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Fail-Proof Small Batch Chocolate Swiss Meringue Buttercream Recipe

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4.4 from 50 reviews

  • Author: Ava
  • Total Time: 15 minutes
  • Yield: Approximately 3 servings (enough to frost 6-8 cupcakes or a small cake)

Description

This fail-proof small batch chocolate Swiss meringue buttercream is a creamy, luscious frosting perfect for cupcakes, cakes, or as a decadent spread. Made with silky melted chocolate and smooth butter, it boasts a light texture from the whipped egg whites and a rich chocolate flavor enhanced with a hint of coffee and vanilla. It’s quick to prepare in just 15 minutes and yields enough for about 3 servings.

Ingredients

Buttercream Base

  • 3 egg whites
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 3/4 cup butter, cubed and softened (68°F-70°F)

Chocolate Mixture

  • 6 oz semi sweet chocolate, melted and cooled slightly
  • 1 tsp vanilla extract
  • 1/2 tsp instant coffee

Optional

  • 3 tbsp cocoa powder (for a darker chocolate color and flavor)

Instructions

  1. Prepare Vanilla Coffee Mixture: In a small bowl, mix the vanilla extract and instant coffee together and set aside to allow the flavors to meld while preparing the meringue.
  2. Create Sugar-Egg White Mixture: In the bowl of a stand mixer, combine the sugar, egg whites, and salt. Place this bowl over a saucepan with about 1 inch of simmering water, making sure the bowl’s bottom doesn’t touch the water. Constantly whisk the mixture until the sugar dissolves completely and the mixture thickens and becomes foamy, reaching approximately 160°F.
  3. Whip the Meringue: Immediately transfer the bowl to the stand mixer and whip using the whisk attachment until stiff peaks form and the mixture cools completely. You will know it’s ready when the outside of the bowl feels cool to the touch.
  4. Add Butter Gradually: Switch to a paddle attachment. At medium speed, add the softened butter slowly, about 1/2 to 1 tablespoon at a time, making sure each addition is fully incorporated before adding more. This slow incorporation helps achieve a smooth, creamy texture.
  5. Incorporate Chocolate and Flavorings: Add the cooled melted chocolate, vanilla coffee mixture, and salt to the buttercream. Mix again on medium speed until fully combined, scraping down the sides of the bowl as needed to ensure an even blend.
  6. Add Cocoa Powder (Optional): If you prefer a darker chocolate color and richer flavor, sift in the cocoa powder and blend with the paddle attachment on medium speed until fully integrated.
  7. Final Whip: Whip the buttercream one last time on medium-high speed for 30 to 40 seconds to achieve a light, fluffy, and perfectly smooth texture. Your small batch chocolate Swiss meringue buttercream is now ready to use!

Notes

  • Ensure the butter is softened to 68°F-70°F for smooth incorporation; too cold or too warm butter can affect texture.
  • Whisking the sugar and egg whites over simmering water is essential to dissolve the sugar fully and sterilize the mixture.
  • Patience while adding butter is key to avoid breaking the buttercream.
  • If the buttercream curdles at any point, continue mixing and it should come back together.
  • Using instant coffee enhances the chocolate flavor without imparting a strong coffee taste.
  • For vegan or egg-free alternatives, different recipes will be required as this buttercream depends on egg whites.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Frosting
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/fail-proof-small-batch-chocolate-swiss-meringue-buttercream-recipe/