Whisk, Whip, Wow! Taste the Chocolate Cloud Now
Experience the ultimate chocolate fantasy with our Choco-Cloud: Rich Whipped Swiss Meringue ButterCream!! Imagine a light, airy creation of decadent chocolate goodness that simply melts away with every delicious taste. Our heavenly treat merges the depth of dark chocolate with the fluffy texture of Swiss meringue, crafting a dessert that exceeds all expectations. Ideal for topping cakes, cupcakes, or simply savouring by the spoonful, it's a sweet sensation that promises pure satisfaction. Prepare to transport your taste buds to a realm of pure pleasure!
Servings: 1 batch
Prep Time: 20 minutes
Cooking time: 10 minutes
Cooking Level - Beginner
Ingredients:
18 oz Dark Chocolate (50% to 70%)
1 cup White Granulated Sugar
1/4 tsp Salt
1/4 tsp Cream of Tartar
4 Large Egg Whites
2 cups Unsalted Butter, at room temperature (cut into small size pieces)
Kitchen Equipment:
Stand mixer or hand mixer with whisk attachment
saucepan
rubber spatula
heat-safe bowl
Directions:
1. Finely chop the dark chocolate and melt it in a heatproof bowl over simmering water.
Set aside too cool.
2. Whisk sugar, salt, and cream of tartar in the stand mixer bowl, then add egg whites.
3. Heat the mixture over simmering water until warm but not hot, whisking frequently. You can test that the sugar is completely absorbed by taking a small bit of the batter and rubbing it between your fingers — if it’s not, it’ll feel gritty.
4. Transfer bowl to stand mixer and whisk on high speed until thick and glossy.
5. Add butter gradually, whipping to incorporate fully.
6. Whip buttercream until thick and smooth, about 3-5 minutes.
7. Check chocolate consistency and incorporate into buttercream on high speed until fully mixed. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.
Pro Tips for Perfecting This Recipe:
1. Ensure your mixing bowl is clean and completely dry when whipping the egg whites. Any trace of egg yolk can prevent the meringue from setting up correctly.
2. Check for grease on your equipment or bowl; wipe everything down with lemon juice or vinegar to remove any residue.
3. For easier egg separation, use cold eggs, but let the egg whites come closer to room temperature for easier whipping. Pre-separating eggs in advance allows them to relax, enhancing elasticity during whipping.
4. Don't panic if your Swiss Meringue Buttercream appears soupy or curdled after adding butter. Keep whipping, and it will come together in the end.
5. If the mixture remains curdled after 5 to 10 minutes, place the mixing bowl over a simmering pot to gently warm the edges of the meringue before continuing to mix.
6. Remember that butter will melt in humid or hot conditions, affecting the consistency of the buttercream.
7. To prevent your mixer's motor from overheating, give it a break by placing the whisk or paddle attachment and mixing bowl in the fridge for 20 to 30 minutes.
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