Chocolate Swiss Meringue Buttercream Recipes – Preparation Guide For Families

This is a recipe for chocolate Swiss meringue buttercream. It is a popular cake that can be presented for any occasion and is quite simple to create.

I’ve tried this recipe previously and it turned out nicely, so I’d like to share it with you. This is a soft buttercream that may be used as a frosting or as a decoration on top of a pie or a cake. It is incredibly simple to create, and you will learn how to make the dish below in less than an hour.

How to Make a Chocolate Swiss Meringue Buttercream Recipe.

If you are looking for a recipe that will make your chocolate meringue buttercream recipe, then this is the right recipe. for you. The buttercream is light and fluffy, but still has lots of flavour. You can use this as a base for any kind of chocolate meringue recipe – such as this one or my black chocolate meringue buttercream recipe. It would work great with other cake flavours as well – with vanilla cake, you could try this!

It’s a perfect recipe for using standard egg whites (though I wouldn’t use them) because they’ll hold up better in the buttercream than entire eggs would. If you overbeat your egg whites, they will become curdled when your buttercream is produced. Yield: Chocolate Meringue Buttercream

1-quart chocolate buttercream powder

2 tbsp Meringue powder (a natural sugar substitute) –

1 teaspoon baking soda

0.5 teaspoon salt to taste, optional white food colouring

Directions:

1) Place the cocoa powder in a small mixing bowl and stir with a wooden spoon until fully combined.

2) To the cocoa powder, add the flour, baking soda, and colour of your choice. To make a paste, thoroughly combine all of the ingredients.

3) Add the buttercream and stir until smooth.

4) Stir in half the white food colouring (optional). It is useful for very light or dark colours.

5) Finally, fold in half of the made meringue. Remix till the colour is visible.

6) Spot the bowl in a warm place for about an hour to allow the meringue to dry out.

7) If you want to make the white chocolate ganache, then you will use this recipe and add a small spoonful of melted buttercream that you have prepared.

8) Pour it into a plastic bag and put it into the freezer until hardened.

9) then pull it out, cut it into squares and enjoy.

10) This recipe is great for making small batches of ganache to use as a layer on cupcakes.

How to Use the Best Chocolate Swiss Meringue Buttercream Recipe

This is a dessert recipe that has been created by the Swiss chocolate company, Lindt. It is an easy and simple recipe. that is perfect for a quick afternoon treat. This recipe is a delightful combination of chocolate and coconut. The coconut flavour will make this an easy dessert to make and serve.

Ingredients:

2 cups of flour, sifted

3 cups of milk

1 cup of sugar

1 teaspoon baking powder

1 teaspoon vanilla extract

4 eggs

2-3 tablespoons dark chocolate, chopped

Instructions:

Preheat the oven to 350°F. Cream together the butter and sugar until light. Beat in the eggs one at a time, one at a time. Blend in the vanilla and coconut extracts. Mix the dry ingredients with a whisk or mixer until the dough is homogeneous in texture, adding flour as needed to keep it from becoming too sticky or wet.

Place the dough in a well-oiled, parchment-lined basin. Roll out the dough to fit the cookie sheet and cut it into 3-inch broad pieces. Bake for 8 to 10 minutes, or until the edges are browned and the cookies are firm to the touch. Place on a cooling rack to cool. Plan ahead of time because these cookies take 2-3 days to fully bake!

Conclusion: How to Make the Best Chocolate Swiss Meringue Buttercream Recipe? with a Step-by-Step Guide!

This guide is a step-by-step guide on how to make the best chocolate Swiss meringue buttercream recipe with a step-by-step guide. on the method of mixing the buttercream with a stand mixer.Best Chocolate Swiss Meringue Buttercream Recipe Video Tutorial:

STEP 1 Cream butter with a standing mixer for about 2 minutes, or until light and fluffy. At medium speed, add the sugar and continue to beat until the mixture is creamy but not too fluffy, about 5 minutes (slightly more than 3 minutes).

STEP 2 In a separate dish, whip egg whites until firm, then add sugar and beat for another 10 seconds. Check that the sugar has been thoroughly dissolved in the egg white mixture. Gradually pour around two cups of water into a small basin.

STEP 3 Slowly add water to the egg white mixture, starting with a little amount and increasing by a small amount at a time until you reach the required consistency.

STEP 4 Use a spoon to coat the cookie sheet with non-stick cooking spray. Bake for about 10 minutes or till golden brown. Remove from oven and let cool completely before putting them in the fridge. Enjoy!

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