Easy Chocolate Swiss Meringue Buttercream
3
Egg Whites
150g
castor sugar
1 Pinch Salt
1/2 cup
Dark Chocolate (melted and cooled)
450g
Butter (room Temperature)
Weigh out all your ingredients. Butter and eggs should be at room temperature.
1
In a heat proof bowl, combine egg whites, castor sugar and salt
2
Using a double boiler, whisk the mixture continuously till sugar dissolves and its gooey and cloudy
3
Using a balloon whisk and mixer, whisk till it drops back to room temperature, about 10 minutes. Yes, you need patience 😜
4
Using paddle attachment on low speed, add softened butter to meringue, bit by bit, then add melted, cooled chocolate. Finish off with a spatula.
5
Enjoy on Chocolate Cupcakes or on a Chocolate Cake β™₯️ Check out my recipes for The Best Homemade Chocolate Cupcakes
6
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