Chocolate Swiss-Meringue Buttercream

Let's talk frosting. On the generic frosting continuum, I sadly fall on the side of the dislikers. If it came from a white plastic can with a giggling dough man or is an uneasy shade of neon blue and piled high on a store bought cupcake I want nothing to do with it.

This is how I discovered meringue style buttercreams.
 

Unlike your typical American buttercream that is made from a combination of butter, shortening, and sugar, meringue-style buttercreams incorporate eggs and lots of air in addition your fats and sugars. The end product is a frosting that is light, creamy, velvety, and most importantly melts in your mouth.

Don't be intimidated. Yes this recipe does involve more than beating together butter and sugar, but it will make you feel better to know you have added the nutrition of a few eggs to it. I'll buy it. Onward!

Chocolate Swiss-Meringue Buttercream 

Adapted from Confetti Cakes
Makes about 8 cups or enough to fill and crumb coat a 10” round consisting of four layers of cake and three layers of filling OR an 8” round consisting of four layers of cake and three layers and about 18 cupcakes

Ingredients

2 3/4 plus 3 tablespoons (567 grams, 20 ounces) granulated sugar

1 1/4 cups (284 grams, 10 ounces) large egg whites (about 10)

2 1/2 cups (5 sticks, 567 grams, 2 1/2 ounces) unsalted butter, cubed and room temperature)

2 tablespoons vanilla

1/4 cup heavy cream

1/2 cup (114 grams, 4 ounces) good quality semisweet chocolate morsels

2 tablespoons unsweetened cocoa powder, sifted (not Dutch process)

Pinch of salt

Instructions

Using the bowl of your stand mixer whisk together sugar and egg whites. Set the bowl over a pot of boiling water and whisk constantly until the sugar is dissolved and the egg mixture is hot to the touch. DO NOT overheat or you will end up with very sweet scrambled eggs.

Attach bowl to mixer and using the whisk attachment beat on medium-high speed until it forms a meringue with stiff glossy peaks and the bottom of the bowl comes to room temperature (about 10 minutes). 

While the meringue is coming together heat up the heavy cream in the microwave until steaming hot. Pour over chocolate morsels, wait a minute, then mix until shiny ganache forms. Set aside.

Switch to the paddle attachment and with the mixer on low speed slowly begin to add the butter a few cubes at a time. When all of the butter has made it in the bowl, kick up the mixer to medium speed until fluffy. If your butter was too warm or meringue not cool enough it may look a little soupy. Keep beating and it will come together. Slowly add vanilla then slowly add slightly cooled ganache until well blended. Sprinkle/sift in cocoa powder. Beat until fluffy and use immediately or place in refrigerator until desired consistency.

Store at room temp in an airtight container for up to 2 days or refrigerate for up to 10 days. To bring to room temperature quickly, place remaining frosting in bowl of stand mixer, torch outside of bowl in circles with brulee torch until desired consistency or heat 1/3 of remaining frosting in microwave until warm to the touch. Beat remaining 2/3 in a bowl with a hand mixer on medium speed. Add warmed buttercream and beat until creamy.   

Try spreading this around Your Classic Chocolate Cake.