Silky Smooth and Light as Air, yet so Rich and Buttery! This Buttercream Icing has a Deep, Intense Chocolate Flavor and a Hint of Sweetness. The Texture is like nothing else! Simply the Perfect Frosting for your Favorite Cake.
Did you see my Simply Perfect Chocolate Cupcake recipe? You didn’t think I’d leave ya hanging with the frosting recipe, did you? Aww, I’m not one to hold back, believe me.
It’s over here in a separate post, just for organization and indexing purposes!
Swiss Meringue Buttercream takes a little bit more effort than the powdered sugar + butter American variety, but it’s totally doable, even for a beginner, and the flavor payoff makes it all worthwhile. If you’ve never tasted it before, you are not going to believe it! Every time one of my friends or family tastes it for the first time, they’re always like “what IS this???”
The hardest part is warming the eggs and sugar together, and that’s not really a big deal. I do it right in the bowl of my stand mixer, over a pot of simmering water. Just whisk it continuously for a few minutes, and then rub a drop of the mixture between your thumb and forefinger. Does it feel gritty? If so, keep whisking for another minute or so. If not, go ahead and put the bowl on the mixer and start whipping!
You’re going to whip it until it’s completely cool. It will look (and taste!) a lot like marshmallow.
When there is absolutely no hint of warmth to be felt, start whipping in the softened butter. Just a tablespoon at a time! If it starts to look curdled, don’t panic. Just whip, whip, whip, and it’ll come back together. I promise.
Fold in the melted chocolate, and you’re golden! I melt mine in the microwave, stirring after each 20 second interval, until it’s completely smooth and velvety.
- Place the egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, continuously, until the sugar has completely dissolved and the mixture looks opaque.
- Remove the bowl from the heat, add vanilla, and whip on high speed until completely cooled.
- Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter.
- Fold in the melted chocolate.
This frosting would be great on just about any kind of cake or cupcake. I especially love it on a vanilla cupcake, but my four-year-old prefers chocolate on chocolate. Here’s the recipe for Simply Perfect Chocolate Cupcakes. They are easy-peasy to throw together, super moist, and deeply chocolatey. You’re going to love ‘em!
This post is part of a recurring series on Baking a Moment called “Simply Perfect,” where I share my favorite recipes for basic “building block” baked goods. Many of these recipes are tried and true, that I’ve made over and over again, through the years, tested on my friends and family, and deemed to be the best. Here’s a sampling of what I’ve posted so far (just click the pic to snag the recipe):
These recipes are no-fail! Stash them away for future use, and feel free to get creative with them! They’re practically begging to be jazzed up in some innovative and inventive way…