And I have to say, as a frosting hater, I liked this frosting! 345 g unsalted butter, room temperature. Procedure: Create a double boiler, using a heat-proof bowl and a medium saucepan. To make Swiss Meringue Buttercream: Heat your sugar and egg whites to 160 degrees. Pop it into a big bowl along with a few pinches of salt and some cocoa powder. 2 teaspoons baking soda. Good quality cocoa powder makes a difference! You can add in some vanilla or keep as is. It was in the form of the unforgettable Chocolate Velvet Cupcake from Kara’s […] This prevents the swiss meringue buttercream from losing its creaminess, and enhances the chocolate flavor in the cocoa powder. Then put a spoonful of the Swiss Meringue buttercream and spread it with an offset spatula, spatula or with a knife. Ingredients for Chocolate Mocha Cake. Nov 11, 2018 - Chocolate Swiss Meringue Buttercream Made with cocoa powder At this point, you have regular swiss meringue buttercream. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing. Flour: I always use all-purpose flour for chocolate cake because combined with the cocoa powder, it still produces a really tender crumb. My preference is natural cocoa powder. This was not my first attempt at Italian meringue buttercream. And it's an easy chocolate meringue frosting to make. You can use natural or Dutch processed cocoa for this recipe. Weekends require a decadent cake and this three layer beauty is on the menu today. Sugar: I used granulated sugar for this chocolate cake. For the Swiss Meringue Buttercream: 5 egg whites; ½ tsp. Add in vanilla, coffee and cooled melted chocolate. This post may … And this cake is my welcome back. 2 cups all-purpose flour. From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream, Ermine frosting. This causes the chocolate buttercream to look curdled. 1 cup cocoa powder, plus 2 tbsp to coat pans. 1 cup unsweetened cocoa powder 1 1/2 cups granulated sugar 1/2 Tbsp baking soda 1/2 Tbsp baking powder 1 tsp salt 3/4 cup very warm/hot water . This recipe whips up in a snap! 1 tsp vanilla extract. Let the chocolate melt completely, stirring as little as possible. 2 hours; Serves 10; Medium; Ingredients. 120ml or ½ cup Buttermilk. Cherry Filling 600g cherries, stemmed and pitted 100g white sugar 1/2 tsp vanilla bean paste pinch salt. 1/2 cup vegetable oil. 6 egg whites; 1 ¼ cup of granulated sugar; 12 ounces (3 sticks) of chilled unsalted butter; 1 tsp of pure vanilla extract; ¼ cup of cocoa powder; How to Make Chocolate Swiss Meringue Buttercream Step 1. Storing Swiss Meringue Buttercream You can make this ahead of time, but you will need to refrigerate it if you plan to keep it longer than 24 hours. Chocolate Chiffon Cake with Chocolate Swiss Meringue Buttercream C hocolate Rice Flour Chiffon Cake recipe adapted from here. Italian Meringue Buttercream with Meringue Powder. They don’t take up much room and they will 100% keep you cozy at all hours of the day and night. Chocolate Cake & Swiss Meringue Buttercream. 200g or 1¾ cup Powdered Sugar. Dark Chocolate Cherry Macarons - Makes about 24 macarons - Chocolate Macaron Shell 170g ground almonds 270g powdered sugar 20g cocoa powder 180g egg whites, at room temperature 160g white sugar. Pinch of salt. Steps to Make Chocolate Frosting. Turn the heat to medium low. Place in stand mixer and whip until fluffy and stiff peaks form. Chocolate Milk Swiss Meringue Buttercream. You can read all about the different types of frosting here. 1 teaspoon vanilla extract. It feels like I have been on a cake hiatus for a while. Moist layers of chocolate cake filled with satiny vanilla swiss meringue buttercream and decorated with an pretty ombre design. But it truly is a superior frosting, and I think it can be fun to explore techniques that further our understanding of cooking and baking. Bring to room temperature and whip to a smooth consistency before frosting. Because everyone loves a chocolate cupcake. A couple of tips for making the perfect Swiss meringue buttercream: Both use whipped egg whites to create a light and fluffy frosting. If we’re going to be stuck in our homes for the next 45+ days, we might as well have these chocolate cupcakes as bedmates. Keep adding all of the butter, and keep whisking the buttercream. After comparing that recipe to this chocolate Italian buttercream frosting, I think my first attempt was just a bad recipe. I love a good chocolate cake. The cake is really amazing and super moist, but it would be nothing without this delicate Swiss meringue cream with a touch of coffee. About 15 minutes to read this article. 2 eggs, room temperature. Layering and Frosting the Cake . 