Chocolate Swiss Meringe Buttercream
makes 6 1/4 cups, enough to frost one 9 in cake
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Ingredients
- 1 1/4 C sugar
- 5 egg whites
- 3 sticks butter, room temp
- 9 oz bittersweet chocolate, melted and cooled
Details
Preparation
Step 1
Whisk together sugar and egg whites in pan, place over pot of simmering water. Whisk constantly til sugar is completely dissolved, 2-3 min. Remove from heat. With electric mixer whisk on high speed til cool, 7-10 min. Change to paddle attachment. With mixer on med speed add butter, 2 T at a time, til combined. Beat in chocolate.
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