Swiss Meringue Buttercream Frosting | A Next Level Frosting Recipe

We make Swiss Meringue Buttercream using the Sous Vide method for cooking the egg whites and sugar. This makes an easy to make, stable meringue that is perfect for making buttercream frosting.
Using this method, we create a chocolate buttercream that is airy, light and smooth. I take you through all of the techniques for making this incredible frosting recipe. How to sous vide eggs and sugar. How to make meringue. When to add butter for the buttercream. How to make a chocolate buttercream. Every step is covered!
This icing is perfect for cake filling, cake frosting, cupcakes and more! Below are the steps, timeline snaps, and sous vide notes for this recipe.
** Sous Vide Time and Temp **
150 degrees for 90 minutes
* Make Buttercream at Home *
6 Egg Whites
2 cups Sugar
1# Unsalted Butter at room temperature
1/2# Dark Chocolate ( milk chocolate works too! )
1 tsp Vanilla Bean Paste
1/4 tsp Kosher Salt
Buttercream Technique
1. Combine the sugar and egg whites in a cryovac bag and place in immersion circulator at 150 degrees for 90 minutes
2. Place the egg mixture into a mixer with the whisk attachment and whip until the egg white are cool and at stiff peaks
3. Add the butter in while continuing to whip until fully incorporated
4. Melt the chocolate and pour it into the bowl while whipping
5. Add the vanilla and salt and whip until the frosting is light, fluffy and well mixed
* Tools for Making this Recipe *
Vacuum Seal Machine amzn.to/3lhBbxD
Immersion Circulator (sous vide machine) amzn.to/30E7HCh
Mixer for Home Use amzn.to/36ymX7q
** Follow Michael Ponzio on Social Media **
Instagram / chefponzio
Facebook / chefponzio
easy buttercream recipe
chocolate buttercream
french meringue
sous vide everything

[@quikrick7]

This is one of the great secrets hidden on UA-cam. Thanks for some really solid culinary science.

[@registereduser3709]

Great video!

[@OrenNoah]

Mind blown! I make Swiss meringue every year for a fancy Xmas Eve dinner and it's a challenge to time everything so I can make it between the main course and the dessert course without having my guests wait too long. This year, I'll do it sous vide and I'll be able to go right into the whipping stage. Thanks.

[@ChefPonzio]

It’s insane how convenient this method is. I won’t make it any other way now.

[@nicholasponzio991]

Awesome video! Quick question. If you don’t have the immersion circulator can you use a stock pot with heated water?

[@ChefPonzio]

No. You can go the traditional route of using a pot of boiling water and putting your egg whites and sugar in a bowl over it and whisking it until it is a meringue. But it is extremely difficult to keep the water at the right temperature without the circulator.