Easy Chocolate Swiss Meringue Buttercream
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1 Pinch Salt
Dark Chocolate (melted and cooled)
Butter (room Temperature)
Weigh out all your ingredients. Butter and eggs should be at room temperature.
In a heat proof bowl, combine egg whites, castor sugar and salt
Using a double boiler, whisk the mixture continuously till sugar dissolves and its gooey and cloudy
Using a balloon whisk and mixer, whisk till it drops back to room temperature, about 10 minutes. Yes, you need patience 😜
Using paddle attachment on low speed, add softened butter to meringue, bit by bit, then add melted, cooled chocolate. Finish off with a spatula.
Enjoy on Chocolate Cupcakes or on a Chocolate Cake ♥️ Check out my recipes for The Best Homemade Chocolate Cupcakes
Here for the love of #desserts and #baking ♥️ Self taught, home baker sharing my favourites :)
To learn more about this Jumprope:
My Favourite Carrot Cake Recipe
My Easy Banana Bread Recipe
Moist Vanilla Cake Recipe
The Best Homemade Chocolate Cupcakes
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