Yo's Chocolate Swiss Meringue Buttercream
Yo's Favorite Chocolate Swiss Meringue Buttercream
Get The Cakebook!
Ipersonally love thisbuttercream because it’s as light and smooth as Italian meringue buttercream but delightfully chocolaty. It isn’t too rich, so it pairs perfectly with any cake, satisfying chocolate cravings without overpowering other flavors. If you’ve got a young chocoholic in your house, this is the buttercreamto use on all your cakes!
This buttercream needs a bit of time to set up—there’s a lot of chocolate. Make it at least a day ahead.
*Caking Tip: If you don't want to flavour your entire batch of Italian meringue buttercream, simply use 4 oz of chocolate for every 2 cups of buttercream you'd like to flavour.*
**Cake Tip: A word of caution to folks who are thinking about making this buttercream without a candy thermometer. It can be done, but it's very risky. Especially if you are a beginner. Some people have asked about using the water drop method (more info here) to gauge temperature. While this is possible, for my buttercream recipe, the temperature of the sugar mixture must be exact, and a candy thermometer is the best (and easiest) way to ensure precision. **