands down the best chocolate swiss meringue buttercream I have come across. Just devine, perfect balance of sweetness and chocolate taste. Will be using this recipe again. Thanks for sharing!
I'm so glad you enjoyed it so much! :)
Tried this. Great recipe - everyone loved it.
I'm so glad it was such a hit! :)
Thank you Sam
It looks fantastic, silky smooth and I bet it's not sickening sweet and melts in your mouth like chocolate whipped cream. Thanks, I will definitely try this!😊
I hope you love it! :)
Very nice recipie Sam! They looks amazing! Have a nice day and good week! 👍👏🍫🍫🍫
Thank you! You too!
@@SugarSpunRun Thanks! 🙂🙂🙂
Thank you so much for yet another great video and recipe! You are the best! 😊
Thanks so much! 😊
as always, you can chill the frosting for a few minutes if it still seems too runny after whipping it for a few minutes.
I held an ice pack against my bowl for a few minutes and it helped to stabilise it.
thanks alot for this recipe 👍
Thank you! I always have trouble with this. I'm going to have to try it out.
I hope you love it! 😊
I love it I will try
Enjoy! :)
😮 OMG! it's alive! Your stand mixer actually works after being neglected for so long only acting as a dead prop in the background! Never thought you were ever going to use it. Hopefully you used it after you cleaned all of the dust off of it LOL!
I never thought of tempering egg whites like anglaze used with egg yellows Will definitely have to give this one a 'whirl' girl lol! Thinking it might actually work with donut holes. Will definitely have to play around with this one with my stand mixer that I don't neglect hehe..
Oh, don't neglect "Wolfie" your Shepard he might want to lick the bowl on this one. lol!You didn't quite get him edited out lol! .
Yay! Your stand mixer must be happy to be used today! 😅
🤣 had to give it some love!
Thanks so much I did it and look beautiful on my cake. Easy peasy and look like a PRO.
If you do not like the buttery taste in Swiss meringue you can skip the part of the butter and just add the chocolate
Nice recipe I wanted to try but not sure if the amount I made is good enough for 3 layers cake . Please let me know if you can and in the future when you make the frosting , mentioned the amount will work on what Maoist cake please . Appreciate your hard work to make videos!
It will safely cover a 2 layer cake. 3 layers may be stretching it a bit but you can certainly increase the recipe by 50% to make sure you have enough frosting. 😊
Thank you so much , I am making this on Tuesday , your quickly reply is very helpful . 😊
Can i use cocoa instead instead of melted chocolate?
Yes, but just a heads up, I did try it this way and the flavor was not as deep and I found it to be a bit lack luster.
Gonna have to try this one.
Hope you love it!
Perfect!!!
So finally, your Jealous Light Blue Stand Mixer is getting its SHINE TIME AGAIN!!!
BTW, Nice recipe!!!!
It really does love the limelight 🤣 Thank you!
Is this recipe sturdy enough to be used in between a two tier cake? Thank you
Thank you for the sharing with us... This is amazing and perfect 🙏😘😋
Thanks for watching!
Can you use baking chips??... ex: ghirardelli semi sweet baking chips?.... if so would it be the same grams?.TIA❤❤❤
I don't recommend semisweet chocolate here; it makes the frosting too sweet 🙁
sam this is delicious hmmm yummy.
So glad you think so!
Hi… I’m going to be making 100 cupcakes for my daughters wedding next January, and I really would like to do this buttercream, but how many egg whites would I need, thank you for putting your baking on here it’s opening so many things for my grandchildren xxx
You'd need to quadruple the recipe to cover that many cupcakes, so you'd need 20 egg whites.
@@SugarSpunRun thank you, one more question, can I do this a few days before the wedding 🍷
Is it good for stability for 5 layer cake mam
Can I use as base to cover with fondant ,thank you for sharing
Yes! Enjoy 🥰
Can i use this Type of buttercream as a filling for the cake? Looks so delish ❤😊
That should work. :)
Looks very nice.
I never made this recipe.
I would love to try it out sometime.
What I want to know is how to store it.
And does the icing melts in a hot place?
This frosting can be kept at room temperature for up to 48 hours. It doesn't hold up well to heat 🙁
@@SugarSpunRun thank you. The reason why I asked is because I live in the Caribbean and its hot.
This is the reason why I never made it
@Sugar Spun Run this definitely looks delicious. I have a lemon lover and I am wondering if you have a recipe for a lemon buttercream or if that is even possible? I did look through you Playlist (wow you have been working hard 😁), I did find a lemon cream cheese. TIA
Here you go: ua-cam.com/video/vC9iHFgcjWQ/v-deo.html
@@SugarSpunRun Thank you so much. I can't believe I missed it. As my little one says 'it was hiding from me'.. 😁
Can I make beforehand and store in freezer for later use? If so how long can it be stored?
Also this amount is enough to frost how big a cake?
Yes! This frosting will freeze well for up to 3 months. You’ll need to thaw it to room temperature before whipping it back to the proper texture. It will frost an 8” or 9” 2 layer cake or a 13×9 cake.
Can milk chocolate be used ?
Looks delicious but I think 4 sticks of butter are just way too much. I used 2 sticks of butter in a frosting before and it tasted greasy. It was too much. Is there any way to adapt this ? I'm concerned with that much butter. Thank you.
Beat that buttercream on high speed for a bit longer (2 min for example), after it's come together. The more you mix it the less buttery it tastes.
When you're happy with the taste, turn the mixer on minimum speed for 5min knock out the air bubbles (or do it by hand).
You can't always just change the amounts of butter (or other key ingredients) because it will impact the stability of the recipe. There are some ratios that needs to be respected for an optimal result :)
@@zaza7594 Thank you, will consider the advice.
This is a buttery frosting, so you might want to consider another recipe, like my chocolate fudge frosting or chocolate frosting 😊
Ever tried using brown sugar instead of white? I'm curious about the flavor and consistency.
I haven't tried it. I think it would definitely change the flavor profile. I think it would still turn out. Let me know how it goes. :)
Admittedly I did not do this exact recipe but one which is very very similar (another chocolate smbc), I ended up with tiny bits of unmelted chocolate in my frosting. How to troubleshoot this ? Higher temperature would melt the buttercream I think, what about making a ganache ?
Was your chocolate fully smooth and melted before adding it?
@@SugarSpunRun it was completely melted and even too hot so I had to wait until it came back closer to 30°C, maybe less. So maybe I waited too long and it cooled down too much and then by the time it got in the buttercream, it started to "seize".
Would have been helpful to melt and cool the chocolate before starting any of this recipe.
My choc is still hot and now my buttercream is waiting waiting waiting in the bowl.
You can’t start too far in advance or it will resolidify. I just share how I do it, chocolate usually cools fairly quickly. The buttercream will be fine ☺️
Will I use the same method for white chocolate?
I'd recommend my white chocolate buttercream instead ua-cam.com/video/Iav0WFZJNvk/v-deo.html
CAN I USE CREAM OF TATAR IF I DO NOT HAVE THAT CAN I LEAVE THAT STEP OUT IS THAT OKAY MAY I PLEASE DO THAT IF THAT FINE BY ME IF IS THAT OKAY CLOUD I LEAVE OUT THE VAINLLA AT THE END
How much meringue powder shoud i use
This recipe doesn’t use meringue powder
Approximately how much buttercream does this recipe yield?
6 cups 🙂
@@SugarSpunRun Thanks. Is that enough to frost an eight or nine-inch layer cake?
Yes, either will work 🙂
@@SugarSpunRun Thanks
Maaaaaan this is taking forever to reach 163 , also I don't have a candy thermometer only a meat one
Handmixer hell