Ingredients
Chocolate Swiss Meringue Buttercream
- 85 g egg whites
- 170 g sugar
- pinch of salt
- 340 g unsalted butter, Cold and Cubed
- 100 g dark chocolate, Melted and Cooled
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
IMPORTANT: Please ensure that your TM bowl is completely clean and dry. If necessary, a quick wipe out with a cut lemon may help remove any traces of grease.
Weigh your egg whites and sugar into TM bowl. Mix for 3-4 minutes, temp 60 on speed 3.
Once finished, rub a small amount of the heated egg white and sugar mixture between your fingers - the sugar should be completely dissolved into the egg whites. If you can still feel sugar granules repeat the step above for approx 1 to 2 minutes or until completely dissolved.
Once sugar is completely dissolved insert the butterfly and whip for 10 minutes, no temperature on speed 4. You want to whip the mixture until the bowl is only slightly warm to the touch (the temperature indicator light should only read 37 degrees). The mixture should have doubled in size and be glossy and pure white.
Keep the machine running on speed 3 and start to add your cold, unsalted butter. Small amounts at a time until each addition is whipped in. The process should take between 6-8 minutes. Don't panic if the mixture deflats or starts to look curdled - just keep whipping! The mixture should come back together. If it doesn't - pop it in the fridge to cool down for 20 mins and rewhip on speed 4.
Once all the butter is added, pour in the cool, melted chocolate and whip until light and fluffy.
The buttercream can be used immediately (excellent for swirls on cupcakes). It will keep in the fridge for approx 3-4 days and freezes well. Just bring back to room temperature and rewhip with butterfly inserted on speed 4.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
WOW! This is simply amazing! Basic to make, super easy to use, and extremely easy to eat!
I had to cool this in the fridge for 20 minutes to get it soft enough to use. It's awesomely light and great to work with. I had it outdoors on a warm day, and it did tend to melt, just as any other icing would.
Definately a hit!
Made it twice meringue did not whip up, not sure why and also placed it in the fridge. Just too runny and too sweet. I make Swiss meriingue the double bowler way never failed once. Not happy with my thermie!
WOW!! Absolutely amazing. I didnt have any chocolate so I put some cocoa powder through the mixture and it still turned out great. It did start to curdle but I popped it in the fridge as recommended and was surprised to see it bounce back perfectly! Definitely a keeper
I want to try your recipe abut wondered if you think it would work just as well without the chocolate and with a dash of vanilla for flavouring instead? I need to colour the icing too and wondered if you have tried this before with your recipe.
Very yummy!
I might be blind, but when do you add the pinch of salt? Mine turned out the consistency of custard. What am I doing wrong?
Update. I put it in the fridge and it firmed up well so I could give it a quick whip. Turned out perfectly though next time I would add more chocolate.
Absolutely delicious! It just melts in your mouth! Easy to make with your instructions. I ate four cupcakes before I even left the kitchen!