Ingredients
Units
Scale
- 6 Large Egg Whites
- 1 cup (200 Grams) Granulated Sugar
- 1/4 Teaspoon Salt
- 18oz (4.5 Sticks) Unsalted Butter at room temp- cut into small chunks
- 16-18oz Dark chocolate, melted and slightly cooled (you can use milk or semi-sweet)
- 1 1/2 Teaspoons Pure Vanilla Extract
Instructions
- Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments.
- In a large bowl or bowl of an electric mixer add the sugar, salt and egg whites, place the bowl over a Bain Marie** and whisk until the mixture reaches about 180F/82C or the sugar has dissolved and the texture has slightly thickened and its foamy. This should take about 2-4 minutes depending on how warm your stove is.
- Add the egg mixture to the bowl of an electric stand mixer fitted with the whisk attachment, or a large bowl with a handheld mixer with the whisk attachment. Beat on medium speed for 3-5 minutes until the mixture has cooled and thickened. This will take longer if done with a hand-held mixer.
- Next, add the butter chunks one at a time, the mixture will likely look curdled and you’ll think you’ve ruined it, keep mixing and it will become a lush smooth texture. If the butter looks like is separating and looks greasy- it could be because it's too warm so place the bowl in the fridge for 10-15 minutes then start mixing again.
- Add the melted chocolate and vanilla and mix for another minute or so it's fully combined and fluffy.
- Use immediately or store in an airtight container in the fridge for up to 5 days. Let come to room temperature and rewhip for 3-5 minutes before using.
Notes
How to create a Bain Marie-in a small pot with a little water over low heat place a bowl on top of the pot making sure the bowl does not touch the water- the steam from the water will cook/melt the mixture.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: Swiss
Keywords: swiss meringue buttercream, chocolate frosting, chocolate icing
