Chocolate Swiss Meringue Buttercream
Ingredients
- 8 ounces fresh egg whites
- 16 ounces granulated sugar
- 24 ounces unsalted butter softened
- 4 ounces cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Bring 2" of water to a boil in a medium saucepan then reduce heat until it's just simmering. Place your metal or glass mixing bowl on top. The bowl should not be touching the water.
- Place egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready
- Place the bowl on your stand mixer and whip on high until you reach VERY stiff peaks. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.
- Place a large bag of ice under the bowl as you're mixing to cool the meringue down.
- Reduce the speed to low. Slowly add in your butter in small chunks, then your salt, melted and cooled chocolate, and vanilla extract.
- Increase the speed back to high and whip until the color is light and fluffy. Give it a taste, if it still tastes buttery, keep whisking.
- Reduce the speed to low again and then add in your sifted cocoa powder and vanilla and mix until smooth.
Notes
Water Activity: 0.830
Lab Report