Ingredients

1 cup granulated sugar
4 egg whites
Pinch of salt
4 ounces bittersweet bar chocolate, chopped
1 1/2 cups (3 sticks) butter, softened and cut into 1/2 inch pieces
2 teaspoons vanilla extract

2 teaspoons vanilla extract

Tools
Double boiler
Thermometer
Electric stand mixer
Medium microwave safe bowl

Instructions

Click to mark complete

- In the top pan of the double boiler, combine sugar, egg whites and salt. Whisk constantly over simmering water until mixture reaches 160°F on a thermometer and sugar is fully dissolved, about 20-25 minutes.
- Transfer to the bowl of a stand mixer. Using a whisk attachment, whip at high speed until mixture cools to room temperature, about 15-30 minutes. The time will vary depending on the temperature of the kitchen, and may be longer. Do not move on to the next step until the mixing bowl feels fully cooled to the touch.
- Meanwhile, melt chocolate: in a medium microwave safe bowl, microwave chopped chocolate at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until chocolate is melted. (Chocolate can also be melted on top of the stove in a heavy saucepan over low heat). Stir until smooth and let cool slightly.
- Switch to a paddle attachment on the mixer. Gradually add butter, 1 piece at a time, beating on medium speed. Let each piece of butter incorporate fully before adding another.
- Scrape down bottom and sides of bowl as needed. Add vanilla; beat until combined.
- Gradually pour in melted chocolate and beat until well-combined, scraping down bottom and sides of bowl as needed. Use immediately or store until needed.

Notes

To help the meringue cool faster, an ice pack may be held against the bowl as the meringue whips.
Swiss meringue buttercream is perfect for frosting cakes or cupcakes but isn't stiff enough for piping decorations.
How to Thicken Swiss Meringue: Cooling down your buttercream can help with consistency! Put the bowl in the fridge for about 20 minutes, just until the frosting begins to harden around the edges. Watch it carefully or the frosting will become too hard and lumpy if left for too long.
To Store: Unused frosting can be refrigerated for 4-5 days or frozen for up to 3 months in an airtight container. Bring the frosting back to room temperature and re-whip before using.
To Color: Add Icing Colors food coloring to customize your treats without adding additional liquid.

How To

7 Types of Buttercream Frosting

From classic American buttercream to the less traditional boiled frosting, there are all types of buttercream frostings that will take your cakes and cupcakes up a notch. While most contain the same or similar ingredients (eggs, sugar, butter), these buttercream frostings are each prepared differently, yielding different textures, tastes and consistencies.

3 Effective Ways to Soften Butter

So many delicious cake and cookie recipes begin with one simple, yet important, ingredient: room temperature butter.

How to Make Vanilla Swiss Meringue Buttercream Frosting

Light and fluffy, Swiss meringue buttercream is perfect for icing cakes and using between cake layers. Made by whipping cooked egg whites, this frosting is sure to take your cakes and cupcakes up a notch! One recipe makes about 3 1/4 cups of buttercream.

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