2 large Eggs. an added advantage is, it is also very buttery and perfect for cupcakes or cakes. Chocolate Italian Meringue Buttercream . Chocolate swiss meringue buttercream is known for its soft and spreadable texture and also great for piping as it is a sturdy buttercream that holds its shape really well. My chocolate swiss meringue buttercream looks like cottage cheese. Thin yogurt, curd or dahi. www.sprigandflours.com/chocolate-swiss-meringue-buttercream Then put it on high until fluffy. Add the cooled chocolate and cocoa powder and beat in low until incorporated. The buttercream requires no refrigeration for up to 5 days. It will keep in the refrigerator for 3 weeks and in the freezer for at least 3 months. Chocolate Cake; 125g or 1 cup Plain White Flour. ... weighed with a scale or measured the same way that flour is measured to avoid accidentally over-measuring and making the buttercream too thick. 1 tsp Baking Soda. Cream the room … Start with softened butter. My go-to simple chocolate cupcakes are fluffy, moist, and don’t even require a mixer. Ingredients: 115 g egg whites. Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. 1 tsp Baking Powder. To Make the Bittersweet Chocolate Swiss Meringue Buttercream Method. The buttercream cools down rapidly and the cool butter doesn’t mix in well with the meringue base. To assemble the cake put one of the completely cooled cakes on a cake plate or the plate you want to serve it on. Step-by-step tutorial on how to make fluffy, mousse-like, light-as-air Chocolate Italian Meringue Buttercream, that feels like biting into a chocolate cloud. How Much Frosting Does This Recipe Make? Once cooled, gradually add small pieces of butter until fully incorporated. Chocolate Swiss Meringue Buttercream is a creamy chocolate buttercream with silky finish. Then butter, salt, vanilla, and chocolate are added for flavor. For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. 1 teaspoon salt. salt Cooked egg whites and sugar make up the base of chocolate Swiss meringue frosting. I'm pretty excited about this elegant and unique chocolate cake spread with a generous amount of blueberry jam and layered with a crunchy meringue. This usually happens after some of the butter is added. Make sure to weigh or spoon and level when measuring the flour. I am so grateful for my Fresh April Flours community. 40g or ⅓ cup Dark Cocoa Powder. ½ tsp Salt. It’s a perfectly elegant frosting for cakes and cupcakes and less sweet than American buttercream. A surprisingly simple recipe for Chocolate Buttercream Frosting. Home » Italian Meringue Buttercream with Meringue Powder. The cooked egg whites and sugar are whipped into stiff glossy peaks, then the butter is slowly added. For chocolate Swiss buttercream, add melted cool dark chocolate and cocoa powder, also right after you finish adding all the butter. Classic Chocolate Cake with a Chocolate Swiss Meringue Buttercream facebook twitter pinterest email. of salt; 1½ cup granulated sugar; ¼-1/3 cup Frangelico (hazelnut liqueur) 2.5 ounces bittersweet chocolate melted; ⅓ cup cocoa powder sifted; For the Ganache: 4oz good quality bittersweet baking chocolate finely chopped; ½ cup heavy cream; ½ tsp. 1 cup milk. Published - Nov 19, 2011 Update - Nov 16, 2020 Veena Azmanov Words - 2958 words. ... HOW TO MAKE THIS EASY CHOCOLATE BUTTERCREAM. Step 1. You’ll have it made and ready to spread onto all your favorite treats in 5 minutes flat. Top them with a velvety smooth chocolate Swiss meringue buttercream (or pair with another favorite) for a simple yet impressive little cupcake! 1 teaspoon baking powder. I was good with not having to push it off my cake. Swiss meringue buttercream can be made ahead and refrigerated till needed. Almost one year ago, on a trip to San Francisco, I had one of the best chocolate experiences of my life. My top favorite will forever be Swiss meringue buttercream, with whipped cream frosting running a close second. 2 cups granulated sugar. Grease 2 (9″ round) cake pans. So around these parts, buttercream reigns supreme. How to Make Chocolate Cake Recipe: Prep: Preheat Oven to 350˚F. Prepare a double boiler by filling a high-sided saucepan with 2 inches of water. But I added chocolate! Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. Read through my all tips and watch the step-by-step video recipe. Once … November 14, 2015 by ChiChi Dodoo. Cocoa powder. https://www.seriouseats.com/.../2018/02/chocolate-swiss-buttercream.html Due to its high percentage of cocoa solids, a little goes a long way, so it will produce a frosting with a more intense chocolate flavor. However, I prefer to bloom the cocoa powder before adding it to the buttercream. And folded it in until I had this luscious chocolate swiss meringue buttercream! We got a whole menu of buttercreams. https://sugargeekshow.com/recipe/swiss-meringue-buttercream How do you make chocolate buttercream? 230 g sugar. 1 Recipe for Swiss Meringue Buttercream Frosting Semi-sweet or milk chocolate bar to grate for decor. 4 oz bittersweet chocolate. Weigh the chocolate into a heat safe bowl and set the bowl over the saucepan. PIN IT FOR LATER Dark Chocolate Swiss Meringue Buttercream … 1 cup strong coffee, warm. I was a little apprehensive to share a recipe that used a somewhat advanced of a technique as Swiss meringue buttercream. 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