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❣️ YO’S FAMOUS SWISS MERINGUE BUTTERCREAM - MASTERCLASS ALERT! ❣️
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One of our favourite recipes of all time is this Chocolate Swiss Meringue Buttercream. It’s deliciously chocolatey, but not too rich. If you want to learn to make this together with Yo in real time, we're holding a buttercream MASTERCLASS online! It's completely free to anyone on our email list. Signing up also gets you more cake tips, recipes and delicious content. .
INGREDIENTS
18 oz good quality dark chocolate
1 cup granulated sugar
¼ tsp table salt
1/8 tsp cream of tartar
4 large egg whites, at room temperature
2 cups (4 sticks) unsalted butter, at room temperature
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TOOLS
Small saucepan
Stand mixer with whisk attachment
Candy thermometer
Rubber spatula
Microwave Safe Bowl
Mixing Bowl
Spatula
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INSTRUCTIONS
1️⃣ Cut your chocolate up as finely as you can then add it to a heatproof bowl. Set the bowl over a pan of lightly simmering water but do not let the bowl touch the water. This will melt the chocolate. Stir until it is smooth then set the bowl aside to cool. Leave the pan of water on the stove.
2️⃣ In the stand mixer, whisk your sugar, salt, and cream of tartar together. Then whisk in your egg whites until they are thoroughly combined.
3️⃣Place the bowl with the egg whites over the pan of simmering water (do not let the bowl touch the water). Heat the mixture up and whisk until it is warm and the sugar has dissolved (not hot). ~2-5 min
4️⃣Whip the meringue at a high speed until it is thick and glossy. ~5 min
5️⃣ With the mixer still running, add the butter in slowly making sure that each piece is completely incorporated. Continue to whip for ~3-5 min.
6️⃣Scrape your chocolate into the buttercream and whip on high speed until fully incorporated. -
IG @howtocakeit
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