”This is without doubt one of the most well-balanced buttercreams. It’s not too candy, good and lightweight, customizable to any taste that you just love, and it pipes superbly onto truffles.” —Brian Hart Hoffman
Chocolate Swiss Meringue Buttercream
Makes about 5 cups
- 1¾ cups (350 grams) granulated sugar
- 3/4 cup (180 grams) egg whites (about 6 massive egg whites)
- 2 cups (454 grams) unsalted butter, softened
- 1 teaspoon (4 grams) vanilla extract
- 1/4 teaspoon kosher salt
- 6 ounces (170 grams) 60% cacao bittersweet chocolate (elective), melted and cooled barely
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In a heatproof bowl, whisk collectively sugar and egg whites by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking sometimes, till an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
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Fastidiously switch sugar combination to the bowl of a stand mixer fitted with the whisk attachment. Beat at excessive velocity till stiff peaks type and bowl is cool to the contact, 7 to eight minutes. Add butter, 2 tablespoons (28 grams) at a time, beating till mixed after every addition. (If buttercream breaks, beat for two to three minutes, and the emulsion will come again collectively.) Add vanilla and salt, and beat at medium velocity till mixed. Add melted chocolate (if utilizing), and beat simply till mixed. Use instantly, or refrigerate in an hermetic container for as much as 3 days. If refrigerating, let come to room temperature and rewhip earlier than utilizing.
